Tuna Noodle Casserole III

Ingredients and Weight:

• Tuna, canned, 2 cans (12 ounces each)
• Elbow macaroni, 2 cups (8 ounces)
• Cream of mushroom soup, condensed, 1 can (10.75 ounces)
• Cream of celery soup, condensed, 1 can (10.75 ounces)
• Milk, 1 cup
• Celery, chopped, 1 cup
• Onion, chopped, 1/2 cup
• Bread crumbs, 1/2 cup
• Parmesan cheese, grated, 1/4 cup
• Salt and pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook macaroni according to package directions; drain and set aside.
3. In a large bowl, combine tuna, macaroni, cream of mushroom soup, cream of celery soup, milk, celery, onion, bread crumbs, Parmesan cheese, salt, and pepper.
4. Pour mixture into a 9x13 inch baking dish.
5. Bake for 45 minutes, or until bubbly and golden brown.

Nutritional Information:

• Calories: 300 per serving
• Fat: 12 grams
• Protein: 20 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Creamy and comforting
• Hearty and filling
• Easy to make and perfect for a weeknight dinner

User Comments:

• "This casserole is so easy to make and always a hit with my family."
• "I love the creamy sauce and the crunch of the bread crumbs."
• "This is a great way to use up leftover tuna."
• "I added some peas and carrots to make it even more hearty."
• "This casserole is perfect for a cold winter night."

Special Precautions and Tips:

• If you don't have elbow macaroni, you can use any other type of short pasta.
• You can also add other vegetables to your casserole, such as carrots, peas, or corn.
• If you want a crispier topping, sprinkle with more bread crumbs before baking.