Tuna Noodle Casserole Recipe

4.5 7 11
Tuna Noodle Casserole Recipe
Tuna Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Tuna Noodle Casserole Recipe

Read Reviews
4.5 7 11
Publisher Photo
Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells of Cynthiana, Kentucky
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1/2 cup fat-free milk
  • 2 cups cooked yolk-free wide noodles
  • 1 cup frozen peas, thawed
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or stick margarine, melted

Directions

In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and cutter; sprinkle over the top. Bake 5 minutes longer or until golden brown. Yield: 4 servings.
Originally published as Tuna Noodle Casserole in Light & Tasty June/July 2002, p27

Nutritional Facts

1 cup: 255 calories, 6g fat (3g saturated fat), 29mg cholesterol, 582mg sodium, 31g carbohydrate (0 sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1/2 cup fat-free milk
  • 2 cups cooked yolk-free wide noodles
  • 1 cup frozen peas, thawed
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or stick margarine, melted
  1. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and cutter; sprinkle over the top. Bake 5 minutes longer or until golden brown. Yield: 4 servings.
Originally published as Tuna Noodle Casserole in Light & Tasty June/July 2002, p27

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Reviews forTuna Noodle Casserole

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dublinlab User ID: 1682119 258077
Reviewed Dec. 13, 2016

"Very good, very simple. Janet VFE"

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tigortweet User ID: 6916011 254033
Reviewed Sep. 12, 2016

"My kids love this and ask for it regularly!"

MY REVIEW
hkarow9713 User ID: 7604678 233736
Reviewed Sep. 30, 2015

"Very delicious, but I did use 2 cans, the next time I made it."

MY REVIEW
blanckdavid User ID: 7351508 224894
Reviewed Apr. 15, 2015

"Yummy, pretty much like mom used to make! Used 2 cans (12oz) tuna which made it great!!"

MY REVIEW
Banner541 User ID: 7118039 133532
Reviewed Sep. 15, 2014

"This is the best casserole I've ever had. My husband says it's a killer'"

MY REVIEW
amygerman15 User ID: 6030819 84496
Reviewed Sep. 23, 2013

"maybe add a bigger tuna can or 2 cans"

MY REVIEW
ConnieK User ID: 282614 38438
Reviewed Jul. 5, 2012

"Very good "makeover" recipe for a family classic. This comes together quick too. This is now a family favorite."

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