Tuna Noodle Casserole

“Have you ever noticed that so many casseroles have tomatoes in them? This is one of the few in our arsenal that I was still able to eat after we nailed down what my allergies were. But beyond that, this is classic comfort food, in my opinion. I revised the recipe a bit to suit our family’s taste. If you like, adding a cup or so of sautéed mushrooms makes this dish even better. If you don’t have the celery, it can be omitted.” – Calla Ferre

“A staple in our house while I was growing up.” – April Ferre

Tuna Noodle Casserole

Course: Main Courses – Casseroles, Main Courses – Fish & Seafood


  • 3 Cups Noodles
  • 1 7-Ounce Can Tuna Drained
  • 1/2 Cup Mayonnaise
  • 1/3 Cup Onion Chopped
  • 1/3 to 1 Cup Celery Chopped
  • 1/2 Cup Milk
  • 1 Cup Cheddar Cheese Shredded
  • 1 10 1/2-Ounce Can Cream of Mushroom Soup or Cream of Chicken Soup
  • 2 Slices Bread
  • 2 to 3 Tablespoons Butter
  • Garlic Powder


  • Cook noodles according to directions on package. Drain.
  • Combine in large saucepan, drained tuna, mayonnaise, onion, celery, cream of mushroom or cream of chicken soup, milk and cheese. Heat and stir until cheese melts.
  • Add noodles to mixture. Turn into 2-quart casserole dish. Top with browned buttered bread crumbs that have been sprinkled lightly with garlic powder.
  • Bake uncovered at 425 degrees for 20 minutes. Makes 6 servings.

Browned Buttered Bread Crumbs

  • Take bread slices (heels work well) and make into bread crumbs.
  • In medium fry pan, melt 2 to 3 tablespoons butter. Sprinkle bread crumbs evenly over butter. Sprinkle with garlic (well under 1/8 teaspoon). Cook until lightly browned.
  • Additional browning will take place during cooking of casserole.

Recipe – Calla Ferre – From Better Homes and Gardens New Cookbook, 1976. This recipe has been revised.