When I was a kid, tuna was my favorite sandwich. I especially loved it with dill pickles on fluffy white bread (although anything on my mom’s homemade white bread was great) with Fritos corn chips shoved in at the table. For a fish-hater, I ate a lot of tuna. I also liked Tuna Casserole. These days I never get it because Someone thinks they hate it.  So I went looking for a recipe with ingredients that Someone loves so it would be irresistible. This one seems to be just that. Here is what I actually used:

* Exported from MasterCook *

Tuna Noodle Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces egg noodles, cooked al-dente, drained and rinsed
6 ounces spinach egg noodles, cooked al-dente, drained and rinsed
1 can Healthy Request Cream of Mushroom Soup, condensed
1 cup fat-free evaporated milk
1/4 cup avocado oil mayonnaise
1/4 cup low-fat sour cream
12 ounces tuna in water, canned, drained
1/2 packet onion soup mix
1 1/2 cups  low-fat sharp cheddar cheese, grated, separated
1 tbsp Worcestershire sauce
1 tsp Frank’s hot sauce
1 cup chopped celery
1 tsp black pepper

Preheat oven to 325 degrees. In a large bowl mix all ingredients, reserving 1/2 cup of the shredded cheese, and folding the cooked pasta in last after everything else has been mixed well. Pour everything into a greased casserole dish, and sprinkle remaining cheese on top. Bake uncovered in the preheated oven for thirty minutes. Serve hot – serves up to six.


This comes in at 445 calories for 1/6th of the recipe. If I sprinkle the top with 42g canned fried onion bits, that brings it up to 490 but makes it so delicious so that is what I did. Here is the picture of my bowl. Someone gave it a B+, which is pretty high praise for something previously hated.


I had a Chili Size for lunch.

3 thoughts on “Tuna Noodle Casserole

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