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Tuna Noodle Hot Dish

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


  • 12 ounces uncooked egg noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup 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


  • 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.
  • 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.
Nutrition Facts
1 cup: 414 calories, 16g fat (8g saturated fat), 87mg cholesterol, 742mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 23g protein.

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Average Rating:
  • momio
    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!

  • devilgrrl
    Dec 22, 2010

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

  • lil momma jenn
    Jan 1, 2009

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