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Tuna Noodle Casserole

Total Time

Prep: 20 min. Bake: 30 min.


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


  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1/2 cup fat-free milk
  • 2 cups yolk-free noodles, cooked
  • 1 cup frozen peas, thawed
  • 1 can (5 ounces) light water-packed tuna, drained and flaked
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted


  1. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
  2. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.

Nutrition Facts

1 cup: 238 calories, 5g fat (2g saturated fat), 27mg cholesterol, 475mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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  • Jesse
    Jan 3, 2021

    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.

  • Dennis
    Oct 11, 2020

    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!

  • Lady Fingers
    Oct 9, 2020

    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.

  • Lorry
    Sep 3, 2020

    I'm gonna make this using red pepper instead of pimentos

  • Estella
    Jul 11, 2020

    No comment left

  • Denise
    Jun 29, 2020

    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.

  • suefalk
    Jun 24, 2020

    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.

  • soonrzfan
    Mar 26, 2020

    Nightfall I couldn't agree with you more! Those condensed creamed "soups" should be banned.

  • Nightfall
    Mar 8, 2020

    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.

  • annsway1
    Mar 4, 2019

    Just as mom used to make; delicious!!!!