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Tuna-Carrot Casserole

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“Simple and easy. The kids love it. I created it from the things I had on hand one evening.”

Ingredients Nutrition

  • 1 (16 ounce) package egg noodles
  • 1 medium onion, chopped
  • 1 medium carrot, shredded with potato pealer
  • 1 (8 ounce) can cream of mushroom soup
  • 1 (8 ounce) can cream of chicken soup
  • 2 (6 ounce) cans tuna
  • 12 cup half-and-half
  • 4 tablespoons butter
  • 1 cup cheddar cheese, shredded


  1. Preheat oven to 375 degrees.
  2. Cook noodles until tender, drain set aside.
  3. While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
  4. Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
  5. Add tuna with juice to mixture.
  6. Combine noodles with onion/carrot/soup mixture. Stir until well coated.
  7. Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
  8. Sprinkle cheddar cheese over noodles.
  9. Bake for 20 minutes, or until bubbly.

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