Quick Tuna Noodle Casserole

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I love how quick and easy this dish comes together. It’s basically a one pot meal, with the exception of cooking the noodles. Easy clean up too!!! My mom used to make a version of this a lot for us when we were growing up and I make it occasionally for my family. Although, I did tell my daughter that it was only baked cheesy noodles so that she would eat it….and she did! She thought it was wonderful. If the kids weren’t eating it, I would have added more tomatoes.

I ran out of sharp cheddar, so I ended up using a nacho cheese blend of shredded cheese for the top and it was really, really good!

Quick Tuna Noodle Casserole

4-6 oz egg noodles
1  7oz can tuna
1/2 cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
1 can cream of celery soup
4 oz shredded sharp cheddar cheese (plus more for top)
1/2 cup milk
1/2 cup grape tomatoes, halved

Cook noodles until tender, drain and set aside. Preheat oven to 425.

Combine soup and milk over medium heat in a large skillet (preferably one that can transfer to the oven). Heat through and stir until well blended. Add cheese and continue stirring until cheese is incorporated. Stir in tuna, celery, onion, and mayonnaise. Add in noodles and tomatoes. Stir until combined. Sprinkle with remaining cheese.

Bake uncovered for 20 minutes.