Ingredients for So Easy Tuna Noodle Casserole
- Egg Noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Cream Of Mushroom Soup
- 1/2 cup milk
- Fresh Lemon Juice
- Black Pepper
- 1 (10 ounce) package frozen peas
- Albacore Tuna In Water
- 1 (2.25 ounce) bag ruffled potato chips
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How to Make So Easy Tuna Noodle Casserole
- Preheat oven to 425°F (220°C).
- Cook 1 pound egg noodles according to package directions. Drain and set aside.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté for 2-3 minutes until softened.
- Whisk in 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, and 1 tablespoon lemon juice.
- Season with 1/2 teaspoon black pepper (or to taste).
- Bring to a simmer, stirring frequently, for 4-5 minutes until sauce is smooth and slightly thickened.
- Remove from heat.
- Add cooked noodles, 1 (10 ounce) package frozen peas, and 2 (5 ounce) cans tuna, drained, to the mushroom sauce.
- Stir gently to combine.
- Transfer the mixture to a greased 2-quart casserole dish.
- Spread the mixture evenly with a rubber spatula.
- Top evenly with 1 (2.25 ounce) bag of ruffled potato chips.
- Bake for 20-25 minutes, or until bubbly and the potato chips are golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
17g
Carbs
8g
