Tuna Noodle Casserole

Servings6 servings

Ingredients 

• 3 cups egg noodles
• 1 tablespoon butter
• 1 small onion diced
• 2 ribs celery diced
• ⅔ cup frozen peas thawed
• 5 to 6 ounces canned tuna drained, 1 can
• 5 ounces condensed cream of mushroom soup 1 can
• ⅓ cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Crumb Topping

• ½ cup panko bread crumbs
• 1 tablespoon melted butter
• ½ cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions

1. Preheat oven to 425°F. Combine topping ingredients and set aside.
2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
3. Cook onion and celery in butter until tender, about 5-7 minutes.
4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
5. Spread into a 2qt casserole dish and top with crumb topping.
6. Bake 18-20 minutes or until bubbly.