Campbell's Kitchen Home > Recipes > Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.

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

1/2 cup milk

1 cup cooked peas

2 tablespoons chopped pimientos

2 cans (about 6 ounces each) tuna, drained and flaked

2 cups hot cooked medium egg noodles

2 tablespoon dry bread crumbs

1 tablespoon butter, melted

  • Heat the oven to 400°F.  Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish.  Stir the bread crumbs and butter in a small bowl.
  • Bake for 20 minutes or until the tuna mixture is hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  • Bake for 5 minutes or until the bread crumbs are golden brown.
  • Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
  • Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.
  • To melt the butter, remove the wrapper and place the butter into a microwavable cup.  Cover and microwave on HIGH for 30 seconds.

Ratings & Reviews

(131) Average rating from 131 members

  • Submitted by: Rachel B.

    Date: 08/13/2009

    This was really delicious. I used Mushroom soup and added two cups of cheese (One cup to the mixture and one cup on top). Surprisingly good, I will be making it again:)

  • Submitted by: jamie g.

    Date: 05/24/2009

    My family loves this....I left out the pimentos and I used the Cream of Mushroom soup instead. I also added diced onions and cheese and some diced celery. Very yummy!

  • Submitted by: Anita K.

    Date: 02/03/2009

    To rate this a five, I use the recipe that Campbells came out with about 45 years ago. Replace the Celery soup with Mushroom soup, replace the milk with one cup of sour cream and top it with crushed potato chips. You will love it.

  • Submitted by: Clay M.

    Date: 02/01/2009

    I used canned soy beans (drained) instead of frozen peas and I also used croutons instead of bread crumbs.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 339 314
Total Fat 11g 9g
Saturated Fat 3g 4g
Cholesterol 63mg 65mg
Sodium 845mg 710mg
Total Carbohydrates 36g 34g
Dietary Fiber 5g 3g
Protein 24g 23g
Vitamin A 14%DV 18%DV
Vitamin C 10%DV 11%DV
Calcium 8%DV 7%DV
Iron 15%DV 14%DV

*Primary Recipe

†Primary Recipe

(131)

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At a Glance

Prep: 10 minutes

Bake: 25 minutes

Makes: 4 servings

Nutrition per Serving

Calories: 339

Fat: 9g

Fiber: 5g

Protein: 23g

Sodium: 845mg


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