Tuna Casserole

Name: Tuna Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 cups egg noodles; 1 tablespoon olive oil; 1 small onion, diced; 2 stalks celery, diced; ⅔ cup frozen peas, defrosted and drained of all liquid; 1 6-oz can tuna in water, drained; 9 oz condensed mushroom soup; 1 cup Almond Breeze Original Almondmilk; 1 ½ cup cheddar cheese, shredded; 2 tablespoon parsley; ½ cup panko breadcrumbs; 1 tablespoon butter (melted); 1 tablespoon parsley, chopped

Prep Time:
10 Minutes: Cook Time:
20 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Calories	380
Sodium	668.5mg
Dietary Fiber	3g

Sugars	3.7g

Protein	19.9g

Directions

Topping

Step 1 complete
Preheat the oven to 425°F.
Step 2 complete
In a small bowl, combine 1 tbsp of the chopped parsley, ½ cup of the shredded cheddar cheese, all panko breadcrumbs, and the melted butter to create the topping.
Step 3 complete
Mix together and set aside.

Casserole

Step 4 complete
Boil noodles according to package directions for al dente (slightly undercooked as they will cook more in the casserole.)
Step 5 complete
Drain and rinse noodles under cold water.
Step 6 complete
Cook onion and celery in butter until tender, roughly 6 minutes.
Step 7 complete
In a large bowl combine noodles, onion/celery mixture, peas, soup, almond milk, cheese, tuna and parsley. Mix well.