Tuna and Cheddar Cheese Casserole

 

shared by Cris Watson

Serves 4

Ingredients:

2 cups of dry egg noodles

2 5 oz cans of albacore tuna - drained

1 cup grated sharp cheddar cheese

2 tbsp. Butter (you can use extra virgin olive oil but I don’t recommend margarine)

½ cup chopped celery

1 cup chopped onion

1 cup canned or frozen peas, thawed

1 7 oz can cream of celery soup (you can use mushroom soup instead)

1 cup Half & Half (you can use skim milk but it will not be as rich a flavored)

½ teaspoon salt

½ teaspoon pepper

1/4 teaspoon Old Bay Seasoning (optional: if you don’t like Old Bay Seasoning, add in 1/4 teaspoon basil and 1/4 teaspoon parsley)

For topping:

1 cup panko crumbs (I use the plain panko)

½ cup grated cheddar cheese

1 teaspoon butter

1/4 teaspoon parsley

Heat oven to 400 degrees

Directions:

1. Cook the egg noodles according to the package directions to al dente stage; drain and rinse in cold water. Set aside.

2. In a large sauce pan, over medium heat melt all of the butter. Put 1 teaspoon of the melted butter into a small bowl and set aside.

3. In the remaining melted butter, saute the chopped celery and chopped onion just until tender, about 5 minutes.

4. Add in the peas. Saute for 2 to 3 minutes.

5. Add in the tuna.

6. Add in the cream of celery soup, stir gently to combine.

7. Add in the Half and Half and the seasonings, stir gently to combine.

8. Remove from heat and add in the noodles and 1 cup of the shredded cheddar cheese.

9. Pour into a large casserole dish

10. Bake uncovered in a 400 degree oven for 15 minutes

While casserole is baking, prepare the topping:

1. In the small bowl with the reserved melted butter, combine panko crumbs, remaining cheddar cheese, and parsley. Work gently until all of the crumbs are moistened with the butter.

2. Remove the tuna casserole from the oven and sprinkle topping evenly over the casserole.

3. Return to the 400 degree oven and bake another 10 - 15 minutes until bubbly.

Serve with fresh sliced  raw vegetables and enjoy!