TUNA CASSEROLE

Tuna Casserole image

I was looking for a good tuna casserole recipe. I didn't have the usual cream of mushroom soup or frozen peas, so I used the Progresso soup I had and canned peas. For that added crunch, I used Panko crumbs for the topping. The ultimate in comfort food.

Provided by Mary Philio

Time 45m

Number Of Ingredients 10

Ingredients

1/2 large onion, chopped
2 medium celery stalks, chopped
1/2 c butter, divided
1 (12-oz) pkg wide egg noodles
2 can(s) tuna, drained
1 can(s) progresso creamy mushroom soup
1 can(s) sweet peas
1 c cheddar cheese, shredded
1/2 c parmesan cheese, shredded
1/2 c panko bread crumbs, italian flavored

Steps:

1. Cook egg noodles according to package directions. Drain. Pour into casserole dish, add 4 TBL. butter. Preheat oven to 400.
2. Melt 2 TBL. butter in skillet. Saute onions and celery until tender-crisp. Add soup and tuna. Mix well and remove from heat.
3. Pour over noodles; mix well. Add cheddar cheese and stir until well blended. Add peas and mix in gently.
4. Melt remaining 2 TBL. butter in dish. Add panko crumbs and mix well. Sprinkle on top of casserole. Top with parmesan cheese.
5. Bake 30 minutes until heated through and panko crumbs are browned.

*** Explore more Tuna Casserole Recipes »

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