Tuna Noodle Casserole

4
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In


"For those of you who don't mind using canned soup, this is an easy that also works well using chicken or turkey, this may be completely prepared the refrigerated until ready to bake, prep time does not include cooking the noodles"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (340.1 g)
  • Calories 505.6
  • Total Fat - 25 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 81.3 mg
  • Sodium - 1070.1 mg
  • Total Carbohydrate - 49.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.3 g
  • Protein - 21.8 g
  • Calcium - 233.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 375 degrees F (set oven rack to lowest position).

Step 2

Grease a 2-quart casserole dish.

Step 3

Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.

Step 4

In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese, milk or half and half, sour cream, salt, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.

Step 5

Add in the tuna or chicken; mix to combine.

Step 6

Combine the mixture with the cooked egg noodles.

Step 7

Season with black pepper to taste.

Step 8

Transfer to prepared greased baking dish.

Step 9

Sprinkle top with the broken Ritz crackers.

Step 10

Bake uncovered for about 30-35 minutes or until hot and bubbly.

Tips & Variations


No special items needed.

Related

JustMeMelMel

I don't usually use recipes using canned soup, but who could resist this old classic. It was a childhood favorite for me and it is with my kids too. We all loved it as a matter of fact!

review by:
(27 Jul 2013)

Cindi Bauer

Hey Carol, this is definitely a 5 STAR recipe! My husband and I so enjoyed it. I also liked that it wasn't dry, but very creamy. I did add 1 (12 oz.) can of tuna, plus I added 1 tsp. garlic powder, 3 Tbsp. of parmesan cheese, 3/4 cup of sour cream, 1/2 tsp. each seasoned salt & pepper, and a (2 oz.) jar of pimiento(s). I didn't have any celery or green peppers, so I added about (8 oz.) of slightly cooked peas & carrots, as they were from a frozen bag. I did not add the 2 Tbsp. of butter to the noodles, cause I already added 1 Tbsp. of butter to the boiling water when I cooked the noodles. I topped the casserole with 15 (generic) ritz crackers, and topped the crushed crackers with 2 Tbsp. of melted butter. I think this dish would taste great using other canned soups, such as: cream of chicken with herbs, or cream of chicken & mushroom soup. I plan on substituting other vegetables for the celery & green peppers, such as: either corn or canned mushrooms. Thank you Carol for sharing this recipe. This recipe is definitely a keeper!!

review by:
(30 Jun 2013)