Classic Tuna Noodle Casserole

Susan Din


Another comfort dish that brings back memories! Easy and not much to clean up so it's a good weeknight meal.


★★★★★ 1 vote

30 Min
30 Min


  • 12 oz
    wide egg noodles
  • 2-3
    celery ribs-diced
  • 1/2 medium
  • 8 oz
    mushrooms sliced
  • 6 Tbsp
    butter divided use
  • 1/4 c
  • 1/2-1 c
    peas-frozen early
  • 1 can(s)
    mushroom soup
  • 2 c
  • 1 can(s)
    tuna-solid pack-drained
  • 1 c
    seasoned breadcrumbs -i use garlic herb
  • 1/4 c
    parmesan cheese-grated

How to Make Classic Tuna Noodle Casserole


  1. Cook Noodles to 90 seconds short of package directions. Drain and set aside.

    In the same pot, saute celery, onion and mushrooms in 2TBSP butter over medium high heat stirring frequently for 5-7 minutes or until onion is translucent.
  2. Stir in soup, milk, tuna, peas, pimento and noodles. Turn into a greased 9x15 casserole.
    If you like it soupier...just add a second can of soup.
  3. Melt 4 TBSP butter in a small bowl in a microwave, then stir in the breadcrumbs and parmesan cheese. Sprinkle over casserole.
    Bake @350 for 30 minutes until hot and golden.

Printable Recipe Card

About Classic Tuna Noodle Casserole

Course/Dish: Fish Pasta Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy For Kids

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