Donna's Tuna Casserole

READY IN: 45mins
Recipe by Caolyn2

This is one of my family's favorite "comfort foods". I took it to a sick friend once who also "hates tuna casseroles". He thought it was chicken. :) Try it, I think you'll want it as a keeper!

Top Review by Pinot Grigio

FABULOUS!!! My family absolutely loved this recipe. I generally am not a fan of Tuna Noodle Casserole, but the cream cheese and sour cream in this recipe made it stand out from all the others I tried. I followed the recipe except that I used Italian seasoning in place of the parsley flakes & used Panko breadcrumbs for the topping. I came home from work and put this together in just about 15 mins, had a glass of wine, steamed some veggies and it was a fantastic weeknight meal. We also enjoyed the leftovers the next day for lunch. This has gone into my 5-star favorites file. Thanks for sharing!!!

Ingredients Nutrition

  • 1 (8 ounce) package fine egg noodles, cooked and drained
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 (6 ounce) can albacore tuna, rinsed and drained
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 12 teaspoon onion salt
  • 2 tablespoons parsley flakes
  • milk
  • breadcrumbs, for top

Directions

  1. Mix together cream cheese, sour cream, mushroom soup, onion salt and parsley flakes.
  2. Carefully stir in tuna and noodles.
  3. You may need to thin with a little milk. During the baking the noodles tend to soak up the moisture and can be dry.
  4. Spoon into a casserole dish, top with bread crumbs.
  5. Bake uncovered 350F for 30-35 minutes until heated through.
  6. I serve it with a crisp green salad and hot dinner rolls.
  7. ENJOY!

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