Ingredients

The following ingredients have 8 Servings
  • 1 package egg noodles
  • 2 cans tuna packed in water
  • 1 small onion (chopped small)
  • 2-3 Stalks celery
  • 2 cloves garlic (minced)
  • 1 tablespoon butter
  • 1 cup peas (frozen)
  • 1 10 1/2 ounce Cream of Mushroom soup
  • 3/4 cup whole milk
  • 1 cup cheddar cheese
  • 1 teaspoon salt
  • 1 cup crushed cornflakes
  • 1-2 tablespoon melted butter
  • 1/2 cup cheddar cheese
  • 1 tablespoon parsley

Instruction

  • Preheat oven to 375 and grease a 13x9 pan.
  • Boil water for egg noodles.
  • Chop vegetables.
  • Cook noodles for 6 minutes or half the package directions time, drain and rinse with cold water.
  • Melt butter in a skillet and add onion, celery and garlic. Cook until tender crisp. Salt to taste.
  • In a large bowl, combine tuna, soup, milk, cheddar cheese, peas, cooked vegetables, noodles and salt.
  • Pour into prepared pan making an even layer.
  • Combine cornflakes, cheddar cheese and parsley in a bowl. Add melted butter and mix until everything is coated.
  • Top casserole with buttery cornflake topping and put into oven for 20 minutes, or until golden brown.
  • Serve immediately with a little fresh cheddar and parsley for garnish.