Tomato Tuna Noodle Casserole

Tomato Tuna Noodle Casserole


60 people made this

This tuna noodle casserole is a little different because it uses tomato soup instead of cream of mushroom.


Serves: 4 

  • 3 tablespoons chopped onion
  • 1 tablespoon vegetable oil
  • 1 (300g) tin condensed tomato soup
  • 1 teaspoon chilli powder
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups egg noodles
  • 1 1/4 cups grated sharp Cheddar cheese
  • 1 (185g) tin tuna, drained

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Cook noodles in a pot of boiling water until done. Drain.
  2. In a large frypan, saute onion in oil. Add undiluted soup, chilli powder, salt and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese and tuna. Spoon into a greased 1 litre casserole dish.
  3. Bake at 180 degrees C for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.

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