Tuna Casserole

photo by Chef shapeweaver





- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 ounces wide egg noodles
- 1 (10 ounce) can 98% fat free condensed cream of celery soup
- 1⁄2 cup milk
- 1 cup shredded cheddar cheese or 1 cup parmesan cheese
- 1 (6 ounce) can light chunk tuna in water, drained
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup reduced-fat mayonnaise
- salt and pepper
- additional shredded cheese (optional)
directions
- Preheat oven to 425* F. Cook noodles according to package directions. Drain and return to pan.
- Meanwhile, pour soup into a small saucepan. Slowly stir in milk, a little at a time. Stir in cheese. Heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
- Add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. Pour soup mixture over and mix until well-combined. Pour mixture into a 2-2 1/2 quart casserole. Top with additional shredded cheese, if desired.
- Place casserole in oven and bake at 425* F for 20-25 minutes, or until hot, bubbling, and lightly browned on top. Remove from oven and let set for 5-10 minutes before serving.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I made this recipe on 9/29/11 for the " Kitchen Cupboard Event " in the Food Photo Forum,and most importantly as part of mine and my SO's dinner.Since there was just the two of us,the recipe was cut in half. And I did make a few changes and they are as follows,first rotini was was subbed for the egg noodles. Instead of celery, I used carrots and saute'd them along with the onions in a bit of margarine.And topping with the additional cheese is not an option, it's a requirement in this household. :) As far as the taste goes it was a bit different with the mayo,but in a good way. Both my SO and I think that it could have used garlic powder or something to " punch up " the seasoning factor a bit. Thanks for posting and, " Keep Smiling :) "
-
Made this for lunch the other day and it was a big hit. Fat free mayonnaise was also used to reduce the calories even more. For more color, I added 2 carrots chopped. I then sauteed the carrots for 3 minutes in a small amount of olive oil. Adding in the celery and onions, I sauteed until the onions were transparent. I'm looking forward making this again. Made for *Bargain Basement Tag Game January 2010*
Tweaks
-
I made this recipe on 9/29/11 for the " Kitchen Cupboard Event " in the Food Photo Forum,and most importantly as part of mine and my SO's dinner.Since there was just the two of us,the recipe was cut in half. And I did make a few changes and they are as follows,first rotini was was subbed for the egg noodles. Instead of celery, I used carrots and saute'd them along with the onions in a bit of margarine.And topping with the additional cheese is not an option, it's a requirement in this household. :) As far as the taste goes it was a bit different with the mayo,but in a good way. Both my SO and I think that it could have used garlic powder or something to " punch up " the seasoning factor a bit. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
Halcyon Eve
United States