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Creamy Tuna-Noodle Casserole Recipe

Creamy Tuna-Noodle Casserole Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein Diabetic Exchanges:3 starch, 2 lean meat, 1/2 fat

Reviews for Creamy Tuna-Noodle Casserole

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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."

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!"

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."

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."

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."

Reviewed Sep. 13, 2015

"Good recipe, Changed Canned Tuna for Canned Chicken"

Reviewed Jun. 11, 2015

"Very good."

Reviewed Apr. 14, 2015

"We loved this! Very easy to make and it was a nice change to have peas in a tuna casserole as opposed to the standard broccoli. Will definitely make this again!!"

Reviewed Mar. 25, 2015

"This casserole was barely ok. I'm surprised so many people like it. I guess it just depends on what you are used to making. I thought it was too dry and had almost no flavor. Definitely needs more sauce and a lot more spice to make it edible. Removing from my recipe box."

Reviewed Mar. 11, 2015

"Nice, basic and quick meal. I, too, thought it could have used a little more sauce."

Reviewed Feb. 12, 2015

"My family is not a big fan of tuna but the recipe looked so easy and good I tried it and I will be making it again. Next time I will use about 4 cups of noodles as I thought it could have been a little more moist. Really good and it made a lot. Also used no yolk noodles to help with the calories."

Reviewed Feb. 8, 2015

"Loved this easy casserole. Could use a bit more milk, as it was just a bit dry. But, will definitely make again!"

Reviewed Feb. 4, 2015

"Best tuna casserole I've ever had. Easy, quick, and the family loved it. I skipped the added salt. I used Panko for the topping instead of soft bread crumbs, doubled, and sprinkled liberally. The added crunch was a nice addition to the creamy texture of the casserole."

Reviewed Jan. 30, 2015

"Loved it! I added another can of the cream of mushroom soup and I added spicy mustard for a little kick. Then I added some chopped hot peppers from a jar."

Reviewed Jan. 21, 2015

"My husband and I really enjoyed this recipe. I followed the recipe exactly, except I had frozen peas with carrots so i used that - the carrots added a little color. The next day I reheated in the oven - just added a little more milk. Definately a keeper and will be making again."

Reviewed Jan. 19, 2015 Edited Oct. 23, 2015

"I made this and really liked it. I made a few minor additions and substitutions.

I also added a small pinch of shredded cheese after mixing for a nice gooey cheesy topping. Baked at 350 for 32 minutes.
It's REALLY good. If you've ever had the Cheesy Pasta Tuna Helper, it tastes identical to that. Flavor, moist, but not soup. It's delicious. My picky eater even likes it and said it tastes like the tuna helper. I might back down slightly on sour cream next time. There is an ever-so-slight taste to the dish. If I cut back a tablespoon or so, it should fix that and still taste great.
Thanks for the recipe! This was easy, took me about 5-10 minutes to prep and 32min to bake. It's pretty healthy. For 6 serving sizes, each serving (about 1 1/3 cup) is around 500 calories for one serving. You're getting a good amount of protein from the tuna. And one serving is pretty filling."

Reviewed Jan. 11, 2015

"Very good, my husband and I both loved it. I used canned chicken from Costco, skipped salt as there was plenty in chicken and soup. I only used 4 cups noodles, red pepper instead of green as my us husband hates green. I also used greek yogurt instead of sour cream. I liked it and will make again."

Reviewed Jan. 9, 2015

"I tried this recipe out because I've been looking for a good tuna noodle casserole to but my personal taste I did not like this too well. I'm not a big fish person to begin with my husband liked it but I did not I think it needed a little more flavor."

Reviewed Dec. 2, 2014

"I knew this recipe would be good with turkey (this time of the year) so I substituted diced leftover turkey for the tuna. Marvelous! We loved the creamy and crunchy in the casserole...pure comfort. Will definitely make it with tuna. Thanks for the recipe."

Reviewed Dec. 1, 2014

"This is comfort food. !!!!! Try adding the package of dry cheese mix that comes in macaroni&cheese. Increase the milk to 1/2 cup. This adds so much flavor to this already great casserole."

Reviewed Nov. 25, 2014

"I used a 9x13 inch casserole dish, 3 cans of tuna, extra sour cream and added shredded cheese & mixed vegetables to the mixture along with some parmesan. I'm going to make it again and use butter cracker crumbs for the topping. YUMMY!!! :)"

Reviewed Nov. 18, 2014

"Made this with roast chicken instead of tuna and corn and carrots instead of peas. It was delicious!"

Reviewed Oct. 23, 2014

"I had not made tuna casserole for quite some time since my spouse is watching his carbs. I just saw this recipe in the TOH book that came out this month and decided to try the variation with sour cream. I really enjoyed the casserole, and my mother-in-law kept spooning more of it onto her plate. I sautéed the chopped onion and 2 stalks of diced celery in 2 Tbs. Of butter in a large stock pot. Then I added the soup, sour cream , cheese and milk to the sautéed vegetables. Mixed in the Tuna, leftover peas, and the cooked rotini instead of noodles. Added a few tablespoons of bread crumbs to the mix and just heated on the range until heated through. No need to bake in the oven...and the pasta stayed nice and moist! The ingredients are a keeper for me!"

Reviewed Oct. 19, 2014

"This is a nice, fairly easy recipe--good for weeknight dinners. I agree with others that it is a little bland--it helps to use fried onion rings for the topping. I also added extra milk and soup as per others recommendations."

