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Tuna Casserole

Print Recipe
Servings: 6 servings
Course: dinner, Lunch, Main Course
Ingredients Method

Ingredients
  

  • 2 tbsp butter, plus extra for the casserole dish
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 oz flat egg noodles, cooked according to package instructions, drained
  • 1 cup frozen peas
  • 2 cans (6 ounces each) flaked tuna in water, drained
  • 1 cup milk
  • 1/2 cup plain yogurt or regular sour cream
  • 4 oz shredded brick, colby or cheddar cheese
  • 10 oz can cream of mushroom soup
  • 2 tsp minced fresh parsley (substitute dried if you don't have fresh)
  • 1/2 Tsp Dried dill or 1 tsp fresh
  • 1/4 tsp Old Bay seasoning
  • salt and pepper to taste
For the Topping
  • 20 Ritz crackers, coarsely crumbled
  • additional butter, melted (optional)
  • paprika to taste

Method
 

  1. Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole or two smaller ones.
  2. In a small skillet, saute celery and onion in margarine or butter until softened.
  3. In a large bowl, combine the cooked noodles with the celery, onion, peas, tuna, milk, yogurt, cheese, soup, parsley, dill and Old Bay seasoning. Toss well and season to taste with salt and pepper.
  4. Spoon noodle mixture into casserole(s).
    Add the crushed crackers to the top.
  5. Bake in a preheated oven for about 30 to 35 minutes until top is browned and casserole is evenly hot throughout.