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Dinnertime Recipes

Homemade Tuna Noodle Casserole


Comfort food at its best!

What You Need

  • 2 cups (3 oz.) medium egg noodles
  • 1 cup College Inn® Chicken Broth
  • 1 cup low fat milk
  • 6 Tbsp. all-purpose flour
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. poultry seasoning OR 1 pinch EACH dried sage, dried rosemary AND 2 pinches dried thyme
  • 1 can (12 oz.) tuna packed in water, well drained and flaked
  • 1 can (8.5 oz.) Del Monte® Sweet Peas, drained
  • 1/2 cup bagged shredded carrots
  • 1 cup lightly crushed potato chips


  1. PREHEAT oven to 400°F. Lightly spray a 2-qt. baking dish with non-stick cooking spray; set aside.
  2. COOK noodles as package directs; drain and set aside.
  3. MEANWHILE, whisk together broth, milk, flour, pepper and poultry seasoning in a small saucepan until no lumps appear. Cook over medium-high heat, whisking constantly, about 8 minutes, or until thickened.
  4. GENTLY stir in noodles, tuna, peas and carrots, and pour into prepared baking dish.
  5. BAKE 20 minutes or until bubbly; stir gently. Top with potato chips. Bake an additional 5 minutes or until light golden brown.
Cooking time (duration)

Prep Time: 10 minutes Cook Time: 30 minutes

Number of servings (yield)

4 servings




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