Tuna Noodle Casserole

Measurements are apporximate. Eyeball it and add or subtract accordingly!

Yield: 3 servings ( Serving Size: servings )
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  • 1/4 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 stalk of celery - chopped
  • 1 can Cream of Chicken Soup - Helathy Request
  • 3/4 Can Milk
  • 1/4 cup shredded chedder cheese
  • 1 - 12 oz can Solid White Albacore Tuna in Water
  • 1/2 box Penne
  • 1/3 cup frozen peas
  • 1 - 2.8 oz French Fried Onions


  1. Cook Penne according to package directions.

  2. Saute in a little olive oil:
  3. green pepper, onion and celery until tender.

  4. Mix together:
  5. Cream of Chicken soup, milk and cheese - heat to get everything melted and mixed together. Gradually add milk to soup to keep from getting lumpy.

  6. Combine:
  7. Sauted vegetables with soup mixture, add peas and then mix with cooked Linguine. Put into an 8 x 8 (or similar size). Bake at 350 degrees for about 20 to 30 minutes. If casserole is cold, heat for about 40 minutes or until bubbly.

  8. 5 Minutes before finished - sprinkle with French Fried Onions. Cook until chrispy!
October 2011

This recipe is a personal recipe added by bbuten and has not been tested or endorsed by MyRecipes.

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