Tuna Noodle Casserole With Cream Cheese....No canned soup

Recipe Rating:
 50 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake


1 can(s) mushroom pieces
2 clove garlic, minced
1 medium onion, diced
1 medium green pepper, diced
1, 12 oz. pkg egg noodles, no-yolk variety (i use large)
1/4 c butter
1/4 c all purpose flour
2 1/2 c milk
1 pkg 8 oz. cream cheese
2 can(s) tuna, packed in water (6.5 oz.) each.
1 can(s) small can peas, drained
salt and pepper to taste
1 c grated sharpe cheese
french onions to sprinkle on top of casserole

The Cook

Betty Graves Recipe
Well Seasoned
Germantown, TN (pop. 38,844)
Member Since Jul 2010
Betty's notes for this recipe:
Note: (Be sure to use good tuna). Also, make sure noodles are done before making sauce. The sauce gets too thick if it sits while waiting for noodles to cook. Make sure the sauce is really creamy before baking, if not it will be too dry when it is baked. To make sauce more creamy, add more milk to give it a good consistency.

I like this recipe because it is made with cream cheese instead of cream of mushroom soup. Good taste....Enjoy....
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Kitchen Crew
This tuna casserole was a big hit around the Test Kitchen table! The addition of the cream cheese was just as delicious as you would imagine it to be... making this casserole extraordinarily rich and creamy.


Sauté mushrooms, garlic, onion and green peppers in fry pan. Put aside. Cook the 12 oz. large bag of noodles in salted water; drain.
Melt butter in large fry pan and blend in flour. blend together. Add milk slowly, cooking and stirring constantly. When sauce is thick and smooth, blend in cream cheese. Then add cooked noodles, and lastly the whole can of tuna with water, peas, peppers, onion and mushrooms combination. Season with salt and pepper to taste; pour into a large 9 x 12 greased baking dish. top with sharp cheese and then sprinkle French onions or breadcrumbs and parmesan cheese on top.
Bake at 375 degrees for 20 minutes.

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user Karen Smith smilin - Jul 12, 2010
Is it an 3 or 8 ounce pkg of cream cheese?
user Betty Graves ILUVSPICES - Jul 13, 2010
I'm sorry it is the large one. (8 oz.). This recipe is sooooooooo good. Hope you enjoy
user Karen Smith smilin - Jul 13, 2010
I cook sometimes at the Senior Center and thought this looked like a winner, just wanted to be sure on it before I try it.
user Betty Graves ILUVSPICES - Jul 14, 2010
I really like the recipe. It is good because you don't have to use the mushroom soup or the can soups. Be sure to make ingredients in a very large fry pan and then boil noodles and have them done before you finish your other ingredients. Also, be sure the sauce is nice and creamy because the sauce cooks down while baking. Enjoy....let me know how you like it.
user Robin DuPree robdupree - Jul 14, 2010
Yum....This recipe really sounds like a good one......

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