Creamy Tuna-Noodle Casserole

Warm and comforting, like a hug, our Creamy Tuna-Noodle Casserole is soul-satisfying. As the evenings get cooler in Autumn, it is exactly what the body needs.

Serves: Two to three

Time: 45 minutes


  • 2 cups uncooked egg noodles
  • 1/2 cup frozen peas
  • 1/2 can cream of mushroom soup
  • 1/3 cup sour cream
  • 1/3 cup grated parmesan cheese
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 2 small cans light tuna in water, drained and flaked
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper


  • 1/4 cup soft bread crumbs
  • 1 tablespoon butter, melted


Preheat oven to 180°C. Cook noodles according to package directions. While noodles are cooking, combine the soup, sour cream, cheese, milk and salt in a large bowl. Stir in the tuna, onion and peppers. Add the noodles and peas and toss to combine. Pout into a large baking dish and in a smaller bowl; toss the breadcrumbs with melted butter. Sprinkle the topping over the top and bake uncovered for half an hour.