Campbell's Tuna Noodle Casserole

This tuna noodle casserole uses condensed cream of mushroom soup to flavor a creamy sauce that is mixed with tuna, egg noodles, and peas, topped with a crunchy bread crumb topping, and baked to perfection.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course lunch/dinner

Cuisine asian

Servings 8 people

Calories 2051.9 kcal

Equipment

1 3-Quart Casserole Dish Oven-safe
1 Large Mixing Spoon For combining ingredients
1 Small Bowl For bread crumb topping
1 Measuring Cups/Spoons For accurate ingredient portions

Ingredients

Main

4 cups hot cooked medium egg noodles
2 10.5 ounce cans Campbell's Condensed Cream of Mushroom Soup
2 10 ounce cans tuna, drained
2 cups frozen peas
1 cup milk
2 tablespoons dry bread crumbs
1 tablespoon butter melted

Instructions

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Fred Hardy / Food Styling: Kady Wohlfarth
Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole. Fred Hardy / Food Styling: Kady Wohlfarth
Bake in the preheated oven until hot, about 30 minutes; stir well. Fred Hardy / Food Styling: Kady Wohlfarth
Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more. Fred Hardy / Food Styling: Kady Wohlfarth
Serve and enjoy! Fred Hardy / Food Styling: Kady Wohlfarth

Notes

For enhanced flavor, consider sautéing a small diced onion and a stalk of celery before adding them to the mix. This adds aromatic depth and texture. To prevent the casserole from drying out, ensure your noodles are cooked al dente before combining. A pinch of black pepper or a dash of hot sauce can elevate the profile. For a richer topping, consider adding grated Parmesan cheese to the breadcrumbs or swapping them for crushed buttery crackers. Do not overbake the casserole once the breadcrumbs are added, as this can make the edges tough.