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Tuna Noodle Casserole

Tuna Noodle Casserole

Creamy, old fashioned Tuna Noodle Casserole. This is one of those recipes you just hold on to for life.
5 from 3 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American, casserole
Servings 4 people
Calories 409 kcal


  • 5 oz can solid albacore tuna packed in water drained and flaked
  • 10.5 oz can 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 uncooked pasta such as shells, wide egg noodles, or macaroni elbows
  • fried onions see Note
  • garnish: chopped fresh parsley and Old Bay seasoning optional


  • 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.


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.


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.

Keyword tuna casserole, tuna noodle casserole
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