Instructions: Cook, drain, shock and drain the noodles. While the noodles are cooking, place the onion and cheese in the flash-freeze section of the freezer.

Rinse, drain and flash the tuna.

Shred with medium blade a 6-inch stalk of celery, an 1/8 wedge of peeled onion, and the partially frozen cheese. Transfer to a 2-quart casserole.

Combine with the soup, sour cream, milk, tuna, peas, seasonings and noodles. Add more milk if needed to make a medium white-sauce consistency.

Top with choice of toppings.

Bake in a PREHEATED OVEN 350F for 35 to 40 minutes until bubbly. (Or 375 for 25 mins). Serve at once.

Note: cream of mushroom has more calories and CFF.

NOTES : I dont like tuna casserole but my husband does.

This recipe was
developed out of desperation: Bobs nosh-talgia and my need to have it taste good. We found that we liked it and we eventually did away with the traditional potato chips, and substituted toasted breadcrumbs.

Found it! so I formatted it. its still high in fat when we used the potato chips. This goes back 10 years!!! We gave it a slightly Stroganoff flavor - cheddar, sour cream, Worcestershire sauce. We havent had this in .. I cant remember, maybe 6 years

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