Total Time
30mins
Prep 10 mins
Cook 20 mins

Tuna noodle casserole

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 2 (6 ounce) cans tuna (I like Chicken of the Sea best(it is chunkier)
  • 1 (12 ounce) bagof extra wide egg noodles
  • 1 cup peas
  • 5 ounces medium cheddar, cubed
  • parmesan breadcrumbs

Directions

  1. Boil the noodles until they are done.
  2. While boiling combine the cream of mushroom soup, tuna (drained), peas, and cheese. Stir in the cooked noodles and place mixture in a oven-safe dish.
  3. Sprinkle bread crumbs on top and bake at 350F until lightly brown on top.
Most Helpful

3 5

We really liked this but I had to make a lot of additions to this. I used medium egg noodles so not sure if that's why I needed the extra ingredients or not. I used three cans of soup, a can of peas, 2 cups of cheddar jack cheese, salt and pepper. This will be our new tuna noodle casserole recipe. Made for Fall PAC 2007.

3 5

Although I really enjoyed this recipe, I did not like the way the cream of mushroom soup went with the casserole. On the other hand I loved the way the peas went with the dish and I would recommend that a second cup of peas be added.