Tuna Casserole

Tuna and Noodle Casserole


2 Cans (5 oz) Chunk light Tuna
1 1/2 cup frozen peas
1/2 Cup milk
1/2 – 3/4 Cup Kellogg’s Corn Flake Crumbs
12 Ounce bag of Egg Noodles
1 can cream of chicken soup


Preheat oven to 375°
Cook noodles according to package instructions
Add peas during the last 2 minutes of cooking noodles
Drain noodle and pea mixture

In a separate bowl mix together milk and soup
Stir in noodle mixture
Transfer to a 3 quart casserole dish
Top with Corn Flake Crumbs
Bake for 15 to 20 minutes

Tip: To make this recipe Gluten Free
Use gluten free soup and gluten free noodles

Disclaimer: When changing this recipe to gluten free only you have control over the ingredients and you should always read labels and check on the gluten-free status of a product or ingredient yourself.

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