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

Creamy Tuna-Noodle Casserole Recipe

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4.5 62
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When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 5 cups uncooked egg noodles
  • 1 cup frozen peas
  • 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 tuna in water, drained and flaked
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter, melted

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.


  1. Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
  2. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
  3. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings.
Editor’s Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
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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Reviewed Apr. 27, 2016

"I made this for dinner tonight and everyone loved it. I used the suggestion of others and only used 4 cups of noodles and it was perfect, very creamy and not too dry. Also used 1/2 cup onion, 1/2 cup celery, and a cup of diced green pepper since I don't like peas. I sauteed them first. Other than that I followed everything else as written. Very tasty and easy to make. My family added salt and pepper to taste when served."

Reviewed Apr. 11, 2016

"I made a few changes. I doubled this to make two large pans. But I used the family size cream of mushroom cans. I added mushrooms, and celery. I added more salt and pepper. I really wish I would have had frozen peas, but will definitely have to try mixed vegetables. I also mixed cheese with the bread crumbs. Overall, my family loved this easy Monday night comfort food."

Reviewed Mar. 2, 2016

"Great recipe !"

Reviewed Feb. 6, 2016 Edited Mar. 3, 2016

"Yes, it's a bit on the bland side, but I grew up in the '50s and '60s, and everything my mom cooked was bland by today's standards, so this is what says "comfort food" to me. You can always doctor it up with whatever seasonings you like. I did use two cans of soup and it was still barely saucy enough, so I definitely recommend that change. We liked the crunch added by the onion and green pepper (I used more than was called for). We got 8 servings out of this and I needed a deep 9x13 lasagna pan to hold it all. It makes a great Saturday night dinner."

Reviewed Nov. 14, 2015

"I made this for supper last night. My family and I loved it. I had leftovers for supper tonight. I especially love the crunch of the vegetables and the topping. I will try frozen peas and carrots or frozen mixed vegetables the next time I make it."

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