Tuna Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb cooked egg noodles, al dente
• 1 large onion, chopped
• 3 stalks celery, diced
• 2 tablespoons butter
• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 (10 1/2 ounce) can evaporated milk (can use regular milk)
• 2 teaspoons black pepper
• 2 cups frozen peas and carrots
• 4 (6 ounce) cans tuna, one drained
• 1 cup dry breadcrumbs or 1 cup cracker crumb
• 1 cup shredded parmesan cheese

Recipe

• 1 saute onion and celery in butter until soft and just starting to brown.
• 2 mix together soup, mayo, milk and pepper.
• 3 stir in peas & carrots and tuna.
• 4 fold in noodles.
• 5 if desired, freeze in 9x13 pan or 3 quart casserole or in gallon size freezer bag.
• 6 thaw and pour into 9x13 or 3 quart casserole dish, or two smaller dishes.
• 7 mix bread crumbs with parmesan and sprinkle over casserole.
• 8 bake at 350 degrees for 40 minutes -or-.
• 9 bake frozen casserole, covered for 40 minutes, then uncovered for additional 20 minutes.