Tempting Tuna Casserole

Ingredients

  • 4 oz (125 g) uncooked elbow macaroni noodles
  • 1 cup (250 mL) chicken broth
  • 1/2 can (10.7 oz or 284 mL) condensed cream of celery soup (about 1/2 cup/125 mL)
  • 1/4 cup (50 mL) sour cream
  • 2 tbsp (30 mL) milk
  • 1 can (5 oz or 170 g) water-packed tuna, drained and flaked
  • 1/2 cup (125 mL) shredded cheddar cheese, divided
  • 1/4 cup (50 mL) thinly sliced celery (about 1 stalk)
  • 1 1/2 tbsp (22 mL) finely chopped onion
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 3/4 cup (175 mL) frozen peas, thawed
  • 2   vine-ripened tomatoes, seeded and diced

Directions

  1. Combine noodles and broth in Round Covered Baker. Microwave, covered, on HIGH 7-9 minutes or until noodles are tender, stirring once. Meanwhile, combine soup, sour cream, milk, tuna, 1/4 cup (50 mL) of the cheddar cheese, celery, onion, parsley and black pepper in large mixing bowl; mix well. 

  2. Add soup mixture, peas and tomatoes to baker; mix well. Microwave, covered, on HIGH 4-6 minutes or until heated through, stirring once. Top with remaining cheese; cover and let stand 3-5 minutes or until cheese is melted.  

Yield:

  • 4  servings

Nutrients per serving:

Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 30 g, Fiber 4 g, Protein 19 g

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