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Tuna Noodle Casserole

Tuna Noodle Casserole — a casserole recipe, 10 ingredients, about 45 min.

Serves 5 · 45 min · Casserole

contains glutencontains dairycontains eggscontains fishcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cans (drained) or pouches (12 ounces each) tuna
  • 1 cup milk
  • 4 cups hot, cooked medium egg noodles
  • 2 cups frozen peas
  • 2 cans (21 ounces) condensed cream of mushroom soup
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon melted butter
  • 1–2 teaspoons dried minced onion (onion)
  • ¼–1 teaspoon Texas Pete or other hot sauce (optional)
  • 3–4 ounces cheese, shredded or sliced to cover casserole
Make it lactose-friendly
  • 1 cup milk → lactose-free milk, oat milk, or almond milk
  • 2 cans (21 ounces) condensed cream of mushroom soup → lactose-free cream or coconut cream
  • 1 tablespoon melted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 3–4 ounces cheese, shredded or sliced to cover casserole → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 400°F.
  2. Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
  3. Bake until hot, about 25–30 minutes.
  4. Remove from oven, and top with bread crumbs mixed with butter or with cheese.
  5. Bake another 5 minutes.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0