Creamy Tuna Noodle Casserole

READY IN: 40mins
Recipe by flower7

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

Top Review by pammyowl

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

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


  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.

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