Sunday, May 22, 2016

Recipe #332: Tuna Noodle Casserole

I found a good starting recipe on and then modified the hell out of it.  I was SO pleased with the results!


  • 1 (12 ounce) package egg noodles
  • 1/4 cup chopped onion
  • 1-2 ribs chopped celery, to taste
  • 3 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • paprika, salt, pepper to taste 
  • 2 (6 ounce) cans tuna, drained
  • 3 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/2 8oz block of cream cheese
  • butter, melted
  • panko bread crumbs, to taste


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 400 degrees F.
  3. Saute onions and celery until soft.  Add cream cheese and melt.
  4. In a large bowl, thoroughly mix noodles, 1-2 cup cheese, peas, tuna, soup and veggie cheese mixture. Season with salt, pepper, and paprika to taste.  Transfer to a 9x13 inch baking dish, and top with cheese.  Add panko and then pour melted butter over the top.
  5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

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