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    Pesto & Potatoes
    Pesto & PotatoesVerified

    July 14, 2025

    11 Ingredients
    MEDIUM

    Pantry staples are key for this childhood favorite. Tuna Noodle Casserole combines canned mushroom soup, tuna and egg noodles for a delightful meal that's baked to bring the flavors all together.

    Tuna Noodle Casserole
    Tuna Noodle Casserole cover
    From the Cook
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    Tuna Noodle Casserole

    By
    Pesto & Potatoes
    Pesto & PotatoesVerified

    Ingredients

    servings
    Milk and 6 other allergens identified

    Instructions

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    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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    About the Cook

    Pesto & Potatoes

    Pesto & Potatoes

    Verified

    Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.

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