Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole
Makes:
8
servings
Prep Time:
15
minutes
Total Time:
45
minutes
based on 335 reviews
50

Dietary Considerations:

Low Calorie
Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

In this recipe:

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Ingredients:

  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 6 tablespoons butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 oz. each) condensed cream of mushroom soup
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.


Reviews:

Review This Recipe

Creamy Tuna Casserole

 Star(s)

Patti Plant from Rockledge, FL

I read all the available reviews before I made out my grocery list. I added mushrooms, cheese, the golden mushroom soup along with cream of mushroom and the rest of the recipe. Thanks for the suggestions! I doubled the ingredients to freeze some and give some away. We enjoyed everything about this recipe and it was so easy to make. There are only two of us to feed so this went a long way! Hubby asked to take in his lunch tomorrow too.

Read More Reviews

Review This Recipe
  •  Star(s)

    Good Light Lunch

    Rita Collins from Detroit, MI

    This dish made a good light lunch. I did not want anything heavy and it met the requirement. Good flavor.

  •  Star(s)

    Better then mine

    Christine Long from Thornton, CO

    I've had a recipe, sort of, that I have used for years. I found this one and decided to try something new. I was kind of surprised how much I liked it. I'm pretty sure I'll be using it from now on.

  •  Star(s)

    Great

    Lori Terwilliger from Bowling Green, OH

    I made this for dinner tonight, but I made some substitutions and omitted some ingredients. Everyone liked it. Instead of the mushroom soup, I used 2 cans of cream of shrimp soup. I thought the shrimp and tuna flavors would go nicely together, and I'm not a fan of mushrooms. I used 2 cans of 1% milk instead of evaporated milk to cut calories. I omitted the veggies and potato chips. I used a 2 1/2 inch block of cheese, first cutting it into slices and then cubing it. I also used 3 cans of tuna and then crushed a few crackers for the top. I was looking for a recipe without using a white sauce for the base. I will definitely make this again, maybe without the topping.

  •  Star(s)

    Real Comfort Food

    B. Hughes from

    Really good recipe, although I added a hand full of frozen peas along with the other vegetables. Freezes really well for a smaller family.

  •  Star(s)

    Creamy Tuna Casserole

    Patti Plant from Rockledge, FL

    I read all the available reviews before I made out my grocery list. I added mushrooms, cheese, the golden mushroom soup along with cream of mushroom and the rest of the recipe. Thanks for the suggestions! I doubled the ingredients to freeze some and give some away. We enjoyed everything about this recipe and it was so easy to make. There are only two of us to feed so this went a long way! Hubby asked to take in his lunch tomorrow too.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Sandra Wilson from Metlakatla, Alaska

    Quick and very easy........great tasting.

  •  Star(s)

    Good

    Sharon Jackson from St. Louis Missouri

    I hadn't made tuna casserole in years. My teenage daughter had never had tuna casserole and I wasn't sure if she would eat it but she did. The recipe was good but next time I will add a can of peas as this was what I put in my very first tuna casserole. I also used cream of chicken soup as we do not like mushrooms.

  •  Star(s)

    Tuna Noodle Casserole

    Carolyn Powell from Columbia, TN

    I've always made my own version of this, but I actually never thought of sauteing celery and onions, but always used mixed veggies of some sort. What a difference this is to what we're used to! Soon I will make a large dish of this and add BOTH the mixed veggies and the celery/onions. Also, using evaporated milk in place of regular milk adds additional richness of flavor. The only change I made was to use whole grain noodles, which adds more fiber but doesn't change the taste.

  •  Star(s)

    Creamy tuna noodle casserole

    Daryl Sellers from Santa Monica, CA

    Very good and healthy. You can substitute 1 can of cream of celery soup with 1 can of cream of mushroom soup together for the 2 cans and add 1 package frozen peas to add volume.

  •  Star(s)

    Better Than Most

    Maggie Volling from Waupaca, WI

    A different spin on Tuna Casserole.Easy and fast.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Sara Tracy from Tucson, AZ

    We love this casserole, it is very quick and easy. Because we don't care for the cream of mushroom soup, I use cream of celery soup and sometimes add some fresh chopped celery.

  •  Star(s)

    creamy tuna noodle casserole

    CONNIE WALLACE from ,

    i loved the recipe.i made it and the family loved it .it didn't stay around but a very short time.i will be making it again and again

  •  Star(s)

    Creamy Tuna Noodle Casserole

    KATHY GREEN from South Daytona, FL

    I am not a tuna lover, but, I substituted canned chicken. It was very good.

  •  Star(s)

    creamytunanoodlecasserole

    Maryann O'Neill from Nottingham, PA

    I had this dish at friends house and it was delicious.

