Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a lower fat tuna casserole recipe.

Ingredients Nutrition

  • 12 lb wide egg noodles
  • 6 ounces canned tuna, drained
  • 12 cup peas
  • 1 14 cups cream of mushroom soup
  • 1 cup breadcrumbs

Directions

  1. Preheat oven to 350°F
  2. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain and transfer to a casserole dish. Stir in tuna and peas.
  3. Heat soup in a saucepan over medium heat until just heated through.
  4. Thoroughly stir into noodles mixture. Top with bread crumbs and bake 15-20 minutes.
Most Helpful

4 5

This was great, used a frozen pea and corn mix and added a little splash of milk (only because I saw it another recipe when I was searching). It's always going to be a great meal when you can feed a family of 5 for as little as $6.60!!! I added a little garlic powder and cheese to the breadcumbs before I sprinkled them over, which added a little more flavour. Next time I will mix some minced garlic into the soup while cooking. Yummy, thanks very much

4 5

I make this often and DH loves it! The only thing I do different is add reduced fat Cheddar Cheese but otherwise exactly the same. Thanks for sharing a great easy recipe!