Tuna Noodle Casserole

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Tuna Noodle CasseroleTuna Noodle Casserole

When I was living at home, my mom would make Tuna Noodle Casserole pretty regularly. If you are following on Instagram or Facebook, you probably saw that I made it last night. I haven’t ever made it and realized I had all the ingredients in my stockpile yesterday so I had to try it. It was delicious just like I remember, and even better, my 5-year old even said it was good! Now that is impressive if you have been a fly on our wall over the past 9 months or so where he didn’t want to eat anything I made. It was so easy, too!

Tuna Noodle Casserole


1 package egg noodles

2 cans Cream of Mushroom Soup

2 cans tuna

1/2 bag frozen peas (optional)


  1. Pre-heat oven to 350 degrees. Spray 13 x 9 baking dish or casserole dish with non-stick cooking spray.
  2. Cook noodles to tender and drain.
  3. Add soup, tuna, and peas to cooked noodles and combine.
  4. Transfer noodle mixture to 13 x 9 pan or casserole dish and bake for 30 minutes.
  5. Enjoy!

You could also substitute a different vegetable if your family doesn’t like peas. Another option is to add crushed crackers or potato chips to the top before baking.

Find more recipes on Become a Coupon Queen including our family favorites – Homemade Chicken Pot Pie, Tator Tot Casserole, and Yum Setta

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  1. No water to equal the soup? It seems too dry

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