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Easy, Cheesy Tuna Noodle Casserole

Contributed By: Maeda, PA | See all of Maeda's recipes
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  8 Servings
You can add frozen peas or sauteed, chopped carrots and/or onions if desired. My kids don't like veggies in this, so I serve them on the side, along with a nice, crisp salad.
2 cans water packed tuna, drained
1 can cream of mushroom soup (condensed)
1/2 cup milk or half & half
1 can sliced mushrooms, drained but reserve liquid
1/2 cup + 2 Tbsp grated Parmesan cheese
12 oz. bag egg noodles, uncooked
1 tsp. salt
fresh ground pepper to taste
1/4 cup seasoned breadcrumbs
2-3 Tbsp. melted butter
Heat oven to 350 degrees.

Bring 4 quarts of water to a boil. Add salt and noodles and cook according to package directions. Drain noodles and place in lightly buttered casserole dish. Add mushroom soup, mushrooms, 1/2 cup Parmesan cheese, and milk. Combine well, using mushroom liquid if needed to make mixture a little 'sloppy'. Gently fold in the tuna, taking care to not flake any chunks. Place in buttered 9-by-13 casserole dish.

In another small bowl, melt butter. Add breadcrumbs and remaining Parmesan cheese and mix well. Mixture will be on the dry side. Evenly, sprinkle the breadcrumbs over the tuna-noodle mixture. Place in oven and bake for 20-25 minutes, until breadcrumbs are lightly brown and mixture is bubbly. Allow to cool for 5-10 minutes before serving.

Date Added: 03/25/2010
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Timothy Reviewed: 09/25/2011
Question on portion and calorie count.
What size Tuna cans? How many calories per serving?
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