Tuna Noodle Casserole - No Canned Soup!

Recipe by mimithomas1

This is a delicious, creamy alternative to those recipes that have canned, processed soup in them!

Top Review by trasarra

This is a very basic, versatile recipe that was fun to add things to that I had on hand. Instead of: milk I used half and half, breadcrumbs I used potato chips, peas I used chopped parsley - chopped green onions - chopped red & green peppers (about 3 tablespoons each), Parmesan I used Asiago (and I doubled the amount). I also added 4 cloves of chopped garlic, 1 teaspoon Worcestershire and 1 teaspoon Dijon mustard. It was delicious, fresh, creamy, cheesy and the potato chips on top were a hat tip to my childhood favorites. This is a keeper...NO canned soup!!

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Cook noodles as directed, then drain.
  3. Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
  4. Pour into ungreased 2-quart casserole dish.
  5. Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
  6. Bake uncovered 35-40 minutes.

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