Ingredients for Velveeta Tuna Noodle Casserole
- 1 (12 ounce) package egg noodles
- 1 (10 ounce) package frozen peas and carrots
- 2 (6 ounce) cans tuna
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 (16 ounce) package Velveeta cheese
- 1 1/2 cups French fried onion rings
- celery
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How to Make Velveeta Tuna Noodle Casserole
- Preheat oven to 375°F (190°C).
- Spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large bowl, cook noodles according to package directions. Drain well.
- Stir in the Velveeta cheese, until melted and smooth.
- Add the drained tuna, cream of mushroom soup, milk, peas, and celery. Mix well to combine.
- Pour mixture into the prepared baking dish.
- Top with French fried onions.
- Bake for 25-30 minutes, or until heated through and bubbly. If the top is browning too quickly, loosely cover with foil.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
17g
Fat
37g
Carbs
8g