“This is a excellent casserole. Everyone loves it and no one can get enough. Everyone I know that says they hate tuna casserole has loved mine. I came up with it one day on the spur of a moment with on-hand ingredients. I am positive you will love it too, although if you don't like cheese I would just leave it out. Let me know--I'm excited to see the reviews.”
1hr 15mins

Ingredients Nutrition

  • 1 (12 ounce) package wide egg noodles (any kind of noodles that you prefer will work fine)
  • 1 (6 ounce) can tuna in water, drained. (I sometimes use 2, but that depends on how strong you like your tuna)
  • 1 (15 ounce) can sweet peas, drained
  • 1 cup of shredded cheddar cheese or 1 cup colby-monterey jack cheese
  • 2 (10 1/2 ounce) cans cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of celery soup
  • 14 cup milk
  • salt and pepper
  • sliced Velveeta cheese, enough to cover a casserole dish (American cheese works good to)
  • 1 tablespoon butter


  1. Cook noodles as directed on package, until almost done; drain.
  2. In a large bowl, mix all the other ingredients, except the sliced cheese until well mixed.
  3. Add the noodles to the mixture and mix well.
  4. Heat oven to 375°.
  5. Slightly butter a large casserole dish.
  6. Pour the mixture in the casserole dish and layer top with the sliced cheese.
  7. Bake in oven for about an hour or until you have a few dark spots on the layered cheese--done when dark spots are visible.
  8. Take from oven carefully and cool for a few minutes and ENJOY.

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