Cheesy Tuna Noodle Bake

READY IN: 1hr 15mins
Recipe by SueVM

Here is a recipe that my husband taught me to cook as his mum made this for him as a kid. It's on our menu at least once a month, it's simple, economical and tastes great with a tossed green salad and garlic bread.

Top Review by bmcnichol

This was good and easy to make but we would have liked it a bit more creamy. I followed the recipe other then my noodles were only a 12 ounce package, I used a can of peas as I am not a fan of frozen and a lot more then 3 dashes of pepper. I didn't have tarragon so couldn't add that. I also added some onion powder and it seemed like it needed more seasoning. I also didn't add the potato chips on top as I don't like a topping on my tuna bakes. Next time I would add maybe a half a can of milk to make it more creamy and some other spices. We all enjoyed it.

Ingredients Nutrition

  • 1 (16 ounce) packet pasta shells, cooked and drained
  • 2 cups cheese, cheddar, swiss, mozzarella, pepper jack, etc. reserve 1/2 cup for the topping
  • 2 (6 ounce) cans tuna fish (packed in water and drained)
  • 1 cup frozen peas
  • 2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
  • 3 dashes fresh ground black pepper (or to taste)
  • 2 tablespoons dried tarragon
  • 2 cups potato chips, crushed (UK Crisps)


  1. Cook shell noodles till just al dente. Drain noodles and toss with the cheese of your choice.
  2. In a large oven proof dish put tuna fish, peas, mushroom soup fresh pepper and tarragon. Add cooked noodles w/cheese to dish and combine really well.
  3. Add the crushed potato chips/crisps on top. Top with the remaining 1/2 cup of cheese.
  4. Cover with lid or foil.
  5. Bake in a preheated 350 degree oven for 45mins or until bubbly and heated through, removing lid or foil for the last 15mins of baking time.

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