tuna casserole


  • 1 yellow onion, minced
  • 2 Tbsp butter or margarine
  • 1/2 cup sliced mushrooms
  • 1/2 cup frozen green peas
  • 1 can cream of celery soup
  • 3/4 cup milk
  • 1 5-oz. can tuna in water, drained
  • 3 to 4 cups flat egg noodles
  • 1/4 cup breadcrumbs


  • Preheat the oven to 350 degrees.
  • Prepare the egg noodles according to the package directions and drain in a colander.
  • In a large skillet, melt the butter over medium heat. Add the onions and sauté until soft (about 4 minutes), and then add in the mushrooms and peas. Cook for another minute and turn down the heat to low. Mix the soup, milk, and tuna in a separate bowl and add to the skillet. Stir until blended together. Combine the noodles and the contents of the skillet into an oven-proof casserole dish. Sprinkle with breadcrumbs. Bake 25-30 minutes. Let stand for 10-15 minute before serving.