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.
TIP: For a chicken noodle casserole, substitute cooked, diced chicken for the tuna and cream of celery soup for the cream of mushroom soup.
🧾 More Recipes You’ll Like
- Chicken Wild Rice Casserole
- Broccoli Casserole
- Alabama Fire Crackers
- Hash Brown Casserole
- Seafood Casserole
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Tuna Noodle Casserole
- 2 cups medium egg noodles
- 1 rib celery diced
- 1/2 small onion diced
- 2 tablespoons butter divided
- 12 ounces canned tuna packed in oil drained
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 2 tablespoons 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.