Soups & Stews
This Campbell's cream of mushroom soup tuna casserole recipe brings back the comforting flavors of childhood dinners with minimal effort. The classic combination of tender tuna, creamy mushroom soup, and crispy egg noodles comes together in a single pot, delivering that nostalgic taste in just 30 minutes.
I've perfected this method over years of testing, ensuring every bite delivers the perfect balance of savory, creamy, and slightly tangy notes.
The beauty of this recipe lies in its simplicity and versatility. You'll use just one-pot, making cleanup a breeze while achieving restaurant-quality results. The Campbell's cream of mushroom soup serves as the flavorful base, while canned tuna and egg noodles provide hearty texture.
Optional additions like frozen peas or a sprinkle of cheddar cheese on top can customize it to your family's preferences.
What you'll end up with is a bubbling, golden casserole that smells like home and tastes even better. The egg noodles soak up the rich, creamy sauce while maintaining their bite, and the tuna stays tender without falling apart.
This dish is perfect for busy weeknights when you want something comforting without spending hours in the kitchen.
Serve it with a side of steamed green beans or a simple garden salad for a complete meal. The leftovers reheat beautifully, making it ideal for meal prep. Let's get cooking with this timeless classic that never fails to satisfy.
Ingredients for campbell's cream of mushroom soup tuna casserole
One-pot magic with pantry staples. No fancy ingredients, just comfort food perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Mushroom Soup 🍲 | 2 cans | Condensed, 10.5 oz each |
| Egg Noodles 🍝 | 8 oz | Dry, medium width |
| Canned Tuna 🐟 | 2 cans | Albacore in water, drained |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Dried Onion Flakes 🧅 | 1 tbsp | For extra savory depth |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Frozen Peas 🌱 | ½ cup | Optional for texture |
| Shredded Cheddar Cheese 🧀 | ½ cup | Optional for topping |
| Breadcrumbs 🍞 | 2 tbsp | Optional for crispy top |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
The Campbell's cream of mushroom soup is the star here—grab the condensed version for the right consistency. I always check the expiration date since it's a pantry staple, but if it's past its prime, the cream of mushroom soup from a can at any grocery store works fine. For the tuna, albacore in water gives the best texture, but chunk light works too. The egg noodles? Medium-width dry noodles from the store aisle are perfect—they hold up better than fresh. If you're feeling fancy, grab the Whole Foods brand or whatever's on sale at Walmart—they're all basically the same.
No Campbell's soup? Homemade mushroom cream sauce works—just sauté mushrooms, add cream and broth, then blend. Short on tuna? Chicken or shrimp adds a nice twist. The milk can be swapped for half-and-half or heavy cream if you want it richer. For the optional toppings, frozen peas are a must-have in my freezer—they add color and texture. The cheddar? Pre-shredded is fine, but grating your own gives better melt. And if you're skipping the breadcrumbs, just sprinkle some Panko on top for crunch.
This casserole reheats like a dream—3-4 minutes in the microwave or until bubbly. Keeps for 3-4 days in the fridge, freezes for up to 3 months. I always double the recipe and freeze half for lazy days. The leftovers actually taste better the next day—everything melds together. Store in an airtight container, and if you're freezing, portion it into individual servings so you can just grab and reheat.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of dish where you look at your pantry and think, "Wait, I already have everything." No fancy shopping—just a can of soup, some noodles, tuna, milk, and butter. That’s it. The soup does all the heavy lifting, and you just stir it together. Honestly, I’ve made this on nights when I was too tired to even open a bag of frozen veggies.
- Creamy, Savory, Addictive: Between us, the combo of Campbell’s Cream of Mushroom and canned tuna is ridiculously good. The soup’s rich, earthy depth balances the tuna’s mildness, and the egg noodles soak up that creamy sauce like a dream. I’ll be real: my husband asks for this when he’s craving something hearty but not heavy—like a hug in a bowl.
