Tuna Casserole

~45 mins

~ 4 servings

Ingredients:

3 cups Egg Noodles

1 tbsp Butter

1 small Onion (diced)

2 Celery Stalks (diced)

2/3 cup Peas

1 can tuna (5-6oz can)

1 can condensed Cream of Mushroom Soup (10.5oz can)

1/3 cup Milk

1 cup Cheddar Cheese

1 tbsp Parsley

Topping:

1/2 cup Panko Bread Crumbs

1 tbsp Butter (melted)

1/2 cup Cheddar Cheese (shredded)

1 tbsp Parsley

Instructions:

Preheat oven to 425 degrees F.
Combine the toping ingredients and set aside.
Boil the noodles al dente according to package instructions. Once cooked, drain and rinse with cold water.
Melt the butter in a pan over medium heat and once melted add in the onion and celery. Cook for ~5 mins or until tender.
In a large bowl, combine the noodles, onions and celery, peas, cream of mushroom soup, milk, cheese, tuna & parsley.
Spread into an 8x10in casserole dish & and sprinkle on the crumb topping.
Bake 18-20 mins or until bubbly.
Allow to set for ~10 mins and enjoy!

Notes:

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