This is classic tuna noodle casserole has been a popular family meal since the 1950s. This version is classic from an early Campbell’s cookbook. The sauce is a savory mixture of cream of celery soup and sour cream, with the addition of tuna, noodles, parsley, pimientos, and buttered breadcrumbs.
Recipe Variations
- Swap out the peas for green beans, corn, or peas and carrots.
- Add sautéed or canned drained mushrooms to the casserole.
- Sauté chopped onions and celery until tender and add them to the casserole.
- Instead of a breadcrumb topping, use crispy fried onions or potato chips.
How to Store
- Refrigerate the casserole to an airtight container and consume within 3 to 4 days.
- To reheat the casserole in the oven, transfer a portion to a baking dish Add a splash of water for moisture and cover the baking dish with foil. Bake in a preheated 350 F oven for 20 to 30 minutes or until hot.
- To reheat leftover casserole in the microwave, transfer it to a microwave safe dish and cover with a microwave lid or plastic wrap. Microwave for 2 minutes on high power, then stir. Continue microwaving in 1 minute intervals, stirring in between, until the food is hot.
Tuna Noodle Casserole
This easy family meal has been around for decades!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Casseroles, Tuna
- Method: Bale
- Cuisine: American
Ingredients
Scale
- 4 ounces medium noodles
- 1 10 1/2-ounce can cream of celery soup
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 5-ounce cans tuna, drained and flaked
- 2 tablespoons chopped parsley
- 2 tablespoons chopped pimiento
- 1 cup frozen peas, lightly steamed
- 1/4 teaspoon table salt
- Dash freshly ground black pepper
- 1 cup soft fine breadcrumbs
- 2 tablespoons butter, melted
- Dash paprika, optional
Instructions
- Heat the oven to 375 F and lightly grease a 2-quart baking dish.
- Cook the noodles in boiling salted water following the package directions for al dente. They will cook more in the oven. Drain and rinse with cold water to stop the cooking.
- Combine the soup, sour cream, and milk in a bowl; whisk to blend.
- Add the tuna, parsley, pimiento, peas, salt, and pepper to the bowl. Stir in the noodles.
- Spoon the tuna noodle mixture into the baking dish.
- Combine the breadcrumbs and melted butter and sprinkle over the casserole. Sprinkle lightly with paprika if desired.
- Bake the casserole for 30 to 35 minutes until the topping is browned and the filling is bubbling.
