Grown Up Tuna Noodle Casserole

Course Freezer
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Stephanie Ertel


  • 1-2 cans tuna drained or 3 cups shredded chicken or turkey breast
  • 3 Tablespoons extra virgin olive oil
  • 1/2 large white onion diced
  • 3-4 mini Bella mushrooms sliced
  • 1 teaspoon garlic powder
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1 10.5 oz can mushroom soup
  • 3/4 cup milk
  • 8 oz pasta of your choice
  • 1 cup shredded Colby jack cheese
  • 1 cup french fried onions
  • Salt and pepper to taste


  1. Label a 9x13 freezer container with date, name and cooking instructions.
  2. Lightly spray the 9x13-inch pan with cooking spray;Set aside.
  3. Start your pasta water cooking; While the water is heating, heat the olive oil in a large frying pan over medium heat.
  4. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent.
  5. After the onions/mushrooms are done, add your pasta to the water and cook until al dente (7 minutes or so).
  6. Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot.
  7. Season with salt and pepper to your tastes once it’s all warmed up.
  8. Drain the pasta and add to the pan and stir to mix; Making sure your pasta gets covered well.
  9. Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) to your pan and mix it all up again.
  10. Pour the mixture into your baking dish.
  11. Add the shredded cheese on top.
  12. Place lid on top and place in freezer until ready to cook.
  13. When ready to bake preheat oven to 375 degrees.
  14. Take lid off and bake for 45 minutes, until bubbly.
  15. Add french fried onions and place back in oven for 10-15 minutes.
  16. Serve immediately.