Cheesy Tuna and Noodles

Cheesy Tuna and Noodles

12 Reviews 2 Pics
  • Cook

    25 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

“This dish makes tuna-noodle lovers sit up and take new notice--with the addition of colorful vegetables, mozzarella cheese, ramen noodles and a bit of garlic. A real kid-pleaser, serve this dish with baked biscuits or breadsticks.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cook ramen soup according to package directions. Drain off most of liquid.
  2. Mix mushroom soup, milk, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add cheese and heat until melted.
  3. Add tuna and noodles. Heat through.

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Reviews (12)

Rate This Recipe
Sarah Jo

Sarah Jo

Per request of my oldest boy, instead of a package of frozen mixed vegetables, I used a package of Birds Eye frozen corn. When I cooked the ramen, I left out the seasoning packet. I didn't want the tuna and noodles to be too salty as I was already using tuna and condensed soup which is pretty salty already. I just added a little pepper to taste. I made no other changes. Both the kids INHALED this. Then asked for seconds.

Jaja's daughter

Jaja's daughter

Worked well using cheddar cheese and 10 oz package of frozen peas instead.



I'm not a huge fan of tuna, I did this recipe b/c it came up with ingredients that I had in my kitchen. It was pretty good. Not overly fishy. I think I drained of too much of the liquid from the noodles, but it was still good. I think it would also taste good with chicken...actually, in my opinion, better.

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Amount Per Serving (6 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 1397 mg
  • 56%

Based on a 2,000 calorie diet



previous recipe:

Cheesy Chicken Pizza


next recipe:

Campbell's(R) Tuna Noodle Casserole