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Cheesy Tuna Noodle Casserole

Presented by:
Land O' Lakes
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A classic dish easy to make and so delicious.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
40 min
Recipe Servings

4-ounces uncooked dried egg noodles
1 tablespoon Land O'Lakes Butter
1 rib (1/2 cup) celery, sliced
1/4 cup chopped onion
1/4 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
3 (3/4-ounce) slices Land O'Lakes Deli American Cheese, quartered
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 degrees 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 cool.

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


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