Tuna and Egg Noodle Casserole

Prep: Cook:
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Original Recipe

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Ingredients

  • 250g Fine Egg Noodles
  • 4 tbsp Oil
  • 1 Large tin of Tuna
  • 1 Large tin Cream of Celery Soup
  • 1/2 cup Cashews
  • 1 Onion
  • 3 Sticks of Celery
  • 1/4 cup Lemon Juice
  • Salt and Pepper

Method

  1. Heat oil in a frypan. Fry noodles until golden.
  2. Remove and drain well.
  3. Add chopped onion and sliced celery to pan. Brown lightly.
  4. Mix strained tuna, soup, a soup can of water, lemon juice, nuts, salt and pepper and 3/4 of the drained noodles. Add onion and celery.
  5. Place in greased casserole dish. Cook in moderate oven for 30 mins.
  6. Top with remaining noodles. Bake for further 15 minutes.