• Italian Tuna Noodle Casserole

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    Italian Tuna Noodle Casserole
    Prep: 10 min Cook: 25 min Servings: 6
    by Kyle Dalakas
    100 recipes
    Italian Tuna Noodle Casserole is a super simple meatless main dish perfect for the Lenten season! Ready in just 45 minutes and prepared with basic pantry ingredients, this is sure to be a family favorite! Try this for dinner tonight!


    • 1/3 Cup Butter
    • 6 Green Onions, chopped
    • 2-10.5 Oz. Cans Campbell’s Healthy Request Cream of Celery Soup
    • 1 Cup Skim Milk
    • 1/2 Cup Grated Romano Cheese
    • 4-6.5 Oz. Cans Tuna in Water, drained
    • 1-6 Oz. Can Large Black Olives, drained and sliced
    • 3 Tbsp. Lemon Juice
    • 2 Tbsp. Dried Oregano
    • 1 Tsp. Black Pepper
    • 1 Tsp. Garlic Powder
    • 8 Ounces Light N Fluffy Extra Wide Egg Noodles, cooked and drained
    • Romano Cheese for top (optional)


    1. Heat oven to 350 degrees.
    2. In a medium sized skillet over medium high heat, melt butter.  Add chopped green onions and cook, stirring occasionally, until crisp tender; about 5 to 6 minutes.  Set aside.
    3. In a large bowl, whisk the soup with milk.
    4. Add cooked green onions.
    5. Add the drained tuna.
    6. Add Grated Romano Cheese
    7. Add lemon juice and spices.
    8. Add sliced black olives, reserving about 1/4 cup for the top.
    9. Add cooked noodles.
    10. Mix well together and pour into a greased 2 quart casserole dish.
    11. Top with the remainder of the sliced black olives and sprinkle with additional Romano cheese, if desired.
    12. Cover and bake at 350 degrees for 25 minutes.
    13. Serves 6

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