Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 374.8
  • Total Fat 9.9 g
  • Saturated Fat 5.1 g
  • Polyunsaturated Fat 1.4 g
  • Monounsaturated Fat 2.4 g
  • Cholesterol 39.9 mg
  • Sodium 849.7 mg
  • Potassium 597.0 mg
  • Total Carbohydrate 47.4 g
  • Dietary Fiber 4.4 g
  • Sugars 5.9 g
  • Protein 21.5 g
  • Vitamin A 13.9 %
  • Vitamin B-12 3.1 %
  • Vitamin B-6 2.6 %
  • Vitamin C 7.2 %
  • Vitamin D 0.6 %
  • Vitamin E 0.8 %
  • Calcium 25.7 %
  • Copper 2.8 %
  • Folate 6.5 %
  • Iron 14.8 %
  • Magnesium 3.8 %
  • Manganese 8.2 %
  • Niacin 15.1 %
  • Pantothenic Acid 1.6 %
  • Phosphorus 13.0 %
  • Riboflavin 17.6 %
  • Selenium 7.5 %
  • Thiamin 30.1 %
  • Zinc 6.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Easy Tuna Noodle Casserole

View the full Easy Tuna Noodle Casserole Recipe & Instructions
Submitted by: CHALIGAL155

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Easy Tuna Noodle Casserole

140 calories of No Yolk Broad Noodles, (1.33 oz)

77 calories of Cheddar Cheese, (0.17 cup, shredded)

35 calories of starkist chunk light Tuna in water (3 oz can), (0.50 serving)

35 calories of Low Fat Cream of Mushroom Soup, (0.25 cup)

35 calories of Low Fat Cream of Mushroom Soup, (0.25 cup)

34 calories of Bread crumbs, dry, grated, plain, (0.08 cup)

19 calories of Peas, frozen, (0.17 cup)

Nutrition & Calorie Comments  

I changed up this recipe a little. I only used 2 cans of tuna, and instead of cheese soup, I just used the cream of mushroom soup to cut down a little on calories. I added some spices for a little more flavor. i froze 4 servings in individual containers for later. Submitted by:

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I used cream of celery, cream of mushroom, can of chicken broth(all low sodium)& added frozen mixed vegetables. No bread crumbs Kiddos topped theirs with bacon bits & shredded cheese Submitted by:

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I looked over the nutritionals of this recipe and the cheese soup isn't included but 2 cans of mushroom soup are. Submitted by:

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Good recipe. I used water chestnuts instead of peas and French's french fried onions instead of bread crumbs on top since they are actually very low carb. I also used Dreamfields penne noodles instead so the carbs or a little healthier . And maybe added a little Worcestershire sauce. Loved the id Submitted by:

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too much sodium Submitted by:

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This was delicious. I followed the recipe, but added some onion powder, dried chives, and dried dill- none of which added any calories. I also subbed regular potato chips for the bread crumbs which did up the calories a bit but it really isn't tuna casserole without a chip topping- it changed it to Submitted by:

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My adult daughter has missed me making the original Campbell's soup version, and this is very nice! found whole grain No Yolks Noodles and used a light cheese, too. I've needed to see lower fat options lkle this. Submitted by:

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My mom used canned soup. I quit using it 35 years ago. You can cut a lot of sodium and mystery ingredients by taking a small amount of skim milk, add your favorite shredded cheese, after it melts, keep adding more milk until you have enough sauce. If necessary, add more milk in your casserole dish. Submitted by:

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I know we're supposed to be concerned about eating healthy, but a member of my family commented that it could use some salt and pepper (to taste). Perhaps a pinch of reduced sodium salt in the water while the noodles are cooking would be sufficient. Submitted by:

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Would be nicer for homade caserole? Canned soups have way too many preservatives and sodium Submitted by:

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Make own cream of cheese soup. Use chicken or salmon. This will change the calories etc. But I would eat this. Submitted by:

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I made this a couple of nights ago and we loved it. I used frozen mixed veggies, diced up 1/4 of an onion, diced 1 stalk of celery, and used 1/4 cup low fat grated parmesan cheese. I used sourdough whole wheat bread to make my bread crumbs. I used the Heart Healthy soups from campbell. AWESOME! Submitted by:

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I've made this for years minus the cheddar soup, I always used low sodium soups-since they became available. The changes shake it up a bit for me, but it is good. Submitted by:

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ANY "cream of" soup works in this basic recipe.Even cream of tomato. But high sodium is a problem with Campbell's regular "cream of" soups. I saute up some celery and onion, and use cream of celery soup in mine. Any way to add extra vegetables... Pimiento for color is nice. Submitted by:

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Using commercial soups is not the healthy choice. I make a basic white sauce; which I turn into mushroom sauce and another for a cheese sauce. There is never a need to use store bought soups unless you are crunching time. Too much sodium even in reduced options. Poor rating as unhealthy meal. Submitted by:

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This was tasty, but I thought it had too many calories (at least for such a small serving - I know I'd be hungry later). I omitted the cheese entirely, halved the amount of bread crumbs (used Italian style) and added an onion. It was great! The soups do a great job of making the dish creamy! Submitted by:

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This was good but I could easily leave off the bread crumbs from the top. They did not add to flavor but did add calories.
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added can corn, used crushed potato chips instead of bread crumbs. Also added a just a splash of fat free milk because the mixture looked a little dry. Submitted by:

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I thought it was a great recipe (DH, not so much b/c he said it had too much cheese - something a gal from WI could never object to!). I skipped the bread crumbs, used low sodium soups & doubled the peas. Just what the pg woman wanted! Submitted by:

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Kids ate every single bite of it. I layered the 'glop' with low-fat mozzarella. It was delish - cheers. Submitted by:

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