Tuna and Egg Noodles

Tuna and Egg Noodles


77 people made this

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


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.

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