Creamy Tuna-Tomato Noodle Bake

Recipe Collection: Dinner

Tuna-Tomato Noodle Bake, a non-vegetarian American classic that combines creamy textures with savory notes. This dish is perfect for busy weeknights, offering a satisfying meal that caters to gluten, dairy, and fish allergies. The rich blend of tuna, sharp Cheddar cheese, and zesty tomato soup creates a mouthwatering flavor profile that pairs beautifully with a side salad or steamed vegetables.

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Overview

This Tuna-Tomato Noodle Casserole is a quick and easy dish that has been a family favorite for many years. With its creamy texture and savory flavors, it's perfect for a comforting meal.

Diet Type

Non-Vegetarian

Allergies

Dairy, Fish, Gluten

Cuisine

American

Serving Size: 4

Cooking Time: 55 minutes

Ingredients

• 3 Tablespoons onion, minced
• 1 Tablespoon vegetable oil
• 10.75 Ounces can condensed tomato soup
• 1 Teaspoon chili powder
• 0.5 Teaspoon salt
• 1 Teaspoon Worcestershire sauce
• 1.5 Cups egg noodles
• 1.25 Cups sharp Cheddar cheese, shredded
• 5 Ounces tuna, drained

Steps

1. Cook the egg noodles in a pot of boiling water until done. Drain and set aside.
2. In a large skillet, sauté the minced onion in vegetable oil until translucent.
3. Add the undiluted tomato soup, chili powder, salt, and Worcestershire sauce to the skillet. Simmer for 5 minutes.
4. Mix in the cooked noodles, 1 cup of shredded Cheddar cheese, and drained tuna.
5. Spoon the mixture into a greased 1-quart casserole dish.
6. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 minutes.
7. While still hot, sprinkle the remaining 1/4 cup of Cheddar cheese on top.
8. Serve warm and enjoy!

Enjoy your homemade Tuna-Tomato Noodle Bake!