Easy Cheesy Tuna Noodle Bake

Linda Griffith


We never had tuna when I was growing up. I don't know why. Maybe my mom or dad didn't like it. It was after my husband and I got married that I was introduced to tuna. I didn't even know you could do anything with it but add a little mayo and boiled eggs for a sandwich. When I started learning how to really cook, I found out how convenient it was to always have some cans of it in the cupboard. I couldn't do without it now.

★★★★★ 1 vote
10 Min
25 Min


2 1/2 c
medium egg noodles, dry
1 c
frozen peas
1 can(s)
cream of mushroom soup, undiluted
1/2 c
evaporated milk
1 can(s)
(6oz) tuna, drained and flaked
1 c
cheddar cheese, shredded
1/2 tsp


1Preheat oven to 400 degrees; Prepare noodles according to package directions.
2Add peas to noodles during the last 5 minutes of cooking time. drain...
3In a 2-quart casserole dish, combine the soup, milk, tuna and half of the cheese. Stir in noodles and peas. Top with remaining cheese and sprinkle with paprika.
4Bake at 400 degrees for 20 to 25 minutes or until bubbly and hot.

About this Recipe

Course/Dish: Fish