Tuna Noodle Casserole

Tuna Noodle Casserole


4 servings


  • 3 cups wide egg noodles
  • 1 tablespoon Butter or Margarine
  • 2 tablespoons minced onion
  • 2 tablespoons chopped green pepper
  • 1 can solid white tuna, drained, 6 1/2 ounce
  • 1 can cream of celery soup, 10 3/4 ounce
  • 1 cup frozen peas, thawed
  • 1 cup shredded process Americn cheese, divided
  • 1/2 cup Milk
  • 1/2 teaspoon Worcestershire sauce
An "old favorite"..updated.


  1. Cook noodles according to package directions; drain. In 2 quart microwavable casserole microwave (HIGH) margarine 25 seconds; stir in onion and green pepper. Microwave (HIGH), covered, 1 1/2 minutes. Gently stir in noodles, tuna, soup, peas, 1/2 cup cheese, milk and Worcestershire. Microwave (HIGH), covered, 5 minutes; stir. Recover; microwave (HIGH) until hot and bubbly (4-5 minutes). Sprinkle with remaining cheese. Let stand, covered, until cheese melts, (about 2 minutes).

Chef’s tip

Recipe tested in a 650-700 watt microwave oven.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.