Skip to Content

Tuna Noodle Casserole

I must admit that I am not a huge fan of tuna casserole.  I’m not sure why…maybe because I didn’t really grow up eating it.  Dewey on the other hand LOVES it so I make it every once in a while.  I figured if I was going to make it I might as well make it good.

Tuna Casserole
adapted from
1 package No Yolk egg noodles
2 cups frozen green peas
1 Tbsp olive oil
1 cup fresh mushrooms, chopped
1 onion, chopped
1 can Reduced Fat condensed mushroom soup
1 can Golden condensed mushroom soup
1/2 cup light sour cream
2 (6oz) cans tuna, drained
1 cup shredded cheddar cheese
~14 crackers crushed
1 Tbsp melted butter
Preheat oven to 350 degrees F.
Boil water for noodles.  When you add the noodles, add the frozen peas too.  Cook until both are done (per package directions).  Drain well & return peas and noodles to pot.
Heat a skillet over medium high heat.  Add olive oil.  Add mushrooms and onions.  Cook until the onions are soft.  Turn off the heat.  Add the soup and sour cream.  Mix well.  Add the cheese and tuna.  Stir until cheese is melted.
Add soup mixture to the noodles and peas.  Mix well.  Pour into a 11X14 pan.  Mix crushed crackers and melted butter.  Evenly spread over noodles.
Bake for 20 minutes or until crackers are browned.
Recipe Notes:  You could use all reduced fat or low sodium soup.  I used what we had.  I would love to figure out how to make this without condensed soup but I didn’t have time to experiment.