Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole

In this recipe:

based on 335 reviews
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15 min.
45 min.
8 Servings

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


  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 1/4 cup butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 1/2 oz. each) 98% fat free condensed cream of mushroom soup
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2/3 cup crushed baked potato chips
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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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Good Light Lunch

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

- Rita Collins from Detroit, MI

Better then mine

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.

- Christine Long from Thornton, CO


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.

- Lori Terwilliger from Bowling Green, OH

Real Comfort Food

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

- B. Hughes from

Creamy Tuna Casserole

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.

- Patti Plant from Rockledge, FL

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 90
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 820mg (34% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 7g
  • Protein: 21g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% 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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