Go Back
+ servings
Tuna Noodle Casserole

Tuna Noodle Casserole

This Tuna Noodle Casserole is a simple and delicious weeknight meal. Bake it in the oven or serve it stove-top style. Both versions are delicious!
Course Dinner
Cuisine American
Keyword Tuna Noodle Casserole
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 598kcal
Author Lauren Brennan


  • 1 package egg noodles
  • 8 oz. frozen vegetables half a bag
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1/2 cup white wine I used a Chardonnay
  • 1 cup fat free milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon poultry seasoning
  • salt and pepper to taste
  • 2 cans white albacore tuna in water drained well
  • 3/4 cup grated parmesan cheese
  • 1 cup plain ruffles chips approximately, crushed
  • dried parsley flakes for garnish, optional


  • Bring large pot of salted water to boil. Cook egg noodles according to package directions until al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
  • Replace hot pot back to medium heat. Melt butter, then whisk in flour. Cook 1 minute. Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out alcohol in the wine. Continue whisking to avoid getting lumps. Stir in milk, cream, poultry seasoning, salt and pepper. Cook on medium low heat for another 3 minutes. Stir in cooked noodles and veggies. Add in tuna and parmesan cheese and stir. Top with crushed chips, parsley flakes and serve.


Calories: 598kcal | Carbohydrates: 60g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 561mg | Potassium: 702mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2645IU | Vitamin C: 6.6mg | Calcium: 247mg | Iron: 3.1mg