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Tuna Casserole With Chow Mein Noodles
This old fashioned tuna casserole recipe combines onions and celery with creamy mushroom soup, flaky tuna, and crunchy chow mein noodles for a comforting and easy-to-make family dinner that's also perfect for a potluck
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
servings
Calories
408
kcal
Author
Wanda Simone
Equipment
measuring cups
knife
cutting board
1.5 or 2 quart casserole dish that is both stove-top and oven safe
stirring spoon
oven mitts
Ingredients
1
cup
onion
chopped
1
cup
celery
diced
½
cup
water
1
5- to 6- ounce can
tuna
drained
1
10.5-ounce can
condensed cream of mushroom soup
undiluted
1
12-ounce package or can
chow mein noodles
Pepper to taste
Instructions
Preheat the oven to 375℉.
Combine the onions and celery with the water in the casserole dish.
1 cup onion,
1 cup celery,
½ cup water
Cover and heat on the stove top over medium heat.
Simmer for 5 minutes or until the vegetables are soft and translucent.
Add soup, tuna and pepper and stir to combine.
1 5- to 6- ounce can tuna,
1 10.5-ounce can condensed cream of mushroom soup,
Pepper to taste
Add half of the chow mien noodles and stir well.
1 12-ounce package or can chow mein noodles
Top with remaining noodles.
Bake for 30 minutes, until bubbling and the top is crispy brown.
Nutrition
Serving:
1
serving
|
Calories:
408
kcal
|
Carbohydrates:
68
g
|
Protein:
24
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
1189
mg
|
Potassium:
295
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
138
IU
|
Vitamin C:
4
mg
|
Calcium:
31
mg
|
Iron:
4
mg