Creamy Tuna Noodle Casserole

Total Time
40mins
Prep 15 mins
Cook 25 mins

I found this on Kraft's website but made a few changes and additions to suit my own taste. Hope you enjoy!

Ingredients Nutrition

  • 2 cups uncooked medium egg noodles
  • 2 (5 ounce) cans light chunk tuna in water, drained and flaked
  • 1 (4 ounce) can sliced mushrooms, undrained
  • 1 (10 ounce) container Philadelphia Original Cooking Creme
  • 1 (8 ounce) can cut green beans, drained
  • 1 teaspoon dried dill
  • 12 teaspoon black pepper
  • 13 cup crushed cracker
  • 1 tablespoon butter, melted

Directions

  1. Pre-heat oven to 350ºF.
  2. Cook egg noodles according to package until al dente, then drain.
  3. While pasta is cooking, combine tuna, mushrooms, cooking creme, green beans, dill, and pepper in an 8x8 casserole dish.
  4. Stir in the cooked, drained pasta; cover casserole and bake for 20-25 minutes.
  5. Meanwhile, mix cracker crumbs and butter.
  6. Stir casserole and top with crumbs. Return dish to oven and bake, uncovered, 5 more minutes or until topping is golden brown and casserole is bubbling.
Most Helpful

This was a refreshing change to the old classic recipe. I halved it, and found that one cup of dried noodles was not enough, so I quickly boiled another half cup. That was perfect. Also, I could not find the plain cooking creme, only the flavored, so I used regular cream cheese and also a splash of milk to approximate the cooking creme. I, too, used peas Thanks for posting! Made for Spring PAC 2013

pammyowl March 25, 2013

I wanted to try the cooking cream so selected this recipe. The recipe is an updated spin on a classic dish and I'd make it again. I subbed frozen peas for the green beans and in my quest to more veggies stirred 1/2 cup each of softened red pepper, purple onion, and grated carrot. The result was colorful, tasted great, but a little thicker than probably intended. Next time I'll add a bit of milk to keep the casserole creamier. Thank you for sharing the recipe!

Susie D June 15, 2012