Tuna Noodle Casserole

READY IN: 30mins
Recipe by Mark and Ashley's Mom

Tuna noodle casserole

Top Review by bmcnichol

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.

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.

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