Tuna Noodle Casserole II Recipe - Allrecipes.com
Tuna Noodle Casserole II Recipe

Tuna Noodle Casserole II

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"A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2005

Based on others feedback, I used 1 Cup of regular milk. Then I added 1/2 Cup of frozen peas, used only 1 and 1/2 cup sharp cheddar cheese, then added lots of black pepper. Lastly, I used crushed saltines for the topping. A wonderful 1950's dining experience!

 
Most Helpful Critical Review
Jan 20, 2011

I don't get all the positive reviews here. I am not a chef by any stretch of the imagination, but this is bland bland bland. All the people who seem to love it have changed the recipe. That's what makes these recipes on this site frustrating. You see four or five stars and think "Oh, this must be wonderful"...and then you read the reviews and people have turned the recipes into completely different concoctions. Oh well. Thanks anyway.

 
Mar 02, 2005

Deeelicious!! My boyfriend asked me to make him a tuna noodle casserole like he had when he was a kid. I decided on this recipe because it seemed basic and traditional. It was not a mistake to go with this. Super easy and very tasty. Got lots of compliments. I just added a little more tuna and some canned peas. He even asked me for leftovers again tonight, and he never eats leftovers!

 
Feb 15, 2006

Yummy,Yummy this was a great recipe. This is my favorite tuna casserole yet I only changed a couple of things. Instead of leaving the onions raw I sauted them with one stalk of clerey. Since I didn't know what to do with the left over evaporated milk I used the whole can. Instead of American Cheese I used a Edam. It turned out very creamy and moist. Will defenetly make this again and again.

 
Jan 04, 2005

This recipe just saved my life! Well, maybe that is an exageration but it definately saved me money. This was tasty! I halved it and it still made tons..substituted bread crumbs for potato chips and topped it with sliced tomatos. I also tried low fat, low sodium cream of celery but I think that regular would be the better...oh, and I also tossed in extra spinach, onions, and peas...very excellent!!!!

 
Apr 18, 2007

When I made this I doubled the amount of tuna, added more cheese, and added a splash more evaporated milk that what was called for. It turned out very good. I'll definitely make it again in the future.

 
Oct 25, 2004

I made this for my family and everyone loved it! The only thing I did different was to substitute the shredded American cheese for shredded cheddar/mozzerella/taco mix that was left over from tacos the night before. It was only half of what the recipe called for, but I thought it was definately enough. I will make this one again! Very easy to make!

 
May 31, 2005

This was great!! It was just a bit dry for for our families taste, so I will probably add more soup next time. The left overs seem very dry but if you just add some milk to it and microwave it. It brings out the creamyness.. Great Tuna Casserole !!

 

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Nutrition

  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 60.6 g
  • 20%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 1547 mg
  • 62%

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

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