Crunchy Tuna Bake

Crunchy Tuna Bake

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Makes: 6 servings

Cook: 30 minutes

  •  1  package (12-ounce) medium egg noodles, Manischewitz®

  • 1  cup frozen onions, celery, bell peppers, and parsley blend

  • 2  tablespoons butter

  • 1  package (8-ounce) sliced mushrooms

  • 1  box (10-ounce) frozen chopped broccoli, thawed and drained

  • 1  can (10.75-ounce) condensed cream of mushroom soup, Campbell’s®

  • 1  can (10.75-ounce) condensed golden mushroom soup, Campbell’s®

  • 1⁄3  cup half-and-half

  • 2  cans (6 ounces each) chunk tuna in water, drained, Bumble Bee®

  • 21⁄2  cups shredded sharp cheddar cheese, Kraft®

  • Salt and ground black pepper

  • 11⁄2  cups french-fried onions, French’s®




Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.

In a large pot of boiling water, cook egg noodles about 8 minutes or until tender but not quite al dente. Drain and return to pot; set aside.

In a saucepan, cook vegetable blend in butter over medium-high heat until tender. Add mushrooms; cook for 8 minutes. Stir in broccoli. Transfer to pot.

Combine soups and half-and-half. Stir into pot. Stir in tuna and 2 cups cheese; season. Transfer to baking dish. Sprinkle with remaining cheese and onions.

Bake for 30 to 40 minutes or until heated through and browned.

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