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Tuna Noodle Casserole

Tuna Noodle Casserole
  • prep time: 20 min
  • total time: 45 min
  • serves: 4 people
  • calories: 312 1 serving

Tuna Noodle Casserole is the original dump-and-bake dinner, always ready to go right from your pantry!  Stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop into the oven.  The soup melts into a creamy sauce that brings everything together.  This recipe is a classic for a reason.  And you can customize it in lots of ways.  Don't have peas?  Try corn!  No bread crumbs?  Crush some crackers!  See the tips below for even more ideas to make Tuna Noodle Casserole your own!

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas (about 4 1/2 ounces)
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 2 cups cooked egg noodles (from about 4 ounces dry)
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Instructions

  • Tips

    • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • For Sriracha Tuna Noodle Casserole, stir 1 tablespoon sriracha into the tuna mixture before baking.  Substitute 1 cup coarsely crushed potato chips for the bread crumb and butter mixture.
    • For Chicken Noodle Casserole, substitute 2 cups cubed cooked chicken for the tuna.
    • For a crunchy, flavorful onion topping, substitute 1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups), crushed, for the bread crumb and butter mixture.
    • Make more for a crowd!  Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles,  2 tablespoons bread crumbs and 1 tablespoon butter.  Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.

  • Step 1

    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.

  • Step 2

    Bake the tuna mixture for 20 minutes or until hot.  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.

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Calories 312
Total Fat 10 g
Sat. Fat 3.3 g
Trans Fat 0 g
Cholesterol 59 mg
Sodium 794 mg
Total Carb 33 g
Dietary Fiber 2 g
Sugar 4 g
Added Sugars 0 g
Protein 21 g
Vitamin D 7 %DV
Calcium 6 %DV
Iron 16 %DV
Potassium 6 %DV
Calories 288
Total Fat 7 g
Sat. Fat 3.0 g
Trans Fat 0 g
Cholesterol 59 mg
Sodium 728 mg
Total Carb 34 g
Dietary Fiber 2 g
Sugar 4 g
Added Sugars 0 g
Protein 20 g
Vitamin D 7 %DV
Calcium 6 %DV
Iron 16 %DV
Potassium 6 %DV
Calories 312
Total Fat 10 g
Sat. Fat 3.3 g
Trans Fat 0 g
Cholesterol 59 mg
Sodium 308 mg
Total Carb 33 g
Dietary Fiber 2 g
Sugar 4 g
Added Sugars 0 g
Protein 20 g
Vitamin D 7 %DV
Calcium 6 %DV
Iron 16 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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