Cheesy Tuna Bake


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This tuna-noodle casserole is sprinkled with fish crackers for a kid-friendly vibe.

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  • 4 C. uncooked wide egg noodles
  • 1 1/2 C. frozen sweet peas
  • 1 10 3/4 oz. can condensed Cheddar cheese soup
  • 1 12 oz. can evaporated milk
  • 1 C. shredded Cheddar and American cheese blend
  • 1/4 C. finely chopped onion
  • 2 6 oz. cans tuna in water, drained, flaked
  • 1 C. cheese-flavored fish-shaped crackers

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Cook noodles as directed on package, adding peas during the last minute of cooking time; drain. Meanwhile, heat oven to 350 degrees. In ungreased 2-quart casserole, mix soup, milk, cheese and onion. Stir cooked noodles and tuna into soup mixture; cover. Bake 30 minutes. Remove from oven. Uncover; stir mixture well. Sprinkle with crackers. Return to oven; bake uncovered about 5 minutes longer or until crackers are light golden brown.

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