Tuna Noodle Casserole(Featured Chef Better Homes new cookbook (1958))
Easy
Cheap
Warm, creamy, comforting-on-a-dark-and-stormy-and-cold-night dish of a security blanket.
Prep
Cook
| Category: | Dinner |
| Seasons | All |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Ingredients list
| 6 ounces extra wide egg noodles, home style. |
| 1 can tuna (6-7 ounce cans) |
| 1/2 cup mayonnaise |
| 1 cup celery, sliced |
| 1/3 cup onion, chopped |
| 1/4 cup green pepper, diced |
| 1 teaspoon salt |
| 1 can cream of celery soup |
| 1/2 cup milk |
| 1 cup sharp cheddar cheese, shredded |
Tuna Noodle Casserole Directions
- Pre heat oven 425 degrees.
- Cook noodles in boiling water per package instructions. Drain and set aside.
- While noodles are cooking, heat up soup and milk, then add cheese. Heat and stir until cheese is melted.
- Combine drained noodles, drained tuna, mayonnaise, vegetables and salt.
- Add soup mixture to noodle mixture. Stir until combined.
- Turn mixture into a 1 1/2 quart casserole dish.
- Bake for 20 minutes.
- Serve with side of heated canned corn.
