Tuna Noodle Casserole
A classic tuna noodle casserole recipe with a savory cream of celery sauce, tuna, noodles, and buttered breadcrumbs. An easy family meal!
Tuna noodle casserole has been a beloved family favorite since the 1950s, and this version stays true to the classic. Adapted from an early Campbell’s cookbook, it features a creamy, savory sauce made with cream of celery soup, sour cream, and milk, all combined with tender noodles, tuna, peas, and a golden buttered breadcrumb topping.
This dish is easy to prepare, budget-friendly, and just the kind of nostalgic comfort food we all need once in a while. It also reheats well and can be adapted with what you have on hand—ideal for weeknight dinners or chilly weekends.
What You’ll Like About This Dish
Retro comfort food. This is the same cozy casserole many of us grew up with—simple, warm, and satisfying.
Budget-friendly and pantry-based. Most of the ingredients are shelf-stable or frozen, making it a great emergency dinner option.
Customizable and forgiving. Swap in your favorite vegetables or use what’s already in your fridge.
Great for leftovers. It stores and reheats well, making it a practical make-ahead or meal prep option.
Ingredient Notes
- Medium noodles: Egg noodles are traditional, but any medium pasta shape will work.
- Cream of celery soup: Adds savory depth—substitute with cream of mushroom if preferred.
- Sour cream and milk: Balance the canned soup and keep the casserole creamy and rich.
- Tuna: Use two 5-ounce cans of water-packed tuna, drained and flaked.
- Frozen peas: Lightly steamed before adding, or swap for green beans or corn.
- Breadcrumb topping: Soft fine breadcrumbs mixed with butter add a golden, crisp finish.
- Paprika: Optional, but adds color and a touch of smoky flavor.
Steps to Make Tuna Noodle Casserole
- Preheat the oven and grease a 2-quart baking dish.
- Cook the noodles in salted water until just al dente, then rinse briefly with cold water.
- In a bowl, whisk together the soup, sour cream, and milk.
- Stir in the tuna, parsley, pimiento, peas, salt, pepper, and cooked noodles.
- Transfer the mixture to the prepared baking dish.
- Toss the breadcrumbs with melted butter and sprinkle over the top.
- Bake until bubbling and lightly browned, about 30 to 35 minutes.
Tips
- Don’t overcook the noodles—they’ll soften more as the casserole bakes.
- Use canned tuna packed in water for a lighter result or oil-packed for richer flavor.
- For extra texture, add a layer of shredded cheese between the filling and topping.
- If using canned mushrooms or vegetables, drain them well before adding.
Recipe Variations
- Vegetables: Swap the peas for green beans, corn, or a peas-and-carrots blend.
- Add mushrooms: Use sautéed fresh mushrooms or drained canned mushrooms.
- Flavor base: Sauté chopped onions or celery and add them to the mix.
- Toppings: Replace breadcrumbs with crushed potato chips or crispy fried onions.
Serving Suggestions
- Include in a retro dinner spread with Jell-O salad or deviled eggs.
- Serve with a side salad or coleslaw for freshness and crunch.
- Pair with buttered green beans or carrots for a colorful plate.
- Add rolls or biscuits to round out the meal.
How to Store and Reheat
Refrigerate: Transfer the casserole to an airtight container and refrigerate within 2 hours. Use within 3 to 4 days.
To Reheat in the Oven: Place a portion in a baking dish, add a splash of water or milk for moisture, and cover with foil. Bake in a preheated 350°F oven for 20 to 30 minutes or until heated through.
To Reheat in the Microwave: Transfer to a microwave-safe dish, cover loosely, and heat on high for 2 minutes. Stir and continue heating in 1-minute intervals until hot.
Tuna Noodle Casserole
Ingredients
- 4 ounces noodles, medium or wide
- 1 can cream of celery soup
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cans tuna, drained and flaked
- 2 tablespoons parsley, chopped
- 2 tablespoons pimiento, chopped
- 1 cup frozen peas, frozen, lightly steamed
- 1/4 teaspoon salt
- Dash freshly ground black pepper
- 1 cup breadcrumbs, soft fine
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
