Photo: Classic Tuna Noodle Casserole Recipe
There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!
Ingredients
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1 cup Birds Eye® Sweet Garden Peas
- 2 tablespoons chopped pimientos
- 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
Directions
Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, 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 crumb mixture is golden brown.
Recipe Tips:
Easy Substitution: Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.
Nutrition Information
Nutritional Values per Serving
Using Campbell's Cream of Celery Soup: : Calories 296, Total Fat 10g, Saturated Fat 4g, Cholesterol 57mg, Sodium 750mg, Total Carbohydrate 28g, Dietary Fiber 4g, Protein 23g, Vitamin A 22%DV, Vitamin C 11%DV, Calcium 8%DV, Iron 12%DV
Nutritional Values per Serving
Using Campbell's 98% Fat Free Cream of Celery Soup: : Calories 284, Total Fat 8g, Saturated Fat 4g, Cholesterol 57mg, Sodium 651mg, Total Carbohydrate 28g, Dietary Fiber 4g, Protein 23g, Vitamin A 19%DV, Vitamin C 11%DV, Calcium 8%DV, Iron 12%DV
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By PonchosMom
California
on February 13, 2013
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Like any other recipe, this is a method to making a tuna casserole. After substituting a few items (because I didn't have some of the items, adding some of my own flair (because I know my husbands preferences, it came out delicious! Hubby LOVED it - and expressed his interest in leftovers! This is what I came up with: condensed celery soup, chopped artichoke hearts, chopped roasted bell peppers, 1/2 c mirepoix, 1 c whole milk, 1/3 c colby cheese, S&P, crushed oregano. I had leftover fusilli noodles. Topped it with panko/melted butter/olive oil S&P. Baked through as directed until crust was browned.
By KathrynQ
House Springs, MO
on January 12, 2013
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it was amazing. I substituted cream of broccoli soup in lieu of the cream of celery uses gluten free pasta noodles skim milk italian bread crumbs and WOW!!!!! Fantastic!
By lmiller7569_8563982
Sugar Land, TX
on April 19, 2012
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It is easy and the family loves it!
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