Tuna Noodle Casserole
Creamy, old fashioned Tuna Noodle Casserole. This is one of those recipes you just hold on to for life.
Ingredients
- 5 oz solid white albacore tuna in water drained and flaked
- 10.5 oz condensed cream of mushroom soup undiluted (not the healthy or reduced fat ones – I’ve tried them, and they don’t work for this)
- milk see Instructions for amount
- 8 oz elbow macaroni
- fried onions see Note
- Old Bay seafood seasoning for dusting over top (optional)
- chopped fresh parsley and for garnish (optional)
Instructions
- Preheat oven to 350F. Bring a large pot of water to a boil.
- Cook the pasta to al dente according to package directions. Drain.
- In a casserole dish, combine the tuna, condensed soup, and milk using the empty soup can to measure 1 canful of milk. Stir in the cooked pasta.
- Top casserole with the onions, chips, or crushed crackers. Bake until bubbly (~30-35 minutes).
- Dust with Old Bay and sprinkle a little parsley to serve.
Notes
I prefer french fried onions for topping, but I have also used goldfish crackers, crushed Club crackers, and crushed Ritz crackers. My mom always used crushed potato chips.
Other note: Very often, I double this recipe so I get the next night off from cooking.
Nutrition
Calories: 409kcal (20%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!