Creamy Tuna Noodle Casserole

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READY IN: 40mins
Recipe by Stephen Shafer

I got this out of Taste of Home

Ingredients Nutrition

  • 5 cups uncooked egg noodles
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 23 cup grated parmesan cheese
  • 13 cup milk
  • 14 teaspoon salt
  • 2 (5 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas
  • 14 cup onion, finely chopped
  • 14 cup green pepper, finely chopped
  • Topping

  • 12 cup soft breadcrumbs
  • 1 tablespoon melted butter

Directions

  1. Pre-heat oven to 350.
  2. Cook noodles according to package directions.
  3. Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk, and salt.
  4. Stir in the tuna, peas, onion, and pepper.
  5. Drain noodles and add to soup mixture.
  6. Move to a 11" x 7" baking dish coated with cooking spray.
  7. Combine topping ingredients and sprinkle over top.
  8. Bake uncovered for 25 to 30 minutes, or until bubbly.

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