Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I saw lots of recipes for this on here, but none like mine.

Ingredients Nutrition

Directions

  1. Get the pot of water boiling for the egg noodles and add some salt to the water.
  2. In a medium bowl, mix all the ingredients for the sauce and set aside.
  3. Preheat the oven to 180C/350°F.
  4. Add the egg noodles to the pot and cook for half the amount of time specified on the package. The noodles will continue cooking during the baking.
  5. While the noodles are cooking, mix together all the tuna and veggies ingredients in a large bowl.
  6. Drain the noodles and add 2-3 tablespoons of the cream sauce and stir around. Pour the noodles and sauce into a 9X13 baking dish and spread over the bottom.
  7. Add 4-5 tablespoons of the cream sauce to the tuna & veggies and mix around.
  8. Spread the tuna/veggies over the noodles in the baking dish.
  9. Pour over the remaining sauce and poke into the mixture at random with a rubber spatula to allow the sauce to go through the ingredients. Do Not Stir.
  10. Sprinkle with bread crumbs.
  11. Bake for 45 minutes until bubbly.
  12. Let sit 5 minutes prior to serving.
Most Helpful

4 5

I omitted the onion and breadcrumbs. This recipe is great with all the veggies in it :) A little bit of cheese would be good in it and on top. Thanks CulinaryQueen :) Made for Market Tag.

5 5

This was delicious! It was very comforting and filling, while still being pretty healthy. It came out to about 4 BIG servings (for me, and I can eat!) This is very healthy as well, as long as you use the lighter version of some of the ingredients. Thanks! I'll be making this again!

5 5

This is a very good dish. With the exception of not layering it as ask (dh said that if he was eating tuna casserole it needed to be all mixed together ~sigh~). Aside from that it was by the recipe. The only thing I would change next time would be to use half of the Worcestershire and include the tuna water with the liquid as it was just a bit on the dry side. We both felt that that was a bit strong. I used light soup and fat free evap milk for the cream along with light cream cheese. I enjoyed the use of the mustard and the small amount of cream cheese. The servings are huge. I used the amounts ask for , even to weighing the noodles and we have 4 good size portions. Thanks for posting CQ