Cheesy Tuna Noodle Casserole
6
servings
20 min
PREP TIME
40 min
TOTAL TIME

Ingredients

4 ounces uncooked dried egg noodles

1 tablespoon Land O Lakes® Butter

1 rib (1/2 cup) celery, sliced

1/4 cup chopped onion

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 pepper

1 cup shoestring potatoes or crushed potato chips

1/4 cup finely chopped red bell pepper

1/4 teaspoon salt

 

 *Substitute 2 cups chopped cooked chicken or turkey.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Heat oven to 375°F.

  3. STEP 3

    Cook noodles according to package directions; drain.

  4. STEP 4

    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.

  5. STEP 5

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

Tip #1

- 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.

Tip #2

- 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

320Calories
15Fat (mg)
90Cholesterol (mg)
1040Sodium (mg)
21Carbohydrates (g)
2Dietary Fiber
23Protein (g)

Reviews

Explore reviews from
our online community

  January 31, 2016

Terrific recipe. Made it just as is except I topped it with buttered planko crumbs. I've been making tuna casseroles for 65 years and this is by far the best one I've ever tasted. Took a serving to my daughter at work, for lunch and she said awesome, Will use this recipe often.

— says Jodi
Helpful?
  December 06, 2015

I made it exactly as stated- except no cheese - not big cheese lovers here. It's really good and will be made often.

— says LaVonne
Helpful?
  February 06, 2015

Had to sub out a few things (olives for peas, grilled red peppers in oil for fresh red bell pepper, cream of chicken instead of mushroom and added about 6oz. of noodles instead of 4) but it turned out GREAT! Recipe is so flavorful and creamy! Big hit all around. My new go-to tuna casserole recipe because it's a great base recipe that can have lots of substitutes.

— says Kathy
Helpful?
  January 12, 2012

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.

— says lurl
Helpful?
  September 07, 2011

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!!!

— says Maryanne
Helpful?
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