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Tuna Noodle Casserole

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping - it's just delicious!

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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)

1/2 cup milk

2 tablespoons chopped pimientos (optional)

1 cup Birds Eye® Sweet Garden Peas

2 cans (about 6 ounces each) tuna, drained

2 cups medium egg noodles, cooked and drained

2 tablespoons dry bread crumbs

1 tablespoon butter, melted

  • Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  • Bake the tuna mixture for 20 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.

RECIPE TIPS

  • Easy Substitution: This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.

Ratings & Reviews

(149) Average rating from 149 members

  • Submitted by: Angela M.

    Date: 01/05/2010

    I made this dish last night for dinner, I found extremely easy to make, however it was very dull tasting, I sub out the pimentos for 1 gala apple....this worked well, however i added paprika and black pepper to give it what we all thought it was missing, this worked really well, i still was able to add hot sauce to mine but i like my dishes to have lots of flavor :)

  • Submitted by: rebecca g.

    Date: 12/07/2009

    I made this dish for my brother and I and he just loved it. I did not add the pimentos, because I'm not a huge fan of them, but instead my brother added gala apples to the mixture so it gave it a slightly sweet flavor. It turned out delicious! I would definitely make it again.

  • Submitted by: Ashley H.

    Date: 10/21/2009

    This homemade version tastes 100% better than the boxed version!

  • Submitted by: Bruce C

    Date: 09/19/2009

    It's a very good dish. I've been making this for years and everyone loves it. I use frozen peas and I double the recipe but I use three cans of Cream of Mushroom soup. I don't bother with the pimientos which are for color more than anything. I also use crushed potato chips instead of bread crumbs.

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Prep: 20 minutes

Bake: 25 minutes

Makes: 4 servings (about 1 1/4 cups each)


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