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Author Notes: I belong to an online recipe club and we were discussing tuna fish casserole. Some of the suggestions were really sounding really good, and not your momma's tuna casserole. This was so delicious that I was eating it all the next day for snacks, and have to admit I ate the whole thing myself, it really is that good. —janenov46
cups uncooked egg noodles
cup onions, chopped
ounces can cream of mushroom soup
ounces can cheddar cheese soup
ounces (two 7 oz) cans tuna in water, drained
cup grated Velveeta cheese
teaspoon black peppet
cup seasoned bread crumbs, i like Italian
- Cook noodles to pkg directions, drain and put in a large bowl.
- Pre heat oven to 350°, and spray a casserole dish with non stick spray.
- In a food processor, process the celery and onion to fine mince.
- Add the celery mixture to the noodles, then add the soups, tuna, milk, velveeta, and pepper, Mix well.
- pour into the prepared casserole.
- In a small bowl put the bread crumbs, and chunk the butter on top, cook on defrost cycle til butter melts. Give a stir with a fork to combine, and scatter over the top of the casserole.
- Bake for 45 minutes to an hour,or until bubbly and the crumbs start to brown.
- This recipe was entered in the contest for Your Best Mushrooms