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Tuna Noodle Casserole

Tuna Noodle Casserole is a hearty main dish loaded with savory flavor.  Quick and easy to make with simple ingredients, Perfect for a quick weeknight meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 8 servings

Ingredients

  • 1 can (10.75 ounces each) cream of mushroom soup or use cream of celery soup
  • 3/4 cup milk I used whole milk.
  • 3 cans (4 ounces each) tuna drained
  • salt to taste
  • black pepper to taste
  • 1/2 cup grated parmesan cheese
  • 1/2 cup chopped onions optional
  • 2 cups peas frozen
  • 4 cups medium egg noodles cooked
  • 2 cups shredded cheddar cheese medium or sharp
  • 1 cup French fried onions to sprinkle on top

Instructions

  • Preheat oven to 400 degrees.
  • Combine cream of mushroom soup, milk, tuna (drained), salt and black pepper as preferred, grated Parmesan cheese, 1/2 cup chopped onions (if using), frozen peas, and cooked noodles in a 3-quart casserole. Stir until evenly combined
  • Sprinkle shredded cheddar cheese evenly over top.
  • Bake for 30 minutes OR until bubbling hot and cheese has melted.
  • Carefully remove from hot oven.
  • Sprinkle top with French fried onions.
  • Return to oven and bake 5 more minutes OR until French fried onions are golden brown. Watch closely to prevent burning.
  • Sprinkle each serving with grated Parmesan cheese (optional).
  • Pour leftovers in a container. Seal shut with lid or foil. Store in refrigerator.