Tuna Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 ounces wide egg noodles
• 1 (10 ounce) can 98% fat free condensed cream of celery soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese or 1 cup parmesan cheese
• 1 (6 ounce) can light chunk tuna in water, drained
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup reduced-fat mayonnaise
• salt and pepper
• additional shredded cheese (optional)

Recipe

• 1 preheat oven to 425* f. cook noodles according to package directions. drain and return to pan.
• 2 meanwhile, pour soup into a small saucepan. slowly stir in milk, a little at a time. stir in cheese. heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
• 3 add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. pour soup mixture over and mix until well-combined. pour mixture into a 2-2 1/2 quart casserole. top with additional shredded cheese, if desired.
• 4 place casserole in oven and bake at 425* f for 20-25 minutes, or until hot, bubbling, and lightly browned on top. remove from oven and let set for 5-10 minutes before serving.