Tuna Noodle Casserole
Tuna and egg noodles are the stars in tuna noodle casserole. A creamy sauce, lots of veggie mix-ins, cheese and potato chips finish this dinner favorite.
Ingredients
- 12 oz. wide egg noodles
- 1 12-oz. can solid white tuna in water, drained
- 1 10.5-oz. can cream of mushroom soup
- 1 c. sour cream
- 1 1/2 c. heavy cream
- 1 c. frozen sweet peas
- 1 small red bell pepper, chopped
- 2 celery stalks, chopped
- 1/2 c. finely chopped onion
- 2 c. shredded cheddar cheese, divided
- 2 tbsp. chopped fresh parsley, plus more for garnish
- Salt, to taste
- Black pepper, to taste
- 2 c. crushed potato chips
Directions
- 1
Preheat the oven to 375º. Bring a large pot of salted water to a boil over high heat. Add noodles and cook 2 minutes less than the package directions. Drain and rinse under cool water. Set aside.
- 2
Stir together the tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of the cheese, 2 tablespoons of parsley, and salt and pepper to taste in a large bowl until combined. Stir in the cooked noodles and spoon the mixture into a lightly greased 13-by-9-inch baking dish.
- 3
Top the casserole with the remaining 1 cup of cheese, then the potato chips.
- 4
Bake the casserole 25 to 30 minutes or until golden brown and bubbly around the edges. Sprinkle with additional parsley before serving.