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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2-1/2 cups uncooked wide egg noodles
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup milk
  • 1 can (5 ounces) tuna, drained and flaked
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 each: 405 calories, 21g fat (13g saturated fat), 93mg cholesterol, 1049mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 25g protein

Directions

  1. Cook noodles according to package directions. Meanwhile, place onion in a greased microwave-safe 11-in. x 7-in. dish; dot with butter. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer, stirring every 30 seconds.
  2. In a bowl, combine soup and milk; stir in tuna and cheeses. Pour over onion. Drain noodles; add to tuna mixture and mix well. Cover and microwave on high for 3-4 minutes or until heated through and cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Cheesy Tuna Noodles in Country Woman May/June 2001, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Cheesy Tuna Noodles

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MY REVIEW
johnsen
Reviewed May. 6, 2011

"Sauteed onion on stove-top. Used 1/2 & 1/2 instead of milk, added frozen peas. Baked 30 min. at 350."

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