Reviewed Oct. 13, 2014

"I halved the recipe, substituted yogurt for sour cream and used the whole can of Cream of Mushroom. Oh, and I increased the milk per others suggestion. Also used French fried onions instead of raw and no green pepper. I didn't halve the toppings. It was delicious! In fact, the more I ate, the better it tasted. Thanks so much for a great Tuna Casserole!"

Reviewed Jul. 24, 2014

"Loved it."

Reviewed May. 18, 2014

"I was looking for a real comfort food type recipe and this did not disappoint. This was a real keeper. I did use potato chips and French fried onions as a topping. Thank you for the recipe"

Reviewed Apr. 12, 2014

"Very creamy and filling. Also very easy to make. This is a keeper. Thanks for sharing!"

Reviewed Feb. 13, 2014

"It was just OK. Not a lot of flavor. I liked the crunch of the green pepper but celery would have been good too."

Reviewed Nov. 13, 2013

"I personally didn't care for this; felt the flavor was quite bland. Husband liked it which is the only reason I rated 3* otherwise would have been 2 for me."

Reviewed Jun. 16, 2013

"I used the basic recipe, but had to make a couple of substitutions. I used wheat noodles, made my own cream of mushroom soup and added chives and celery to it. I used 3 cans of tuna since the cans are smaller, used broccoli since I didn't have peas, and my husband doesnt' like green peppers. I toasted two slices of wheat bread to make the topping. I didn't tell him it was a healthy recipe until he told me it tasted great!!! I agree, this is a keeper. It looked like it might be dry after baking it, but it was perfect. Very filling, and so nice to eat it, knowing the calorie and fat grams are at a healthy level Thank you Edie!"

Reviewed Mar. 2, 2013

"This recipe was very good and it totally satisfied my craving for high fat comfort food without feeling too guilty! I will definitely be putting this in the rotation. The dish has a lot of flavor, but it does have that diet food taste to it. Just a fair warning. I may have thrown in a little more onion than what was called for and I hit it with the broiler for a few extra minutes of cooking time at the end to brown the bread crumbs. Very good!!"

Reviewed Feb. 7, 2013

"very good; family liked; used bowtie pasta - abt 6 cups & doubled everything else; perfect consistency that way! didnt use grn pepper (dont care for it) and thru in french fried onions instead of raw. will def make again!!"

Reviewed Jan. 23, 2013

"quick and easy. basic comfort food. at suggestion i used 1/2 cup of milk and it seemed to do the trick and was moist and creamy."

Reviewed Jan. 6, 2013

"Flavor was good, but it was too dry. I would definitely use more milk next time. I also omitted the green pepper. Added worchestire sauce, black pepper and cheddar cheese."

Reviewed Sep. 5, 2012

"Absolutely delicious! I can't believe it is lower in fat and calories."

Reviewed Aug. 16, 2012

"I make double and freeze half.(cook egg noodles less for freezing) I also omit the green peppers since I don't like them.."

Reviewed Aug. 14, 2012

"I made this for the first time recently, and my family enjoyed it. However, we all felt it was too dry, so I would add more milk and soup next time. My family doesn't like mushrooms, so I substituted cheddar cheese soup instead. I also didn't add the peppers. I think next time I will add 1/2 can more soup and more sour cream and milk to make it moister. Good flavors."

Reviewed Jan. 26, 2012

"This is a really good comfort food recipe...Mom used to make tuna noodle casserile when I was a kid. I used whole grain egg noodles and reduced fat club crackers. Can't wait to enjoy the leftovers!"

Reviewed Dec. 18, 2011

"Added 1t dill, cheddar cheese, & red pepper flakes to give it a little more flavor."

Reviewed Nov. 21, 2011

"it was great, generous helpings, I exchanged the green pepper for celery (since I had it on hand)"

Reviewed Mar. 18, 2011

"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 Mar. 18, 2011

"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 Feb. 3, 2011

"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 Jan. 28, 2011

"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 Oct. 4, 2010

"This is great for a quick weeknight meal"

Reviewed Sep. 28, 2010

"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 Sep. 15, 2010

"2cups of pasta al dente. very good"

Reviewed Sep. 2, 2010

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

Reviewed Aug. 13, 2010

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

Reviewed Jul. 28, 2010

"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!"

Reviewed Jun. 6, 2010

"I have made this casserole several times. Can't believe it is possible to have a tuna noodle casserole on a diet. Even the rest of the family loved it. Leftovers keep well. I added some fresh sliced mushrooms also."

Reviewed Mar. 23, 2010

"I fixed this recipe for 6 health conscience ladies, and they all really enjoyed and requested the recipe."

Reviewed Mar. 9, 2010

"The sour cream flavor overpowered everything else in the recipe."

Reviewed Feb. 1, 2010

"This Casserole was really good - I made it for friends and they loved it. I added 2 cups of peas instead of 1, and I also added Garlic Powder and Pepper. I would definately make this again."

Reviewed Jan. 13, 2010

"We enjoyed this casserole very much. Great for a weeknight supper as it comes together easily."

Reviewed Dec. 30, 2009

"I made this exactly as the recipe stated with one exception: I used the recipe for making your own condensed soup which I read in Healthy Cooking a year or two ago. It worked out perfectly but needed a bit more salt, as the homemade soup mixture is quite reduced in sodium. Other than that, it was perfect and looked just like the photo! Hubby loved it."

Reviewed Dec. 23, 2009

"Yes, would have it with reservations. Does not fit 11x7 dish. Would decrease the noodles, add a few spices, omit the bread crumbs, add another can of tuna and see what happens."

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Wine Pairings

Full-Bodied White Wine

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