Not your ordinary Tuna Noodle Casserole

  • Created By
    Denise Sage
  • Shared On
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Prep Time:
20 minutes
Cook Time:
40-45 minutes
Total Time:
60 minutes
A word from the cook
“This was my boy’s favorite casserole growing up and requested to this day” In honor of Elka Loiben who made up this dish

1 – 12 Oz white tuna in water, drained
1- small onion (I use sweet)
1- medium size pepper, any color, chopped
2 tablespoons oil or butter (not slated butter) to brown veggies
1-16 Oz bag or box medium shell noodles
1 -can cream of mushroom soup (you can use creamed
celery or any creamed soup you like)
1 can milk poured into the soup can
1-8 Oz package shredded mozzarella cheese (or any type you like)
1- can sweet peas (you can use frozen) optional
1- large can french fried onion rings
1/2 teaspoon lemon pepper 1
1- teaspoon garlic salt
¼ teaspoon ground pepper


1) Boil noodles until al-dente in ½ teaspoon oil, so they don’t stick together

2) While noodles are boiling lightly brown onions and peppers

3) Use a large casserole and pour drained tuna, creamed soup, milk, shredded cheese, browned vegetable’s, peas, cooked noodles and seasoning, mix well.

4) Bake on 350% for 30 minutes, after 30 minutes distribute inion rings evenly on top, bake for an additional 10 minutes or until onion rings are browned.


0 Notes