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Try SavoraTuna Noodle Casserole
This classic pantry-food dinner is quick, filling, and, most importantly, yummy. It's an unfussy comfort food that uses fresh staple veggies like onions and celery to elevate the classic flavor.
Recipe adapted from: countryliving.com
Ingredients
- oz. egg noodles6
- 4-oz. cans tuna in water2
- Tbsp. canola oil1
- onion, diced1 small
- celery stalks, diced2
- Kosher salt and freshly ground black pepper
- 10-oz. cans condensed cream of mushroom soup2
- oz. sharp Cheddar cheese, grated (about 2 cups)8
- frozen peas1 cup
- oz. crushed potato chips4
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Preheat oven to 450°F. Cook egg noodles according to package directions. Reserve 1/2 cup cooking water, drain and return to the pot. Stir in soup and up to 1/2 cup reserved cooking water, 1 tablespoon at a time, until desired consistency is reached.
Meanwhile, heat oil in a small pan over medium heat. Add onion and celery. Season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes. Add vegetables, cheese, tuna and peas to pot with noodles and stir to combine. Transfer to a 9-by-13-inch baking pan and topped with potato chips.
Bake until top is browned, 8 to 10 minutes. Serve hot.
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