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Cheesy Tuna and Noodles

Cheesy Tuna and Noodles

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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

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.