Tuna Noodle Casserole II

Great Value

4 oz. medium egg noodles

1 Tbsp. butter

½ cup celery, diced

½ cup onion, diced

1/3 cup sour cream

½ cup shredded medium cheddar cheese

1 (12 oz.) can solid white albacore tuna in water, drained

¼ tsp. salt

¼ tsp. pepper

1 cup potato chips, crushed

Heat oven to 375F.

Cook noodles according to package directions; drain.

Melt butter in saute pan until sizzling; add celery and onion. Cook over medium-high heat about 2 to 3 minutes.

In a medium pot stir in celery and onions; add sour cream. On medium-high heat cook mixture until heated through, about 2 to 3 minutes.

It's not drowning in sour cream in the end; there's just enough to make things interesting.

Stir in all remaining ingredients except potato chips; mix well. Add cooked noodles; toss to coat.

Spoon tuna mixture into 1 ½ quart casserole dish; sprinkle with potato chips.

You have no idea how stoked I was to finally find gluten-free egg noodles.

Bake for 20 to 30 minutes or until heated through and bubbling.

See? Nice and unassuming.

My Rating: 4/5 "This is long on tuna, which is refreshing since this kind of dish is usually mostly noodles. The sauce isn't too thick, either, which really lets the flavor of the fish shine through. The chips make it a titch salty, but they also add a satisfying crunch."