Some recipes just feel like a warm hug in a casserole dish. For me, this classic Campbell’s Tuna Noodle Casserole is one of those comfort foods that tastes like simpler times. It’s creamy, cozy, and full of familiar flavors — tuna, noodles, cream of mushroom soup, and a crispy topping that makes every bite a little extra special.
This dish has a long history of being a weeknight favorite in many homes. It’s simple to make, budget-friendly, and flexible enough to suit whatever you have in the pantry. I love recipes like this because they don’t try too hard — they just deliver pure, reliable comfort.
Why This Casserole Is a Classic
When I was growing up, tuna noodle casserole wasn’t something my family made often, but I always looked forward to seeing it in the school cafeteria. There was something about that golden, bubbly top and creamy filling that felt like a real treat. Years later, when I started cooking for myself, it became one of those go-to recipes I could throw together after a long day.
What I love most is how forgiving this casserole is. You can prep it in advance, bake it later, swap ingredients depending on what’s in your kitchen, and it still comes out tasting like home. It’s the kind of dish that doesn’t just feed people — it brings everyone to the table.
Ingredients You’ll Need
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Tuna – canned, drained well. I like using chunk light tuna in water.
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Egg noodles – or any pasta you have on hand. Penne and shells work great too.
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Campbell’s cream of mushroom soup – the heart of the sauce.
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Frozen peas – or any veggies you like.
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Bread crumbs – for that crunchy top.
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Salt and pepper – for seasoning.
Optional Add-Ins
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Worcestershire sauce
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Old Bay seasoning
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Soy sauce
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Sliced mushrooms, broccoli, cauliflower, or carrots
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A sprinkle of cheddar, American, or Parmesan cheese for extra richness.
How I Make It
Step 1: Cook the Noodles
I start by boiling the egg noodles until just tender. Since the casserole bakes afterward, I like to keep them a little firm so they don’t get mushy.
Step 2: Mix the Filling
In a big bowl, I combine the cream of mushroom soup, tuna, peas, salt, pepper, and any extra seasonings I feel like adding that day. I fold in the noodles gently so everything is coated nicely.
Step 3: Assemble the Casserole
I pour the mixture into a buttered baking dish and spread it out evenly. Then I sprinkle the breadcrumbs over the top. Sometimes I mix the crumbs with a little melted butter for extra crispiness, but skipping it still gives a nice crunch.
Step 4: Bake to Bubbly Goodness
I bake the casserole at 350°F until it’s hot and bubbly, about 25–30 minutes. If I’m feeling nostalgic, I add a handful of crushed potato chips or French-fried onions on top during the last few minutes of baking for that classic cafeteria touch.
Tips From My Kitchen
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Make it ahead: I often prep this in the morning, cover it, and refrigerate. Then all I have to do is pop it in the oven at dinner.
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Don’t overcook the pasta: It keeps the casserole from turning too soft.
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Mix-ins: I sometimes add a splash of Worcestershire or a dash of hot sauce for a flavor boost.
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Topping: Crushed cornflakes, crackers, or even almonds can give it a nice texture.
Make-Ahead and Freezer Notes
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You can assemble the casserole a day in advance. Just cover and refrigerate until ready to bake.
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If freezing, use a freezer-safe dish. Let it cool completely after baking, then wrap tightly. It can be frozen for up to 2 months.
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To reheat, thaw overnight in the fridge and bake covered until hot.
This make-ahead option has saved me more than once on busy nights.
Serving Ideas
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A simple green salad with vinaigrette balances out the creaminess.
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Roasted carrots or broccoli make an easy, colorful side.
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Garlic bread or soft dinner rolls turn it into a full meal.
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For a little extra comfort, I like serving it with a cup of tomato soup on the side.
Storing Leftovers
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven at 350°F to keep the topping crisp, or in the microwave if you’re in a hurry.
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If the casserole dries out a bit, add a splash of milk before reheating to bring back the creaminess.
FAQs
Can I use a different soup instead of cream of mushroom?
Yes. Cream of celery or cream of chicken works just as well.
Can I make this without tuna?
You can swap in cooked chicken, turkey, or even veggies only.
What if I don’t like peas?
Broccoli, cauliflower, or carrots make great substitutes.
Can I use gluten-free pasta?
Absolutely — just be careful not to overcook it.
Can I make this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
Campbell's Tuna Noodle Casserole
A true comfort classic, this Tuna Noodle Casserole is creamy, cozy, and perfect for busy weeknights.
Ingredients
- 10.75 oz canned cream of mushroom soup (such as Campbell’s Healthy Request)
- ½ cup nonfat milk
- 1 cup frozen peas
- 2 tbsp chopped pimento (optional)
- 12 oz canned tuna, drained and flaked
- 2 cups cooked egg noodles (or your preferred pasta)
- 2 tbsp dry breadcrumbs
- nonstick cooking spray
Instructions
- Preheat the oven to 400°F and lightly grease a 1½-quart baking dish with cooking spray.
- In a large mixing bowl, combine the cream of mushroom soup, milk, peas, pimento (if using), tuna, and cooked noodles. Stir until everything is well coated and creamy.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle breadcrumbs over the top and mist lightly with cooking spray to help them crisp up.
- Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly with a lightly golden crust on top. Let it rest a few minutes before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 331Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 63mgSodium 694mgCarbohydrates 35gFiber 3gSugar 6gProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Campbell’s Tuna Noodle Casserole is the kind of recipe that quietly earns a permanent spot in your rotation. It’s not flashy, but it’s warm, filling, and reliable — the kind of meal that makes a long day feel a little softer.
Every time I bake this, I get that same comforting smell filling the kitchen, and I can’t help but sneak a spoonful right out of the dish. It’s simple food with a lot of heart, and that’s why it never goes out of style.