  •  Star(s)

    Creamy Tuna Noodle Casserrole

    SUE MELTON from Rice Lake, WI

    This was the best Tuna Noodle Casserole I have very tried. My family loved it.

  •  Star(s)

    Creamy Tuna Noodle Cassrole

    kellie jones from ,

    My family and I absolutely loved this casserole. I didnt use celery or the chips but I did sprinkle a generous amount of colby jack cheese on top. This recipe is my favorite among all other recipes I have tried. I will be making this casserole more often,Thank you for a great recipe!!

  •  Star(s)

    A Rare Treat!!!!!

    Jan Wilkins from Blytheville, AR

    I say that because it is very RARE that hubby lets me do a casserole. But I did last night for supper. It was very good, added lots more onion tho.....I like tuna casserole creamy, some recipes are just too dry. 5-Stars *****

  •  Star(s)

    Tuna Casserole

    Deborah Williams from Irving, TX

    I made this for a office get together and everyone loved it. I wanted something different form the old standards that we always bring. Well it was a hit. When I showed them the recipe on the web site they were shocked. Now they are using your web site to get great recipes.

  •  Star(s)

    noodle casserole

    jeanne jacques from Craftsbury Common, VT

    A comfort food, well liked in our home, for many years. I use 1 can of mushroom soup but add frozen peas or frozen broccolli for a change. Have also used chicken in place of tuna for a switch.

  •  Star(s)

    my own twist

    Angela Brandt from Flushing, MI

    I make it with can chicken and peas with cream of chicken soup, it is a favorite.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Dorothy Hilliard from Jasper, FL

    I have used this recipe so many times for my family and also for the lady I take care of. I also added a can of cream of celery soup and some frozen peas. It is excellent!!

  •  Star(s)

    A WOW at the table

    Sharon McCollister from Mooresville, NC

    After reading the ingredients I changed the 1 can of the soup with cream of mushroom with garlic, added peas and mild cheddar cheese. My family loved it. Will make again in the future.

  •  Star(s)

    yummy

    lorraine wray from Mullica Hill, NJ

    I loved this recipe. I added 3/4 cup shredded sharp cheese to the mixture and put crushed crackers with butter for the topping.

  •  Star(s)

    winter warmer

    Gina Kallinen from New Ulm, MN

    easy to fix, family pleaser. great in the winter

  •  Star(s)

    Versatile

    Bruce Bunnell from Cottage Grove, Minnesota

    Great recipe, reminds me of mom's tuna casserole, very easy to alter to your own taste. I use peas and mushrooms instead of the celery and onions, rarely any leftovers.

  •  Star(s)

    Good Taste

    Brenda Chidlow from Victoria, BC

    I am a very picky eater and enjoyed this quick good tasting casserole. Usually don't eat tuna.

  •  Star(s)

    Good Sauce

    Sadie Gambino from Bronx, NY

    Cream of mushroom mix with Tuna. Makes a GOOD sauce for this casserole.

  •  Star(s)

    easy and quick

    kara blasko from Poland, OH

    Easy, quick recipe that is a crowd pleaser, but not exactly gourmet. I used albacore tuna, which I think helped give it a little. I sprinkled the top with cheddar cheese and added a dash or two of worchestershire sauce.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Carole Thomas from Lumberton, NC

    The recipe is easy to divide in half and I still had enough to share with my neighbor. The more we ate the better it got! I substituted curly noodles for making an interesting appearance...very good dish!

  •  Star(s)

    Still a Favorite

    Ronnette Condron from Ray City, GA

    I have been making this casserole for 27 years. It is still one of my husbands favorite dishes. Quick,easy and delicious!

  •  Star(s)

    Good Comfort Food

    Jillian Kaergard from Schaumburg, IL

    I used a can of cream of celery and a can of cream of mushroom because I do not like mushrooms that much. The casserole was very creamy but tasted a little bland. Would be delicious if you add cheese.

  •  Star(s)

    A Few Tips

    Lorrie Jones from Sandy Hook, CT

    Make sure not to overcook the noodles. Top with bread crumbs or canned onion rings. Adding frozen mixed veggies is another healthy idea to add color and nutrition.

  •  Star(s)

    For all fans of Stouffer's Tuna Noodle Casserole

    Mary Thompson from

    If you are a fan of Stouffer's Tuna Noodle Casserole (like I am), you will LOVE this recipe! It has that same rich, creamy, dense flavor and texture . . . very satisfying. I used one can regular cream of mushroom, and one can of golden mushroom soup -- gives it a better flavor and color. Plus added some frozen petite sweet peas. Also cut back on the butter by about 1 1/2 T., and sauteed the onions and celery a little longer than recipe suggests. Next time I might try adding a little diced pimiento. No chips on top. Didn't know if my husband would be enthused about tuna casserole after a long, cold day in the rain, but he went back for seconds with this recipe!

