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Classic Tuna Noodle Casserole

Sunday night and don't want to cook? Here's the classic meal everyone had growing up; thank you 1950's can cooking culture!

Normally this is cooked in a casserole dish but I find my 12" cast iron does just as well. Many recipes call for frozen peas or carrots; I find these are just too mushy and bland. Instead make your meal a little classier, and healthier, by adding fresh produce.

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Yield: 4 servings


  • 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans (if using cans, drained) Chunk Light Tuna in Water
  • 1 Cup Diced celery
  • 1⁄2 Cup Whole milk
  • 4 Oz. (about 2-1⁄2 cups) Egg noodles
  • 1 Can (10.75 oz.) Condensed cream of mushroom soup (low sodium works just fine)
  • 1 Tsp Salt
  • 1⁄2 Tsp Black pepper
  • 1⁄4 Tsp Garlic powder
  • 1/2 Cup Shredded cheese (whichever you like)


  1. Preheat oven to 375°F.
  2. Bring a pot of water to boil with 1 Tsp salt. Cook noodles for 10 minutes. Drain in colander.
  3. In a separate bowl, mix together soup, milk, pepper, garlic powder, celery, half the cheese and tuna. 
  4. Transfer to a cast iron pan, or 1-1⁄2 quart casserole dish. Sprinkle remaining cheese on top.
  5. Bake 30 minutes and serve immediately.