Posted on September 20, 2017

Classic Tuna Noodle Casserole Recipe

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Classic Tuna Noodle Casserole Recipe

Tuna.  Casserole.  I’m takin’ it way back with today’s easy recipe.  All too often I forget about the amazingness that is THE CASSEROLE.  Classically a one-dish-catch-all, casseroles are hearty, easy to whip up, and the possibilities for ingredients are pretty much endless.  The other night I was doing my usual pantry scan to decide on what to make for dinner.  A stack of cans of tuna caught my eye and I decided to throw together a pretty Classic Tuna Noodle Casserole recipe – loosely based on a version that my mom used to make.

Classic Tuna Noodle Casserole Recipe


Ingredients for this Classic Tuna Noodle Casserole Recipe:

4 Cups Egg Noodles (cooked)
3 5 oz cans of Tuna (drained)
1 Can Cream of Celery Condensed Soup
1/2 Cup Milk
1/2 Cup Bread Crumbs
2 Cups Frozen Peas
1 Cup Italian Blend Shredded Cheese

Serves: 6

How to make:

1. Preheat oven to 400 F.
2. Spray casserole dish with non-stick cooking spray.
3. Combine egg noodles, tuna, cream of celery soup, milk, peas, 1/4 Cup bread crumbs, 1/2 Cup shredded cheese together in the casserole dish.  Mix until well blended.
4. Bake for 20 minutes.
5. Top with remaining bread crumbs and shredded cheese.  Bake for an additional 5 minutes until top is lightly browned.

Yum!  So easy and tasty, plus chances are probably good that the ingredients are staples in your pantry/fridge.  (Don’t have cream of celery soup on hand?  You could definitely use cream of mushroom instead.)


Classic Tuna Noodle Casserole Recipe

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