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Old Fashioned Tuna Noodle Casserole

4.88 Mitt(s) 16 Rating(s)16 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 5

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Level: Easy

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Description

Once you make this tuna noodle casserole without using condensed soup you’ll never go back! It’s easy and so, so good. You can also change up the ingredients to make it healthier.

Ingredients

  • 2 cups Dry Wide Egg Noodles
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 2 cups Milk
  • 1 cup Sharp Cheddar Cheese
  • 1 cup Medium Cheddar Cheese
  • 1 can Chunk White Tuna (12 Oz)
  • 1 can  (15 Oz. Size) Peas, Drained (Frozen Can Also Be Used)
  • 8 whole Potato Chips Or Crackers, Crushed

Preparation

1. Preheat oven to 350 degrees F. Coat a 2 quart casserole dish with cooking spray.
2. Bring a large pot of salted water to boil, add noodles and cook until al dente according to package instructions. Drain well.
3. While noodles are cooking, in a medium saucepan, melt butter over medium heat. Stir in flour and seasonings. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil).
4. Add cheese to mixture, and whisk until cheese is melted and mixture is well blended.
5. Stir in tuna, peas, and drained noodles. Spread evenly in prepared dish.
6. Top mixture with crushed potato chips or crackers.
7. Bake in preheated oven for 30-45 minutes or until bubbly.

Note: If you can’t find a large can of tuna you can use 2 6 ounce or 5 ounce cans.

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16 Reviews

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Heat's Kitchen (Heather) on 7.13.2014

Easy and delicious!

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Sarah on 4.5.2014

We loved this dish. Thanks for a very tasty comfort food recipe!

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Liza on 1.26.2014

I’ve always made tuna noodle casserole with cream of mushroom soup and I was excited to find a recipe without it. It’s always been a comfort dish of mine and I travel around a lot and cream of mushroom soup isn’t always available when I’m out of the US. Plus it’s always been the only recipe that I make that wasn’t exactly homemade. I like to stay away from processed and prepackaged food.

I did end up using a full bag of egg noodles in a 13×9 glass pan. The two cups in the recipe would definitely not be enough to feed my family and we like leftovers! The sauce was enough to keep that amount of noodles moist and I added a little cheese on top with the crushed ritz and baked for 25 minutes instead of the 30 to 45. Because I used more noodles, next time I will definitely use two cans of tuna instead of one. We all love tuna, so the more the merrier!

The best part about this recipe is it gives you the bare bones and you really can go wild with it. I’m excited to add mushrooms the next time I make it and experiment with different types of cheese.

Definitely going into my recipe book!

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sk8rvet on 11.10.2013

This is a great comfort food recipe. I used sharp white cheddar, American and a little Parmesan for the cheese sauce. I also sauteed some mushrooms to mix in. Best tuna noodle casserole I’ve had and plan to make over and over.

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luv2cook on 6.3.2013

Great casserole with out the condensed soup! I would totally recommend you make this and it will be going in my go to recipes. Homemade tuna casserole rocks!

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