Tuna Noodle Casserole
This easy family meal has been around for decades!
Ingredients
- Butter or cooking spray, for greasing the baking dish
- 2 teaspoons kosher salt, for the cooking water
- 4 ounces noodles, medium or wide
- 1 can cream of celery soup
- ½ cup sour cream
- ½ cup whole milk
- 2 cans tuna, drained and flaked
- 2 tablespoons parsley, chopped
- 2 tablespoons pimiento, chopped
- 1 cup frozen peas, frozen, lightly steamed
- ¼ teaspoon fine salt
- Dash freshly ground black pepper
- 1 cup breadcrumbs, soft fine
- 2 tablespoons butter, melted
- Dash paprika, optional
Instructions
- Heat the oven to 375°F and lightly grease a 2-quart baking dish.
- Cook the noodles in boiling water with 2 teaspoons of kosher salt, following the package directions for al dente. They will cook more in the oven. Drain and rinse with cold water to stop the cooking.
- Combine the soup, sour cream, and milk in a bowl; whisk to blend.
- Add the tuna, parsley, pimiento, peas, fine salt, and pepper to the bowl. Stir in the noodles.
- Spoon the tuna noodle mixture into the baking dish.
- Combine the breadcrumbs and melted butter and sprinkle over the casserole. Sprinkle lightly with paprika if desired.
- Bake the casserole for 30 to 35 minutes until the topping is browned and the filling is bubbling.
Nutrition
Calories: 471kcalCarbohydrates: 49gProtein: 26gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 75mgSodium: 992mgPotassium: 449mgFiber: 3gSugar: 6gVitamin A: 1035IUVitamin C: 11mgCalcium: 167mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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