tuna casserole campbell soup recipe

Written ByJenny Smyth Posted on
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The Best tuna casserole campbell soup recipe

I’ve been making tuna casserole with Campbell’s soup for as long as I can remember. It’s a classic recipe that never fails to please my family.

The combination of tender tuna, creamy soup, and crunchy noodles is a match made in heaven. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We make it for special occasions like holidays and family gatherings, but it’s also a staple in our weekly meal rotation. It’s easy to make and requires minimal ingredients, which is perfect for busy weeknights when I don’t have a lot of time to spend in the kitchen.

Plus, it’s a great way to get some protein and vegetables into my kids’ diet. I love that this recipe has been passed down through generations of home cooks, and I’m excited to share it with you today.

Classic Tuna Casserole with Campbell’s Soup

4.6 from 1010 votes

This comforting tuna casserole uses Campbell’s cream of mushroom soup for a rich, creamy base. It’s a quick and easy weeknight dinner that combines tender egg noodles, flaked tuna, and a crunchy potato chip topping.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

1 (10.5 ounce) can Campbell’s cream of mushroom soup
1/2 cup milk
1 cup frozen peas
2 (5 ounce) cans tuna, drained and flaked
2 cups cooked egg noodles (about 4 ounces dry)
1/2 cup shredded cheddar cheese
1/2 cup crushed potato chips

👨‍🍳Directions

1Preheat your oven to 400 degrees Fahrenheit.
2In a large mixing bowl, combine the Campbell’s cream of mushroom soup and milk, stirring until smooth.
3Add the frozen peas, drained tuna, and cooked egg noodles to the bowl.
4Stir all ingredients together until they are evenly coated with the soup mixture.
5Transfer the mixture into a 9×9 inch baking dish, spreading it into an even layer.
6Sprinkle the shredded cheddar cheese over the top, then cover with the crushed potato chips.
7Bake in the preheated oven for 20 to 25 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
8Let it cool for 5 minutes before serving.

🔧Equipment

9×9 inch baking dish
Large mixing bowl
Measuring cups and spoons
Can opener
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a lighter version, use reduced-fat cream of mushroom soup and low-fat milk. You can substitute crushed crackers or breadcrumbs for the potato chips if desired.

Watch Video Of How Classic Tuna Casserole with Campbell’s Soup Works

This tuna casserole is a staple in our household because it’s easy to make, delicious, and packed with protein and vegetables.

We love serving it at family gatherings because everyone always asks for seconds (and sometimes even thirds!)

The best part about this recipe is that it’s incredibly versatile – we can serve it as a main course or as a side dish at picnics or barbecues.

❓ Frequently Asked Questions About Tuna Casserole with Campbell’s Soup

1. What type of tuna should I use in this recipe?

I recommend using canned light tuna or albacore tuna for this recipe. Look for brands that are low in mercury and have no added preservatives.

2. Can I use fresh tuna instead of canned?

No, fresh tuna won’t work well in this recipe because it’s too dense and will disrupt the texture of the casserole.

3. Can I substitute another type of pasta for the noodles?

You can try using other types of pasta like macaroni or egg noodles if you prefer. However, keep in mind that the cooking time may vary depending on the pasta you choose.

4. Can I make this recipe without Campbell’s soup?

No, Campbell’s soup is an essential component of this recipe because it adds a rich, creamy flavor that complements the tuna perfectly.

5. Can I freeze this casserole for later?

Yes, you can freeze this casserole for up to 3 months. Simply thaw it overnight in the fridge before baking.

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