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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 58
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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

Ingredients

  • 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
  • TOPPING:
  • 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.

Directions

  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

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.

Full-Bodied White Wine

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

Reviews for Creamy Tuna-Noodle Casserole

AVERAGE RATING
   (57)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (19)
3 Star
 (4)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
Reviewed Nov. 2, 2015

"Was looking for some bad weather comfort food and fancied a tuna casserole - hadn't had one for some time. This fit the bill! I think the family was a bit disappointed when they heard what I was cooking but there really wasn't a lot left over, and what there was we enjoyed re-heated. Will make again!"

MY REVIEW
Reviewed Oct. 22, 2015 Edited Oct. 23, 2015

"I too made 2 minor changes.... I used 2 cans of Heart Healthy Cream of Mushroom Soup (instead of one) and a cup of frozen peas & carrots (instead of only peas) and it was a very delicious casserole."

MY REVIEW
Reviewed Oct. 18, 2015

"This is an ok recipe, just not our favorite tuna noodle recipe. This is fairly dry compared to what we usually make. My family likes the onion and green pepper addition."

MY REVIEW
Reviewed Oct. 4, 2015

"My son and I just did not like this; and we have some kind of tuna noodle every week because we love it in all forms. The sour cream made it creamy--just not in a good way. And we both hated the onions and green peppers in this--we don't like crunchy in our mushy--maybe it would be better if you saute them before adding to the dish. We have way too many good tuna noodle recipes to bother with this one again."

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