There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!

Classic Tuna Noodle Casserole

(10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular

milk

Birds Eye® Sweet Garden Peas

pimientos

(about 6 ounces each) tuna, drained

dry bread crumbs

butter, melted

Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.

The Tuna casserole is easy to make and very good. I added cheddar cheese and onions. I would recommend this recipe!

I made this recipe in line with the directions.  The ingredients did not incorporate and it was not edible by any means.  

My daughter &amp; I made this for dinner tonight.    I added a chopped onion, chopped zucchini and chopped bell pepper for more veggies.  It’s very good!  I have always been pleased with the recipes of Ree’s that I’ve made. 

I’m not a tuna noodle casserole fan, however, my husband loves it and so I went searching for an easy tuna noodle casserole and that’s what I found in this recipe. I gave it four stars because two cans of tuna was way too much for me; even my husband agreed next time, only one can. I made the casserole exactly as written. Try it! You may just like it.

Delicious! I would substitute the bread crumbs for potato chips

This tuna noodle casserole is a perfect example that recipes don’t need to have dozens of ingredients and steps to be delicious.

The recipe my mother used in the 70's. Simple and delicious!

Was good just needed a bit more seasoning and added more peas because there was more noodles than peas.

This recipe is on the back of  the Campbells cream of celery. Exactly worded the same.

Great Pantry Item Quick Dinner. My Family Loved it!!

tonight was the 3rd time I have made this, and still love it!  It's quick, easy, and delivers good flavor for a simple meal.  I always use cream of mushroom soup and love it!  A couple of changes to spice it up a bit:  chopped celery, celery seed, onion and garlic powder, and a little lemon pepper.  I do double the crumbs for the top.  This is comfort food at it's best :)

THis recipe is much easier than the others where you make your cream base with flour &amp; cream, so go for the canned soup shortcut and don't look back.  I skipped the pimentos, but added a handful of diced celery &amp; a handful of diced onion &amp; topped the whole thing with potato chips like Mom used to do.

Like any other recipe, this is a method to making a tuna casserole. After substituting a few items (because I didn't have some of the items, adding some of my own flair (because I know my husbands preferences, it came out delicious! Hubby LOVED it - and expressed his interest in leftovers! This is what I came up with: condensed celery soup, chopped artichoke hearts, chopped roasted bell peppers, 1/2 c mirepoix, 1 c whole milk, 1/3 c colby cheese, S&amp;P, crushed oregano. I had leftover fusilli noodles. Topped it with panko/melted butter/olive oil S&amp;P. Baked through as directed until crust was browned. 

it was amazing. I substituted cream of broccoli soup in lieu of the cream of celery uses gluten free pasta noodles skim milk italian bread crumbs and WOW!!!!!  Fantastic!

Easy to make but not very flavorful. Definitely should have some cheese in there somewhere.

This is a great, easy recipe to follow . An all American casserole! I would recommend adding more soup and milk if you prefer a creamier consistency.

classic tuna noodle casserole

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Author : Food Network

Ingredients

Instructions

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