Creamy Tuna-Noodle Casserole Recipe

Creamy Tuna-Noodle Casserole Recipe Creamy Tuna-Noodle Casserole Recipe photo by Taste of Home Rating 4

“Tuna fish is always an excellent standby when you need supper on the table in a hurry. You’ll love this main-dish casserole packed with peas, peppers and onions. Not fond of tuna? Simply substitute chicken instead!” Edie DeSpain - Logan, Utah

This recipe is:

Healthy

Diabetic Friendly

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Creamy Tuna-Noodle Casserole Recipe
  • Prep: 25 min. Bake: 25 min.
  • Yield: 6 Servings
25 25 50

Ingredients

  • 5 cups uncooked egg noodles
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) fat-free sour cream
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup 2% milk
  • 1/4 teaspoon salt
  • 2 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • TOPPING:
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter, melted

Directions

  • Cook noodles according to package directions.
  • Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture.
  • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 340 calories, 8 g fat (4 g saturated fat), 63 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Originally published as Creamy Tuna-Noodle Casserole in Healthy Cooking December/January 2010, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Tuna-Noodle Casserole

Creamy Tuna-Noodle Casserole Recipe

Creamy Tuna-Noodle Casserole

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(1-10) of 18 reviews

Reviewed on Mar. 18, 2011 by andrewsprincess

If you want a good tuna noodle casserole, you have to try my sister's recipe listed below. I have posted on TOH before and had several requests for the recipe since then. Please let me know if you try it and what you think of it.

 

 

1lb. bag med. noodles

1 can cream of mushroom soup

1 can cream of celery soup

2 soup cans of milk

1 2-cup bag shredded cheddar cheese

1 cup mozzarella cheese

2 cans tuna

1 cup mayo

bread crumbs-optional

In med. pan heat soups, milk and cheeses until cheeses are melted, at the same time is different pan cook your noodles till tender. Drain noodles, add tuna and mayo, mix well, then add soup mixture and mix well. Put into casserole (I use a 13x9 pan) sprinkle with bread crumbs, if desired (I only sprinkle it on half, my hubby doesn't like them)

Bake @ 400 for 20-30 min.  ENJOY

This could easily be cut in half, I would only use 1/2 bag noodles, 1 of the soups and 1 can milk, 1 cup cheddar cheese 1/2 mozz. 1 can tuna, 1/2 c. mayo.

If you dont' like cream of mushroom soup you could easily skip that, I did already, because I was out of it.

Hope you all like it!

Reviewed on Mar. 18, 2011 by deborahn

I've made this several times, we LOVE it. I make the full recipe and we have planty of leftovers. I like the addition of the peas. Just add a salad & your meal is complete.

Reviewed on Feb. 03, 2011 by Kara Webber Schiro

Best Tuna Noodle casserole that I have ever had! All you could hear around the table was yummmm. The green pepper and Parmesan take it to the extra level.

Reviewed on Jan. 28, 2011 by chirey

I have to agree with one of the other reviews that the sour cream flavor was too overpowering. (and I only put in 1/2 a cup) I also added garlic powder to it. If I was to make it again I would leave out the sour cream and maybe add more soup. The sour cream ruined it!

Reviewed on Oct. 04, 2010 by LisaKay0101

This is great for a quick weeknight meal

Reviewed on Sep. 28, 2010 by 4Huskers

I made this recipe tonight and it was very good!! I used onion powder and garlic salt and instead of the topping I sprinkled some cheddar cheese on top. It was excellent and I will make it again very soon!

Reviewed on Sep. 15, 2010 by johnsen

2cups of pasta al dente. very good

Reviewed on Sep. 02, 2010 by zulkosky

My family loved it, the only thing i changed was that i used French Fried Onions instead of the bread crumbs and butter,

Reviewed on Aug. 13, 2010 by kittycorner

My hubby loves this! I substituted whole wheat noodles to up the fiber. I have made it several times.

Reviewed on Jul. 28, 2010 by beanwabr77

I left out the onion (used minced onion shaker instead) and green pepper. Turned out great - tasted even better as leftovers. Will be making again soon!

 
 
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