Tuna Noodle Casserole - a classic combination of tuna, peas, and pimiento with egg noodles and sour cream. A family favorite!
I'm doing my favorite thing today - sharing a old, classic recipe! Everyone knows this one, of course, and it's still as delicious today as it always has been.
Tuna Noodle Casserole is quick to make and will satisfy the whole family, children and adults alike. This classic dish full of goodness is just packed with nutrient-rich tuna.
According to several sources, no single nutrient has been determined to have more anti-inflammatory health benefits than omega-3 fatty acids, and tuna is rich in omega-3s. From an average can of tuna, you'll get a good dose of critical omega-3 fatty acids for prevention of excessive inflammation. Even if it wasn't absolutely delicious, the health benefits are reason enough to enjoy tuna.
Now, I know that most people are conditioned to pick up the packed-in-water tuna. However, I just don't.
I always choose the packed in oil. It has huge flavor compared to the water packed, in my opinion. The water packed just tastes, well, watery. And besides, the difference in calories is really not that much. According to the USDA, there are 109 calories in a 3-ounce serving of tuna in water. Tuna in oil checks in slightly higher at 158 calories per 3-ounce serving.
Both varieties are considered moderate calorie choices, according to the FDA. For a difference of a mere 49 calores, I'll take the oil packed.
And if your family doesn't like tuna, or you simply want a change, you can always substitute leftover, diced, cooked chicken and turn it into a chicken noodle casserole.
How to Make Tuna Noodle Casserole
Preheat the oven to 400 degrees.
Cook the noodles in boiling, salted water according to the package directions.
While the noodles are cooking, dice the celery and onion. Saute in a small pan with one tablespoon of the butter.
In a casserole dish, combine the drained tuna, mushroom soup, sour cream, pimiento, peas, sautéed celery and onion, and the cooked, well drained noodles.
Stir well to combine.
Melt the remaining butter in a small saute pan. Stir in the cracker crumbs. I like my crumbs roughly crumbled. You can make them as fine as you like. Sprinkle the top of the casserole with the buttered crumbs.
Bake for 20-25 minutes until hot and bubbling.
Note: For a chicken noodle casserole, substitute cooked, diced chicken for the tuna and cream of celery soup for the cream of mushroom soup.
More Casserole Recipes on Never Enough Thyme:
Tuna Noodle Casserole Recipes from Other Bloggers:
- Lighter Tuna Casserole from Gimme Some Oven
- Serious Comfort: Tuna Noodle Casserole from Pinch My Salt
- Low Carb Easy Cheesy Tuna Casserole from Lauren's Latest
- Tuna Zucchini Noodle Casserole from Inspiralized
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Tuna Noodle Casserole
- 2 cups medium egg noodles
- 1 rib celery diced
- 1/2 small onion diced
- 2 tblsp. butter divided
- 3 4- oz. cans tuna packed in oil drained
- 10.5 oz. can cream of mushroom soup
- 1/2 cup sour cream
- 2 tblsp. chopped pimiento
- 1 cup frozen green peas
- 1 cup crumbled saltine crackers
- Preheat the oven to 400 degrees.
- Cook the noodles in boiling, salted water according to the package directions. While the noodles are cooking, dice the celery and onion. Saute in a small pan with one tablespoon of the butter.
- In a casserole dish, combine the tuna, mushroom soup, sour cream, pimiento, peas, sautéed celery and onion, and the cooked, well drained noodles. Stir well to combine.
- Melt the remaining butter in a small saute pan. Stir in the cracker crumbs. Sprinkle the top of the casserole with the buttered crumbs.
- Bake for 20-25 minutes until hot and bubbling.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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