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No-Bake Tuna Noodle Casserole

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Ingredients

Adjust Servings:
1 (6 ounce) can tuna in water, drained
1 (10 ounce) can cream of mushroom soup, undiluted
2 cups extra-sharp cheddar cheese, shredded (can add more or less)
3 large celery ribs, sliced into 1/4 chunks
4 cups button mushrooms, sliced thick
1 large onion, chopped
16 ounces extra wide egg noodles
salt
pepper

Nutritional information

858.8
Calories
295 g
Calories From Fat
32.8 g
Total Fat
16.7 g
Saturated Fat
183.8 mg
Cholesterol
1101.4 mg
Sodium
94.3 g
Carbs
5.7 g
Dietary Fiber
7.1 g
Sugars
47.1 g
Protein
450g
Serving Size

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No-Bake Tuna Noodle Casserole

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    Cuisine:

    This is a take on the Tuna Noodle Casserole my mom used to bake my brother and I when we were kids. It was the first meal I ever cooked for myself (when I was in college). Being lazy, impatient and hungry, I figured why bake it? The cheese must be extra sharp...mild or sharp just don't cut it. This recipe is so easily adaptable. Really like tuna? Use a bigger can. Don't like tuna? Use shredded chicken. Have broccoli you need to use? Use broccoli. It's definitely not low-cal, but it is quick and tasty comfort food!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    No-Bake Tuna Noodle Casserole – Midwest, This is a take on the Tuna Noodle Casserole my mom used to bake my brother and I when we were kids It was the first meal I ever cooked for myself (when I was in college) Being lazy, impatient and hungry, I figured why bake it? The cheese must be extra sharp mild or sharp just don’t cut it This recipe is so easily adaptable Really like tuna? Use a bigger can Don’t like tuna? Use shredded chicken Have broccoli you need to use? Use broccoli It’s definitely not low-cal, but it is quick and tasty comfort food!, Winner recipe! I’ve never added mushrooms, cheese, or celery to my tuna casseroles before but think I will from now on This was really yummy Thanks for sharing, Stacy and congrats on your football win! 🙂


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    Steps

    1
    Done

    Cook Noodles For Approximately 10 Minutes in Salted Water and Drain When Finished-- While Noodle Are Cooking --.

    2
    Done

    in Large Pot (enough to Hold the Sauce and Cooked Noodles) Saut Mushrooms For 3 or 4 Minutes, Add Onion and Saut For Another Minute or Two. It's Nice to Have a Little Crunch Left in the Onions. Drain Any Liquid.

    3
    Done

    Add Cream of Mushroom Soup to Pot. as Soon as It Is Hot, Add Shredded Cheddar Cheese. Continuously Stir. When Cheese Is Melted, Add Tuna and Celery. (i Don't Cook the Celery, Only Because I Like the Crunch of the Raw Celery). Mix Well. When Mixture Is Heated Through and Cheese Is Completely Melted, Take Off of Burner.

    4
    Done

    Drain Noodles and Add to Mixture. I Always Add the Noodles to the Mixture (not the Other Way Around), So That If I Made Too Many Noodles I Don't Add Them All to the Sauce. Stir All Ingredients Together. Salt and Pepper to Taste.

    5
    Done

    * You Can Make This a One-Pot Dish If You Cook and Drain Noodles First. Then Use the Same Pot to Cook the Sauce. It Will Obviously Add About Ten Minutes to the Cooking Time.

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    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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