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Tuna Noodle Casserole

June 9, 2009

This recipe screams old school.   It reminds me of something a Midwestern mother would make in the seventies.  It’s like a back of the can recipe.  What can I say about this one?  Well, it involves cans.  Canned tuna and canned soup to be exact. It calls for egg noodles.  Who doesn’t love egg noodles?   It’s no culinary masterpiece by any standard but it gets the job done.  Oh and it has cheese.  Cheese always makes everything a little better.

Tuna casserole fork

This recipe is SO EASY.  Empty can, shred, mix, and bake.  If you can’t make this one then well, um, there’s no hope for you.  Pack your knives and go.  No, I’m kidding.  I mean I guess you can forget about it in the oven and it could burn but otherwise you can’t really mess it up.

I admit, I like food like this.  Don’t think less of me.

This particular recipe is a low-fat one.  You can make it “full-fat” by using regular egg noodles,cream of mushroom soup and cheddar and whole milk.

Tuna Noodle Casserole

Adapted from Pinch My Salt via The Crepes of Wrath

Serves 4


6 oz. whole wheat egg noodles (wide or extra wide), cooked

1 small can of chunk light tuna, drained and flaked with a fork

1 can low-sodium/low-fat cream of mushroom soup

1/2 cup skim milk

1 cup frozen peas, cooked

1/2 cup (or more) grated low-fat sharp cheddar cheese

1/2 cup bread crumbs, tossed in 1 tablespoon melted butter

Fresh grated parmesan cheese


Preheat oven to 350 degrees

In a large bowl, stir together first six ingredients until well combined.

Spread into a small greased 8×8 (I doubled the recipe to make it in a 9×13 pan) casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.

Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.

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