Tuna Noodle Casserole
Total Time
Prep: 20 min. Bake: 30 min.
Makes
4 servings
Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells, Cynthiana, Kentucky
Tuna Noodle Casserole Recipe photo by Taste of Home
Reviews
If i am making my own cream of celery soup, I will skip the adding of the 1/2 cup of milk in this recipe correct as it will be in the soup.
Dont understand in the pic there are peas, in the recipe no peas? This looks great and have added peas to it when making it. Turns out great!
I made this casserole last night, with the following changes: I omitted the pimentos, and added one tablespoon of mayonnaise to the milk. We found it delicious, and a good texture -- not soupy, but not dry.
I'm gonna make this using red pepper instead of pimentos
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Made it and made my own roux as others suggested. Also skipped pimentos and added cappers instead. Was delicious and will definitely make it again.
A delicious, traditional casserole. You could easily swap out soup for a roux as some reviewers have suggested, but you'll miss out on the simplicity of this recipe. There are many healthy versions of canned soup these days to chose from. I also would double the tuna, but I can also see trading tuna for leftover diced baked ham.
Nightfall I couldn't agree with you more! Those condensed creamed "soups" should be banned.
Why on earth do you use that awful canned soup?? It’s full of sodium and all kinds of additives. It takes just a few minutes to and costs pennies make a roux, and everyone has flour, oil/butter, and milk or stock in their pantry. Sauté some onion and celery in butter, add 1 tablespoon of flour, cook for a few minutes while stirring. Then add milk or stock and cook until it just reaches the boil and thickens. Then proceed with the rest of the recipe, which is excellent.
Just as mom used to make; delicious!!!!