Best Tuna Noodle Casserole

I think this easy Tuna Noodle Casserole really is the best! It’s classic comfort food that will make you feel good inside and out. Treat your family to this wholesome, hearty dinner this week.

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I did change up the cooking method just a tiny bit. Jennifer’s original recipe calls for stirring all the ingredients together except the soup, milk, and cheese. Then she heats up the soup, milk, and cheese and stirs that into the noodle mixture before adding the almonds on top.

Because I wanted my vegetables to be a little more tender, I sauteed them in a little butter and slightly changed the order of mixing everything together. I also used Pacific brand cream of mushroom soup instead of cream of celery because it’s gluten free and organic, but classic condensed soup will be perfect too!

If you want to make cleanup easier (I always do!) you can boil the pasta first in a wide pot, and then prepare the tuna casserole sauce in the same pot after you drain the pasta. If you’re more interested in speed than easy cleanup, you can prepare the sauce in another pan at the same time the pasta boils. Either way, it doesn’t take much longer than a half hour to get this tuna macaroni casserole on the table!

I baked this casserole in my good ol’ Pyrex casserole dish with a lid. I love this dish because it makes it so easy to store leftovers! Just put the lid on, and pop it in the fridge. I also use it for pasta salads, banana pudding, you name it! If you need a handy covered dish like this, you can find one here on Amazon.

Don’t forget, you can submit your own recipe to be featured on The Weary Chef! Just click right here to learn more. I can’t wait to see what’s cookin’ at your house!

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Best Tuna Noodle Casserole

Easy Tuna Noodle Casserole really is the best! Classic comfort food to make you feel good inside and out.

Votes: 2
Rating: 4.5
You:

Rate this recipe!

Prep Time

20 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 6 ounces bite-sized pasta (about 3 cups)
• 1 tablespoon butter
• 1 cup sliced celery
• 1/2 white or yellow onion chopped
• 1/2 green bell pepper chopped
• 10 1/2 ounces can condensed cream of celery soup
• 1/2 cup milk
• 10 ounces canned solid white tuna drained
• 1/2 cups mayonnaise
• 4 ounces jarred chopped pimento drained
• 1/2 teaspoon salt
• 1 cup cheddar cheese shredded
• black pepper to taste
• 1/3 cup slivered almonds

Prep Time 20 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 6 ounces bite-sized pasta (about 3 cups) 1 tablespoon butter 1 cup sliced celery 1/2 white or yellow onion chopped 1/2 green bell pepper chopped 10 1/2 ounces can condensed cream of celery soup 1/2 cup milk 10 ounces canned solid white tuna drained 1/2 cups mayonnaise 4 ounces jarred chopped pimento drained 1/2 teaspoon salt 1 cup cheddar cheese shredded black pepper to taste 1/3 cup slivered almonds

Votes: 2 Rating: 4.5 You: Rate this recipe!

Instructions

1. Preheat oven to 425 degrees F. Spray a 2-quart casserole dish with cooking spray or grease with shortening.
2. Cook noodles using package directions, drain.
3. Melt butter in a deep skillet or dutch over over medium-high heat. Add celery, onion, and bell pepper. Saute for 5-10 minutes to your desired level of tenderness.
4. In the same pot, add the soup and milk. Stir and heat through. Stir in tuna, mayonnaise, celery, onion, green pepper, pimento, and salt. Stir and cook until steaming hot.
5. Turn off heat. Stir in cheese until melted. Stir cooked noodles into the tuna mixture.
6. Pour noodle mixture into prepared casserole dish. Top with slivered almonds. Bake uncovered at 425 degrees for 20 minutes. Serve warm.

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