Ingredients
2 large cans tuna, drained
1 1/2 lb. egg noodles
4 cans cream of celery soup
1 c. shredded Cheddar cheese
1 1/2 c. water
Method
Sources
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dataset
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
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Cook egg noodles until tender. Drain and place in large bowl. Heat cream of celery soup over medium heat with 1 1/2 cups water for 10 to 15 minutes. Remove from heat and add tuna. Mix until blended. Pour over noodles and mix well. Pour in large casserole. Sprinkle cheese on top. Bake at 375° for 25 to 30 minutes. Serve with dinner rolls or garlic cheese bread.