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Classic Tuna Noodle Casserole
This old-fashioned tuna noodle casserole is an easy, comfort food classic that's ready for the oven in just 20 minutes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 3 people
Calories: 533 kcal
Course:
Dinner
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.