  •  Star(s)

    Healthy alternatives

    Angell Lambert from Fort Collins, CO

    I modified the casserole by using whole wheat noodles, wheat crackers instead of chips and adding fresh peas. My husband loved my healthy casserole.

  •  Star(s)

    the greatest

    diann murray from BROKEN BOW, OK

    this has always been one of my family favorits and it is easy to do . it also a easy dish to take for potluck dinners at work they realy like

  •  Star(s)

    creamy tuna noodle casserole

    gladys girardot from Mears, MI

    I tried this using canned salmon, added canned mushrooms, and my own home made noodles it was a hit at the bbq at church.

  •  Star(s)

    Very creamy!

    Charla Ronnberg from RAYMORE, MO

    This is the best recipe I've come across for Tuna Noodle in a long time. I omitted the onion and celery in exchange for frozen peas. I also topped it with parmesan instead of potato chips. Very good!

  •  Star(s)

    fantastic

    judy putt from crooksville, OH

    just like my grand mas thank u so much

  •  Star(s)

    Quick & Yummy!

    Julie Helmick from CHAPEL HILL, TN

    I have made this as the recipe states and I have changed it up a little. I cut the butter in half, added broccoli instead of onions and clerey, & added cheese in the sauce and on top in place of the chips. It is yummy both ways!!

  •  Star(s)

    TUNA CASSEROLE

    lori Scherr from MILWAUKEE, WI

    I used 1 cr of mushroom and 1 golden mushroom soup ans since my family loves cheese I also mixed some in and put some on top. When I make this for a family function I have to make a dbl batch because they want left overs for the next day.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Debby Harvey from KANSAS CITY, MO

    One of the greatest of comfort foods in the tuna Cassarole catagories.. was delicious as made.. However... I like to use Star kiss white albacore tuna in the fresh seal paks.. and just add a 1/2 cup of sour cream to the entire recipe insted of drained canned tuna.. and shake on about a 1/4 cup of red crushed pepper flakes... mix well and bake as directed...great with veggies.. salad and rolls.. And keep the iced tea coming please....Debby

  •  Star(s)

    A winner every time

    Carol Lagana from HIGH RIDGE, MO

    This is a great quick meal when you are in a hurry. I like to add cream of chicken and cream of mushroom soup and I layer everything one at a time, noodles, tuna soup, pringles noodle, tuna etc. then I top it with cheese and bake till the cheese melts it is really great. There's so may ways to change this recipe so it never gets boring. It's a sure hit everytime.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Marty Askins from Newcastle, OK

    My husband and two teenage son's just loved this recipe. I added 1 cup of grated cheese and a can of mushrooms to it.

  •  Star(s)

    Easy & Yummy

    Rachael Strickler from BARBERTON, OH

    I enjoy making this recipe, especially in the winter. I like to throw in peas. This recipe is very fulfilling!

  •  Star(s)

    creamy tuna noodle casserole

    patricia johnson from LUFKIN, TX

    this was so easy to make. i make this last night for an family gathering and that was the first thing that was gone. i have to go an make some more so the rest of the family could have some.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    florence Lenhardt from Richland Center, WI

    Simple to make. Next time I plan on using chicken and cream of chicken soup.

  •  Star(s)

    Love it

    Cynthia Poirier from

    I tried this recipe a few weeks ago on my guys and they loved it. I didn't have 2 cans of mushroom soup so I used one mushroom and one cheddar cheese. Instead of potatoe chips I used fried onions, like one review had suggested (I mixed some into the casserole and then on top). We loved it, there was none left. I am going to try it tonight and make some more additions. I have to agree with so many other reviews this is a great basic recipe and the sky is the limit to what you can do with it.

  •  Star(s)

    Memories

    Dorothy Doyle from NORTH PLAINFIELD, NJ

    Enjoyedd this very much. Brought back childhood memories on a cool winters day.

  •  Star(s)

    Mmm Mmm Good

    Gilda P from Ohio

    Wow. I can't tell you how much I love this recipe. One week, I made it twice because my husband and I loved it that much. I also add about a cup of shredded mozarella to the recipe. The other night, I didn't have any celery on hand but I didn't have some frozen vegetables in the freezer and I love it even more!

  •  Star(s)

    Creamy Tuna Noodle Casserole

    vera schilt from BRYAN, OH

    This is one of the best, tune casserol. I have every tried thank you.

Nutrition Facts

Serving Size: 8/8 of recipe

Servings Per Recipe:

  • Calories: 350
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 10g (49% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 870mg (36% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 5g
  • Protein: 22g
  • Vitamin A: 8% of DV
  • Vitamin C: 8% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Tuna Noodle Casserole

Ingredients

  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 6 tablespoons butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 oz. each) condensed cream of mushroom soup
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2/3 cup crushed potato chips

 

Directions

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

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