Estimated Times
Preparation Time: 15 mins
Cooking Time: 30 mins
Servings: 8 servings
6 cups
(about 8 oz.)
dry medium egg noodles, prepared according to package directions
6 tablespoons
butter or margarine
4 stalks
celery, chopped
1/2 cup
chopped onion
2 cans
(9 oz. each)
tuna, drained and flaked
2 cans
(10 oz. each)
condensed cream of mushroom soup
1 can
(12 fl. oz.)
NESTLÉ® CARNATION® Evaporated Milk
2/3 cup
crushed potato chips
PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.
MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.
BAKE for 25 to 30 minutes or until chips are golden brown.
|
Calories: 350
|
Calories from Fat: 170
|
Total Fat: 19 g
|
|
Saturated Fat: 10 g
|
Cholesterol: 65 mg
|
Sodium: 870 mg
|
|
Carbohydrates: 21 g
|
Dietary Fiber: 1 g
|
Sugars: 5 g
|
|
Protein: 22 g
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VIEW DETAILED NUTRITION INFORMATION
* May use 4 cans (6 3/4 oz. each) of drained, flaked tuna, instead.
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Patti P. from Rockledge, FL
10/22/09
Rated:
Creamy Tuna Casserole
I read all the available reviews before I made out my grocery list. I added mushrooms, cheese, the golden mushroom soup along with cream of mushroom and the rest of the recipe.
Thanks for the suggestions! I doubled the ingredients to freeze some and give some away. We enjoyed everything about this recipe and it was so easy to make. There are only two of us to feed so this went a long way! Hubby asked to take in his lunch tomorrow too.
Sandra W. from Metlakatla, Alaska
10/18/09
Rated:
Creamy Tuna Noodle Casserole
Quick and very easy........great tasting.
Sharon J. from St. Louis Missouri
09/02/09
Rated:
Good
I hadn't made tuna casserole in years. My teenage daughter had never had tuna casserole and I wasn't sure if she would eat it but she did. The recipe was good but next time I will add a can of peas as this was what I put in my very first tuna casserole. I also used cream of chicken soup as we do not like mushrooms.
Carolyn P. from Columbia, TN
08/13/09
Rated:
Tuna Noodle Casserole
I've always made my own version of this, but I actually never thought of sauteing celery and onions, but always used mixed veggies of some sort. What a difference this is to what we're used to! Soon I will make a large dish of this and add BOTH the mixed veggies and the celery/onions. Also, using evaporated milk in place of regular milk adds additional richness of flavor. The only change I made was to use whole grain noodles, which adds more fiber but doesn't change the taste.
Daryl S. from Santa Monica, CA
08/07/09
Rated:
Creamy tuna noodle casserole
Very good and healthy. You can substitute 1 can of cream of celery soup with 1 can of cream of mushroom soup together for the 2 cans and add 1 package frozen peas to add volume.