Tasty Tuna Noodle Casserole

READY IN: 40mins
VickyJ
Recipe by VickyJ

Easy one-dish meal. This was a nice change. We have chicken and beef so often. My mom used to make this all the time when I was a kid. I just never think to make it. I guess you could also classify it as a great comfort food.

Top Review by nudnik

Made this tonight. My usual TNC is always dry, so I wanted to try an actual recipe. I used only 1 can of soup, which was enough. I also added 1/4 cup sour cream and a tsp. of prepared mustard to the mix. Also small amounts of salt and pepper. It turned out wonderfully, but I could have omitted the bread crumbs and butter. Next time I will try potato chips or fried onions, but there will definitely be a next time. Nice and creamy. GREAT!

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of mushroom soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
  • 12 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen peas and carrot
  • 2 (6 ounce) cans canned tuna, drained and flaked
  • 2 cups hot cooked egg noodles or 2 cups noodles, of choice
  • 2 tablespoons dry breadcrumbs
  • 1 tablespoon butter or 1 tablespoon margarine

Directions

  1. Mix soup, milk, pimiento, peas/carrots, tuna and noodles in 1 1/2-quart casserole.
  2. Bake at 400°F for 20 minute or until hot; stir.
  3. Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.

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