This comforting and reliable tuna noodle casserole recipe can be made entirely with a few staple ingredients from your pantry, so you don’t even need to plan ahead to serve up a hot, hearty meal everyone will enjoy. No defrosting, chopping, or sauteing needed—just chunk tuna, buttery egg noodles and peas in a creamy mushroom sauce, baked under a crunchy bread crumb topping until golden. This tuna noodle casserole is how to make hotdish right.
cost per recipe: $5.01
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Season the mixture with salt and pepper. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
I added mushrooms, garlic powder, and onion powder. Cheddar is excellent to add as well. If you get Campbell Garlic mushroom soup, it adds a great taste to it.
It’s good, but...
...try it with cream of celery, and slivered almonds on top.
I understand how many people want to jazz things up. But tuna noodle casserole is a classic that we baby boomers grew up on. To change it in any way seems almost sacrilegious. It's supposed to be bland since kids can be picky eaters. Why change an all American tradition?
Similar to 50s dish I had growing up
Light enough also - 4 servings at 280 calories each.
Came out delish!! We add parmesan cheese after it came out of the oven. Wonderful taste.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.