Microwave Tuna Noodle Casserole

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“This is one surefire dish that gets my picky 2 year old to eat anything in the "protein" group; he always asks for more. It's easy, delicious and creamy. The french fried onions and cheese (I've always used shredded cheddar) are the key ingredient in this recipe.”

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup milk
  • 3 cups hot cooked rotini pasta or 3 cups egg noodles (2 cups uncooked)
  • 2 (6 ounce) cans tuna in water, drained and flaked
  • 1 13 cups durkee french French-fried onions, divided
  • 1 (10 ounce) package frozen peas and carrots
  • 12 cup shredded cheddar cheese or 12 cup grated parmesan cheese


  1. Combine soup and milk in a 2 quart microwavable shallow dish.
  2. Stir in pasta, tuna, 2/3 cup French Fried Onions, vegetables and cheese.
  3. Cover and microwave on HIGH for 10 minutes or until heated through, stirring halfway through cooking time.
  4. Top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden.
  5. For oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.

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