Tuna Noodle Casserole I Recipe

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Most Helpful Positive Review

Feb 08, 2004

I made this dish today. It was good, but needs adjustment. I used two cans of tuna, and with 8 oz of noodles, it requires more cheesesauce or at least a thinner one. My casserole was dry. Thin the cheese sauce with milk to make it creamier or use less noodles. I will make it again.

—claudygirl

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Most Helpful Critical Review

Apr 06, 2007

I had to doctor up the sauce with seasonings to get some kind of flavor into it. Also, the amount of liquid stated would have left me with a very dry casserole, so I tripled the sauce and it was perfect. I topped the casserole with buttered Panko crumb and some parm cheese. This recipe has the makings of a good dish, but you really need to play around with it. Thank you Cat!

—LINDA MCLEAN

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371 Ratings

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Jan 30, 2007

I never thought I would like Tuna Casserole made without Mushroom soup. Boy was I wrong! This was fantastic! I doubled the sauce and added a few splashes of Frank's to it. I used frozen peas and a big can of tuna and I added a can of mushrooms. So good with a sprinkle of french fried onions on top. YUM! thanks for the great recipe Cat!

—cookinme

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Apr 24, 2007

this is an excellent base recipe. i doubled the cheese sauce and also used half cheddar half provolone. i cooked some mushrooms, red peppers, onions, and garlic in olive oil and steamed a little broccoli and added all that in at the same time as the tuna and noodles. i also used two cans of tuna. i baked club crackers and parm cheese on top for about an hour. it was excellent and my boyfriend was excited to have leftovers to bring to work! thanks!

—blugrassgurrl

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Jan 09, 2004

Yum! Yum! Yum! I doubled the sauce recipe, but still only used the one can of tuna and one bag of noodles. I used kraft sharp cheddar cheese in the block- no need to shred, just slice it thin. I used almost the whole 8oz block of cheese since I doubled the sauce. I think the kraft sharp cheddar cheese tastes best -better tasting than the already shredded packs of cheese. I also used frozen peas. Served my family of 5 and still have leftovers for next day lunch. I will make this again. A keeper! Thank you!

—sheflys

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Sep 29, 2003

Excellent recipe, I too am grateful to see a recipe for Tuna Noodle Casserole that is made without a can of soup. Definitely tastes "like mom used to make it." Thank you!

—TESSY1970

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Feb 17, 2003

This was really good! I was looking for a tuna noodle casserole recipe without the canned soup that has all that salt. The white sauce was easy and good. I added 1/4 teaspoon of garlic powder and onion powder and used soy milk. I topped it with bread crumbs. I didn't have any peas to add and this was still delicious! I will make this again and next time I will add the peas. Thanks!

—GARLICKE

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Jan 16, 2004

I made this last night for my family and very picky brother! It was devoured. I liked this recipe because it is a great starter. Add whatever tastes you like...cayenne pepper, salad supreme seasoning, cumin, green chilis, sweet bell peppers, water chestnuts, mushrooms, etc. My kids ate it mild and my husband poured on the pepper and cayenne for more spice and flavor. Even the picky brother had seconds! I also added a heaping spoonful of sour cream just to make the texture more creamy and soul satisfying. Great Job!

—JacToo

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Nutrition

Calories
354 kcal
18%

Carbohydrates
34.2 g
11%

Cholesterol
73 mg
24%

Fat
14.6 g
23%

Fiber
3.3 g
13%

Protein
21.1 g
42%

Sodium
724 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tuna Noodle Casserole I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 354
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 23 %
Saturated Fat 8.3g 41 %
Cholesterol 73mg 24 %
Sodium 724mg 29 %
Potassium 280mg 8 %
Total Carbohydrates 34.2g 11 %
Dietary Fiber 3.3g 13 %
Protein 21.1g 42 %
Sugars 4.6g
Vitamin A 15 %
Vitamin C 8 %
Calcium 30 %
Iron 26 %
Thiamin 29 %
Niacin 76 %
Vitamin B6 13 %
Magnesium 17 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.