Tuna Noodle Casserole II125 Reviews
“A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option.” - by Karena
Original recipe yields 4 to 6 servings
- In a large pot with boiling salted water cook egg noodles until al dente. Drain.
- In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
- Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
Amount Per Serving (5 total)
- 693 cal
- 33.2 g
- 60.6 g
Based on a 2,000 calorie diet
Reviews (125)Rate This Recipe
"Based on others feedback, I used 1 Cup of regular milk. Then I added 1/2 Cup of frozen peas, used only 1 and 1/2 cup sharp cheddar cheese, then added lots of black pepper. Lastly, I used crushed salti..." See morenes for the topping. A wonderful 1950's dining experience!"
"Deeelicious!! My boyfriend asked me to make him a tuna noodle casserole like he had when he was a kid. I decided on this recipe because it seemed basic and traditional. It was not a mistake to go wi..." See moreth this. Super easy and very tasty. Got lots of compliments. I just added a little more tuna and some canned peas. He even asked me for leftovers again tonight, and he never eats leftovers!"
"Yummy,Yummy this was a great recipe. This is my favorite tuna casserole yet I only changed a couple of things. Instead of leaving the onions raw I sauted them with one stalk of clerey. Since I didn't ..." See moreknow what to do with the left over evaporated milk I used the whole can. Instead of American Cheese I used a Edam. It turned out very creamy and moist. Will defenetly make this again and again."
Tuna Noodle Casserole III
Tuna Noodle Casserole II
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