Tuna Noodle Casserole with Crumb Topping
Yield:   6-9 servings
Cook Time:   25-30 minutes
Tips:   Any large, short pasta shapes can be used. Celery and onions are not sautéed before baking, giving this casserole a nice slight crunch. If you prefer more tender vegetables, you can sauté the onions and celery in 1 tablespoon of butter for 2-3 minutes or until tender before adding to the other casserole ingredients.
Suggestion:   Delicious served with a salad and side of bread.
  • Casserole
  • 6 oz. (3 cups) noodles, cooked
  • 6 1/2 - 7 oz. can tuna, drained
  • 1/2 cup mayonnaise
  • 1 cup celery, thinly sliced (about 2 long stalks)
  • 1/3 cup onion, diced
  • 1/4 cup pimiento, diced
  • 1/2 teaspoon salt
  • 1 can cream of celery soup
  • 1/2 cup milk
  • 4 oz. cheddar cheese, grated (about 1 1/3 cups grated)

  • Bread Crumb Topping
  • 1 cup plain bread crumbs
  • 1/4 cup melted butter
Preheat oven to 400°F.

In a large mixing bowl, combine cooked noodles, tuna, mayonnaise, celery, onion, pimiento and salt, breaking up tuna with a fork into bite-size chunks. In a small sauce pan, add soup and milk and heat over medium heat until warm, stirring frequently. Add cheese, and stir until constantly until melted. Add soup mixture to other ingredients in mixing bowl and toss to thoroughly combine. Pour into an 8x12-inch casserole dish. Set aside.

Bread Crumb Topping

Combine bread crumbs and melted butter and mix with a fork until thoroughly combined. Sprinkle evenly over entire casserole. Bake casserole (uncovered) for 25-30 minutes, or until hot and bubbly and bread crumbs have turned golden brown.