8 October, 2012
Classic Tuna Casserole
1 package (8 ounces) egg noodles
2 Tablespoons vegetable oil
1 stalk celery, chopped
1 can (10 3.4 ounces) cream of celery soup
¾ cup milk
2 cans (5 ounces each) chunk white tuna, drained
1 ½ cups Cheddar cheese, shredded, divided
Preheat oven to 350°
Spray a 9″ x 9″ baking dish with nonstick spray, set aside.
Prepare egg noodles according to package directions, drain using colander and set aside.
Return empty pan to low heat. Add and heat the oil. Add the chopped celery. Cook until celery is tender, stirring frequently, about 5 minutes.
Add the milk and soup, stirring constantly until smooth.
Stir in the tuna and 1 cup of the shredded cheese.
Spoon into prepared baking dish. Sprinkle remaining cheese over the top.
Bake, uncovered, 15 minutes or until heated through.
Adapted from the package of Mueller’s wide egg noodles, 2013.