Tuna Noodle Casserole

I have chosen to make this my first post because it is one of my most popular dishes with my kids, it’s super easy, quick, and inexpensive. These are the things I want to give to my readers. It is a traditional family meal in my family. It is also the last recipe that was requested. I will be working on getting some pictures posted as well.


• Egg noodles (wide or medium)
• 2 cans Cream of Mushroom soup
• Milk
• 2 cans tuna
• American cheese slices

*optional: peas (canned, frozen (thawed), or fresh), chips

Pre-heat the oven to 350°. Start water to boil (add a little salt for flavor, about a teaspoon of oil to keep the noodles from sticking together). When the water boils add your noodles.

While you’re waiting, take your Cream of Mushroom soup & pour it into a separate dish add about 1/2 to 3/4 can of milk (enough to make the Cream of Mushroom soup creamier but not soupy). Once it’s mixed well, open the tuna & drain the water off in the sink. (Rinse the sink!) Then add the tuna to the Cream of Mushroom soup and mix it in.

When the noodles are finished, drain and mix it with the soup and tuna (if you choose, you can add the peas in now). Pour about half of the tuna and noodles into a 13×9 casserole dish place a layer of American cheese on it. Pour the rest of the tuna noodles on top and place another layer of American cheese on. (This is where you add the chips, crushed and sprinkled on top as thick of a layer as you desire)

Place in the oven until cheese is melted. About 15 min.

© Jody Stewart