- 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 (optional)
- 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
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir.
- Preheat oven to 350 degrees F (175 degrees C).
- Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely.
- Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.
04/09/2018
recipepes.com
Easy Cheesy Tuna Noodle Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
