Ingredients for Creamy Tuna Noodle
- 2 (5 ounce) cans tuna in water, drained
- Egg Noodles
- 1/2 cup frozen peas
- Cream Of Mushroom Soup
- Cheddar Cheese
- 1/4 cup sour cream
- 1/2 cup milk
- Garlic Clove
- Fresh Mushrooms
- 1/2 cup chopped onion
- 2 tablespoons butter
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How to Make Creamy Tuna Noodle
- Preheat oven to 350°F (175°C).
- Cook noodles according to package directions until al dente. Drain and set aside.
- While noodles cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add 8 ounces of sliced mushrooms, 2 cloves of minced garlic, and 1/2 cup of chopped onion. Sauté until mushrooms are softened and lightly browned, about 5-7 minutes.
- In a large bowl, whisk together 10.75 ounces (1 can) condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup sour cream, 1/2 cup shredded cheddar cheese, and 1/2 cup frozen peas.
- Gently stir in the sautéed vegetables, 2 (5 ounce) cans of tuna (drained), and the cooked noodles.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cover with foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 5-10 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
24g
Fat
65g
Carbs
18g
