Tuna Noodle Casserole

You can't get more basic than Tuna Noodle Casserole.  The Parmesan cheese topping is a perfect finishing touch to a dish that can be ready in an hour.

Tuna Noodle Casserole

3 cups medium egg noodles, cooked and drained

1 cup chopped celery (opt.)

1/4 cup chopped onion

2 tbsp. butter or margarine

2 tbsp. flour

1 (10.5 oz.) can condensed cream of mushroom soup

3/4 cup milk

2 (5 oz.) cans tuna, drained and flaked

1/4 cup chopped pimiento (opt.)

Salt to taste

1/4 cup grated Parmesan cheese 

Preheat oven to 375 degrees.  In a large saucepan (I use a 5 qt. Dutch oven), cook celery and onion in butter or margarine till tender but not brown.  Stir in the flour; stir in condensed soup.  Gradually stir in milk. Cook and stir till mixture is thickened and bubbly.  Stir in the tuna, pimiento, and the cooked and drained noodles.  Thin mixture with additional milk if needed.  Salt to taste.

Turn noodle mixture into a 1.5 qt. ungreased casserole.  Sprinkle the Parmesan cheese over top of mixture.  Bake, uncovered, in a 375 degree oven for 20 to 25 minutes.  Garnish with parsley if desired. 

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If made with fat-free soup and skim milk, each serving has: