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Tuna Noodle Casserole (serves 150)

150 ounces egg noodles                 
25 cups frozen peas                                          
25 cups fresh carrots, sliced or diced                  
12 ½ cups chopped onions                                   
25 cups chopped celery                                     
6 ¼ cups chopped green peppers                      
12 ½ cups low fat milk
25 cups shredded Cheddar cheese
175 ounces canned tuna, drained
6 ¼ cups Mayonnaise    
12 (10.75 ounce) cans cream of mushroom soup, reduced sodium
25 cups nonfat plain Greek yogurt


Cook noodles as directed.

Cook carrots.

Saute onions, celery and green peppers.

Combine tuna, mayonnaise, celery, onion, green peppers, peas, and carrots.

Blend soup, yogurt and milk; heat through.

Add cheese.  Heat and stir until cheese is melted.

Add cheese mixture to tuna and veggies, once combined, add noodles.

Turn into pans; cook at 400° until sauce bubbles.


Calories:  369            

Sodium:   474 mg