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Tuna Noodle Casserole

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6

Ingredients
  

  • 3 cups dry egg noodles 4 cups cooked
  • 2 Tbsp butter
  • 1 rib celery sliced
  • 1 bunch of green onions sliced thin, whites and greens separated
  • 2 cloves garlic minced
  • 1 can sliced mushrooms
  • 2 cans of tuna fish
  • 1 cup milk
  • 1 cup sour cream
  • 1 10.5 oz can of condensed Cream of Mushroom soup
  • 2 cups shredded cheddar cheese
  • Salt & pepper to taste
  • 1 cup frozen peas
  • 1 cup bread crumbs
  • ½ cup Parmesan cheese
  • 2 Tbsp butter

Instructions
 

  • Preheat the oven to 400 degrees
  • Boil the noodles in salted water, a minute less than the package recommends.
  • Heat a deep skillet over medium heat, then melt 2 Tbsp butter
  • Sauté the onion whites and celery until soft
  • Add the garlic and drained mushrooms and cook another minute
  • Stir the milk, soup, and sour cream together until smooth; I like to use a whisk.
  • Reduce the heat to low and add the drained tuna, soup/milk/sour cream, shredded cheese, salt and pepper to the skillet and stir through
  • Add the cooked noodles and peas to the skillet and stir though gently
  • Cover and bake for 20 minutes (transfer to a casserole dish if your skillet can’t go in the oven, cover with foil if you don’t have a cover).
  • Combine the bread crumbs, parmesan cheese and melted butter together.
  • After 20 minutes, sprinkle the bread crumbs over the top and put it back in the oven uncovered for 5-10 minutes until the crumbs are golden brown.
  • Garnish with the onion greens.
  • You can make this a day or two ahead of baking; if you put it into the oven cold, add 15 minutes to the cook time.
  • Prep 40 minutes, Cook 30 minutes, Serves 4-6