Ingredients for Velveeta Tuna Noodle Casserole
- Egg Noodles
- Frozen Peas And Carrots
- 2 (5 ounce) cans tuna in water, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 8 ounces Velveeta cheese, cubed
- French Fried Onion Rings
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.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
17g
Fat
37g
Carbs
8g