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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Tuna Helper Recipe

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This recipe for Cheesy Tuna Helper 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!
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
½ tsp celery salt
¼ tsp pepper
2 T fresh parsley, chopped (plus more for garnish, if desired)
2 T butter, melted
¼ c bread crumbs (optional)
3 c water
Directions:
Directions:
In a large bowl mix together egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley. Spray a 9×13 casserole dish with non-stick cooking spray and pour in tuna mixture. Bake at 350º 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 ¼ 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 it’s warm through again. Then it’s ready to slice and serve!

 

 

 

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