Classic Tuna Noodle Casserole Recipe

Campbell’s Condensed Soups 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 Mushroom Condensed Soup which makes the perfect Tuna Noodle Casserole. It’s also great when made and poured over toasted Artisan bread. Yummy good!

Classic Tuna Noodle Casserole Recipe

1 can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup Milk
1/4 cup Sour Cream
1 cup Frozen or Fresh Peas
2 cans (6 oz.) Tuna, drained and flaked
2 cups Noodles, cooked and drained
3 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, sour cream, peas, 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 350 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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