Tuna Noodle Casserole


  • 6 ounces egg noodles (whole wheat is best)
  • 1 slice of white or yellow onion
  • Cooking spray, like Pam
  • 2 cans cream of mushroom soup
  • 2 cans Albacore white tuna
  • 6 ounces frozen mixed veg
  • 1/2 cup milk
  • 1 and 1/4 cup shredded cheese (Colby, Monterrey Jack, etc)
  • Bread crumbs
  • 3 or 4 slices of butter


  1. Boil the egg noodles until done; they don’t take long.  
  2. Dice up the slice of onion
  3. Preheat the oven to 375
  4. Spray a large casserole dish with cooking spray (so food doesn’t stick)
  5. In a small bowl, microwave the frozen veg for a few minutes until it’s no longer frozen
  6. In a large bowl, combine the tuna (flake it with a fork), soup, milk, cheese, veg and cooked noodles.  Remember you want it to be a little “wet” because when you bake things, you loose some moisture, and we like gooey casseroles
  7. Add some salt and pepper
  8. Put it all in the casserole dish
  9. Sprinkle bread crumbs on top
  10. Put 3 or 4 thin slices of butter on top (to get the crumbs wet)
  11. Bake for about 20 minutes, until the bread crumbs start to brown and you see the casserole bubbling around the edges a little


You can make the casserole the night before (just don’t add the bread crumbs) and stick it in the fridge to bake the next day.  Just pull it out of the fridge, add the bread crumbs and butter, and bake away.


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