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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.
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
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.)
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