Tuna Noodle Casserole - a classic combination of tuna, peas, and pimiento with egg noodles and sour cream. A family favorite!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Ingredients
2cupsmedium egg noodles
1ribcelerydiced
1/2small oniondiced
2tablespoonsbutterdivided
12ouncescanned tuna packed in oildrained
10.5ouncescream of mushroom soup
½cupsour cream
2tablespoonschopped pimiento
1cupfrozen green peas
1cupcrumbled saltine crackers
Instructions
Preheat the oven to 400 degrees.
Cook the noodles in boiling, salted water according to the package directions. While the noodles are cooking, dice the celery and onion. Saute in a small pan with one tablespoon of the butter.
In a casserole dish, combine the tuna, mushroom soup, sour cream, pimiento, peas, sautéed celery and onion, and the cooked, well drained noodles. Stir well to combine.
Melt the remaining butter in a small saute pan. Stir in the cracker crumbs. Sprinkle the top of the casserole with the buttered crumbs.
Bake for 20-25 minutes until hot and bubbling.
Notes
Note: For a chicken noodle casserole, substitute cooked, diced chicken for the tuna and cream of celery soup for the cream of mushroom soup.