On Line Cookbook

Tuna Casserole

Recipe Information


  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 cup (225 ml) water at room temperature
  • 2 cans tuna (chunk light in water works best)
  • 1 16 oz (448 grm). package egg noodles (any width)
  • 1 can cream of celery soup
  • plain bread crumbs or thin potato chips
  • salt
  • pepper
  • bread crumbs or chips
  • Add the water, celery, and onion to a large skillet.
  • Cook on medium heat until the celery is tender and the onion is transparant.
  • While the celery is cooking, cook the noodles according to package directions.
  • Put the cooked noodles in an ungreased casserole dish.
  • When the vegetables are done, drain the water.
  • Add the tuna and soup to the skillet, and cook until heated through.
  • Add to the cooked noodles and mix well, until all noodles are well coated.
  • Add salt and pepper to taste.
  • Sprinkle bread crumbs or chips generously over the top.
  • Bake at 350 degrees (175 C.) until the top is browned and most of the liquid is absorbed.