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Cable Car Tuna Casserole For Two

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A much improved tuna casserole that's perfectly sized for two hearty servings. Cheesy creamy and packed with a variety of textures.













Trans-fat Free, Low Carb


3 ounces egg noodles
cooked al dente, drained
½ teaspoon thyme
10 ounces soup, cream of celery
prepared, about 1/2 can prepared with milk
½ cup celery
coarsely chopped
¼ cup green bell peppers
coarsely chopped
¼ cup water chestnuts
¼ cup scallions, spring or green onions
chopped, with some green tops
6 ounce tuna, canned
solid, drained and flaked
¼ cup yogurt
sour cream or mayo
½ cup cheddar cheese, very old, sharp
¼ cup almonds
chopped, toasted


This is a great way to use up leftover home made soup or the rest of a can of soup.

Preheat oven to 350℉ (180℃).

Cook the noodles until just barely tender, slightly under as the cooking will finish in the oven. Drain thoroughly.

In a medium pot heat the soup over medium heat. Add the thyme, celery, green pepper, water chestnuts and scallions.

Once beginning to boil turn off the heat and add ½ the cheese, stir until melted then add the yogurt (sour cream or mayo), noodles and tuna and stir gently until combined. Season with black pepper if desired.

Transfer to to 1 quart casserole dish.

Sprinkle top with remaining grated cheddar cheese and almonds.

Bake for about 20 minutes until bubbly and lightly browned.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 11846% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 527mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 11%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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