TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2-1/2 cups uncooked wide egg noodles
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup milk
  • 1 can (5 ounces) tuna, drained and flaked
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 each: 405 calories, 21g fat (13g saturated fat), 93mg cholesterol, 1049mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 25g protein.


  1. Cook noodles according to package directions. Meanwhile, place onion in a greased microwave-safe 11-in. x 7-in. dish; dot with butter. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer, stirring every 30 seconds.
  2. In a bowl, combine soup and milk; stir in tuna and cheeses. Pour over onion. Drain noodles; add to tuna mixture and mix well. Cover and microwave on high for 3-4 minutes or until heated through and cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Cheesy Tuna Noodles in Country Woman May/June 2001, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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johnsen User ID: 2755435 36064
Reviewed May. 6, 2011

"Sauteed onion on stove-top. Used 1/2 & 1/2 instead of milk, added frozen peas. Baked 30 min. at 350."

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