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Easy Tuna Noodle Casserole
Easy tuna noodle casserole recipe that's ready in about 30 minutes!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
356
kcal
Author
Kate @ I Heart Eating
Equipment
9x13 pan
Ingredients
16
ounces
egg noodles
10
ounces
canned tuna
drained
2-10.5
ounce
cans cream of mushroom soup
1/2
cup
milk
1
cup
shredded cheddar cheese blend
½
teaspoon
salt
½
teaspoon
pepper
½
cup
bread crumbs
1
tablespoon
butter
melted
1
tablespoon
fresh parsley
chopped
US Customary
-
Metric
Instructions
Preheat the oven to 375°F. Grease a 9x13 inch casserole pan with nonstick cooking spray.
Cook the noodles according to the package directions.
Drain the noodles, and return them to the pot.
Stir in the tuna, cream of mushroom soup, milk, cheddar cheese, salt, and pepper.
Spread the noodles into the prepared pan in an even layer.
In a small mixing bowl, combine the bread crumbs and butter.
Sprinkle the bread crumbs over the noodles.
Bake for 15-20 minutes, or until the top starts to brown.
Sprinkle the fresh parsley over the top of the casserole just before serving.
Notes
Canned tuna
: Solid white albacore tuna in water or chunk light tuna in water will work.
Cream of mushroom soup
: You can use another type of condensed soup if you would prefer.
Milk
: Any milk from skim milk to whole milk will work.
Cheese
: Sharp cheddar cheese is my go-to. However, white cheddar cheese, a triple cheddar cheese blend, or another type of cheese can be substituted.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
356
kcal
|
Carbohydrates:
47
g
|
Protein:
20
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
445
mg
|
Potassium:
264
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
315
IU
|
Vitamin C:
1
mg
|
Calcium:
161
mg
|
Iron:
2
mg