Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups (4 ounces) uncooked medium egg noodles
- 3 Tablespoons unsalted butter (divided)
- 10 1/2 ounce can cream of mushroom soup, undiluted
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 ounces Velveeta Cheese
- 5 ounce can tuna packed in water, drained well
- 1 cup (4-ounces) shredded Cheddar cheese (I use Extra Sharp, but the choice is yours)
- 4 Tablespoons dried bread crumbs
Instruction
- Preheat oven to 350° F.
- Cook noodles in boiling salted water to firm stage, according to package directions. Drain well; set aside.
- In a heavy saucepan, melt 2 tablespoons butter over medium heat. Sauté onions and celery until tender, about 6 minutes. Add soup and Velveeta cheese; cook over medium heat until the cheese is melted, stirring occasionally. Add drained tuna; stir well to combine. Add cooked noodles; stir well to ensure that noodles are well coated.
- Transfer to a greased 2-quart oven proof casserole dish. Top with shredded cheddar cheese and bread crumbs. Dot with remaining tablespoon of butter.
- Bake uncovered at 350° F for 25 to 30 minutes, or until bubbly and golden brown.
- Yield: 4 servings.
