Easy Tuna Noodle Casserole

Easy Tuna Noodle Casserole

4.1 of 5 (191)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.8
  • Total Fat: 9.9 g
  • Cholesterol: 39.9 mg
  • Sodium: 849.7 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 21.5 g

View full nutritional breakdown of Easy Tuna Noodle Casserole calories by ingredient
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Introduction

This comfort food classic is great for a family dinner. Members turn to this meal again and again for good reason: It's easy, tasty, and ready in just 30 minutes! This comfort food classic is great for a family dinner. Members turn to this meal again and again for good reason: It's easy, tasty, and ready in just 30 minutes!
Number of Servings: 6

Ingredients

    3 cans tuna packed in water
    8 oz no yolk egg noodles
    1 can lowfat cream of mushroom soup
    1 can lowfat cheddar cheese soup
    1 cup frozen peas
    1 1/2 cups shredded sharp cheddar cheese
    1/2 cup plain bread crumbs

Directions

Boil noodles until done, set aside. In a large bowl, combine drained tuna, soups, peas, and noodles. Put in an 8.5x11 casserole dish. Cook for 20 min at 350'. After 20 minutes, sprinkle cheddar cheese and bread crumbs on top and return to oven for 10 minutes. Makes 6-1 cup servings.

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Member Ratings For This Recipe


  • Incredible!
    69 of 72 people found this review helpful
    for anyone who wants to try this dish but thinks its to high in sodium, opt for low sodium tuna in water, and low sodium soups. They are out there. This is a great recipe and its easy to adjust things like sodium, ect.. - 10/6/09

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  • 52 of 54 people found this review helpful
    Condensed "cheese" soup has an interesting texture and taste but it's not one of my favorites. I use 2 wedges of Laughing Cow light cheese and a little 2% milk instead. This is an easy, delicious way to use the veggies in the crisper or freezer. Really filling served with a salad. - 10/7/09

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  • Incredible!
    37 of 39 people found this review helpful
    We really liked this. We removed the bread crumbs and mushroom soup and used a little nonfat milk to make up for the loss of the soup. It was excellent. It's going to replace my usual tuna casserole recipe, as we loved the cheese sauce. - 4/8/08

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  • Incredible!
    31 of 36 people found this review helpful
    When I was growing up it was just noodles, tuna and cream of mushroom soup. I started adding things later when I learned to cook. Now mine is more veggies than noodles and I add water chestnut for a little crunch! - 10/6/09

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  • 30 of 71 people found this review helpful
    I will continue to use my old recipe which calls for only one can of tuna, whole wheat pasta, low-sodium, reduced fat cream of mushroom soup and reduced fat cheese. I also top it with whole wheat bread crumbs. I serve the peas on the siade for those who like them. - 10/6/09

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