Sour Cream Tuna Casserole
Created by dienia b on September 6, 2019
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Recipe #33284
Ingredients
- 8 ounces dry egg noodles
- 2 tablespoon butter
- 1/2 cup celery, sliced
- 1/4 cup chopped onion
- 1/3 cup milk
- 1 can (10 3/4 ounce) condensed cream of mushroom soup
- 1/2 cup peas (frozen, thawed)
- 1/2 cup sour cream
- 3 ounces American cheese (quartered)
- 1 can (6 ounce) tuna, flaked (undrained)
- 3 tablespoons pimientos, chopped
- 1/4 teaspoon pepper
- 1 bag (6 ounces) potato chips (plain)
How to Make
-
Step 1: Melt butter skillet until sizzling; add celery, onion. Cook over medium-high heat 2-3 minutes or until crisply tender.
-
Step 2: Heat oven to 375°F.
-
Step 3: Meanwhile, cook noodles according to package directions; drain.
-
Step 4: Stir in milk and soup. Continue cooking 2-3 minutes or until heated through.
-
Step 5: Stir in all remaining ingredients except potatoes chips
-
Step 6: Mix well. Add cooked noodles; toss to coat.
-
Step 7: Spoon tuna mixture into ungreased 3 quart casserole dish. Sprinkle with potato chips.
-
Step 8: Bake 30 minutes or until heated through.
Nutritional Facts
- Serving Size: 1 (350.6 g)
- Calories 916.3
- Total Fat - 45.7 g
- Saturated Fat - 27.7 g
- Cholesterol - 146.8 mg
- Sodium - 798.2 mg
- Total Carbohydrate - 107.2 g
- Dietary Fiber - 9.3 g
- Sugars - 37.3 g
- Protein - 21.5 g
- Calcium - 358.1 mg
- Iron - 4.5 mg
- Vitamin C - 16.9 mg
- Thiamin - 1 mg