TUNA NOODLE CASSEROLE MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
SERVING (1-#4 SPOODLE; 1 CUP)
Amount Per Serving
Calories 278
% Daily Value
Total Fat 9g
14%
Saturated Fat 2.7g
14%
Cholesterol 47mg
16%
Sodium 680mg
28%
Total Carbohydrate 28.4g
9%
Dietary Fiber 2.3g
9%
Protein 20.7g
41%
Vitamin A 14%
Vitamin C 57%
Calcium 5%
Iron 16%

tuna noodle casserole made with campbell’s® cream of mushroom soup

This comforting and reliable classic features Tuna, egg noodles, cream of mushroom soup and peas, topped with crunchy fried onion topping.  

  • Total time: 75 minutes
  • Servings: 24
Ingredient Weight Measure
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 1 can
reduced fat (2%) milk 2.333 cup
canned pimento , diced, drained 7.000 oz. 0.5 cup
frozen green peas 23.000 oz. 4.5 cup
black pepper , ground 0.5 tsp.
tuna in water , 66.5 ounce, drained 1 can
cooked egg noodles 48.000 oz. 8.5 cup
French fried onions 6.000 oz. 3 cup
1.  Preheat oven to 350°F.  

2.  In a large bowl stir together Campbell’s® Cream of Mushroom soup, milk, pimientos, peas, and black pepper until smooth.  

3.  Add tuna and noodles to soup mixture. Mix well to coat evenly.  

4. Transfer to a full-size hotel pan. Cover with foil. Bake in preheated oven for 45 minutes.  

5.  Remove foil. Top with fried onions. Bake an additional 15 minutes.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve: 

Using a #4 spoodle, portion 1 cup on serving dish. Serve immediately.  
 

This comforting and reliable classic features Tuna, egg noodles, cream of mushroom soup and peas, topped with crunchy fried onion topping.  

  • Total time: 75 minutes
  • Servings: 24
Ingredient Weight Measure
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 1 can
reduced fat (2%) milk 2.333 cup
canned pimento , diced, drained 7.000 oz. 0.5 cup
frozen green peas 23.000 oz. 4.5 cup
black pepper , ground 0.5 tsp.
tuna in water , 66.5 ounce, drained 1 can
cooked egg noodles 48.000 oz. 8.5 cup
French fried onions 6.000 oz. 3 cup
1.  Preheat oven to 350°F.  

2.  In a large bowl stir together Campbell’s® Cream of Mushroom soup, milk, pimientos, peas, and black pepper until smooth.  

3.  Add tuna and noodles to soup mixture. Mix well to coat evenly.  

4. Transfer to a full-size hotel pan. Cover with foil. Bake in preheated oven for 45 minutes.  

5.  Remove foil. Top with fried onions. Bake an additional 15 minutes.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve: 

Using a #4 spoodle, portion 1 cup on serving dish. Serve immediately.  
 

Made with:

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