Campbells Tuna Casserole
A creamy tuna and egg noodle casserole made with condensed mushroom soup, peas, and milk, then finished with a crisp, buttery bread crumb topping. This classic baked dish is hearty, straightforward, and served warm from the oven.
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Ingredients
Casserole
- 2 cups frozen green peas
- 1 cup milk
- 2 cans tuna 10 ounces each, thoroughly drained
- 4 cups medium egg noodles cooked and still hot
- 2 cans Campbell’s Condensed Cream of Mushroom Soup 10.5 ounces each, regular or 25% lower-sodium variety
Topping
- 1 tablespoon butter melted
- 2 tablespoons dry bread crumbs
Instructions
- Preheat the oven to 400°F (200°C).
- Place the hot cooked egg noodles in a 3-quart casserole dish. Add the condensed cream of mushroom soup, drained tuna, frozen peas, and milk. Stir thoroughly until the ingredients are evenly combined and coated with the creamy sauce.
- Transfer the casserole dish to the preheated oven and bake for approximately 30 minutes, or until the mixture is thoroughly heated and bubbling.
- Remove the dish from the oven and stir the casserole well to redistribute the sauce evenly throughout the noodles and filling.
- Combine the dry bread crumbs and melted butter in a small bowl, mixing until the crumbs are evenly coated.
- Scatter the buttered bread crumbs uniformly across the surface of the hot casserole. Return the dish to the oven and bake for an additional 5 minutes, or until the topping becomes crisp and golden brown.
- Remove the casserole from the oven and allow it to cool for a few minutes before serving.