Tuna Noodle Casseole

I’ve made Tuna Noodle Casserole since I was a teen, but it always seemed to be missing something. It wasn’t until I was working in Hartford, Connecticut that I found the secret to a great Tuna Casserole.

 The employee cafeteria at the company where I worked had the best Tuna Noodle Casserole, you had to get on line early to make sure you got it when it was on the menu. I finally asked the chef what he put into the casserole that made it so good.

The secret is cheddar cheese. The cheese adds a smooth flavor that balances out the fishy tuna flavor.


I use Mueller’s Hearty Egg Noodles Extra Wide, you can use any other noodles, I’ve tried other brands and I think Mueller’s makes the best. They have a substantial texture and aren’t mushy, they hold up to baking in casseroles really well.

I use the 98% Fat Free Soup and I also use Fat Free Milk, I don’t think you can tell the difference and it is a lighter alternative, but you can certainly use the Regular Soup and Whole, 1% or 2% Milk.

The topping is optional.

I use chunk light tuna in water, I think the tuna flavor is a little stronger than solid white tuna. I’ve used solid white tuna in water when I don’t have chunk light and it also makes a great casserole, it’s a matter of personal preference.

The topping is optional but I do recommend it, it adds a little crunch to the casserole. I use cornflake crumbs because my family likes the flavor of the corn, but you can use Plain or Italian Seasoned ones also.

Serve this with a small salad and the meal is complete!

This is by far the best recipe version of Tuna Noodle Casserole you will ever make. It’s quick and easy and you just have to try it.

Tuna Noodle Casserole Recipe:

All you need:

1 lb. bag of noodles, cooked according to package directions
2 cans Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup Cheddar Cheese, shredded
2 cans (6 oz) tuna, drained and flaked
1 can of mushrooms (I use the larger size (7 oz.), but you can use less or omit)
1 cup frozen peas (optional)

Topping (Optional)

¼ dry bread crumbs
2 tablespoons melted butter or margarine

All you need to do:

Preheat the oven to 350 degrees.

In a medium saucepan combine the soup, milk and cheese and cook on medium heat until cheese is melted, stirring frequently. When the cheese is melted and incorporated into the soup and milk, stir in the tuna, mushrooms and peas.

I put noodles back into the pot that I cooked them in.

Pour the tuna mixture into the noodle pot and mix thoroughly. Pour the noodle and tuna mixture into a 13 x 9 baking dish.

Bake uncovered for 25 minutes or until hot and sides are slightly bubbly.

In a small bowl combine the bread crumbs and melted butter. Sprinkle the topping onto the casserole.

Bake for an additional 5 minutes until topping is crunchy.

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