Easy Tuna Noodle Casserole
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|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|
|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|
Westmont, IL (pop. 24,685)
Member Since Apr 2011
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!
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!