Total Time
45mins
Prep 15 mins
Cook 30 mins

Could there possibly be another Tuna Casserole? Make this #308! I consider any recipe winner if my picky kids will eat it! You can use: fat free milk, low fat soup, tuna packed in water and cut back on the cheddar cheese to make it a bit more calorie friendly. Sauté the onion and celery is optional but a nice touch.

Ingredients Nutrition

  • 5 ounces uncooked wide egg noodles
  • 10 ounces low-fat cream of mushroom soup
  • 10 -12 ounces milk, any, use soup can for measure
  • 1 small onion, chopped fine, saute
  • 1 stalk celery, chopped fine, saute
  • 1 teaspoon butter
  • 13 cup frozen peas, do not thaw, run hot water over to separate
  • 1 (6 ounce) can tuna, packed in water, drained
  • 1 cup sharp cheddar cheese, shredded

Directions

  1. Preheat oven to 350°F.
  2. I actually weigh out the noodles. You can estimate based on the package size. You may find that more milk will be needed (as noted) if you over estimate the amount of noodles.
  3. Cook noodles approximately 2 minutes less package directions. Drain.
  4. Spray casserole w/ nonstick spray. Place cooked noodles in an 8x8 casserole dish.
  5. Drain and break up tuna with a fork. Add to noodles. Stir in to combine.
  6. In a separate bowl, combine soup and milk,.
  7. Sauté onion and celery in 1 t butter; add to noodles.
  8. Add soup to noodles. At this point, if there does not seem to be enough liquid, feel free to add more milk to casserole until creamy.
  9. Sprinkle frozen peas on top of noodle mixture; mix together.
  10. Sprinkle 2/3 cheese on top, and stir to combine. Top with remaining cheese.
  11. Cover and Bake at 350°F for 30 -40 minutes or until bubbly and heated through.

Reviews

(2)
Most Helpful

I love the tuna casserole I grew up with as a kid. This tastes just like it. Made as directed and even though it was good the first night, the leftovers were EVEN BETTER the next day for lunch. Didn't even miss crushed potato chips on top. Thanks for sharing.

16Paws April 28, 2009

We all loved this. I made it exactly as written except for the most important thing - I had to sub chopped deli turkey ham for the tuna. One of my kids used the tuna (even though I had hidden it with the baking stuff) for her lunch. So I didn't actually make a Tuna Cassserole, I made a Turkey Ham Casserole. It was delicious with the turkey ham and I'm sure it would be with tuna as well. The kids both had seconds. I recommend this recipe. Thanks CCDJ!

Cookie16 October 02, 2008

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