Tuna and Egg Noodles

    35 minutes

    This is a rich creamy tuna dish which uses egg noodles instead of pasta (though pasta would work too).

    78 people made this

    Serves: 4 

    • 220g egg noodles
    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 1 (185g) tin tuna, drained
    • 1 tin condensed cream of mushroom soup
    • 220g sour cream

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large frypan over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (66)


    Very tasty, simple, and quick recipe....perfect for a weekday dinner or lunch. I doubled the tuna and it came out just right -- any less and you won't taste much tuna. The sauce was the perfect amount for a 12 oz. package of egg noodles. Serves 4 dainty appetites, or 3 hearty ones!  -  06 Oct 2003  (Review from Allrecipes USA and Canada)


    To enhance the flavor, I browned the tuna and added a 4oz can of sliced mushrooms in with the onion. I also added chopped green onions and fresh ground pepper at the end. I will definitely make this again.  -  29 Oct 2006  (Review from Allrecipes USA and Canada)


    This was so easy to make, and my husband really liked it. I didn't have sour cream, so I used a splash of milk and added bread crumbs. A great last-minuter, thanks!  -  29 Jul 2008  (Review from Allrecipes USA and Canada)