Cheesy Tuna Noodle Casserole

Try a light version of an all-time favorite that's quick, easy and, most of all, delicious.


  • 4 cups (6 ounces) egg noodles, uncooked
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1 can (10 3/4 ounces) condensed cheddar cheese soup
  • 1 can (9 1/4 ounces) water-packed tuna, drained and flaked
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 5   round buttery crackers, crushed (about 1/4 cup)


  1. Preheat oven to 375°F. In Executive (4-qt.) Casserole, cook noodles according to package directions; drain. Place in Casserole. Chop onion with Food Chopper. Add to noodles in Casserole along with all remaining ingredients except crackers; mix well. Spoon into Mini-Baking Bowl. Using Baker’s Roller®, crush crackers in resealable plastic bag; sprinkle over noodle mixture. Bake 40 minutes or until crumb topping is lightly browned and noodle mixture is bubbly and heated through. 


  • 4  servings

Nutrients per serving:

Approximately 420 calories and 11 grams of fat per serving

Cook's Tips:

To thaw frozen peas and carrots quickly, drain hot water from cooked noodles over frozen peas and carrots in colander.

Casserole may be made 1 day ahead, except for topping with the cracker crumbs. Cover and refrigerate. Before baking, sprinkle with the cracker crumbs and bake, uncovered, 55-60 minutes or until heated through.

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