Classic tuna casserole, just how you remember it, with egg noodles and creamy condensed soup. It’s sure to bring back fond memories.

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 6

Cooking Tips

  • Cream of Mushroom or Cream of Chicken Mushroom soup can be substituted for Cream of Chicken.
  • A microwave works well to soften cream cheese.
  • Reheat the casserole in the microwave if it has cooled before serving.


  • 8 ounces egg noodles (4 1/2 cups dry)
  • 3 ounces reduced fat cream cheese
  • 1 can (10.5 ounces) low sodium condensed Cream of Chicken soup
  • 1 teaspoon chicken bouillon
  • 1 can (5 ounces) tuna in water, drained
  • 1/8 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1 teaspoon prepared mustard
  • 1/3 cup nonfat or 1% milk


  • Cook noodles using package directions and drain well.
  • Soften the cream cheese and mix in the soup.
  • Add remaining ingredients except noodles and stir well.
  • Gently mix in cooked noodles and serve.
  • Refrigerate leftovers within 2 hours.

Recipe and photo courtesy of Food Hero, Oregon State University Extension Service.

Nutrition Information

Amount per 1 cup



% DV*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 50mg
Sodium 410mg
Total Carbs 33g
Dietary Fiber 1g
Sugars 3g
Added Sugars 
Protein 13g
Vitamin D 
8% Calcium 
10% Iron

*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.