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Tuna Noodle Casserole

User Rating 4.5 Star Rating (13 Reviews)


Tuna Noodle Casserole
Thomas Firak Photography/Photolibrary/Getty Images
Tuna Noodle Casserole recipe is easy to make in the oven.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1 can (approx. 7 ounces) tuna, undrained, flaked
  • 1 can condensed cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1 cup milk
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
  • 1 tablespoon chopped pimiento
  • 8 ounces noodles, cooked and drained
  • 1/2 cup bread crumbs, tossed with 1 to 2 tablespoons melted butter


In a large skillet, melt butter; sauté onion and celery until tender. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento. In a 2-quart buttered casserole, combine hot cooked noodles and the tuna mixture. Top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until lightly browned, hot, and bubbly.
Tuna Noodle Casserole Recipe serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Tuna Casserole Ever!, Member Twitterific

After I made this my husband and I couldn't stop eating it. It's dangerous stuff! I, like everyone else, made a few changes to the recipe. I'm not a big fan of mushrooms, so I substituted cream of chicken soup and omitted the can of mushrooms. I also didn't have pimiento so I didn't use it. I used 2 cans of tuna instead of 1, and added 1 cup of cheddar cheese and 1 cup of frozen peas. It was creamy and delicious!

8 out of 8 people found this helpful.

See all 13 reviews

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