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Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

4.02 93

There are many reasons this casserole is a classic...it's comforting, easy to make, and oh so yummy!

serves 4 people


cost per recipe: $5.48

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup

  • 1/2

    cup milk

  • 1

    cup frozen green peas

  • 2

    tablespoons chopped pimiento

  • 2

    cans (about 5 ounces each ) tuna in water, drained

  • 4

    ounces (about 2 cups) medium egg noodles, cooked and drained

  • 2

    tablespoons dry bread crumbs

  • 1

    tablespoon butter, melted

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish.  Stir the bread crumbs and butter in a small bowl.

Step 2

Bake for 20 minutes or until the tuna mixture is hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.

Step 3

Bake for 5 minutes or until the bread crumb mixture is golden brown.

Recipe Tips

  • Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
  • Easy Substitution: Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Celery Soup

Campbell's® Condensed 98% Fat Free Cream of Celery Soup

Campbell's® Condensed Cream of Celery Soup

Campbell's® Condensed Cream of Celery Soup


Ratings & Reviews

  • Ybbag1

    June 24, 2016

    Good base recipe but needs doctoring up.

    I was a little surprised when the recipe didn't call for any spices but I made it as is though substituted French's fried onions for the butter and bread crumbs. I have to say they were by far the best part of the recipe. I have tried this recipe numerous times, exactly as is and with modifications. I've made it in the past with bread crumbs and also with crushed chips or crackers. I prefer the fried onions the best, the chips second . The actual casserole part was OK but when I heated up the large amount of left overs I added onion powder, garlic powder, salt and pepper and it was sooo much better. Delicious actually. And of course more fried onions. In the past I've used cream of mushroom soup and I think I may prefer that a little better as well but If you make this recipe with the cream of celery, I'd definitely recommend adding salt, pepper, onion powder and garlic powder along with topping it with the fried onions. Actually I recommend you add those things regardless. One other alight modification we did this time around that accidentally made it better also was we were out of canned tuna but had an abundance of flavored tunas in a package. I mixed a package of lemon tuna, two packages of hickory smoked and one of sweet and spicy. I wasn't sure how it would taste but we definitely preferred it. Especially the hickory smoked flavor. My husband is the tuna casserole lover (and I'm a Campbell's soup lover) which us why I keep trying to make this recipe work for our family. I think with these modifications I will make it again. But the recipe as is I don't enjoy.

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  • Stephanie N.

    March 11, 2017

    Easy and delicious!

    Made this today and kids loved it!

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  • Tara S.

    May 24, 2016

    Easy Pezzie

    I love this classic dish!! I ate it so much when I was pregnant with my son, my husband wouldn't go near it for years! Lol I add onions cubes velveeta cheese and use planko bread crumbs yum yum!!

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  • Jon2467

    November 8, 2015

    A Classic Recipe FULL Of Warm Fuzzy Memories!!

    Not only is this dish easy and delicious, it's a time honored classic and a TOTALLY warm, fuzzy kid memory for me! It gives a whole new meaning to the phrase "comfort food"! Here's a tip-- this same recipe is excellent with leftover chicken or turkey in place of the tuna-- just substitute about 8 ounces #or to taste# of diced or shredded white or dark turkey or chicken #as you prefer#!!

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  • TShirtQuiltLady

    September 7, 2015

    Good, not grea without modification.

    I think it is because I grew up in a house with 3 older brothers, and parents that got paid once a month - who were stretching recipe for large family, that I don't like the two cans of tuna in the recipe. I LOVE tuna casserole... (This recipe uses 2 cans#, but over the years, I have modified recipe as follows. Brown chopped onion, celery and garlic BEFORE adding to casserole dish. While noodles are cooking # I always use wide egg noodles), it is easy to sauté the onions, celery and garlic. Noodles, soup, ONE can of tuna #drained), a little seasoned salt, lots of black pepper, and maybe a little Cajun or Blackened seasoning.. Stir it, add the noodles. Cover with a layer of WHATEVER shredded or leftover cheese is in the frig. As soon as I dump the onion mixture into the casserole pan I drop some butter into the skillet that I did the onions in, and make bread crumbs from whatever leftover bread and buns that are in the refrigerator. Toss it a bit, then layer over that cheese! Pop it in the oven for about 20-25 minutes - until hot and bubbly. Since you pre-cooked the onions, you aren't worried about getting the onions done, and you are just looking for a browned and crispy top! Serve with a green veggie and you are good to go!

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