Tuna Noodle Casserole

Amy Herald


My husband doesn't like tuna and he ate two helpings of this stuff!


★★★★★ 1 vote

15 Min
25 Min


  • 1 can(s)
    mushrooms (stems and pieces)
  • 1 Tbsp
    garlic, minced
  • 1
    small onion, diced
  • 1/2 c
    frozen english peas
  • 1 pkg
    (12 oz.) thin egg noodles
  • 1/4 c
  • 1/4 c
    all purpose flour
  • 2 1/2 c
  • 1 pkg
    (8 oz.) cream cheese
  • 2
    small cans tuna in water, drained
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 1 pkg
    (8 oz.) shredded cheddar cheese
  • 1/2 can(s)
    french fried onions

How to Make Tuna Noodle Casserole


  1. Melt butter in pan. Add onions, garlic and mushrooms. Sautee until onions are soft.
  2. Meanwhile cook egg noodles according to package directions, drain.
  3. Add flour to butter and onion mixture and mix thoroughly over medium high heat until well blended. Gradually pour in milk. Add in salt & pepper and cream cheese. Heat until cream cheese is melted and mixture is thick and bubbly. Add more flour paste if needed.
  4. Mix together sauce, noodles, tuna, and peas and turn out into a 9x13 casserole.
  5. Top with cheddar cheese and sprinkle with French fried onions.
  6. Bake at 375 for 20-25 minutes.

Printable Recipe Card

About Tuna Noodle Casserole

Course/Dish: Fish Pasta Casseroles
Main Ingredient: Fish
Regional Style: American

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