Tuna-Tomato Noodle Casserole

Ingredients and Weight:

• Tuna (canned in water), 12 ounces
• Egg noodles, 8 ounces
• Cream of mushroom soup, 10.75 ounces
• Cream of celery soup, 10.75 ounces
• Milk, 1 cup
• Chopped celery, 1 cup
• Chopped onion, 1/2 cup
• Diced tomatoes (canned), 14.5 ounces
• Grated Parmesan cheese, 1/2 cup
• Salt and pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Cook egg noodles according to package directions.
3. In a large bowl, combine tuna, cooked noodles, cream of mushroom soup, cream of celery soup, milk, celery, onion, tomatoes, Parmesan cheese, salt, and pepper.
4. Pour the mixture into a 9x13 inch baking dish.
5. Bake for 30-35 minutes, or until bubbly and heated through.

Nutritional Information:

Per serving (1/8 of casserole):

• Calories: 350
• Fat: 14g
• Protein: 25g
• Carbohydrates: 30g
• Fiber: 3g

Dish Characteristics:

• Savory and creamy
• Comforting and hearty
• Made with simple and readily available ingredients
• Perfect for a weeknight dinner or potluck

User Comments:

• "This casserole is so easy to make and the tuna-tomato combination is delicious."
• "I love that it's a one-dish meal that the whole family will enjoy."
• "The Parmesan cheese adds a nice touch of richness."
• "I added some chopped red peppers for extra color and crunch."
• "I served it with a side of garlic bread for dipping."

Special Precautions and Tips:

• If desired, you can use a different type of pasta, such as penne or macaroni.
• If you don't have cream of mushroom or cream of celery soup, you can substitute with canned cream of chicken soup.
• To make the casserole ahead of time, prepare it as directed and refrigerate. When ready to serve, bake as directed and add a few extra minutes to the cooking time if needed.