It’s as quick and simple as tuna casserole without the baking! If desired, garnish with French-fried onions.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package egg noodles
- 1 (10 ounce) package frozen green peas, thawed
- ¼ cup butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (5 ounce) can tuna, drained
- ¼ cup milk
- 1 cup shredded Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
- Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.
- You can use cream of celery soup instead of the cream of mushroom, if you prefer.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 452 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Great, simple and easy. I added sautéed chopped onions, celery, 1/3 jalapeno, bell peppers, paprika, and Italian seasoning. Instead of cream of mushroom, I think using a packet of mushroom powder gravy adds more pronounced flavor to it.
I made this, but I read the reviews and I added 1tablespoon of garlic powder, one tablespoon onion powder. A half a can of milk and a half a bag of. 12 oz bag of noodles. It was very good.
After looking at several recipes and reading reviews with various tips I used this recipe loosely as a base. My substitutions/additions were 1 1/2 cups of small elbow macaroni, 2 cups of frozen mixed veggies, 1 can cheddar cheese soup, 1 can cream of celery soup,1 cup of sour cream, 2 cans 5 oz albacore tuna ,1 can 2% evaporated milk, 10 slices of mixture of pepper jack and cheddar cheeses, 1 onion and crushed garlic sauteed in butter, and French fried onions crushed. I’m I’m a casserole lover so I did put this into a casserole dish and put crushed French fried onions on top and baked uncovered at 400 for about 20 minutes until bubbly. Left in Left in oven for 5 minutes. My husband does not like tuna casserole but I was in the mood to make one. He actually had 2 helpings and complemented me on my cooking!
Needed way more flavor – an additional can of cream of mushroom soup, more butter, and more milk probably would’ve made all the difference
I wanted to love this and made most of the feedback suggestions- garlic, Worcester, red pepper, baked with a topping, etc. but was only ok, still pretty bland. Whomever can get this right will be a superstar!
Quick and easy and yummy!
I made mine but added the butter to the noodles then cream of mushroom soup, milk, cheese, then canned peas (didn’t hv frozen) then the tuna 2 cans!!! It was excellent!!! Thanks for the recipe
Use more tuna, less noodles, and more spices
I added chopped onion, 2 tablespoons of onion soup mix , put in oven for the last 10 minutes adding cheese & fried onions on top!! very yummy!
Easy to make expat recipe. Substituted the egg noodles for a 300 gram package of dao xue gua mian (sold at hong qi) substituted the green peas for mushrooms (ping gu, which ended up being a little bland, will probably do a different mushroom next time) and an onion. Added in some garlic too. I was already stocked with the soup and tuna from taobao, so ready to go in minutes.
For what it is great. Used sour cream instead of milk and was out of peas so forced to use carrots. When it was done topped it with fried dill pickles. Comfort food, quick and easy. Thanks for this one.
I thought this was a great meal base. I used Swanson chicken in a can instead of tuna. Also, added onion powder, garlic powder, paprika and worchestire sauce. I switched to cream of celery soup too. It was so easy and my grandson helped me make it.
Adjustments had to be made….less noodles, more tuna, more milk, and some seasonings. It was easy, though, and fit the bill for my tuna noodle craving.
There was not enough sauce for the noodles and turned out rather dry. **EDIT** I made it again and this time doubled the sauce and it was much better!
I made this and it turned out absolutely fabulous but I twirked it a bit. I used sour cream and since I make homemade chicken and noodles; I made my own noodles and crumbled potato chips on top.
It was easy enough to make, and very economical. As far a tuna casseroles go, it was tasty. My husband enjoyed it. I would likely make this in the future.
This recipe had way too much noodles for the amount of liquid. I ended up adding another can of soup, another 1/4 cup milk, miked it in with the other sauce as well as 1/2 cup diced white onion. I also added a 1/4 cup shredded mortadella on top, as weill as 2 diced hard boiled eggs, a melted tbs butter, sprinkled with paprika and covered top with fried onions. then baked for 15 minutes at 375. it was then perfect! The way written I would suggest 8 oz noodles.
Good, but next time I would definitely double the sauce.
we love it
I used peas and carrots but otherwise followed the recipe as is. I am having a kitchen remodel and needed an easy one pot meal. It was easy, fast and delicious. Thank you!
Too many noodles and not enough tuna. For this much pasta you need to add at least 2 cans of tuna and 1/3 can more cream of mushroom or adjust butter and milk depending on your taste. This would be a good recipe if you used 2/3 to 3/4 the noodles. I make tuna and noodle casserole a lot but thought I’d try a different recipe and it was a fail. I suggest looking at a couple other recipes because the measurements are incorrect here.