Zutaten für Blue Ribbon Tuna Casserole
- Cooked Egg Noodles
- Onion
- 2 stalks celery, finely chopped
- 1/4 cup butter
- Condensed Cream Of Celery Soup
- Mayonnaise
- Evaporated Milk
- 1/4 teaspoon black pepper
- Frozen Peas And Carrot
- 2 (5 ounce) cans tuna (drained, reserving 1/4 cup juice from one can)
- Cheddar Cheese
- 1 cup crushed potato chips
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Zubereitung von Blue Ribbon Tuna Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound egg noodles according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt 1/4 cup butter over medium heat. Add 2 stalks celery (finely chopped) and 1/2 cup onion (finely chopped). Sauté until softened, about 5-7 minutes.
- In a large bowl, combine the cooked noodles, 2 (5 ounce) cans tuna (drained, reserving 1/4 cup juice from one can), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup reserved tuna juice, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 30 minutes.
- Sprinkle 1 cup shredded cheddar cheese over the casserole and top with 1 cup crushed potato chips.
- Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy with crusty bread!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
13g
Fat
103g
Carbs
20g
