Tuna Noodle Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 452.1
  • Total Fat: 11.1 g
  • Cholesterol: 90.4 mg
  • Sodium: 914.0 mg
  • Total Carbs: 55.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 31.4 g

View full nutritional breakdown of Tuna Noodle Casserole calories by ingredient
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Classic tuna noodle casserole made with pickles and dill Classic tuna noodle casserole made with pickles and dill
Number of Servings: 8


    16 oz Egg Noodles (enriched)
    1 can cream of mushroom soup
    1 cup skim milk
    1 cup dill pickles (chopped)
    1 tbsp dill (dried)
    3 cans tuna in water
    1 cup bread or cracker crumbs
    1.5 cups shredded 2% colby jack cheese
    black pepper


The tricky part is getting the moisture content of the casserole just right. Too thick and you end up with a dry heavy lump. Too thin and and you have a soupy mess. Aim for a nice creamy consistency that doesn't leave a puddle in the bottom of the dish when you serve with a spatula.


Bring large pot of water to a boil and cook noodles to almost al dente. Preheat oven to 350*F.

While waiting for water to boil and cooking noodles assemble sauce. Add soup, tuna, pickles, black pepper and 1 cup shredded cheese to large bowl and stir to combine. Stir in enough milk to make a mix between thick and runny.

Drain noodles when they are not quite soft and add to a 9x13" baking dish. Pour sauce mixture over top and gently stir to combine. Sprinkle with 1/2 cup cheese and bread crumbs.

Bake uncovered in middle rack of 350* oven for 30-minutes (or longer if mixture is still wet). Let stand 10 minutes to cool and set before serving.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user HUFFHEINZ.

TAGS:  Fish | Dinner | Fish Dinner |

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