Tuna Noodle Wiggle

Monica Keleher


My boys love this dish so I always make a double batch for leftovers. It is so creamy and flavorful and I sneak in a lot of veggies and they eat it up! It is one of the few dishes I actually use a canned soup. It is one of the first dishes I made when I was just learning and I haven't changed the recipe that much. Enjoy, Thanks

pinch tips: How to Freeze Fish, Meat & Poultry



20 Min


20 Min


1 box
pasta, any short pasta will do, this time i used cavatappi
2 can(s)
tuna in water do not drain the tuna
1 can(s)
cream of mushroom soup
1 can(s)
milk (i just use the soup can)
mushrooms, sliced or (to hide them even better diced)
onion diced
bunch broccoli, or you can use frozen just thaw them
shredded parmesan cheese
shredded cheddar cheese
ritz crackers crushed
salt and pepper
glove garlic (optional) sometimes i use it sometimes i don't

Directions Step-By-Step

Put a large pot of water on to boil. While the water is boiling, get a large saute pan and put in some olive oil and butter and melt. Add the diced onions, cook til translucent. add the garlic.
When the water boils add a generous amount of salt and cook the pasta until it is a little under al (it will cook more in the oven.
Add the mushrooms and cook a few minutes. Add the sherry and a bit more butter, salt and pepper and let it cook, Do not let the sherry evaporate all the way you want a bit of liquid, you can always add a bit more if needed. Add the broccoli, stir and take off the heat and let cool a bit.
In a deep casserole dish, or a large shallow one add the soup, milk, tuna and it's water, salt, pepper, cheese, and the veggies and the drained pasta, combine all the ingredients.
Top with the ritz crumbs and more cheese. (you can never have too much cheese) I put small pieces of butter around the top. Place in a 400 degree oven until it is golden on the top and bubbly on the sides.
It is super hot so let it sit a few minutes and dig in!

About this Recipe

Course/Dish: Fish
Hashtags: #cheese, #tuna, #Casserole