Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

Campbell's Kitchen 0

"Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping."

Ingredients 35 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F.
  2. Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
  3. Bake for 20 minutes.
  4. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
Tips & Tricks
Chicken Stock

Chicken broth and stock are heavy hitters for your holiday feast.

Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!


  • TIPS
  • *Or use Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup.
  • Serve with your favorite frozen vegetable combination. For dessert serve ice cream.
  • To melt butter, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.
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Reviews 51

  1. 84 Ratings


Don't laugh! But I hadn't made this recipe since i was a newlywed in 1976. It was the rage in the 70's. I decided to make it the other night. I made a double recipe. I made a few changes though. Along with the peas, noodles, milk, and tuna fish, I used one can of celery soup and one can of mushroom soup (I can only handle so much of mushroom soup), I also added 2 cups of cheese to the recipe and mixed it in. I chopped one large onion up and added it to the recipe and used Lawry's garlic salt and pepper to season it. I loaded the top with bread crumbs. It was fabulous. Now that I'm unemployed I will make this more often. Very economical meal! Great classic base recipe.


With a few changes, this is a great base recipe. I make it all the time. Just add a little sour cream and a little more milk. Some granulated garlic, salt, pepper and cheese right in the mix. I serve it with peas and kinda mix them in on my plate. (my son hates peas or I would put them right in when cooking)


Takes me back to the 1950s. The Campbell's recipe at time called for Cream of Mushroom soup & to top with crushed potato chips and then sprinkle with ground thyme. The chips and thyme added crunch & taste. I'm making this for dinner tonight! Thanks.