Tuna Noodle Casserole

Yields 6 Servings


  • 6 oz. egg noodles, cooked
  • 1 cup frozen peas
  • 2 cans tuna, drained (5 oz. each)
  • 1-10.5 oz. can cream of celery soup
  • 1 ½ cups Pineland Farms Monterey Jack Cheese, shredded & divided (1 ¼ cups and ¼ cup)
  • ½ tsp. celery salt
  • ¼ tsp. pepper
  • 2 tbsp. parsley, chopped (plus more for garnish, if desired)
  • ½ cup potato chips, crushed


  1. Preheat the oven to 350ºF.
  2. In a large bowl, mix together the cooked egg noodles, frozen peas, tuna, celery soup, 1 ¼ cups Pineland Farms Monterey Jack Cheese, celery salt, pepper, and parsley.
  3. Place the tuna mixture in a 2 qt. baking dish.
  4. Bake for 20 minutes until hot and bubbly.
  5. After 20 minutes, remove the casserole from the oven and top with the remaining ¼ cup of Pineland Farms Monterey Jack Cheese and crushed potato chips. Return to the oven and bake another 5-10 minutes, until chips have started to brown and the cheese is melted.

Recipe created by Emily McQuarrie