Campbell's Tuna Noodle Casserole Recipe
Classic Tuna Noodle Casserole is a comforting, easy-to-make dinner that’s perfect for busy weeknights. This hearty dish comes together quickly and is loved by both kids and adults alike.
Equipment
- 1.5-quart casserole dish
- Large pot (a Dutch oven works great for this)
Ingredients
- 4 ounces Wide egg noodles slightly more than 2 cups
- 1 10.5 oz can Condensed cream of mushroom soup
- ½ cup Milk
- 2 5-ounce cans Tuna in water, drained and flaked
- ½ cup grated Sharp cheddar cheese
- 1 cup Potato chips coarsely crushed
- Optional: ½ cup frozen peas
- Optional garnish: chopped fresh parsley
Instructions
- Preheat your oven to 350°F. Grease a 1.5-quart casserole dish and set it aside.
- In a large pot of salted boiling water, cook the egg noodles according to the package directions, until al dente (about 5-6 minutes). Drain the noodles.
- In a large bowl, whisk together the condensed cream of mushroom soup and milk. Gently stir in the cooked noodles, flaked tuna, and peas if you’re using them. Season with salt and pepper to taste.
- Transfer the mixture into the prepared casserole dish. Sprinkle the grated cheddar cheese on top, then add the coarsely crushed potato chips.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is hot and bubbly.
Notes
- Don’t Overcook Noodles: Cook the egg noodles just until al dente. They’ll continue cooking in the oven and you don’t want them to be mushy.
- Customize Your Casserole: Feel free to add extra veggies or a different cheese to suit your taste. Frozen peas are optional but add a nice touch.