- 4 tbsp butter
- 16 ounces egg noodles
- 10 ounces canned tuna drained
- 2-10.5 ounce cans cream of celery soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese blend
- 1 rib celery diced
- 1 cup frozen peas
- ½ yellow onion diced
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup bread crumbs
- 1 tablespoon butter melted
- 1 tablespoon fresh parsley chopped
- Preheat the oven to 375°F. Grease a 9×13 inch casserole pan with nonstick cooking spray.
- Cook the noodles according to the package directions.
- Drain the noodles, and return them to the pot.
- Sauté the celery and onions in butter. Add Garlic and cook for 1 more minute
- Stir in the tuna, cream of mushroom soup, milk, cheddar cheese, salt, and pepper.
- Spread the noodles into the prepared pan in an even layer.
- In a small mixing bowl, combine the bread crumbs and butter.
- Sprinkle the bread crumbs over the noodles.
- Bake for 15-20 minutes, or until the top starts to brown.
- Sprinkle the fresh parsley over the top of the casserole just before serving.
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