Ingredients

The following ingredients have 4 Servings
  • 4 cups egg noodles (uncooked)
  • 1 cup frozen peas
  • 1 tablespoon butter (unsalted)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 10 ounce light tuna in water (2 cans 5 oz each)
  • 10.5 ounce condensed cream of mushroom soup (1 can)
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 teaspoon salt (or to taste)
  • 1/2 cup breadcrumbs (such as panko)
  • 1 tablespoon butter (melted)
  • 1 tablespoon parsley (chopped)

Instruction

  • Preheat the oven to 350 F°. Combine the topping ingredients and set aside.
  • Cook the noodles according to package directions for al dente. Add the frozen peas during the last minute of cooking; drain and set aside.
  • Saute the sauteables: Heat the 1 tbsp of butter in a skillet and cook the onion and celery until softened, about 5 to 7 minutes.
  • Assemble the casserole: In a large bowl, combine the tuna, cream of mushroom soup, sour cream, onion and celery mixture, milk and salt. Add the noodles and peas and toss to combine.
  • Bake: Transfer the noodle mixture to a 9x13 inch casserole dish, coated with cooking spray. Sprinkle the topping ingredients evenly over the top. Bake, uncovered, for 25 to 30 minutes or until bubbly.