From the Cook
1/2
Instructions
1
Preheat oven to 400 degrees F.
2
Cook egg noodles according to package directions. Drain and set aside.
3
Add two cans cream of mushroom soup and 1 cup milk to a large bowl, whisking to combine. Stir in onion, celery, pimentos (drained) and frozen peas.
4
Drain canned tuna and break up into the bowl. Fold in cooked noodles, season with salt and pepper and pour into a 3-quart casserole dish.
5
Melt 2 tablespoons butter and stir in ½ cup breadcrumbs. Sprinkle topping evenly over the casserole. Bake in a preheated oven for 25 to 30 minutes until topping is crispy and casserole is bubbly.
6
Serve.
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Tips & Tricks (5)
- Drain Tuna Thoroughly 🐟Press canned tuna in a fine-mesh strainer for 2-3 minutes to remove excess liquid, preventing a watery casserole and concentrating the tuna flavor.
- Cook Noodles Al Dente 🍝Undercook egg noodles by 1-2 minutes since they'll continue cooking in the oven, resulting in perfect texture rather than mushy noodles.
- Toast Breadcrumb Topping 🥖Toss breadcrumbs with melted butter and broil separately for 2-3 minutes before adding to casserole for a golden, crispy top that doesn't get soggy.
- Enhance the Soup Base 🍲Sauté diced onion and celery in butter for 3-4 minutes before mixing with soup and milk to build deeper, more developed flavors throughout the dish.
- Cool Before Baking ❄️Let the prepared casserole rest at room temperature for 10-15 minutes before baking to ensure even, gentle cooking and better ingredient integration.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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