Cheesy Tuna and Noodles

Total Time
Prep 10 mins
Cook 20 mins

I was looking through a community cookbook looking for a tuna & noodles recipe I thought my generally non-casserole-eating daughter would like. I came across this one and knew I hit on it. When I looked at the name of the submitter, I saw it was my own sister! DD loves this tuna and noodles, and my sister got a big thank you from us both.

Ingredients Nutrition

  • 12 lb Velveeta cheese, cubed
  • 1 can cream of mushroom soup
  • 1 (6 1/2 ounce) can tuna, drained
  • 12 cup milk
  • 1 dash pepper
  • 4 ounces egg noodles, cooked &,drained
  • 12 cup coarsely crumbled cracker
  • 2 tablespoons melted butter or 2 tablespoons margarine


  1. Heat cheese, soup, and milk over low heat; stir till sauce is smooth.
  2. Add noodles, tuna, and pepper, mixing well.
  3. Pour into greased 2-quart casserole.
  4. Toss crackers with melted butter and use this to top the casserole.
  5. Bake at 325 for 20 minutes.
Most Helpful

My family loves this recipe. Even my picky husband likes it. It is easy and quick! I add peas to mine and either leave off the crackers of use crushed chips (bottom of bag).

lnbrogden May 26, 2009

A really good comfort-food casserole. I used no-yolk egg noodles, reduced fat Velveeta, 98% fat free cream of mushroom soup, skim milk, and Smart Balance Light in place of the butter. The only crackers I had in the pantry were fat free saltines, but I think this would be good with cheese-flavored crackers. I was afraid this was going to be too soupy when I first mixed it together, but after baking it thickened up nicely. I also added a 8.5 ounce can of drained peas as we love peas in our tuna casseroles. I didn't want to turn on the main oven as it is hot out, so I used my toaster oven and an 8x8 square casserole dish. Turned out great!

LainieBug August 17, 2008