Classic Tuna Noodle Casserole

Make a Classic Tuna Noodle Casserole in less than half an hour.

April 2018

  • This dish, made mostly from pantry staples, has been a favorite for generations.
    Photo by Adobestock/chas53

Yield: 4 servings

This recipe originally ran in the January 2006 edition of Capper's Farmer.


  • 1 can (10.75 ounces) cream of celery or cream of mushroom soup
  • 1/2 cup milk
  • 1 cup cooked peas
  • 2 tablespoons chopped pimientos, optional
  • 2 cans (about 6 ounces each) tuna, drained and flaked
  • 2 cups hot, cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted


  1. Heat oven to 400 degrees Fahrenheit.
  2. Mix soup, milk, peas, pimientos, tuna and noodles in a 1 1/2-quart baking dish. Bake for 20 minutes, or until hot. Stir.
  3. Mix bread crumbs with butter; sprinkle on top of casserole. Bake for 5 additional minutes.

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