Cheesy Tuna Noodle Casserole
This easy tuna noodle casserole is made with American cheese and sour cream to make it even creamier.
20 min.prep time
40 min.total time
4 ounces uncooked dried egg noodles
1 rib (1/2 cup) celery, sliced
1/4 cup chopped onion
1/4 cup diced red bell pepper
1/3 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup frozen peas, thawed
1/3 cup sour cream
2 (5- to 6-ounce) cans tuna in water, drained, flaked*
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup 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, onion and bell pepper. Cook over medium-high heat 2-3 minutes or until crisply tender.
Stir in milk and soup. Continue cooking 2-3 minutes or until heated through. Stir in all remaining ingredients except shoestring potatoes; mix well. Add cooked noodles; toss to coat.
Spoon tuna mixture into ungreased 1 1/2-quart casserole dish; sprinkle with shoestring potatoes. Bake 20-30 minutes or until heated through.
Substitute 2 cups chopped cooked chicken or turkey.
- To make ahead and freeze, prepare casserole through addition of noodles. Remove from heat. Cool 15 minutes. Spoon into 1 gallon freezer bags. Press out excess air and flatten slightly. Freeze. To cook, thaw overnight in refrigerator. Pour into 1 1/2-quart ungreased glass casserole. Top with potato sticks and bake as directed
- To freeze in individual servings and microwave later, prepare recipe as directed except do not top with shoestring potatoes. Cool 15 minutes. Spoon into 6 freezer and microwave-safe containers. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 3-4 hours. Keep refrigerated until ready to microwave. Loosely cover microwave container. Microwave on Medium-High (70% power), stirring once, 2-3 minutes or until heated through. Sprinkle individual servings with about 2 tablespoons shoestring potatoes.