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Creamy Tuna-Noodle Casserole

Total Time

Prep: 20 min. Bake: 25 min.


6 servings

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah


  • 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 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.

Creamy Tuna-Noodle Casserole Tips

Does tuna-noodle casserole freeze well?

An unbaked tuna-noodle casserole freezes very well, so consider doubling this recipe and saving the second for another time. To enjoy later, remove casserole from freezer and place in refrigerator 24 hours before baking. Bring it up to room temp before putting it in the oven. Watch this video on how to freeze a casserole like a pro!

How do you thicken tuna casserole?

To thicken your tuna casserole, keep it in the oven for longer. This should thicken it right up. Mixing in an extra ¼ cup of Parmesan cheese will also help bind it together.

How do you fix a dry casserole?

To fix a dry casserole, the best remedy is a little moisture. Warm up ½ cup of chicken or vegetable broth and drizzle it over the top. Cover with foil and let it stand for 10 minutes to give it time to soak up the liquid.

What can I substitute for peas in this recipe?

If peas aren’t a favorite, you can substitute a cup of frozen mixed vegetables or frozen chopped broccoli for this healthy tuna recipe. If you have leftover frozen veggies, use them up in these frozen mixed veggie recipes or these frozen broccoli recipes.

Nutrition 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.