This easy tuna noodle casserole is made with American cheese and sour cream to make it even creamier.
| 8 |
|
ounces uncooked dried egg noodles |
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 2 |
|
ribs (1 cup) celery, sliced |
| 1 |
|
medium (1/2 cup) onion, chopped |
| 3/4 |
|
cup milk |
| 1 |
|
(10 3/4-ounce) can condensed cream of mushroom soup |
| 1 |
|
cup frozen peas, thawed |
| 1/2 |
|
cup LAND O LAKES® Sour Cream |
| 4 |
|
ounces (1 cup) LAND O LAKES® American Cheese, cubed |
| 2 |
|
(6-ounce) cans tuna in water, drained, flaked |
| 1 |
|
tablespoon diced pimiento |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon pepper |
| 1 1/2 |
|
cups shoestring potatoes or crushed potato chips |
Heat oven to 375°F. Cook noodles according to package directions; drain.
Melt butter in deep 10 or 12-inch skillet until sizzling; add celery and onion. Cook over medium-high heat until crisply tender (2 to 3 minutes).
Stir in milk and soup. Continue cooking until heated through (2 to 3 minutes). Stir in all remaining ingredients except shoestring potatoes; mix well. Add cooked noodles; toss to coat.
Spoon tuna mixture into ungreased 13x9-inch baking dish; sprinkle with shoestring potatoes. Bake for 30 to 35 minutes or until heated through.
