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Tuna Noodle Hot Dish Recipe
Tuna Noodle Hot Dish Recipe photo by Taste of Home

Tuna Noodle Hot Dish Recipe

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This is an old recipe that I tweaked to suit my family's tastes. I like to serve it with breadsticks and a veggie tray.—Sheila Sjolund, Deer River, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings


  • 12 ounces uncooked egg noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 1 can (12 ounces) tuna, drained and flaked
  • 1 cup shredded process cheese (Velveeta)
  • 1 medium onion, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup crushed potato chips
  • Paprika

Nutritional Facts

1 serving (1 cup) equals 414 calories, 16 g fat (8 g saturated fat), 87 mg cholesterol, 742 mg sodium, 42 g carbohydrate, 3 g fiber, 23 g protein.


  1. Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.
  2. Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Tuna Noodle Hot Dish in Casserole Cookbook 2001, p106

Full-Bodied White Wine

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

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Reviewed Mar. 28, 2013

"I used bow tie pasta, half sour cream, half cream cheese, a little more milk, cheddar cheese, and salt and pepper and lots of paprika and probably 2 cups of chips. I thought it was pretty average but my family really liked it and my husband said I needed to make it again which surprised me!"

Reviewed Dec. 22, 2010

"I added salt, pepper & garlic powder, omitted the pimientos. Very comforting & tasty."

Reviewed Jan. 1, 2009

"This was pretty good after I spinkled a little salt & pepper on it. I didn't use the pimientos though."

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