A mixture of cream of mushroom soup, cream of celery soup, and melted cheese coat egg noodles and tuna in this casserole topped with a layer of Parmesan cheese.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
754 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir.
Step 3
Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely.
Step 4
Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.
Ingredients
1 tablespoon salt
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon ground black pepper
1 cup grated Parmesan cheese
2 (10.75 ounce) cans condensed cream of celery soup
1 (15 ounce) can peas, drained
2 (10 ounce) packages egg noodles
1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes
3 (5 ounce) cans chunk light tuna in water, drained
