Tuna Noodle Casserole

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 3 cups medium noodles or 1 cup elbow macaroni
  • 1 cup celery, chopped
  • 12 cup onion, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 (11 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 34 cup milk
  • 1 (9 1/4 ounce) can tuna, drained and broken into chunks
  • 14 cup pimiento, chopped
  • 2 tablespoons parmesan cheese, grated

Directions

  1. Cook noodles or macaroni according to pkg directions and set aside.
  2. Meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. Stir in soup and milk.
  3. Gently stir in tuna, pimiento and the cooked noodles or macaroni.
  4. Sprinkle with Parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through.
  5. Extra-Creamy Tuna Noodle Casserole: Prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk.
  6. Stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency.
  7. Vegetable Tuna Noodle Casserole: Prepare as above and stir in 1 cup cooked vegetables with tuna.
Most Helpful

I tried this tonight with sour cream and cheese soup. It was wonderfully creamy with a bit of an edge from the sour cream. Thanks

Tish January 22, 2002

The cheese soup is something that I had never tried with tuna casserole before. I don't think I will ever make another tuna casserole without it! Very good!

homesteading wife January 07, 2010

Great base recipe! I'm sure that it would have been fine as is, but I tweeked it for tastes here: omitted pimiento and used a mix for cream soup (#125100). Also used ranch dressing in place of milk or sour cream, peas for additional veggy and included seasoned bread crumbs with the Parmesan. As I said, personal preference, but a great base to spring from!

busywifeandmom June 29, 2009