Tuna Noodle Casserole Recipe

This is one of those meals you can throw together on an evening you’re in a hurry, pop it in the oven and enjoy in about thirty minutes.

October 2006

Yield: 4 servings

This classic casserole has been a family favorite for years.


  • 1 can (10 3/4 oz.) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup cooked peas
  • 2 cans (about 6 oz. each) tuna, drained
  • 2 cups hot cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted


  1. In a 1 1/2-quart casserole, stir together soup, milk, peas, tuna and noodles. Bake at 400°F. for 20 minutes, or until hot. Stir. Mix bread crumbs with butter and sprinkle on top. Bake for 5 minutes more. For a cheese topping, instead of buttered bread crumbs, sprinkle 1/2 cup shredded cheddar cheese over casserole.

This recipe originally aired in the October 2006 issue of Heart of the Home.

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