Dijon Tuna Noodle Casserole

Ready in 45 minutes

A quick and easy meal made with cream of mushroom soup, tuna, peas and dijon mustard

Top-ranked recipe named "Dijon Tuna Noodle Casserole"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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12 ounces Tuna; drained
1 10.75-oz can Condensed Cream of Mushroom Soup
1 cup Peas; optional
2 tblspoons Beef Bouillion
1 cup Mushrooms; sliced
3 cups Egg Noodles; cooked
1 tblspoons Dijon mustard
1 1/2 cups Water
Pepper; to taste

Original recipe makes 4

Servings  

Preparation

In a sauce pan, combine condensed soup, 1 cup of water, beef bouillion, mushrooms and dijon mustard. I like to use low sodium cream of mushroom soup and add the bouillion to add a different type of saltiness. Bring to a simmer. In the meantime, prepare egg noodles. You may wish to use only half a tblspoon of the dijon to check the flavor before adding more. The first time i made this i used about 2 tblspoons and it was a bit too much.

When the noodles are close to finishing, add the tuna and peas to the sauce. Add more water or milk to reach desired consistency.

Pour over noodles and enjoy!

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 844 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Husband says 'that's a keeper!'
JudyMcA 1 year ago
Very Good. A little mustard goes a long way.
smcgowan88 4 years ago
[I posted this recipe.]
Sporkmonkey 7 years ago
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