Classic Tuna Noodle Casserole

    35 minutes

    This is a great option for nights when you don't have much time to cook. Simple, satisfying and delicious!

    168 people made this

    Serves: 5 

    • 300g egg noodles
    • 1 (300g) tin condensed cream of mushroom soup
    • 1/2 cup evaporated milk
    • 1 (185g) tin tuna, drained
    • 3 cups grated cheese
    • 1/3 cup chopped onion
    • 1/2 cup crushed potato chips
    • 1 pinch paprika

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

    1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
    2. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated cheese and chopped onion. Pour into a greased 1.5 litre casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
    3. Bake in a preheated 220 degree C oven for 15 to 20 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (175)


    Based on others feedback, I used 1 Cup of regular milk. Then I added 1/2 Cup of frozen peas, used only 1 and 1/2 cup sharp cheddar cheese, then added lots of black pepper. Lastly, I used crushed saltines for the topping. A wonderful 1950's dining experience!  -  05 Jun 2005  (Review from Allrecipes USA and Canada)


    Deeelicious!! My boyfriend asked me to make him a tuna noodle casserole like he had when he was a kid. I decided on this recipe because it seemed basic and traditional. It was not a mistake to go with this. Super easy and very tasty. Got lots of compliments. I just added a little more tuna and some canned peas. He even asked me for leftovers again tonight, and he never eats leftovers!  -  02 Mar 2005  (Review from Allrecipes USA and Canada)


    Yummy,Yummy this was a great recipe. This is my favorite tuna casserole yet I only changed a couple of things. Instead of leaving the onions raw I sauted them with one stalk of clerey. Since I didn't know what to do with the left over evaporated milk I used the whole can. Instead of American Cheese I used a Edam. It turned out very creamy and moist. Will defenetly make this again and again.  -  15 Feb 2006  (Review from Allrecipes USA and Canada)