Nutritional Info

Nutrition Facts

Serving Size 1 (252g)

Calories 354
Calories from Fat 153 (43%)
Amount Per Serving %DIV
Total Fat 17g 26%
Saturated Fat 10.7g 54%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 72.4mg 24%
Sodium 780.1mg 34%
Potassium 452.4mg 10%
Total Carbohydrate 25.6g 9%
Dietary Fiber 1.5g 6%
Sugars 4.4g
Protein 21.8g 44%

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Recipe Description
This recipe brings back fond memories of evenings shared with mom, just the two of us. When my dad had to work late and my brother was away at school, we would make tuna noodle casserole. The original recipe claimed to make six to eight servings, but ''I'd say four for us!"
Prep time
10 min
Cook time
40 min
Ready In
50 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  medium egg noodles, cooked according to package directions and drained
12 1/2 Ounce(oz)  solid white oil packed tuna, well drained
1 1/2 Can(cn)  sour cream
1/4 Cup(c)  whole milk
3 Ounce(oz)  mushrooms, drained and sliced
1 1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  black pepper, freshly ground
1/4 Cup(c)  plain dry bread crumbs
1/4 Cup(c)  parmesan cheese, grated
2 Tablespoon(T)  butter, melted
1 Dash(ds)  paprika, to taste


Preheat the oven to 350° F. Grease a 2 quart casserole. Combine the noodles, tuna, sour cream, milk, mushrooms, salt and pepper in a bowl, breaking up the tuna into small chunks. Pour into the prepared casserole. Mix the bread crumbs, cheese and butter in a small bowl, and distribute the mixture evenly over the casserole. Sprinkle with paprika. Bake, uncovered, until bubbly, 35 to 40 minutes. Serve hot.

Additional notes

Variation: Add 1 cup frozen peas, thawed, and 1/2 cup shredded cheddar cheese to casserole mixture.

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