This easy tuna noodle casserole is made with sour cream to make it even creamier.
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4 ounces uncooked dried egg noodles
1 tablespoon Land O Lakes® Butter
1 rib (1/2 cup) celery, sliced
1/4 cup chopped onion
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
3 (3/4-ounce) slices Land O Lakes® Deli American, quartered
2 (5- to 6-ounce) cans tuna in water, drained, flaked
1/4 teaspoon pepper
1 cup shoestring potatoes or crushed potato chips
1/4 cup finely chopped red bell pepper
1/4 teaspoon salt
*Substitute 2 cups chopped cooked chicken or turkey.
STEP 1
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.
STEP 2
Heat oven to 375°F.
STEP 3
Cook noodles according to package directions; drain.
STEP 4
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.
STEP 5
Spoon tuna mixture into ungreased 1 1/2-quart casserole dish; sprinkle with shoestring potatoes. Bake 20-30 minutes or until heated through.
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 ungreased 1 1/2-quart 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.
- 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.
COLLECTION
Classic comfort food is what’s on the menu on a chilly winter night. When you’re craving something rich and satisfying, a little something buttery, cheesy, creamy or meaty will hit the spot.