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Vegetable Tuna Noodle Casserole Recipe

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"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 4-6 servings

Ingredients

  • 3 cups uncooked egg noodles
  • 1 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup milk
  • 1 can (12 ounces) tuna, drained and flaked
  • 1/2 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 435 calories, 27 g fat (8 g saturated fat), 69 mg cholesterol, 1,001 mg sodium, 23 g carbohydrate, 2 g fiber, 24 g protein.

Directions

  1. Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.
  2. Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4-6 servings.
Originally published as Tuna Noodle Casserole in Quick Cooking November/December 2003, p59

Nutritional Facts

1 serving (1 cup) equals 435 calories, 27 g fat (8 g saturated fat), 69 mg cholesterol, 1,001 mg sodium, 23 g carbohydrate, 2 g fiber, 24 g protein.

Light-Bodied White Wine

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

Reviews for Vegetable Tuna Noodle Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 10, 2012

This was SO good! Usually tuna bakes are abit boring but this had tons of flavour and was really creamy. I used 2-1/2 cups of noodles, added some dill and lemon juice, and it was beautiful. Definitely making this again!

MY REVIEW
Reviewed Aug. 24, 2011

We love this recipe! I add 1 cup of frozen peas, leave out the pimentos and bake in a 9x11 pan.

MY REVIEW
Reviewed Mar. 6, 2010

My 3 sons like this recipe very much. It's filling and rich. I usually double it.

MY REVIEW
Reviewed Jan. 28, 2010

I've been making this casserole for quite some time now and don't even bother to make any other tuna casserole as this one is the best. I sprinkle on some cheddar cheese at the end of baking time.

MY REVIEW
Reviewed Nov. 20, 2009

Tuna Casserole is a fav in our house! I added a few ingredients requested by my son, 1 1/2 TBSP dried dill, 1 TBSP lemon juice, and 3 crushed garlic cloves. I was out of cheese so I didnt add, but made a cornfake/butter mix for the top the last 10 min of cooking. Yummy!!

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