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Tuna Noodle Casserole

Tuna Noodle Casserole

2½ cups dry medium noodles
1 cup frozen peas
1 can (10 oz) condensed cream of celery soup
1/2 cup milk
1 can tuna (6.5 oz/184 g), drained and flaked
1 cup shredded Cheddar cheese


  • Prepare noodles according to package directions. Add peas for last 5 minutes of cooking time. Drain.
  • In 8-cup (2 L) casserole dish, combine soup, milk, tuna and half of cheese. Stir in noodles and peas. Top with remaining cheese. Sprinkle with paprika.
  • Bake at 400°F (200°C) for 20 to 25 minutes or until bubbling and hot.

Makes 4 servings.

You can use condensed cream of celery soup to prepare the quick and tasty cheese sauce. To make 2 cups of sauce; simply heat 1 can (10 oz) soup with 1/2 cup milk and 1/2 cup shredded old Cheddar cheese.

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Did You Know?
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale.

Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

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