Real Recipes From Real Home Cooks ®

easy tuna noodle casserole

Recipe by
Fran Miller
Parkersburg, WV

Fran's Notes: This is a heritage recipe, but not MY heritage. My mother wasn't a real fan of "tuna fish" so I don't really remember any at our house, except canned tuna for tuna salad. But a friend's mother made Tuna Noodle Casserole once when I was invited over for dinner and I absolutely LOVED it. I just never made it until I moved out on my own. The 60s and 70s will never truly be gone as long as this recipe is around. =^..^=

yield 4 -6, depending on serving size
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For easy tuna noodle casserole

  • 6 oz
    (1/2 bag) wide egg noodles
  • some
    frozen peas (i use a handful.)
  • 1 can
    cream of chicken condensed soup
  • 1 1/2
    soup cans of milk
  • 5 oz. can
    tuna in water, drained
  • 1 c
    (4 oz. or more) shredded cheddar cheese, divided in half
  • 1/3 c
    (or more) bread crumbs for topping

How To Make easy tuna noodle casserole

  • 1
    Cook the egg noodles & peas together in boiling water until done, around 10 to 12 minutes. Drain & return to pan.
  • 2
    Stir in the soup, milk, tuna, and 1/2 cup of cheese. Blend well.
  • 3
    Mist a medium sized casserole dish with cooking spray. Turn the tuna & noodle mixture into the casserole dish.
  • 4
    Top the mixture with the other 1/2 cup cheese & the bread crumbs.
  • 5
    Bake at 350° F. for 25 to 30 minutes, or until bubbly.

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