Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

This easy tuna noodle casserole is made with cheese and sour cream to make it even creamier.

20 min.prep time 40 min.total time
6 servings
4 Ratings

Ingredients

4 ounces uncooked dried egg noodles
1 rib (1/2 cup) celery, sliced
1/4 cup chopped onion
1/4 cup diced red bell pepper
1/3 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup frozen peas, thawed
1/3 cup sour cream
3 (3/4-ounce) slices Land O Lakes® Deli American, quartered
2 (5- to 6-ounce) cans tuna in water, drained, flaked*
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shoestring potatoes or crushed potato chips

Directions

Heat oven to 375°F. 

Cook noodles according to package directions; drain.

Melt butter in deep 10- or 12-inch skillet until sizzling; add celery, onion and bell pepper. Cook over medium-high heat 2-3 minutes or  until crisply tender.

Stir in milk and soup. Continue cooking 2-3 minutes or until heated through. Stir in all remaining ingredients except shoestring potatoes; mix well. Add cooked noodles; toss to coat.

Spoon tuna mixture into ungreased 1 1/2-quart casserole dish; sprinkle with shoestring potatoes. Bake 20-30 minutes or until heated through.

 

*Substitute 2 cups chopped cooked chicken or turkey.

Recipe Tip

- To make ahead and freeze, prepare casserole through addition of noodles. Remove from heat. Cool 15 minutes. Spoon into 1 gallon freezer bags. Press out excess air and flatten slightly. Freeze. To cook, thaw overnight in refrigerator. Pour into 1 1/2-quart ungreased glass casserole. Top with potato sticks and bake as directed

- To freeze in individual servings and microwave later, prepare recipe as directed except do not top with shoestring potatoes. Cool 15 minutes. Spoon into 6 freezer and microwave-safe containers. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 3-4 hours. Keep refrigerated until ready to microwave. Loosely cover microwave container. Microwave on Medium-High (70% power), stirring once, 2-3 minutes or until heated through. Sprinkle individual servings with about 2 tablespoons shoestring potatoes.

Nutrition Facts (1 serving)

Calories: 320

Fat: 15g

Cholesterol: 90mg

Sodium: 1040mg

Carbohydrates: 21g

Dietary Fiber: 2g

Protein: 23g

Recipe #9844©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this basic recipe but used Vital Choice Tuna. The very best and safest tuna available.
Did not use the soup as i don't use canned soups...too many additives. Make my own cream sauce with a vaariety of wild mushrooms. I also use 1 quarter cup of dry Sherry. I also add a couple of tablespoons of chopped green wild olives. Freshly ground pepper and Celtic salt. I used the Land Of Lakes cheese...Swiss not low fat. There is little difference in the to as to cholesterol levels so going natural is the thing to do. I also add a cup of Leeks, white part only sauteed along with the mushrooms. Sprinkled the top with purple potato shreds for color and a lot of potassium.
Wonderful served with chilled frisee salad and a very good Pinot.
I eliminated the peas and bell peppers, doubled the amount of Land O Lakes cheese and substituted french fried onions, which I sprinkled over the top for the last ten minutes of cooking time, for the potato sticks. We absolutely LOVE this recipe!!!
FABULOUS comfort dish. Quite yummy. This one definitely goes into my "Tried and True" recipe book.
It was really good! Have made it to recipe and a few different ways. Don't need to add extra salt - tuna has enough. Substitute whole wheat egg noddles or mix whole wheat egg noddles with regular egg noodles to get more fiber. Add LOL low fat or fat free sour cream or LOL yogurt to cut calories. Another idea for a great topper but adds the calories- melt 2 TBS LOL butter, add equal parts bread crumbs and grated parmesan or asiago cheese and top casserole. Hope these ideas help you enjoy as much as my family does!

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