Tuna Noodle Casserole

Ready in 1 hour
3.2 avg, 5 review(s) 100% would make again

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Kid-friendly comfort food at it's best! This recipe is modified to include some veggies, so no side dish is needed.


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1 16-oz package uncooked egg noodles
2 6-oz can canned tuna
1 10.75-oz can condensed cream of mushroom soup
1 10.75-oz can condensed cream of celery soup
1 1/4 cups milk
1 teaspoon Salt
1/4 teaspoon Black Pepper; ground
2 cups Mixed frozen baby vegetables; (thawed)
1 teaspoon Crushed garlic
6 ounces shredded cheddar cheese; (divided)
1 1/2 cups Ritz crackers; crushed

Original recipe makes 8



Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well.

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.

Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, frozen vegetables, and garlic in a medium saucepan. Place pan over medium low heat, and heat through.

Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange all but 1/4 cup of the cheese over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed crackers and remaining cheese.

Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the crackers begin to brown. Let cool for 10 minutes before serving.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 962 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Damundai 1 year ago
meika33f 1 year ago
i'd make it again , but using organic stuff :) ....& maybe get away from a lot of sodium
CoolChef2 4 years ago
kcooks 6 years ago
[I posted this recipe.]
kcooks 6 years ago
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