Tuna Noodle Casserole

Ingredients

• 4 cups egg noodles (uncooked)
• 1 cup frozen peas
• 1 tablespoon butter (unsalted)
• 1 medium onion (chopped)
• 2 stalks celery (chopped)
• 10 ounce light tuna in water (2 cans 5 oz each)
• 10.5 ounce condensed cream of mushroom soup (1 can)
• 1 cup sour cream
• 1/3 cup milk
• 1/4 teaspoon salt (or to taste)
• 1/2 cup breadcrumbs (such as panko)
• 1 tablespoon butter (melted)
• 1 tablespoon parsley (chopped)

Instructions

1. 1

   Preheat the oven to 350 F°. Combine the topping ingredients and set aside.

2. 2

   Cook the noodles according to package directions for al dente. Add the frozen peas during the last minute of cooking; drain and set aside.

3. 3

   Saute the sauteables: Heat the 1 tbsp of butter in a skillet and cook the onion and celery until softened, about 5 to 7 minutes.

4. 4

   Assemble the casserole: In a large bowl, combine the tuna, cream of mushroom soup, sour cream, onion and celery mixture, milk and salt. Add the noodles and peas and toss to combine.

5. 5

   Bake: Transfer the noodle mixture to a 9x13 inch casserole dish, coated with cooking spray. Sprinkle the topping ingredients evenly over the top. Bake, uncovered, for 25 to 30 minutes or until bubbly.