This is the best tuna noodle casserole! My family and friends always request it! And, best of all, it is easy!
Ingredients
- egg noodles: 2 packages (10 ounce packages)
- olive oil: 1 Tbsp
- salt: 1 Tbsp
- processed cheese food (such as Velveeta®): 1 pack (8 ounce pack, cut into cubes)
- chunk light tuna in water: 3 cans (5 ounce cans, drained)
- peas: 1 can (drained, 15 ounce can, optional)
- condensed cream of celery soup: 2 cans (10.75 ounce cans)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- ground black pepper: 1 tsp
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.
