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.

Campbell’s tuna noodle casserole recipe, which comes together quickly with cheap ingredients,  is the quintessential comfort food.

Tuna Noodle Casserole Ingredients

These are the simple, budget-friendly ingredients you’ll need to make this tuna noodle casserole recipe:

  • Noodles: This tuna noodle casserole starts with cooked medium egg noodles.
  • Soup: Two cans of Campbell’s Condensed Cream of Mushroom Soup adds creaminess and tons of flavor.
  • Tuna: For this classic recipe, you’ll need two 10-ounce cans of drained tuna.
  • Peas: Frozen green peas lend a burst of color and flavor.
  • Milk: Create the perfect texture with a cup of whole milk. For a lighter version, you can use reduced fat milk.
  • Bread crumbs: Use store-bought bread crumbs or make your own at home.
  • Butter: Mix the bread crumbs with melted butter for a flavorful and rich topping.

How to Make Tuna Noodle Casserole

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this homemade tuna noodle casserole:

  1. Stir the noodles, soup, tuna, peas, and milk together in a casserole dish.
  2. Bake the noodle mixture until hot.
  3. Make the topping and sprinkle it over the casserole.
  4. Continue baking until the bread crumbs are golden brown and crispy.

How to Store Tuna Noodle Casserole

Store your leftover tuna noodle casserole in a shallow, airtight container in the fridge for up to four days. Reheat thoroughly in the oven or in the microwave.


Can You Freeze Tuna Noodle Casserole? 

While the noodles will taste better fresh, you can freeze tuna noodle casserole for up to three months. Thaw overnight in the refrigerator, then reheat in the oven or microwave.


Allrecipes Community Tips and Praise

“I loved it,” says kittym. “It reminded me of when I was a kid. I’m going to try it with leftover turkey after thanksgiving. This was great.”

“The recipe was fun and easy to make,” according to giesbrechtkathleen05. “One of my favorite comfort food dishes. Added a little shredded cheddar after baking. Really yummy.”

“I just made it and it’s delicious,” raves Sleek28. “I have noticed that it tastes even better reheated as leftovers. I made it gluten-free for my mom and it turned out great.”


  • 4 cups hot cooked medium egg noodles
  • 2 (10.5 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
  • 2 (10 ounce) cans tuna, drained
  • 2 cups frozen peas
  • 1 cup milk
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.

  3. Bake in the preheated oven until hot, about 30 minutes; stir well.

  4. 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.

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