- Leftovers That Don’t Suck: This casserole actually tastes better the next day. (Yes, really.) The flavors meld overnight, and reheating it is a breeze—just pop it in the microwave or oven until bubbly. I make a double batch on Sundays because it’s my go-to for lunches, potlucks, or even a quick dinner when I’m swamped. No sad, dry leftovers here.
- Budget Dinner, Big Flavor: For under $10, you feed four people a meal that feels like you slaved over it. The butter and milk add that velvety finish without breaking the bank, and the tuna keeps it protein-packed. It’s the kind of dish that makes you feel like you’re treating yourself, even when you’re just opening cans and stirring. My college budget would’ve wept happy tears.
Step-by-step instructions for Campbell's cream of mushroom soup tuna casserole
Here's how to make this comforting classic in one pot with minimal effort.
Cook the Egg Noodles Al Dente
Bring a large pot of salted water to a rolling boil. Add the 8 oz egg noodles and cook according to package instructions until they're 1-2 minutes shy of al dente—you want them to finish cooking in the oven. This ensures they absorb the creamy sauce perfectly without turning mushy.
While the noodles cook, drain them in a colander and rinse briefly with cool water to stop the cooking process. I like to give them a quick shake to remove excess water, which helps prevent a soggy casserole later. Set the drained noodles aside for now—they'll be ready to combine with the other ingredients.
Prepare the Creamy Tuna Mixture
In a large mixing bowl, combine the 2 cans Campbell's Cream of Mushroom Soup, 2 cans drained canned tuna, 0.5 cup milk, 2 tbsp melted butter, 1 tbsp dried onion flakes, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. Stir everything together until the tuna is evenly distributed and the mixture is smooth.
Here's where you can customize it: fold in the 0.5 cup frozen peas if you want that classic pop of color and texture. If you're using the 0.5 cup shredded cheddar cheese, sprinkle it in now and stir until melted into the sauce. The cheese adds a rich, creamy depth that makes this casserole extra satisfying.
Assemble and Bake the One-Pot Casserole
Preheat your oven to 375°F. In a greased 9x13-inch baking dish, combine the cooked egg noodles and the creamy tuna mixture. Stir gently to ensure the noodles are fully coated in the sauce. This is your one-pot magic—everything comes together in this step without any extra dishes.
Sprinkle the 2 tbsp breadcrumbs evenly over the top for a crispy, golden finish. If you skipped the cheese earlier, add it now as a final topping. Place the baking dish on the middle rack of your oven and bake for 20-25 minutes, until the top is golden brown and bubbly.
Rest and Serve for Maximum Comfort
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting time allows the flavors to meld together and the sauce to thicken slightly, ensuring each bite is creamy and cohesive. The breadcrumb topping will be perfectly crispy, adding a delightful contrast to the soft noodles and tender tuna.
Serve warm with a side of steamed green beans or a simple garden salad. The creamy mushroom sauce pairs beautifully with the bright acidity of a tangy salad, balancing the richness of the casserole. Leftovers taste even better the next day, making this a perfect meal prep option for busy weeknights.
Pro Tips For Making Campbell'S Cream Of Mushroom Soup Tuna Casserole
- Preheat That Pan: I learned this the hard way—skipping the preheat means your butter and milk won’t blend smoothly, and you’ll end up with a lumpy mess. Get that skillet hot for 2-3 minutes before adding the butter; it melts faster and coats the noodles evenly.
- Drain Tuna Properly: That extra liquid in canned tuna? It’s the enemy of creamy texture. Drain the tuna and press it in a colander for 30 seconds to squeeze out every drop—yes, even if it feels like overkill. Trust me, your casserole will thank you with a richer mouthfeel.
- Cook Noodles Al Dente: Undercooked noodles turn mushy when they sit in the hot soup, while overcooked ones get soggy. Aim for a bite with a slight resistance—about 1 minute less than package instructions. They’ll finish cooking in the oven, and you’ll avoid that sad, limp texture.
