Ingredients
Scale
- 1 (12 oz) bag egg noodles, uncooked
- 1 (10.5 oz) can cream of celery soup or 1 ¼ cup homemade
- 1 (12 oz) can light tuna in water, drained
- 1 bag (12 oz) frozen peas and carrots, rinsed ** see notes
- ⅓ cup milk
- ¼ cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded, divided
For the Crumb Topping:
- ½ cup bread crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F
- In a large pot boil noodles according to package directions to al dente
- In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined
- Fold in cooked noodles and mix until well combined
- Pour mixture into a 13×9 baking dish
- In a small microwavable safe bowl melt 2 tablespoons of butter and combine with bread crumbs
- Sprinkle 1 cup cheese on top of casserole
- Sprinkle bread crumb mixture on top of casserole
- Bake for about 40-45 minutes or until golden brown and bubbly
- Store leftovers in refrigerator
Notes
Peas and carrots are optional and can be omitted. But if you want to add peas, use frozen peas only.
- Prep Time: 5-10 minutes
- Cook Time: 40-45 minutes