Ingredients
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6 ounces wide egg noodles
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1 (10 ounce) can 98% fat free condensed cream of celery soup
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1/2 cup milk
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1 cup shredded cheddar cheese or 1 cup parmesan cheese
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1 (6 ounce) can light chunk tuna in water, drained
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3/4 cup chopped onion
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1/2 cup chopped celery
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1/2 cup reduced-fat mayonnaise
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salt and pepper
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additional shredded cheese
Instructions
- Preheat oven to 425* F. Cook noodles according to package directions. Drain and return to pan.
- Meanwhile, pour soup into a small saucepan. Slowly stir in milk, a little at a time. Stir in cheese. Heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
- Add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. Pour soup mixture over and mix until well-combined. Pour mixture into a 2-2 1/2 quart casserole. Top with additional shredded cheese, if desired.
- Place casserole in oven and bake at 425* F for 20-25 minutes, or until hot, bubbling, and lightly browned on top. Remove from oven and let set for 5-10 minutes before serving.