Humphrey’s Tuna Noodle Casserole
Created by Humphrey on June 22, 2024
- Servings: 12
- Prep Time: 15m
- Cook Time: 45m
- Recipe #42986
Ingredients
- 10 1/2 ounces condensed cream of mushroom soup (1 can)
- 10 1/2 ounces condensed cream of celery soup (1 can)
- 3/4 cup mayonnaise
- 1 1/2 cups half and half
- 3/4 cup sour cream
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground red pepper
- 3 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 or 2 teaspoons hot sauce
- 14 ounces albacore tuna (or 3 - 5 ounce) cans
- 1 1/2 cups frozen peas
- 16 ounces cooked egg noodles
- 2 cups Swiss cheese, shredded, packed
- 3/4 cup parmesan, cheese for the top (shredded)
How to Make
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Step 1: Mix the cream of mushroom and cream of celery soups, mayonnaise, sour cream and half and half together in a large bowl.
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Step 2: Add the seasonings, chicken powder through hot sauce and mix thoroughly.
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Step 3: Fold in the tuna, followed by the cooked egg noodles, frozen peas and shredded Swiss cheese.
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Step 4: Transfer to a 9 x 13 casserole dish.
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Step 5: Top with the parmesan cheese.
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Step 6: Bake at 375°F for about 45 - 50 minutes, until the top starts to brown.
Nutritional Facts
- Serving Size: 1 (228.4 g)
- Calories 436.3
- Total Fat - 19.4 g
- Saturated Fat - 8.2 g
- Cholesterol - 73.5 mg
- Sodium - 878.7 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 2.1 g
- Sugars - 3.1 g
- Protein - 21.2 g
- Calcium - 324.8 mg
- Iron - 2.6 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.5 mg