Egg Noodle Tuna Bake
A comforting baked tuna noodle casserole with creamy mushroom soup, green olives, and savory seasonings, perfect for a quick family dinner or weeknight meal.
Ingredients
Instructions
- Combine eggs and cream of mushroom soup in a bowl.
- Add drained and flaked tuna, chopped green olives, salt, pepper, and Worcestershire sauce to the mixture.
- Cook the wide egg noodles according to package instructions and drain.
- Mix the cooked noodles with the sauce mixture.
- Pour the combined mixture into a 1-quart casserole dish.
- Bake at 350°F (175°C) for 30 minutes until heated through and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese to the mixture before baking. You can also substitute the tuna with canned chicken or chickpeas for a vegetarian twist. If you're looking for more flavor, try incorporating fresh herbs like dill or parsley. This dish is versatile, so feel free to adjust the ingredients based on what you have on hand.
Serving Suggestions
This Egg Noodle Tuna Bake pairs beautifully with a simple side salad or steamed vegetables for a complete meal. You can also serve it with crusty bread to soak up the delicious sauce. For a heartier option, consider accompanying it with 'Tuna Cheese Melts' for a delightful seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but the oven will help maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Noodle Tuna Bake contains roughly 208 calories, with 13g protein, 30g carbohydrates, and 5g fat. It is an excellent source of vitamin C (69% of the Daily Value) and protein (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2202mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it before baking. Just cover it tightly with plastic wrap or foil. When you're ready to bake, remove the cover and cook it for about 10-15 minutes longer than the original time to ensure it's heated through.
What can I use instead of cream of mushroom soup?
If you prefer a different flavor, you can substitute cream of mushroom soup with cream of chicken soup or a homemade white sauce. This will alter the taste slightly, but it will still create a creamy base for the bake.
Is this dish suitable for freezing?
Yes, this Tuna Bake freezes well. After cooking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To reheat, thaw in the refrigerator overnight and bake as directed. It can be stored frozen for up to 2 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).