Angela Butkovich Recipe

Easy Tuna Noodle Casserole

By Angela Butkovich abutkov

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Angela's Story

I never had tuna noodle casserole, but my boyfriend grew up on it and I wanted to make it for him. I experimented and got lucky with this recipe--he said it has to be in the "rotation"! I just used what we had at home, so feel free to tweak it to your liking!


4 c
cooked egg noodles
2 (6 oz.) can(s)
tuna, drained
1 can(s)
cream of chicken soup, fat-free
1 can(s)
cream of mushroom soup, fat-free
1 can(s)
peas, drained
1 pkg
button mushrooms, fresh, sliced
1/2 can(s)
milk, skim
2 Tbsp
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1/2 Tbsp
dried oregano
1 Tbsp
dried onions
1/2 Tbsp
garlic powder
salt and pepper to taste
1 1/2 c
shredded cheddar cheese, fat-free
1 1/2 c
french fried onions

Directions Step-By-Step

Preheat oven to 350 degrees.
Over medium heat, sautee mushrooms, dried onions, dried oregano, garlic powder (approx. 10 minutes).
In lightly buttered 9 x 13 pan, combine sauteed mushrooms, cooked egg noodles, tuna, cream of chicken soup, cream of mushroom soup, peas, milk, salt and pepper. Mix well.
Top with cheddar cheese.
Bake at 350 degrees for 25 minutes (or until bubbly).
Sprinkle with french fried onions and bake another 5-7 minutes. Serve and enjoy!

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy