Campbell’s Classic Tuna Noodle Casserole

Campbell’s Condensed Soup are items you’ll always find in my pantry. I like to use them when making casseroles, soups and stews. One of my favorites is the Campbell’s Cream of Celery Condensed Soup which makes the perfect Tuna Noodle Casserole. It adds just the right amount of flavor and I appreciate that the soup is 98% fat-free.

On the back of the label that comes on the can you’ll find their recipe which you’ll see below. I omitted the pimientos and used 4 tbsp. of Shelly’s Seasoned Dry Bread Crumbs when I made the recipe. I also added a little bit of salt and ground black pepper. If desired you can sprinkle cheese on top right before serving.

Campbell’s Classic Tuna Noodle Casserole Recipe

1 can Campbell’s Condensed Cream of Celery Soup
1/2 cup Milk
1 cup Frozen Peas
2 tbsp. Pimientos, chopped (optional)
2 cans (6 oz.) Tuna, drained and flaked
2 cups Noodles, cooked and drained
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).

Stir soup, milk, peas, pimientos, tuna and noodles in a 1 1/2 quart baking dish. Stir bread crumbs and butter in a small bowl.

Bake for 20 minutes in a 400 degrees F. preheated oven or until tuna mixture is hot and bubbling. Stir tuna mixture. Sprinkle the buttered bread crumbs on top.

Place back into the oven and bake for 5 minutes or until bread crumbs are golden brown. Remove and serve immediately.

Note: I’ve used this same recipe to make a chicken casserole too! I substitute with a can of Campbell’s Condensed Cream of Chicken Soup and 1 to 1 1/2 cups cooked, diced chicken. I will add a little bit of finely chopped onion into the mixture too. Bake as above using the rest of the ingredients listed.

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