A twist on tuna noodle casserole.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine cream of celery soup, Cheddar cheese, milk, sour cream, mayonnaise, tuna, parsley, lemon juice, salt, and ground black pepper in a 9x5-inch loaf pan; stir until sauce is well mixed.

  • Toss the pasta into the sauce until thoroughly coated. Spread the bread crumbs over the top of the pasta mixture.

  • Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.

Cook's Notes:

Cream of mushroom soup can be substituted for the cream of celery soup.

Cracker crumbs can be substituted for bread crumbs.

Add cheese on top in the last 15 minutes is desired.

Nutrition Facts

583 calories; protein 24.6g 49% DV; carbohydrates 49.9g 16% DV; fat 31.5g 48% DV; cholesterol 57.4mg 19% DV; sodium 1064.1mg 43% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2018
This is truly the very best tuna casserole I have ever had in my entire life!!!! I served this to a friend who hadn't had a tuna casserole since he was a child and he thought it was the best he ever had too. I did make a couple of adjustments as follows: I suspected it might be too dry with the noodles so I increased the milk to 1 cup, I used two 5 oz cans of tuna, I used 2 tablespoons of fresh chopped parsley, I sauteed 1 cup of sliced portabella mushrooms and added 1 cup of frozen peas. If you want an outstanding tuna casserole, this one is the 5 star!!!!! Read More
(17)

Most helpful critical review

Rating: 3 stars
06/26/2016
6.25.16 First, I don’t think this recipe is written very well. AR typically does a fair amount of editing, and I’m surprised that they didn't question some of the issues that I had. For example, it calls for “1 pound cooked pasta.” How much dried pasta do you put in the pot? I have NEVER seen a recipe that called for “cooked” pasta. I measured out 8 oz dry noodles, remeasured after cooking, and ended up 14-1/4 oz if that’ll help you. If you want to taste pieces/chunks of the tuna, I’d recommended that you don’t add in the tuna until after you’ve mixed your other ingredients. Just mixing up the soup, sour cream and mayonnaise takes quite a bit of stirring to incorporate, and if the tuna is in there, you’ll end up with tiny tuna shreds...just my opinion. What purpose does it serve to cook a casserole in a loaf pan, unless you want to slice it like bread? I used a casserole dish sprayed with non-stick cooking spray to be sure that I didn’t have a baked-on casserole dish to clean later. And what kind of bread crumbs should be used...dried or fresh? I used some Italian panko, what I had on hand. The casserole dish had more top surface area to cover with the bread crumbs than a 9x5 loaf pan, and I stopped at 1 cup (more than enough). I can’t imagine a 1-1/2 cup bread crumb topping on a loaf pan. On the positive side, it does taste pretty good. I would give this 4 stars for flavor, but 2 stars for the way it’s written, so averaged out, that's 3-stars. Read More
(28)
35 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
06/26/2016
6.25.16 First, I don’t think this recipe is written very well. AR typically does a fair amount of editing, and I’m surprised that they didn't question some of the issues that I had. For example, it calls for “1 pound cooked pasta.” How much dried pasta do you put in the pot? I have NEVER seen a recipe that called for “cooked” pasta. I measured out 8 oz dry noodles, remeasured after cooking, and ended up 14-1/4 oz if that’ll help you. If you want to taste pieces/chunks of the tuna, I’d recommended that you don’t add in the tuna until after you’ve mixed your other ingredients. Just mixing up the soup, sour cream and mayonnaise takes quite a bit of stirring to incorporate, and if the tuna is in there, you’ll end up with tiny tuna shreds...just my opinion. What purpose does it serve to cook a casserole in a loaf pan, unless you want to slice it like bread? I used a casserole dish sprayed with non-stick cooking spray to be sure that I didn’t have a baked-on casserole dish to clean later. And what kind of bread crumbs should be used...dried or fresh? I used some Italian panko, what I had on hand. The casserole dish had more top surface area to cover with the bread crumbs than a 9x5 loaf pan, and I stopped at 1 cup (more than enough). I can’t imagine a 1-1/2 cup bread crumb topping on a loaf pan. On the positive side, it does taste pretty good. I would give this 4 stars for flavor, but 2 stars for the way it’s written, so averaged out, that's 3-stars. Read More
(28)
Rating: 5 stars
09/13/2018
This is truly the very best tuna casserole I have ever had in my entire life!!!! I served this to a friend who hadn't had a tuna casserole since he was a child and he thought it was the best he ever had too. I did make a couple of adjustments as follows: I suspected it might be too dry with the noodles so I increased the milk to 1 cup, I used two 5 oz cans of tuna, I used 2 tablespoons of fresh chopped parsley, I sauteed 1 cup of sliced portabella mushrooms and added 1 cup of frozen peas. If you want an outstanding tuna casserole, this one is the 5 star!!!!! Read More
(17)
Rating: 5 stars
09/01/2018
Love this recipe! My husband raved! I didn't have any cheddar so I used a mix of Romano/parmesan. I stopped it with a few crumbs from Costco parm. crisps and a few Italian bread crumbs. yum Read More
(3)
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Rating: 5 stars
04/07/2020
For years I made plain old bland Tuna Casserole, always wishing I could jazz it up but had no success. This however, was excellent. I increased the milk to one cup of full fat milk. I used large macaroni because that is what I had on hand and I measured it using a food scale, one pound of dry macaroni. I baked it in a 13x9 pan for 30 minutes. Yummmmmm. First review I have ever provided on this site which I use for most of my cooking. I am forever a rookie. Read More
(2)
Rating: 3 stars
05/02/2019
It requires more tuna and did not stay creamy. I added another can of tuna and more liquid after removing the toppings and then reheated it and adjust consistency during the process. When I reached the desired consistency I then added the toppings and browned them under the broiler! Family loved the new style! Read More
(1)
Rating: 5 stars
02/01/2020
Best ever! I added chopped green bell pepper, pimentos, mushrooms (canned), onion and extract tuna-2cans and 2 pkgs of the herb garlic tuna. Don’t worry about the pasta amount, just cook it ! I used a one lb bag of egg noodles. Excellent upgrade on an old classic! Read More
(1)
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Rating: 4 stars
12/26/2019
It was good. Could use a little something. Read More
(1)
Rating: 5 stars
01/12/2019
We used leftover cream for the milk used 2 cans of water packed tuna wide egg noodles & a can of mushrooms. We found we needed only about 3/4 c. bread crumb topping but we added Parmesan to them for added flavor. Excellent easy recipe! We had it all the ingredients on hand. We would toss in a handful of frozen peas or spinach! Very good comfort food! Read More
(1)
Rating: 1 stars
02/20/2020
Compared to my standards, this is dry, tasteless, and disappointing. I will NOT make this again, ever.. I will stick to my grandmother’s recipe. It never fails or disappoints. I’m just sorry I wasted two cans of tuna on this recipe. Read More
(1)