- Stir in Butter Last: Add the butter and milk to the soup after the tuna and noodles are in the pan. Stirring it in first just makes it melt into nothingness before the tuna gets warm. Wait until everything’s together, then fold it in—you’ll get a glossier, more cohesive sauce.
Make-ahead tips for leftovers
Prep Ahead Strategy
I always recommend assembling this casserole the night before—it develops deeper flavors overnight. Mix all ingredients (except breadcrumbs and cheese) in a greased 9x13-inch baking dish, cover with plastic wrap, and refrigerate.
The next day, simply sprinkle toppings and bake straight from the fridge, adding 5-7 extra minutes to the cook time. This hands-off approach saves you time on busy weeknights. 📅
Freezer-Friendly Plan
For maximum convenience, freeze the assembled casserole (before adding toppings) in a single layer on a baking sheet for 1 hour. Then transfer to a ziplock freezer bag or airtight container.
When ready to serve, thaw overnight in the fridge, sprinkle toppings, and bake as directed. I've tested this method and confirm the texture remains perfect after 3 months of freezing. ❄️
Portion Control Tips
Divide the fully baked casserole into individual serving containers before freezing. This lets you grab just what you need without thawing the whole batch. I use 1.5-cup glass meal prep containers—they reheat evenly in the microwave for 3-4 minutes on high.
Label each container with the date to track freshness. 🍽️
Oven vs. Stovetop Prep
For a stovetop shortcut, combine all ingredients (except breadcrumbs) in a large skillet and cook on medium-low heat for 10-12 minutes, stirring occasionally. Then transfer to a baking dish, top with breadcrumbs, and broil for 3-4 minutes to crisp.
This works well when you're not in the mood to preheat the oven. 🔥
Reheating Leftovers
Leftovers reheat best in the oven at 350°F for 15-20 minutes until bubbly. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals on medium power to prevent drying. I always add 1-2 tablespoons of milk or water when reheating to restore creaminess. 💡
Make-Ahead Topping Hack
Pre-mix your toppings (breadcrumbs, cheese, and optional herbs) in a small bowl and store in the fridge. This eliminates last-minute prep when you're ready to bake. I keep a small container of this mix in my pantry for quick assembly. The breadcrumbs stay fresh for 2 weeks this way. 🧀
Nutrition facts
Frequently asked questions
Can I use fresh mushrooms instead of Campbell's cream of mushroom soup?
You can absolutely make a homemade mushroom sauce! Sauté 1 cup sliced mushrooms in 2 tbsp butter until golden, then add 1/2 cup heavy cream and 1 cup chicken broth. Simmer for 5 minutes, blend until smooth, and use it 1:1 in place of the canned soup. For extra depth, add a pinch of thyme or a splash of white wine.
Why does my casserole turn out watery?
Watery texture usually happens when noodles overcook or the sauce isn't thickened enough. Always cook noodles 1-2 minutes under package time, then drain well. For extra thickness, mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce before baking. Also ensure your baking dish isn't too large—9x13-inch is ideal.
Can I make this with chicken instead of tuna?
Yes! Swap the tuna for 2 cups cooked chicken (shredded or diced) and adjust the seasoning. Chicken works beautifully here—just add an extra 1/2 tsp garlic powder and 1/4 tsp paprika for depth. For extra flavor, use rotisserie chicken or poach your own with herbs. The creamy sauce will coat the chicken perfectly.
How do I prevent the breadcrumb topping from burning?
Breadcrumbs burn fast at high heat. For a foolproof crispy top, bake at 375°F for 15 minutes, then reduce heat to 350°F and bake 5-10 more minutes until golden. Alternatively, broil for just 2-3 minutes at the end, watching closely. For extra insurance, mix breadcrumbs with 1 tbsp melted butter before topping.
What's the best way to reheat this casserole?
Oven reheating gives the best results—cover with foil and bake at 350°F for 15-20 minutes until bubbly. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals on medium power. Add 1-2 tbsp milk to restore creaminess if needed. Never reheat uncovered in the microwave—it dries out fast.