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Easy Cheesy Tuna Noodle Casserole
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy mushroom and celery soup blend with melted cheese covers tuna and egg noodles, finished with a sprinkle of Parmesan on top.
Ingredients:
  • 2 (10 ounce) packages egg noodles
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes
  • 3 (5 ounce) cans chunk light tuna in water, drained
  • 1 (15 ounce) can peas, drained
  • 2 (10.75 ounce) cans condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 teaspoon ground black pepper
  • 1 cup grated Parmesan cheese
Instructions:
  • 1. Boil a pot of well-salted water. Add egg noodles and cook until al dente, about 5 minutes. Drain and return to pot. Drizzle with olive oil, sprinkle with salt, and toss to coat.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Add processed cheese food cubes to a large, microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until smooth and melted (3 to 5 minutes). Pour over noodles along with tuna, peas, celery soup, mushroom soup, and black pepper. Mix well to coat the noodles thoroughly. Transfer the mixture to a large casserole dish and top with a generous sprinkle of Parmesan cheese.
  • Bake until the Parmesan cheese is lightly golden brown, which should take about 20 to 30 minutes in a preheated oven.

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