Casseroles | Comfort Food | Easy Recipes | One-Pot Meals | Pasta | Tuna
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 version keeps the spirit of the classic while giving you a few little boosts: sour cream for tang and richness, fresh parsley and pimiento for color and brightness, and a generous breadcrumb topping that turns beautifully golden in the oven. It’s a great everyday casserole for busy days, small households, or whenever you’re in the mood for something nostalgic and easy.
What You’ll Like About This Recipe
- Classic comfort factor. This casserole has all the familiar flavors of traditional tuna noodle bakes: creamy sauce, soft noodles, mild tuna, and peas. It tastes like something you may have grown up with, in the best possible way—soothing, uncomplicated, and very homey.
- Easy pantry-friendly ingredients. Most of what you need is likely already in your pantry or freezer: canned tuna, cream soup, noodles, peas, and basic seasonings. The recipe is perfect for nights when you don’t want a long grocery list but still want a hot, from-scratch dinner.
- Balanced creamy texture. The combination of cream of celery soup, sour cream, and milk creates a smooth sauce that feels rich without being overly heavy. It coats the noodles and tuna nicely and stays creamy under the crisp breadcrumb topping.
- Colorful and not boring. Fresh parsley, chopped pimiento, and peas add pops of color and just enough brightness to keep the casserole from feeling bland or washed-out. You get a little freshness in every scoop without complicating the recipe.
Ingredient Notes
- Noodles – Medium or wide egg noodles are traditional and work especially well because their ruffled edges and curves catch the sauce. Cook them just to al dente since they’ll soften more in the oven. Other short pasta shapes can work, but noodles give the most classic texture.
- Cream of celery soup – This adds a gentle celery flavor and a creamy base, with small vegetable pieces that blend nicely into the sauce. If you don’t have cream of celery, cream of mushroom or cream of chicken will work, but you may want a bit of extra celery or onion for similar flavor.
- Sour cream – A key ingredient for adding tang and richness. It helps keep the sauce from tasting flat and gives a slightly velvety texture. Full-fat sour cream holds up best to baking and is less likely to separate.
- Whole milk – Thins the soup and sour cream to a pourable consistency so it can coat the noodles evenly. Whole milk keeps the sauce rich, but you can use 2% if needed, knowing the result will be a bit lighter.
- Tuna – Canned tuna packed in water or oil both work; just be sure to drain it well so the sauce doesn’t get watery. Chunk light tuna has a milder flavor and softer texture, while solid white albacore is firmer and more distinct in the casserole.
- Parsley and pimiento – Fresh parsley adds light herbal notes and a fresh finish, while chopped pimiento contributes a mild, sweet pepper flavor and a pretty red color. Together they brighten the look and taste of the dish without making it fussy.
- Frozen peas – Peas bring sweetness and soft pops of texture. Lightly steaming or briefly warming them keeps their color vibrant and ensures they’re tender by the time the casserole is done, without turning mushy.
- Breadcrumbs – Soft fine breadcrumbs create a tender, cohesive topping that absorbs some of the butter and browns nicely. You can use fresh breadcrumbs from sandwich bread or a good quality dry crumb; panko or crushed crackers are easy substitutes if you prefer more crunch.
- Paprika – A light sprinkle over the topping adds gentle color and a hint of flavor. Regular paprika gives a mild warmth and pretty finish; smoked paprika will add a subtle smoky note if you want a slightly more modern twist.
How to Make It
- Prepare the baking dish and preheat the oven so it’s ready as soon as your casserole is assembled.
- Cook the noodles in well-salted boiling water until they’re just al dente, then drain and rinse briefly with cool water to stop the cooking and keep them from sticking together.
- In a mixing bowl, whisk together the cream soup, sour cream, and milk until the mixture is smooth and pourable, with no lumps of undissolved soup.
- Fold the tuna, parsley, pimiento, peas, salt, and pepper into the sauce mixture, breaking the tuna into bite-size flakes without shredding it too finely.
- Add the cooled noodles to the bowl and gently stir until all the pasta is evenly coated and the tuna and vegetables are distributed throughout.
- Transfer the mixture to the prepared baking dish and smooth the top so the casserole bakes evenly.
- In a separate small bowl, combine the breadcrumbs and melted butter, tossing until all the crumbs look lightly moistened.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole, adding a light dusting of paprika if you’d like a bit of extra color.
- Bake until the topping is golden and the filling is bubbling around the edges, then let the casserole rest for several minutes before serving so it sets slightly and is easier to portion.
Pro Tips
- Undercook the noodles slightly so they still have a bit of firmness; they will continue to soften in the oven, and starting with very soft noodles can lead to a mushy texture.
- Drain the tuna thoroughly by pressing it lightly against the side of the can with a fork. Too much liquid from the tuna can thin the sauce and make the casserole soupy.
- Warm the peas just enough to take the chill off before adding them to the mixture. Adding them completely frozen can cool down the filling and slightly increase the bake time.
- Taste the sauce mixture before adding the full amount of salt; the soup, tuna, and breadcrumbs may already contribute more salt than you expect, and it’s easier to add a little more than to fix an overly salty casserole.
Recipe Variations
- Extra-cheesy tuna noodle casserole. Stir a handful of shredded cheddar, Colby Jack, or Swiss into the sauce along with the tuna and vegetables, and add a little more cheese under the breadcrumb topping. This gives the casserole a more classic “mac-and-cheese meets tuna” feel.
- Crunchy topping twist. Swap some or all of the breadcrumbs for crushed buttery crackers or panko. The crackers add a richer, more buttery crunch, while panko gives a lighter, extra-crispy top layer.
- Lighter-style casserole. Use reduced-fat sour cream and a lower-fat soup, and thin with a bit more milk if needed. The texture will be a little lighter, but still creamy. Adjust seasonings as lower-fat ingredients may need a touch more salt and pepper.
- Different protein swap. Replace the tuna with flaked cooked salmon, cooked chicken, or leftover turkey for a different twist on the same creamy, comforting formula.
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
- Refrigerate – Let the tuna noodle casserole cool to room temperature, then cover the dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 days. Because this contains seafood and dairy, avoid leaving it at room temperature for more than 2 hours.
- Reheat – Reheat individual portions in the microwave, using short bursts and covering loosely so they heat through without drying out. For a crisper topping, reheat in the oven or toaster oven at a moderate temperature until hot and bubbling, adding a small splash of milk if the filling seems dry.
- Freeze – You can freeze portions of this casserole, though the noodles will soften and the sauce may thicken slightly upon thawing. Cool completely, wrap tightly or pack in airtight containers, and freeze for up to about 2 months. Thaw overnight in the refrigerator and reheat gently, stirring a bit around the edges and adding a spoonful of milk if needed to loosen the texture.
Tuna Noodle Casserole
This easy family meal has been around for decades!
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
Calories: 471kcalCarbohydrates: 49gProtein: 26gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 75mgSodium: 992mgPotassium: 449mgFiber: 3gSugar: 6gVitamin A: 1035IUVitamin C: 11mgCalcium: 167mgIron: 4mg
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.
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