Tuna Noodle Casserole III

Tuna Noodle Casserole III

161

"A quick layered casserole with tuna, cheese and egg noodles. Experiment with different cheeses and soups to develop your own family recipe! For variety, add chopped celery, peas and/or carrots."
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Ingredients

35 m servings 563 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
  3. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Reviews

161
  1. 208 Ratings

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Most helpful positive review

Very good with a few adjustments - mixed 1/3 cup milk, 1/3rd cup sour cream, 1/4 tsp cayenne, and 1/4 tsp season salt to soup; Sprinkled parmesan cheese over casserole instead of bread crumbs; C...

Most helpful critical review

This was so boring. I followed other suggestions and I added 1/3 cup milk and 1/3 cup sour cream, 1/2 tsp. cayenne pepper, and used Colby Jack Cheese, doubled the tuna and it was still bland. ...

Very good with a few adjustments - mixed 1/3 cup milk, 1/3rd cup sour cream, 1/4 tsp cayenne, and 1/4 tsp season salt to soup; Sprinkled parmesan cheese over casserole instead of bread crumbs; C...

This was excellent - good comfort food for a cold night. I took a few pieces of advice from the reviews and it was perfect. I added 1/3 cup milk, 1/3 cup light sour cream, a sprinking of salt, a...

You can't beat this classic, for a cheap & easy week night meal. I leave out the butter (you won't miss it) & add milk (refill the soup can & pour it in). Also, I put in just the soup, milk, noo...

My kids loved this. That doesn't happen unless it's fast food or pizza. I added about 1/2 cup sour cream, salt, pepper and a little garlic for taste. The second time I made it I doubled the tuna...

Very easy and quick! I did substitute cream of chicken soup for the mushroom soup and it was delicious. (Not big mushroom fans in this family) The hubby and kid loved it! Great for a cold wi...

Awesome recipe! My Fiancé wanted a tuna Casserole for his birthday dinner. I thought to myself "why does he have to be so difficult". I found this website and followed the recipe using Velvee...

This was a nice simple. tasty dish. Good for busy days. The only thing I may change next time is to use less noodles. I like sauce, and the noodles kind of sucked it all up. But very good!

This was really good. I added about a half cup of peas to mine. Next time I'll use 2 cans of soup, I like mine a bit saucier. For the cheese, I didn't have American so I shredded some Colby/J...

Thanks to my pals on the recipe exchange, I made this.....I had leftover buttered noodles with peas, this was nice and easy to use up my leftovers. I real shredded cheddar and added some plain b...