Description
This Cheesy Tuna Noodle Casserole is the ultimate comfort food! Made with tender egg noodles, creamy sauce, tuna, peas, and lots of cheddar cheese, this easy weeknight dinner is a family favorite. It’s a quick and delicious way to enjoy a homemade meal!
Ingredients
Units
Scale
- 1 can (10.5 oz) Campbell’s Condensed Cream of Celery
- 2/3 cup sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery salt
- 1 to 1 1/2 cups frozen peas (adjust to taste)
- 2 cans (5 oz each) tuna in water, drained
- 12 oz egg noodles (or pasta of choice), cooked and drained
- 2 cups shredded cheddar cheese, divided
- 1/3 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to the package instructions, then drain and set aside.
- In a large mixing bowl, combine condensed cream of celery soup and sour cream.
- Add onion powder, dry mustard, and celery salt. Stir well.
- Mix in the cooked pasta, frozen peas, and drained tuna until evenly combined.
- Stir in 1 cup of shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 20 minutes.
- While baking, prepare the breadcrumb topping by mixing melted butter with breadcrumbs.
- After 20 minutes, remove the casserole from the oven. Sprinkle the breadcrumb mixture evenly over the top.
- Add the remaining shredded cheese on top.
- Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- Swap cream of celery for cream of mushroom or cream of chicken for a flavor variation.
- Add a pinch of black pepper or paprika for extra seasoning.
- Try using whole wheat pasta for a healthier option.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg