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Tuna Casserole

Ingredients

  • 12 oz package of pasta bowtie, elbow, egg noodle etc
  • 1 Onion
  • 2 stalks Celery
  • 1 can Cream of Celery Soup
  • 1/2 C Yogurt
  • 1 can Evaporated milk
  • 1 tsp pepper
  • 1/2 tsp salt or to taste
  • 1 C Peas & Carrots
  • 2 cans Tuna drained
  • 2 C Shredded Cheddar Cheese
  • 1/2 C crushed chips crackers or bread crumbs

Instructions

  1. Cook and drain noodles.
  2. Dice onion and celery.
  3. Mix noodles, onion, celery, cream of celery soup, yogurt, evaporated milk, tuna, salt & pepper, and 1 C of shredded cheese, and transfer to a greased 9X13 pan or large casserole dish.
  4. Bake at 350 for 30 minutes.
  5. Sprinkle crumbs and remaining 1 C of cheese over the top of the tuna casserole and return to the oven for another 5 min or so--until the cheese is melted and bubbly.

Variations

  1. You can use any type of noodle, or even 4 cups of cooked rice.
  2. Substitute canned salmon, shrimp, crab, chicken or ham, or roughly a cup of leftover chopped meat for the tuna.
  3. Use any type of cheese you like, or skip the cheese all together.
  4. Mayonnaise can be used instead of the yogurt, and cream or milk instead of the evaporated milk. Do NOT use condensed milk--it's sweet. Blech.
  5. Celery and onion can be sauteed in butter before adding to the casserole. I like the bit of "crunch" from leaving them uncooked. Plus it's faster.
  6. Vegetables can be increased, changed, or left out.