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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