Tuna Noodle Casserole

Tuna Noodle Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.2
  • Total Fat: 12.5 g
  • Cholesterol: 78.4 mg
  • Sodium: 907.2 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 21.2 g

View full nutritional breakdown of Tuna Noodle Casserole calories by ingredient

Number of Servings: 4


    1 slice bread
    1 Tbs butter
    3/4 cup diced onion
    1 cup 2% milk
    1 (10.75 oz) can condensed cream of mushroom soup
    3 cups hot cooked whole wheat egg noodles (6 oz uncooked pasta)
    1 1/4 cups frozen green peas, thawed
    1 Tbs lemon juice
    1/4 tsp salt
    1/4 tsp pepper
    2 (6 oz) cans tuna packed in water, drained and flaked
    1 (2 oz) jar diced pimiento, drained
    2 Tbs grated Parmesan cheese


Preheat oven to 450°.
Place bread in a food processor, pulse 10 times or until coarse crumbs measure 1/3 cup. Set aside.
Melt butter in a saucepan over medium-high heat. Add onion, sauté 3 minutes. Add milk and soup. Cook 3 minutes, stirring constantly with a whisk.

Combine soup mixture, egg noodles and next 6 ingredients then spoon evenly into a 2-quart casserole. Combine bread crumbs and cheese and sprinkle evenly on top. Bake at 450° for 15 minutes or until bubbly.

Yields: Four 1 1/4 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user AURIANNE67.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    I'm not even interested in trying this recipe as is due to the amount of sodium. Is there any chance that we'll see a revised version that addresses this issue? Thanks! - 9/13/11

    Reply from AURIANNE67 (9/13/11)
    I didn't find the info for reduced sodium cream of mushroom soup when I entered the ingredients (that's the kind I actually use) and there is a recipe on the site for DIY cream of mushroom soup that you can try as well.