Campbell's Tuna Noodle Casserole
Campbell's Tuna Noodle Casserole is a creamy baked pasta dish featuring tender egg noodles, flaky tuna, green peas, and Campbell's Cream of Mushroom Soup, all topped with crispy breadcrumbs. It's quick to prepare, budget-friendly, and ideal for busy weeknight dinners. The casserole can be customized with cheese, vegetables, or different crunchy toppings. It stores well for leftovers and freezes beautifully for future meals. Rich, creamy, and comforting, this timeless recipe is loved by both kids and adults.
Ingredients
- 8 ounces egg noodles
- 2 (5-ounce) cans tuna in water, drained
- 1 (10.5-ounce) can Campbell's Condensed Cream of Mushroom Soup
- ½ cup milk
- 1 cup frozen peas
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup breadcrumbs or crushed buttery crackers
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Cook the egg noodles according to the package directions until al dente. Drain well.
- In a large mixing bowl, combine the Campbell's Cream of Mushroom Soup and milk until smooth.
- Add the drained tuna, frozen peas, garlic powder, onion powder, black pepper, and salt. Stir gently to combine.
- Fold in the cooked noodles and shredded cheddar cheese, if using.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Mix the breadcrumbs with melted butter and sprinkle evenly over the casserole.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with chopped parsley and serve warm.
Notes
- Use tuna packed in water for a lighter dish.
- Cook the noodles just until al dente.
- Add cheddar cheese for extra richness.
- Frozen mixed vegetables work well in place of peas.
- Use crushed crackers for a buttery topping.
- Allow the casserole to rest before serving.
- Refrigerate leftovers for up to 4 days.
- Freeze in an airtight container for up to 3 months.