"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cheesy Tuna Helper Recipe

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Cheesy Tuna Helper image
Tracey Receiving Her Sock Monkey 1976

 

This recipe for Cheesy Tuna Helper, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
1 can tuna drained
16 oz egg noodles
1 c frozen peas
28 oz can cream of mushroom soup
4 oz cheddar cheese or mozzarella
tsp celery salt
tsp pepper
2 T fresh parsley, chopped (plus more for garnish, if desired)
2 T butter, melted
c bread crumbs (optional)
3 c water

Directions:
Directions:
In a large bowl mix together egg noodles, frozen peas, tuna, mushroom soup, 1 cups mozzarella cheese, celery salt, pepper, and parsley. Spray a 913 casserole dish with non-stick cooking spray and pour in tuna mixture. Bake at 350 for 20 minutes, until hot and bubbly. While the casserole is baking mix together bread crumbs and melted butter. After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining cup mozzarella cheese. Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.

IN THE FREEZER: Make sure to cover any leftovers in foil before putting it into the freezer. Once frozen, you can transfer from the baking dish to a freezer-safe bag or container easily.

IN THE FRIDGE: This recipe will last a couple of days when stored in an airtight container in the fridge. To reheat, place the tuna casserole into an oven-safe baking dish and heat at 350 for about 20 minutes, until its warm through again. Then its ready to slice and serve!

 

 

 

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