Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

100

"This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs."

Ingredients

1 h 5 m servings 381 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
  3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
  4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
  5. Fold the noodles into the saucepan.
  6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.
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Reviews

100
  1. 135 Ratings

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Made this last night with a few changes. I used peas instead of green peppers, added 2 beaten eggs, 1/3 cup milk instead of 1/2, about 8 oz tuna instead of 6 oz., and I used "No-Yolks" noodles. ...

Very good!! Easy recipie! I added 1/2c milk and 1/4c sourcream so it wasnt so dry and 1/4tsp cayanne for a lil kick and it came out great!!

I really liked this one! A little on the dry side, so will put in 2 cans of soup next time. I also used the "fried" onions and pimento instead of cooking the onion and peppers. I put sliced amer...