Cheesy Tuna Noodle Casserole

• 4 ounces uncooked dried egg noodles
• 1 tablespoon Land O Lakes Butter
• 1 rib (1/2 cup) celery, sliced
• 1/4 cup chopped onion
• 1/4 cup diced red bell pepper
• 1/3 cup milk
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 cup frozen peas, thawed
• 1/3 cup sour cream
• 3 (3/4-ounce) slices Land O Lakes Deli American, quartered
• 2 (5- to 6-ounce) cans tuna in water, drained, flaked*
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shoestring potatoes or crushed potato chips

1. Heat oven to 375F.
2. Cook noodles according to package directions; drain.
3. Melt butter in deep 10- or 12-inch skillet until sizzling; add celery, onion and bell pepper.
4. Cook over medium-high heat 2-3 minutes or until crisply tender.
5. Stir in milk and soup.
6. Continue cooking 2-3 minutes or until heated through.
7. Stir in all remaining ingredients except shoestring potatoes; mix well.
8. Add cooked noodles; toss to coat.
9. Spoon tuna mixture into ungreased 1 1/2-quart casserole dish; sprinkle with shoestring potatoes.
10. Bake 20-30 minutes or until heated through.
11. *Substitute 2 cups chopped cooked chicken or turkey.

egg noodles, butter, celery, onion, red bell pepper, milk, condensed cream, frozen peas, sour cream, salt, pepper, potatoes

Taken from www.landolakes.com/recipe/2924/cheesy-tuna-noodle-casserole (may not work)