Cheesy Tuna Noodle Casserole recipe

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Ingredients

1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (5 ounce) can tuna, drained
¼ cup milk
¼ teaspoon salt
ground black pepper to taste
¼ cup Italian seasoned bread crumbs

Nutrition Info

372.9 calories
carbohydrate: 49.4 g
cholesterol: 66.2 mg
fat: 12 g
fiber: 2.9 g
protein: 16.7 g
saturatedFat: 4.2 g
servingSize: -
sodium: 600.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of salted water to boil, place noodles in water and bring to boil again. Cook until al dente, drain well.

  3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.

  4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.

  5. Fold the noodles into the saucepan.

  6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

Recipe Yield

6 servings

Recipe Note

This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs.

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