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Creamy Tuna Noodle Casserole

This healthy recipe comes from NDSU Extension Service.


  • 2 c. dry noodles
  • 1/3 c. onion, chopped
  • 2/3 c. celery, chopped
  • 1 (7-oz.) can tuna, drained and flaked
  • 1 (10-oz.) can reduced-fat condensed cream of mushroom soup
  • 1 (6-oz.) can nonfat evaporated milk
  • 2/3 c. crushed potato chips (optional)


Preheat oven to 375 F. Spray or grease casserole baking dish. Cook noodles according to package directions. Sauté celery and onions, stirring occasionally until tender. Combine noodles, tuna, soup, sautéed vegetables and evaporated milk. Mix well. Pour into prepared casserole dish and sprinkle with potato chips. Bake for 25 to 30 minutes or until chips are golden brown. Double the recipe and freeze one for later use.

Makes 6 servings.

Per serving: 252 calories, 4.5 grams (g) fat, 36.5 g carbohydrate and 550 mg sodium.
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