Tuna Casserole

Some years ago, I recall having tuna casserole for dinner at least twice a month.  My family and I always enjoyed it.  Now it’s hard for me to recall the last time that I prepared this little tasty dish.  I’ve never been fun of using cream of mushroom soup so this recipe was perfect for me.  I really would like for you to share your tuna casserole dish with us.  I know that there are many variations out there.  By the way, is it something that you prepare on a regular basis, or every now and then?


  • 4 cans (5 oz.) tuna packed in water drained; or 2 (6.4 oz.) pouches
  • 1 small onion chopped
  • 1/4 cup bell pepper chopped
  • 1 (16 oz) light sour cream
  • 1 1/2 cups 2% milk
  • 1/2 stick butter
  • 1 (10 oz.) package frozen sweet peas
  • 12 oz. package egg noodles
  • 1 cup plain bread crumbs
  • 1 cup fresh sliced mushrooms
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons creole seasoning
  • 1 teaspoon garlic powder


  1. Preheat oven to 375° F.
  2. Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain.
  3. Transfer noodles, peas, and other ingredients into a large casserole or oven proof dish.
  4. Sprinkle with bread crumbs.
  5. Bake for 30 minutes.
 Twist: Used tuna packed in water. Sour cream as opposed to soup.

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