Tuna Noodle Casserole

This is such a comfort food. Tuna Noodle Casserole quickly became another favorite in our home. Delicious white chunks of albacore Tuna Loads of Cheese and it even has a little veg so you won’t feel guilty for over indulging in this warm ooey, gooey cheesy creamy delicious casserole. While shopping at Costco this summer my mom & I came across these giant cans of tuna. I’ll include a video so you can see, it also has step by step instructions so your whole family can enjoy! I hope you like it as much as we do.

You will need:

• 3 cups dry egg noodles
• 2 cubes of chicken bouillon
• 3 cups of shredded white cheddar cheese (old)
• 2 Tbsp. Butter
• 1 Stalk celery
• 1 small onion finely chopped
• 2-3 cloves of garlic minced
• 10 oz of Albacore Tuna
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. celery salt
• 1 can of cream of mushroom soup ( we like Aylmer’s)
• another can of cream of mushroom soup with enough milk added to measure 1 & 1/2 cups
• 1/2 cup Sour cream
• 1 cup frozen peas
• 1 can corn
• Top with cracker crumbs melted with 2 Tbsp. butter and 1/3 cup parmesan cheese

Directions:

Preheat your oven to 400. Shred cheese. Cook egg noodles add your bullion to the boiling water. Melt butter and saute onions and celery. add garlic at the last min or so taking care not to burn. Over low heat add tuna, spices, soup, milk, sour cream stir. Add cheese, peas and corn then add the noodles. Top with cheese and crackers. Bake uncovered 20-25 mins. in a 9×13 pan. Sometimes we will do a small pan for supper and then freeze a small one uncooked for another time Enjoy!