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Tuna Casserole

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6


  • 1 12 oz wide egg noodles
  • 2 cans 12 oz tuna in water, drained
  • 1/3 cup milk
  • 1 10.5 oz can cream of celery
  • 1 10 3/4 oz can cream of mushroom
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup frozen vegetable blend
  • 1 cup ruffles chip and/or french fried onions crushed


  • Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Set aside.
  • Boil water in a large soup pot. Once water is at a rapid bowl cook noodles according to package.
  • Drain and set in a large bowl.
  • Add tuna, cream of celery, cream of mushroom, milk, salt and pepper to a large mixing bowl.
  • Mix to combine all ingredients.
  • Add in the frozen vegetables, cooked noddles and mix together.
  • Pour mixture into the prepared casserole dish. Sprinkle crushed chips and french onions over the casserole mixture.
  • Bake 15-20 minutes or until chips/fried onions are crispy and starting to brown.
  • Enjoy!