Tuna Casserole

A favourite from my youth, I loved it when my Mom made Tuna Casserole and now my kids love it too!

Recipe - Tuna Casserole

  • 1 bag (12oz) of egg noodles
  • 2 cans of flaked white tuna
  • 2 cans of cream of mushroom soup
  • 1-1/2C milk
  • 2C shredded cheese
  • 1C frozen green peas (sometimes I leave these out and serve a different veggie on the side)

Step 1
Boil egg noodles until al dente and drain

Step 2
Mix soup and milk together in a bowl

Step 3
In a casserole dish mix together noodles, soup/milk, tuna, peas and approx 1C cheese

Step 4
Top with remaining cheese

Step 5
Bake at 375 for 40 minutes

Family Thoughts

The whole family loves this, the kids prefer I leave the peas out and we often have corn on the side instead.  Can be made earlier in the day and stored in the fridge until it's time to bake - just increase cooking time.


  1. I know people use canned soup in recipes and have since my grandmother's day, but have you looked at how much sodium there is in a can of soup? It's a mindboggling amount. For a healthier and more flavourful alternative, it's not that hard to make stock from left over chicken bones and use that instead. More flavourful and healthier.

    1. Kelly - thanks for your tip and you are right, that is definitely a healthier version for those who have left over chicken bones! We appreciate you sharing a healthier tip.

  2. This recipe was delicious for muh whole family but it made my vulva quite dry.

  3. Oh my gosh, my mother used to make tuna casserole all the time! It was my favourite! Thanks for sharing this recipe!

  4. Sounds like an easy casserole to make. Thanks for the recipe, will have to try it! (Judy Cowan)

  5. We don't like mushrooms, so we used cream of chicken soup instead, still very good


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