Classic Tuna Noodle Casserole Recipe -
Classic Tuna Noodle Casserole Recipe
  • READY IN 35 mins

Classic Tuna Noodle Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 400 degrees F.
  2. Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
  3. Bake for 20 minutes.
  4. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
Kitchen-Friendly View


  • TIPS
  • *Or use Campbell's® Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup.
  • Serve with your favorite frozen vegetable combination. For dessert serve ice cream.
  • To melt butter, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.

Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2009

Don't laugh! But I hadn't made this recipe since i was a newlywed in 1976. It was the rage in the 70's. I decided to make it the other night. I made a double recipe. I made a few changes though. Along with the peas, noodles, milk, and tuna fish, I used one can of celery soup and one can of mushroom soup (I can only handle so much of mushroom soup), I also added 2 cups of cheese to the recipe and mixed it in. I chopped one large onion up and added it to the recipe and used Lawry's garlic salt and pepper to season it. I loaded the top with bread crumbs. It was fabulous. Now that I'm unemployed I will make this more often. Very economical meal! Great classic base recipe.

Most Helpful Critical Review
Dec 03, 2007

This was certainly not the best Tuna Noodle Casserole I've had. It wasn't creamy enough for my taste. I would suggest swaping the cream of celery for cream of mushroom and perhaps adding a can & 1/2. Also top with All Spice for a tasty finish.

Nov 11, 2009

With a few changes, this is a great base recipe. I make it all the time. Just add a little sour cream and a little more milk. Some granulated garlic, salt, pepper and cheese right in the mix. I serve it with peas and kinda mix them in on my plate. (my son hates peas or I would put them right in when cooking)

Mar 18, 2009

Takes me back to the 1950s. The Campbell's recipe at time called for Cream of Mushroom soup & to top with crushed potato chips and then sprinkle with ground thyme. The chips and thyme added crunch & taste. I'm making this for dinner tonight! Thanks.

Mar 18, 2010

Great base recipe from the past! Just swap out ingredients to your hearts desire. Chicken or ham for the tuna, the cream of whatever soup to change your flavor, 1 tomato & 1 cream of, gives a nice sauce if you use ground beef or turkey. This is the original 'Helper" before you could buy it in a box.

Jul 14, 2010

Great base recipe. Great as it is but you can spice it up by adding flavors to your family's taste. DO NOT GIVE A RECIPE A LOW RATING BC YOU DIDN'T FOLLOW THE RECIPE AND IT TURNED OUT BAD. Several morons used the wrong noodles or over cooked and then blamed the recipe. That's operator error! So sick of that all over this site.

Apr 14, 2009

This is a wonderful recipe to build upon! I added salt, pepper, red pepper flakes, garlic powder, oregano and thyme, as there were no seasonings given...turned out great. I also substituted fat free sour cream for the milk, which worked great. Definitely a must in the dinner line-up!

Mar 17, 2010

I grew up eating tuna & noodle casserole and my children have grown up eating it also. It's still a family favorite. I've always used 1 can Cream of Mushroom soup and 1/2 can milk and 3-4 slices of cheese (I use Kraft singles). It's never turned out dry. Always creamy and delicious


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