Cherokee Tribal Food Distribution Program

Tuna Noodle Casserole with Frozen Peas

Tuna Noodle Casserole with Frozen Peas


  • 12 ounces egg noodles preferably whole-wheat
  • 2 11 ounce cans condensed cream of mushroom soup (or cream of chicken)
  • 3 5 ounce cans water-packed chunk light tuna, drained and flaked (or canned chicken)
  • 1 medium onion finely chopped
  • ½ cup milk
  • 1 cup frozen green peas rinsed under cold running water
  • 1 cup plain dry crackers finely crushed, preferably whole-wheat
  • 1 cup shredded Cheddar cheese


  • Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
  • Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.
  • Add mushroom soup,1/2 cup of milk, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine crushed crackers and shredded cheese in a medium bowl; sprinkle over the casserole.
  • Bake until bubbly and lightly browned, 20 to 25 minutes.


Amount per serving
calories 447
total fat 13.9g 18%
saturated fat 5.2g 26%
cholesterol 76mg 25%
sodium 758mg 33%
total carbohydrates 28.8g 10%
dietary fiber 3g 11%
total sugars 3.7g
protein 50g
calcium 166mg 13%
iron 4mg 24%
potassium 564mg 12%

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