Tuna Noodle Casserole Recipe

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Tuna Noodle Casserole

Rachel K.


My family and friends LOVE this recipe. We make it every month its a standard two nighter. Even though one of my family members doesn't like peas, she will eat this and she loves it. The kids love it too! I hope you will give it a try because its not only delicious its one of my "big family" meals that feeds alot of people on a low budget!
You can also freeze this casserole and take it out and heat it up as needed.

pinch tips: How to Freeze Fish, Meat & Poultry




10 Min


25 Min




1 c
chopped celery
1/2 c
chopped sweet onion (any can be used sweet is preferred)
2 clove
garlic minced
2 Tbsp
butter or 1/2 & 1/2 evoo & butter or all evoo for healthier choice
2 can(s)
7 oz. tuna undrained
2 can(s)
condensed cream of celery
anaheim pepper chopped
1 c
or so frozen peas more if you like
1 c
olive oil mayonaise
2 c
milk or 1/2 sour cream + water mixed to milk consistancy
2 Tbsp
fresh parsley or fresh tarragon it's a good flavor as well that's what i like to use mostly
1 lb
rotini or penne pasta
1 c
1 cup italian breadcrumbs
2 Tbsp

Directions Step-By-Step

Preheat the oven to 350 degrees, Now Begin boiling your noodles in another pot (add a touch of oil and salt to the water), as you Melt the first 2 tblspoons butter (and/or evoo if using) in a nonstick medium sized pot.
Saute the onion, celery, and garlic on medium heat until onions are just translucent and has a sweet taste,( being careful not to burn the garlic as this gives a bitter taste and you will have to start over.)
Check your noodles if done drain and set aside.
Stir into the saute onion mixture the: tuna, soup, mayo, milk or (sour cream& water if using), peas, anaheim pepper, & parsley (or cilanro if using). Heat stirring constantly until mixture becomes hot and starts to become a little bubbly .

NOTE: Alot of times if not most of the time I will leave out the mayonaise and use the same amount of sour cream instead and I find that is super delicious!
In a 2 quart casserole dish combine the noodles and the tuna sauce mixture and spread out evenly.

Mix together the bread crumbs, parsley(or cilantro) and the last 2 tablespoons of butter using a butter knife cutting and stirring the crumbs (or use a food processor and add and pulse a few times till crumbly.)
When mixture is crumbly as best as you can sprinkly the crumbly mixture ontop of the casserole. It is important to add the crumb topping because this is what really MAKES the casserole as delicious as it is.
Bake For 20 minutes or until topping is golden.