Cheddar Tuna Casserole

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photo by:kraft

Very good. Needed in a hurry and had all of the ingredients avail.

posted by

twomoore673

on 4/29/2010

time

prep:

20 min

total:

55 min

servings

total:

4 servings

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What You Need

small onion, chopped

Tbsp. butter or margarine

cup KRAFT Shredded Sharp Cheddar Cheese, divided

cups egg noodles, cooked, drained

can (10-3/4 oz.) condensed cream of celery soup

can (5 oz.) tuna, drained, flaked

1/3

cup milk

1/4

cup KRAFT Grated Parmesan Cheese

Tbsp. chopped pimiento

Make It

HEAT oven to 350°F.

COOK and stir onions in butter in large saucepan on medium heat 5 min. or until crisp-tender. Add 1/2 cup Cheddar and remaining ingredients; mix well.

SPOON into 1-qt. casserole.

BAKE 30 min. Top with remaining Cheddar; bake 5 min. or until melted.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot steamed vegetables and fresh fruit.

Substitute

Substitute 1 can (6 oz.) salmon, drained and flaked, for the tuna.

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Kendiland

posted:4/4/2007

very easy to make and good!

Vida M.

posted:3/19/2007

I'm not a fan of tuna casseroles, but this one changed my mind! I added some frozen peas&carrots for crunch. My whole family kids and all loved it!

a cook

posted:2/16/2007

This was delicious. I added some frozen peas and extra cheese. The kids went back for thirds. My husband doesn't really care for tuna casserole,but loved this one.

a cook

posted:10/25/2006

I always said I hated Tuna Casserole because I didn't like warm tuna. I made this for my husband because he likes tuna casserole......now I like it too! This is a great and easy casserole and will be on our dinner table often.

connersmom4

posted:9/17/2006

This recipe was so easy and it tasted great! I added peas and extra cheese for personal taste. My husband polished it all off with 2nds and 3rds, even my one year old cleaned his plate. Definitely a keeper, thank you Kraft!

Chellcook

posted:9/17/2006

Love it!!

ebonyphoto

posted:5/8/2006

Excellent recipe! Will definitely make it again. I was a little afraid that the casserole flavor would be overwhelmed by the tuna fish flavor but it wasn't. It also made the just the right amount of casserole for our small family; we have trouble with casseroles that make too much food because after one day of leftovers anything remaining generally ends up getting pitched and I hate to see food wasted.

homewithnora

posted:4/24/2006

I don't even like tuna fish but my husband does and has been begging me to make a tuna dish for years!! I finally decided to give it a try and to my surprise, it was delicious!! We BOTH thought so!!! I subsitituted N.E. clam chowder for the cream of celery soup. The recipe didn't say whether or not to cover the dish in the oven, so I didn't and it came out a little bit dry - to solve this, I just added a little more milk and chowder. I like my food to have lots of flavor, so I added adobo seasoning, course kosher salt and freshly ground black pepper to taste. After putting it back in the oven to melt the cheese, it was Superb!! I loved the ease of comparing and choosing among all the different recipes and will defiinitely visit this sight again & again!! Thanks Kraft!!!

vanessa42586

posted:9/13/2005

This was soooooo good!!! I don't know how to describe it, but you have to make this one!!

Mary4190

posted:7/13/2005

For a spicer caserole I put in spicy homemade salsa instead of putting in the celery soup, parmesan cheese and pimento. And I also put in 1/2 cup more of cheddar cheese and macaroni instead of egg noodles. Very good!!