Tuna Noodle Casserole

What’s cooking? Tuna Noodle Casserole!

Now I don’t want to hear any boos from anyone! At least try it and see what you think. If you still don‘t like it, change the tuna to a couple of sautéed chicken breasts, chunked. But at least try it with the tuna first.

This is a recipe my sister made for me many years ago that I fell in love with. I especially love that you can mix things up with all the vegetables according to your family’s tastes or needs. Very easy, adaptable, and wicked yummy!

First cook up your pasta. This recipe works well with wide noodles, elbow macaroni, rotini, or shells.

While your pasta is cooking, set your peas on to cook also, or broccoli if you choose. Either tastes wonderful in this dish.

While the pasta and vegetable are cooking, dice the celery and onion, and cube the Velveeta cheese.

Set the celery and onions to sauté in 1-2 Tbl. Butter.

Drain the pasta and the peas and set aside.

In a large saucepan, whisk together the cream of mushroom soup, milk, Velveeta cheese, and salt and pepper to taste.

Mix in the pasta, peas, drained tuna, and, optional--sliced mushrooms. Pour all into a 15X11” baking dish.

Mix up the butter crumb topping by melting 3-4 Tbl. butter and adding 1 c. seasoned bread crumbs. Mix well with a fork, and sprinkle evenly over the top of the casserole.

Bake for 35 minutes at 350°, until browned and bubbly. Enjoy!




This also works well in the crockpot: Prepare and pour into crockpot on low for up to 4 hours.

Susan’s Tuna Casserole
     (serves 8 w/leftovers)

1 lb. pasta
1 lb. frozen green peas or broccoli
1 medium onion
2 stalks celery
1 lb. Velveeta cheese
2 cans cream of mushroom soup
2 cans milk
2-3 cans tuna
1 c. sliced mushrooms (optional)