1950s Tuna Noodle Casserole Recipe

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1950s Tuna Noodle Casserole
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  1. Preheat oven to 350 degrees
  2. Cook the egg noodles according to the directions on the bag
  3. Combine the cream of mushroom soup with a can of milk
  4. Crumble the drained tuna.
  5. In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.
  6. Place in a buttered casserole dish
  7. Sprinkle remaining chips on the top
  8. Bake at 350* for 35-40 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 254.51 Kcal (1066 kJ)
Calories from fat 44.13 Kcal
% Daily Value*
Total Fat 4.9g 8%
Cholesterol 37.9mg 13%
Sodium 306.99mg 13%
Potassium 86.92mg 2%
Total Carbs 34.42g 11%
Dietary Fiber 1.16g 5%
Protein 16.52g 33%
Iron 2.2mg 12%
Calcium 7.5mg 1%
Amount Per 100 g
Calories 242.97 Kcal (1017 kJ)
Calories from fat 42.13 Kcal
% Daily Value*
Total Fat 4.68g 8%
Cholesterol 36.18mg 13%
Sodium 293.07mg 13%
Potassium 82.98mg 2%
Total Carbs 32.86g 11%
Dietary Fiber 1.11g 5%
Protein 15.77g 33%
Iron 2.1mg 12%
Calcium 7.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 6

Good Points

  • saturated fat free,
  • sugar free

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