Tuna Noodle Casserole II

Tuna Noodle Casserole II

132 Reviews 4 Pics
Karena
Recipe by  Karena

“A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. 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.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

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Reviews (132)

Rate This Recipe
CHARLIEBUG
138

CHARLIEBUG

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 saltines for the topping. A wonderful 1950's dining experience!

KBEAR1017
89

KBEAR1017

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 with 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!

siltala family
57

siltala family

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 know 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.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 693 cal
  • 35%
  • Fat
  • 33.2 g
  • 51%
  • Carbs
  • 60.6 g
  • 20%
  • Protein
  • 35.8 g
  • 72%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 1547 mg
  • 62%

Based on a 2,000 calorie diet

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