Tuna Casserole

"This is a lower fat tuna casserole recipe."
 
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Ready In:
30mins
Ingredients:
5
Serves:
4
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ingredients

  • 12 lb wide egg noodles
  • 6 ounces canned tuna, drained
  • 12 cup peas
  • 1 14 cups cream of mushroom soup
  • 1 cup breadcrumbs
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directions

  • Preheat oven to 350°F
  • Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain and transfer to a casserole dish. Stir in tuna and peas.
  • Heat soup in a saucepan over medium heat until just heated through.
  • Thoroughly stir into noodles mixture. Top with bread crumbs and bake 15-20 minutes.

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Reviews

  1. Very bland, no flavor. Did not taste like a tuna casserole should taste like. Will not make again because nobody liked it.
     
  2. This was great, used a frozen pea and corn mix and added a little splash of milk (only because I saw it another recipe when I was searching). It's always going to be a great meal when you can feed a family of 5 for as little as $6.60!!! I added a little garlic powder and cheese to the breadcumbs before I sprinkled them over, which added a little more flavour. Next time I will mix some minced garlic into the soup while cooking. Yummy, thanks very much
     
  3. I make this often and DH loves it! The only thing I do different is add reduced fat Cheddar Cheese but otherwise exactly the same. Thanks for sharing a great easy recipe!
     
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