Seafood

Tuna Noodle Casserole Recipe for Two

This homemade Tuna Noodle Casserole will truly satisfy your craving for classic comfort food.

Tuna Noodle Casserole

 

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It’s packed full with thick egg noodles, big chunks of solid white albacore tuna, peas, creamy mushroom sauce, and topped with cheese and crispy crunchy French’s fried onions.

 

This is a small batch recipe that serves two for lunch, dinner, or a romantic date night meal.

 

And by the way, YUM!!!

 

How to make Tuna Noodle Casserole:

Preheat the oven to 350 degrees F (180 C).

 

Bring a large pot of lightly salted water to a boil.

 

Boil the egg noodles according to the package directions. Drain in a colander.

 

Drain the solid white albacore chunk tuna.

 

Mix the cream of mushroom soup, albacore tuna and peas together in medium mixing bowl.

egg noodles, peas, cream of mushroom, and tuna mixed in a bowl with a red spatula

 

Stir the egg noodles into the tuna mixture.

 

Place the tuna noodle mixture into two oven safe casserole dishes, divided evenly. Click here for individual 20 ounce oven safe dishes.

unbaked tuna noodle casserole in two oven safe dishes

 

Top each with the cheddar cheese, divided evenly.

unbaked tuna casserole in two dishes each topped with cheese

 

Bake for 25 minutes.

 

Remove from the oven and top with the French’s fried onions, divided evenly.

two oven safe dishes on a stove top filled with tuna casserole, cheese, and topped with french's fried onions

 

Return to the oven and bake for 5 minutes or until onions are golden brown.

 

 

Tuna Noodle Casserole Recipe for Two

 

 

 

Yield: 2 servings

Tuna Noodle Casserole

This homemade Tuna Noodle Casserole will truly satisfy your craving for classic comfort food. It’s packed full with thick egg noodles, big chunks of solid white albacore tuna, peas, carrots, creamy mushroom sauce, and topped with cheese and crispy crunchy French’s fried onions.
Prep Time 3 minutes
Cook Time 42 minutes
Total Time 45 minutes

Ingredients

  • 1 cup thick egg noodles (uncooked)
  • 10 3/4 ounces cream of mushroom soup
  • 5 oz can solid white albacore chunk tuna in water
  • 1/4 cup frozen peas
  • Salt and fresh cracked black pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup French’s fried onions

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. Bring a large pot of lightly salted water to a boil.
  3. Boil the egg noodles according to the package directions. Drain in a colander.
  4. Drain the solid white albacore chunk tuna.
  5. Mix the cream of mushroom soup, albacore tuna and peas together in medium mixing bowl.
  6. Stir the egg noodles into the tuna mixture.
  7. Place the tuna noodle mixture into two oven safe casserole dishes, divided evenly. Click for individual 20 ounce oven safe dishes.
  8. Top each with the cheddar cheese, divided evenly.
  9. Bake for 25 minutes.
  10. Remove from the oven and top with the French’s fried onions, divided evenly.
  11. Return to the oven and bake for 5 minutes or until onions are golden brown.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 883 Saturated Fat: 15g Cholesterol: 53mg Sodium: 1377mg Carbohydrates: 30g Fiber: 1g Sugar: 1g Protein: 17g

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