Baked Tuna Noodles and Vegetables
July 20, 2009 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Easy Tuna Casserole Recipes, Main Course, Supper
 | Baked Tuna Noodles and Vegetables – This scrumptious, saucy, tuna noodle casserole recipe, is astonishingly creamy as well as simple. Aside from quick and easy we think this is the “BEST” tuna casserole there is. Perfect for busy nights when you don’t have a lot of time, but still want to eat healthy. Prep Time: 15-20 mins |
Ingredients to make Baked Tuna Noodles and Vegetables
6 ounces Egg noodles, cooked al dente, drained
1/2 teaspoon Thyme
1/4 teaspoon Salt
1 10.1/2 ounce can cream of celery soup
1/2 cup Milk
2 – 7ounce cans solid white tuna, drained, flaked
1 cup coarsely chopped celery
1/3 cup Coarsely chopped green pepper
1/3 cup Sliced water chestnuts
1/3 cup Chopped scallions with some green tops
1/2 cup Mayonnaise
3/4 cup Grated sharp Cheddar cheese
1/4 cup Chopped toasted almonds
Directions to make Baked Tuna Noodles and Vegetables
Step 1:Preheat oven to 425 degrees. In a 2-quart casserole combine noodles, thyme and salt. Set aside.
Step 2:Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese. Heat and stir until the cheese is melted
Step 3:Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.
Image Source: giovanniscanavino