Your kids will love getting to smash up some ingredients while making this Tuna Noodle Casserole. Or if you’re having a particularly bad day, you can leave that step for yourself.
Ingredients:
- 6 oz egg noodles
- 2 (4-oz) cans tuna in water
- 1 tbsp canola or olive oil
- 1 small onion, diced
- 1-2 celery stalks (your preference), diced
- 2 (10-oz) cans cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
- 1 cup frozen peas
- 4 oz crushed potato chips
- salt and pepper
Instructions:
- Preheat oven to 450°F.
- Cook egg noodles according to package directions. Reserve 1/2 cup of cooking water,drain, and return noodles to pot.
- Stir in soup and sour cream, and add the reserved cooking water until desired consistency is reached.
- Heat oil in a pan over medium heat. Add onion and celery. Season with salt and pepper. Cook until vegetables are soft (5-7 minutes).
- Add vegetables, tuna, cheese, and peas to pot with noodles and stir to combine. Transfer to a 9-inch x 13-inch baking dish. Top with potato chips.
- Bake 8-10 minutes, until top is browned. Serve hot.