Campbell's Classic Tuna Noodle Casserole
Adapted from the original Campbell's Campbell's Condensed Cream of Mushroom Soup packaging. Back of the Bag is not affiliated with Campbell's.
"The hearty, creamy mid-century family favorite."
The Story
While cream of mushroom soup was released in 1934, this specific combination of tuna, noodles, and peas became a back-of-the-can staple in the 1950s. It was designed to promote the soup as a versatile 'sauce maker' for quick, affordable post-war weeknight dinners. It remains one of the most recognized uses for condensed soup in American culinary history.
Ingredients
- 1 can (10.5 ounces) Campbell's Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1 cup frozen green peas
- 2 cans (6 ounces each) tuna, drained
- 2 cups hot cooked egg noodles
- 1/2 cup hot crushed potato chips or breadcrumbs
Directions
- 1
Preheat oven to 400°F.
- 2
In a 1 1/2-quart casserole dish, stir together the soup, milk, peas, tuna, and noodles.
- 3
Bake for 20 minutes or until hot and bubbling.
- 4
Stir the mixture well.
- 5
Top with crushed potato chips or breadcrumbs and bake for an additional 5 minutes until the topping is golden brown.