Classic Tuna Noodle Casserole
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5.0
93 reviews
Excellent
Classic Tuna Noodle Casserole
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This old-fashioned tuna noodle casserole is an easy, comfort food classic that's ready for the oven in just 20 minutes!
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Ingredients
- 4 ounces wide egg noodles (slightly more than 2 cups)
- 1 (10.5 oz) can condensed cream of mushroom soup
- ½ cup milk
- 2 (5 ounce) cans tuna in water, drained and gently flaked with a fork
- ½ cup grated sharp cheddar cheese
- 1 cup potato chips, coarsely crushed
- Optional: ½ cup frozen peas
- Optional garnish: chopped fresh parsley
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Instructions
- Preheat oven to 350°F. Grease a 1 ½ quart casserole dish; set aside.
- Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente (about 5-6 minutes). Drain.
- In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna and peas (if using). Taste and season with salt and pepper, if necessary.
- Transfer mixture to prepared dish. Sprinkle cheese on top, then crushed potato chips.
- Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.
Equipments used:
Notes
- This is a small casserole, which serves about 3 people. To feed a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the instructions remain the same. Cook the pasta just until al dente (tender, but with a firm bite). The noodles will continue cooking in the oven, and you don’t want them to be mushy or overdone.
- This is a small casserole, which serves about 3 people. To feed a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the instructions remain the same.
- Cook the pasta just until al dente (tender, but with a firm bite). The noodles will continue cooking in the oven, and you don’t want them to be mushy or overdone.
- Use solid white albacore tuna in water (not chunk light or other varieties).
- Use solid white albacore tuna in water (not chunk light or other varieties).
- Drain the tuna fish really well before adding it to the casserole.
- Drain the tuna fish really well before adding it to the casserole.
- There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).
- There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).
- Taste the filling before baking, and season with kosher salt and freshly ground black pepper, if necessary.
- Taste the filling before baking, and season with kosher salt and freshly ground black pepper, if necessary.
- A splash of sherry in the filling adds another layer of delicious flavor!
- A splash of sherry in the filling adds another layer of delicious flavor!
Nutrition Information
Show Details
Serving
1/3 of the casserole
Calories
533kcal
(27%)
Carbohydrates
53g
(18%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
92mg
(31%)
Sodium
834mg
(35%)
Potassium
1292mg
(37%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
306IU
(6%)
Vitamin C
6mg
(7%)
Calcium
297mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1/3 of the casserole | |
| Calories | 533kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 834mg | 35% |
| Potassium | 1292mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 297mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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