Old-Fashioned Tuna Noodle Casserole Recipe

Tuna noodle casserole is a classic dish that has been enjoyed for generations. It’s a simple and affordable meal that can feed a crowd, and it’s also a great way to use up leftover ingredients. This recipe is a twist on the classic, with a few added ingredients to give it some extra flavor.


– 1 package (12 oz) of egg noodles
– 2 cans of tuna, drained
– 1 can of cream of mushroom soup
– 1/2 cup of milk
– 1/2 cup of frozen peas
– 1/2 cup of chopped onions
– 1/4 cup of chopped celery
– 1/4 cup of sour cream
– 1 tablespoon of butter
– 1/2 cup of bread crumbs
– Salt and pepper to taste


1. Preheat the oven to 350 degrees Fahrenheit.

2. Cook the egg noodles according to the package directions, and then drain.

3. While the noodles are cooking, sauté the chopped onions and celery in a tablespoon of butter until they are soft and translucent.

4. In a large mixing bowl, combine the cooked noodles, sautéed onions and celery, and the drained cans of tuna.

5. Add the cream of mushroom soup, milk, frozen peas, and sour cream to the mixing bowl. Mix everything together until thoroughly combined.

6. Add salt and pepper to taste.

7. Transfer the mixture to a greased 9 x 13 casserole dish.

8. Sprinkle the bread crumbs over the top of the casserole.

9. Bake for 25-30 minutes, or until the casserole is heated throughout and the bread crumbs are crispy and golden.

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10. Serve hot and enjoy!


– Cook egg noodles and set aside.
– Sauté onions and celery in butter.
– Combine noodles, onions, and celery with tuna, cream of mushroom soup, milk, frozen peas, sour cream, salt, and pepper.
– Transfer mixture to a greased 9 x 13 casserole dish.
– Sprinkle bread crumbs over the top of casserole.
– Bake for 25-30 minutes at 350 degrees Fahrenheit.
– Serve hot and enjoy!


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