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Crowd-Pleasing Tuna Noodle Casserole

Crowd-Pleasing Tuna Noodle Casserole

4.33 51

You won't believe how easy it is to make this classic casserole featuring that favorite combination of tuna, noodles, peas and cream of mushroom soup.  This version serves 8, so everyone can dig in!

serves 8 people

Ingredients

cost per recipe: $27.62

The price is determined by the national average.

  • 2

    cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  • 1

    cup reduced fat (2%) milk

  • 1/4

    cup chopped pimiento

  • 2

    cups frozen green peas

  • 2

    cans (12 ounces each ) tuna, drained

  • 6

    ounces medium egg noodles (1/2 of a 12-ounce package), cooked and drained (about 4 cups)

  • 2

    tablespoons plain dry bread crumbs

  • 1

    tablespoon butter, melted

view nutrition info

How to Make It

Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a  2-quart casserole.  Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture for 30 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
Step 1

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

Step 2

Bake the tuna mixture for 30 minutes or until 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

  • Easy Substitution: You can substitute Campbell's® Condensed Cream of Celery Soup for the Cream of Mushroom Soup.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

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Ratings & Reviews

(51)
  • Darren S.

    February 6, 2015

    Like moms, but kicked up!!

    made as directed, but then, added a few things. No peas, used cut green beans, Dijon mustard, cheese, mushrooms, onions, crumbled bacon. I like to go "outside the box" on recipes. Tried another recipe with Dijon, wasn't to bad, besides my gf is half French. Turned out great.

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  • Aaron B.

    November 16, 2018

    Tuna Noodle Casserole

    My Aunt Betty gave me this recipe almost 35 years ago. I usually halved it for only three at home then. It is fail proof! It's delicious comfort food. Per one of the Campbell suggestions, I did start substituting Cream of Celery for the Cream of Mushroom and added a cup of mushrooms with the peas and topping with an abundance of shredded cheddar. Either way, this is a treasured recipe.

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    (1) (0)
  • Rick T.

    October 10, 2018

    Domo arigato

    1st time around I just made it traditional style and was satisfied with step back in time, but my age told me it needed something to spice it up. I added 2 Tbsp of Wasabi Horseradish (not Wasabi paste) thinking what would compliment tuna. I was right. You're welcome.

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  • Andra E.

    November 9, 2014

    tuna casserole

    made this Saturday night I have 2 people with special needs on the food both loved this casserole would really like to see the nutrition facts also. Both have diabetes

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    (0) (0)
  • Michael S.

    October 20, 2014

    Versatile!

    I had a hankering for comfort food, and found this. Definitely a throw-back to 1950's Midwest cooking. I doubled the recipe and added 1 cup sour cream. I imagine Greek yogurt would work too.. It was a hit!

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