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Tuna Noodle Casserole


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Rate this recipe 4.5/5 (31 Votes)


  • 6 oz.(3 cups) elbow noodles
  • 2 6-7 oz. cans of tuna (drained)
  • 1/2 C. mayonnaise
  • 1 C. sliced celery
  • 1/2 C. chopped onion
  • 1/3 C. chopped green bell pepper
  • 1 small jar of pimientos
  • 1 small can sliced mushrooms
  • 1 t. salt & 1 t. pepper
  • 1 10-1/2 oz.can cream of celery or cream of mushroom soup
  • 1/2 C. milk
  • 4-5 oz. (1 cup) sharp shredded cheddar cheese or Velveeta


Preparation time 20mins
Cooking time 45mins


Step 1

Cook noodles as directed on box. Drain & rinse with cool water. Combine noodles, tuna, mayo, celery, onion, green pepper, pimientos, mushrooms, salt & pepper. Blend soup with milk in saucepan and heat through. Add cheese and stir until the cheese melts. Add to noodle mixture and combine thoroughly. Turn into 2-1/2 quart casserole dish.
Top with slivered almonds or crushed potato chips. Bake uncovered at 425 degrees for 20 minutes.


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