Are you a Tuna Noodle Casserole fan? We sure are! It has to be top of the comfort food list and with very good reason. In recent times however, many people have been looking for a healthier version of this old fashioned favorite.
As the canned soup has lots of calorie infused ingredients, we thought we would hunt for a highly rated Tuna Noodle Casserole Recipe from scratch.
How To Make Tuna Noodle Casserole Video
Today we are sharing a video tutorial to show you how to recreate this 5 star Tuna Noodle Casserole at home in your kitchen.
We have listed the ingredients below and also some comments from home cooks that will give you additional tips. Click Play above ^
Tuna Noodle Casserole Reviews
Here’s what an Allrecipes reviewer KPZ111 had to say about the recipe. She says that her adjustments took it to a whole other level. This is what she did -:
I sprayed baking dish with cooking spray instead of butter. Double recipe for 9 x 13 pan. Added 1 tsp each of thyme nutmeg and crushed red pepper. Doubled garlic. Minced mushrooms (so kids wouldn’t know!)
Put a splash of white wine in with the veggies as they sautee’d. I omitted peas (don’t like them). Added 1/4 cup of parmesan, 1/4 package of cream cheese and halved the cheddar cheese in the sauce. I added 1/2 cup of quartered cherry tomatoes.
I topped with remaining cheese then topped with corn flakes instead of bread crumb mixture. It was to die for! We loved it from ages 3 to 31″
Tuna Noodle Casserole Ingredients
- 1/2 cup butter, divided
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups milk
- salt and pepper to taste
- (5 ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 3 tablespoons bread crumbs
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese