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Tuna Noodle Casserole

  • prep time: 20 min
  • total time: 45 min
  • serves: 4 people
  • calories: 312 1 serving
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This is your new weeknight lifesaver: a creamy, cheesy, quick prep tuna casserole that requires almost no cleanup, thanks to its one-pot method. After all, this dish is the original dump-and-bake dinner. Just 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 it into the oven. The soup melts into a delicious sauce that brings everything together. 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 on how to make tuna noodle casserole your own!

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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional, for flavor)
  • 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 (cooked al dente 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.  You can also use rotisserie chicken, to save time.
    • 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.
    • To make more for a crowd, just double the recipe!  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, mixing well to ensure even heating.  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 and bubbling slightly at the edges.  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 288
Total Fat 7 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 59 mg
Sodium 728 mg
Total Carb 34 g
Dietary Fiber 3 g
Sugar 4 g
Protein 21 g
Vitamin D 7 %DV
Calcium 6 %DV
Iron 16 %DV
Potassium 6 %DV
Calories 312
Total Fat 10 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 59 mg
Sodium 308 mg
Total Carb 34 g
Dietary Fiber 3 g
Sugar 4 g
Protein 21 g
Vitamin D 7 %DV
Calcium 6 %DV
Iron 16 %DV
Potassium 6 %DV
Calories 312
Total Fat 10 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 59 mg
Sodium 794 mg
Total Carb 34 g
Dietary Fiber 3 g
Sugar 4 g
Protein 22 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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