No Ordinary Tuna Casserole
- SERVES
- 4
- COOK TIME
- 30 Min
This No Ordinary Tuna Casserole is a knock-out! It takes comfort food and makes it even better by topping it with a favorite childhood favorite: tiny fish-shaped cheese crackers. Your family is going to love this tuna casserole recipe.
What You'll Need
- 1 (5-ounce) package egg noodles
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1 (5-ounce) can evaporated milk
- 1 (6-ounce) can solid white tuna in spring water, drained and flaked
- 1 (8.5-ounce) can green peas, drained
- 1/3 cup finely chopped onion
- 1 cup (4 ounces) shredded Cheddar cheese
- 1 1/2 teaspoon pepper
- 1 cup tiny fish-shaped cheese crackers
What to Do
- Preheat oven to 350 degrees F. Cook egg noodles according to package directions; drain.
- Stir in soup and next 6 ingredients; spoon into a lightly greased 8-inch-quare baking dish.
- Bake 25 minutes. Coarsely crumble half of crackers; sprinkle around edges of casserole. Place remaining whole crackers in center. Bake an additional 5 minutes or until casserole is thoroughly heated.
Notes
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If you enjoyed this recipe, be sure to check out Easy Pasta Bake Recipes: 24 Ultimate Pasta Casseroles.
- Looking for more of our favorite tuna recipes? Check out our collection of Easy Tuna Recipes: 13 Tuna Salad Recipes, Tuna Casserole Recipes, and More!
Read NextMom's Tuna Noodle Casserole
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 519
- Calories from Fat 198
- Total Fat 22g 34 %
- Saturated Fat 10.0g 50 %
- Trans Fat 0.1g 0 %
- Protein 29g 59 %
- Amount Per Serving % Daily Value *
- Cholesterol 89mg 30 %
- Sodium 1,130mg 47 %
- Total Carbohydrates 50g 17 %
- Dietary Fiber 4.0g 16 %
- Sugars 8.0g 0 %
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greenvillebulldogs 8576579
Jan 25, 2016
You can use Uncle Ben's real "par boiled" white rice instead of noodles, not so much starch as noodles, if you are worried. My husband can eat that, being diabetic. I increased to two cans of tuna so each serving has more protein. Add a bit more evaporated milk if you like it "wetter"............
fthu4605 3519601
Sep 27, 2015
I could eat Tuna Casserole every day. Only made one major change, used potato chips on top. The chopped onion gave it a really good flavor. I have two more tuna casserole recipes from your site that I will be making. Keep giving us good recipes.
vrga 5170868
May 27, 2014
How can this be a good recipe for diabetics with the pasta?
tdzm 7811775
Aug 20, 2014
Was it listed as being a good recipe for diabetics? I'm sure there are many recipes online or in cookbooks that are good for diabetics. Maybe this just isn't one of them. There are probably other tuna dishes out there that would be great.
catlady6866 288727 4
Mar 17, 2015
No vrga, regular pasta would not work very well for you, if you're a diabetic.... but did you ever hear of "Shirataki Pasta Zero"? It's made by "Nasoya", and it's usually found in the 'cooler' at the supermarket by the fresh herbs and the organic stuff. An entire 8 oz. bag of pasta contains only 30 calories and 8 carbs. It tastes somewhat different than regular pasta, but if you like pasta, you might want to try to get used to the taste. Actually, it's not too bad after you rinse it well, and cook it in simmering water for about 10 minutes. I hope this info was helpful to you. Good luck, and good health to you.
jsm42 2250298
May 26, 2014
I searched all over the page, but did not find any "calorie count" to click onto. Maybe I am not fully awake yet! LOL
irwind45150 536343 8
Nov 07, 2013
This is an excellent Tuna Casserole, BUT ..... My kids prefer one that is much easier to make. Buy your favorite "boxed" Mac and Cheese. Prepare it according to the box directions -- up to the adding of the cheese. Add in 1 can of Solid White Tuna in water (drained); 1 can of Peas (or peas and carrots) drained; Mix thoroughly. Add the cheese and stir until mixed. Serve immediately --- Total time about 15 minutes and that includes boiling the pasta. My youngsters called this "Stove Top Tuna Noodle Casserole."
ls62
Jul 24, 2015
I've been making it this way for almost 50 years.....quick easy, and usually have everything on hand in the pantry. I usually wind up adding just a bit more milk. And nice not having to turn on the oven, especially in the summer.
geniuecoyote 16552 60
Jun 22, 2013
badgersdrift-----I also grew up on tuna casserole and few other dishes. I didn't like it cold but I remember sitting around the dinner table & sharing our days w/each other. Thank you for stroll down memory lane!!!!
badgersdrift 08494 82
May 27, 2013
Interesting. On the frequent nights when my dad didn't eat dinner with us, I grew up eating a tuna casserole - including all of the then larger sized cans - with evaporated milk, canned tuna, cream of mushroom soup, a small can of peas, a few shakes of black pepper and .................... a smashed up bag of potato chips all mixed together and baked until hot. Loved it! And even enjoyed eating the leftovers cold the next day or two when I went home for lunch. Though this recipe is a bit better, comfort is all in what we love best. Thanks for the memory. And I just might try this recipe in the near future.
9443801
Oct 07, 2012
For all who want or need nutritional information you may go to "calorie count" at the top click on food there should be a drop down go to "Recipe Analyzer Get the nutrition facts on your favorite recipes put in a recipe or just an item it will calculate all nutritional info no registration needed
Aunt Wendy
Jan 14, 2012
Boy this was simple! I loved the addition of cheese and cheese crackers. Next time I will drop the onion and use chicken and mushroom soup instead. Really good.
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