Ingredients50 m servings 754 cals
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir.
- Preheat oven to 350 degrees F (175 degrees C).
- Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely.
- Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.
Per Serving: 754 calories; 28.6 g fat; 80.4 g carbohydrates; 43.3 g protein; 140 mg cholesterol; 3491 mg sodium. Full nutrition
ReviewsRead all reviews 4
I normally will make recipes as instructed but in this instance I am not a fan of velveeta cheese so I swapped that out for regular cheddar cheese.
I accidentally left out 1 can of cream of celery. I used 16 oz of noodles. I had no parm, used cheddar instead. I have to say, it was a sooo salty. I will use no salt added peas and omit the sal...
I didn't make any changes, next time I make it I will cut the recipe in half. It makes a lot. Excellent.