Campbell's Tuna Noodle Casserole


This tuna noodle casserole uses condensed cream of mushroom soup to flavor a creamy sauce that is mixed with tuna, egg noodles, and peas, topped with a crunchy bread crumb topping, and baked to perfection.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
close up view of Campbell's Tuna Noodle Casserole with peas in a yellow pan on the stove

Christina Savage


  • 4 cups hot cooked medium egg noodles

  • 2 (10.5 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)

  • 2 (10 ounce) cans tuna, drained

  • 2 cups frozen peas

  • 1 cup milk

  • 2 tablespoons dry bread crumbs

  • 1 tablespoon butter, melted


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.

  3. Bake in the preheated oven until hot, about 30 minutes; stir well.

  4. Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.


In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese.

Substitute about 2 cups of cooked cubed chicken or Swanson Chunk Chicken, drained, for tuna.

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