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Kittencal's Easy Tuna or Chicken Noodle Casserole

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Ingredients Nutrition

  • 6 ounces egg noodles
  • 2 tablespoons butter
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 12-1 teaspoon garlic powder (or to taste, I use 1 teaspoon)
  • 3 -4 tablespoons grated parmesan cheese (optional)
  • 34 cup milk (or can use half-and-half cream)
  • 12 cup sour cream (can increase to to 3/4 cup)
  • 14-12 teaspoon seasoning salt (or to taste, or use white salt)
  • 12 teaspoon fresh ground black pepper (or to taste)
  • 1 small onion, finely chopped (can use 2 green onions)
  • 14 cup pimiento, chopped
  • 1 small green bell pepper, finely chopped
  • 1 large celery rib, diced
  • 1 (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
  • 12 -15 butter flavored crackers, broken in pieces (such as Ritz Crackers)


  1. Preheat oven to 375 degrees F.
  2. Grease a 2-quart casserole dish.
  3. Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
  4. In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
  5. Add in the tuna or chicken; mix to combine.
  6. Combine the mixture with the cooked egg noodles.
  7. Transfer to prepared greased baking dish.
  8. Sprinkle top with the broken Ritz crackers.
  9. Bake for about 25 minutes.

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