Tag: noodle

Classic Tuna Noodle Casserole | 101 Cooking For Two by Gordon Ramsay

Homemade classic comfort food at it’s best. This easy to make tuna noodle casserole features a Parmesan topping. Scaled-down for the smaller household, it comes together quickly and will become a favorite easy weeknight meal.
Tuna Noodle Casserole in a large spoon

Jump to:

Blue ribbon divider used for visual effect

Introduction and My Rating

Tuna noodle casserole has been on my to-do list for several years. Anytime I ask for suggested recipes from readers, it comes up.

But I had a few problems. I wanted an easy everyday recipe with great taste. I wanted less than 16 ingredients (yes, there was one). I didn’t want to feed an army. And no hour mixing things.

But my biggest issue was the can of soup. I made several attempts. Nothing I really want to discuss, but let’s just say I couldn’t get where I wanted to go without the can of soup. I can replace the soup, but it is too much work for many of the readers and requires a trip to the market. So it became do the recipe with the can of soup or not do the recipe.

Now that can of soup is not evil, but I tend to overreact to cooking with cans of soup. I enjoy reading recipes, and the classic crockpot recipe has at least two cans of soup, an envelope of onion soup mix, and several cans of something else. I find it very irritating they are calling this cooking.

So to give in to the can of soup is a bit painful but in this case, necessary. Any from scratch effort would be at least twice this size and four times more work.

The “inspiration” recipe is the classic tuna casserole recipe at the Campbell site. Think of it as the basic recipe America loves. Add in my wife’s memory for the buff-up version of the basic recipe, and we have an excellent tuna casserole.

My Rating

My rating system of a 4 out of 5 so very nice.

A nice solid every day 4. That is as high as tuna casserole goes.


The Tuna

Use the tuna you love. My wife and I both grew up with water-packed Chicken of the Sea, and that is what I used. Feel free to change that out.

Also, this recipe uses twice as much tuna as many recipes. If I’m making tuna casserole, you will be able to find the tuna.

You could also use shredded cooked chicken if you wanted.

The Soup

Other “cream of” soups will be fine. We always use celery, but mushroom or even chicken will work. We are using the thickening power to make it creamy.


We like to add celery and onion along with peas. Those are very typical. The celery and the onion need some precooking since the casserole doesn’t cook that long.

Some people like mushrooms, but not really in our house. There are food allergies and just not a taste we normally add.

The Topping

We love a Parmesan bread crumb topping. I have accused my wife of using a bigger pan so there could be more topping.  I would call the topping a feature of this recipe. It is just so good.


Once cooked, this casserole is good refrigerated for 3-4 days or frozen for 3-4 months.

You can make this ahead in an oven-safe pan. Prepare up to the point of cooking but seal well and freeze for up to 3-4 months. Be sure to defrost the frozen casserole overnight in the refrigerator before cooking.

📖Comfort Foods

Old Fashion Scalloped Potatoes and Ham

Leftover Turkey Tetrazzini

Cheesy Chicken, Broccoli and Rice Casserole

Simple Chicken Pot Pie

Blue ribbon divider used for visual effect

🖼️Photo Instructions

tuna and casserole ingredients

Preheat oven to 400°.

adding pasta to boiling water

Cook 2 cups pasta to Al Denta per package instructions. Two cups are half of a 1 pound box.

sauting celery and onion in pan

Chop one rib of celery and 1/2 medium onion. Saute in 1 teaspoon butter over medium-high heat until they are becoming a bit transparent—about 5 minutes.

adding tuna to pasta and veggies

Mix drained pasta, the sauteed onion, and celery, 1 can cream of celery soup,  1/2 cup milk, 1 cup frozen peas, salt and pepper to taste (I suggest 1/2 teaspoon each), and two 5 oz cans tuna drained.

adding melted butter to bread crumbs in bowl

Place 9 by 6 baking dish. Mix 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tablespoons melted butter.

adding topping to casserole

Spread the topping over the casserole.

browned tuna casserole in dish

Bake until nicely browned. About 30 minutes. Remove and allow to sit for 5 minutes before serving.

tuna casserole on orange plate

Blue ribbon divider used for visual effect

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
graphic Subscribe to 101 Cooking for Two

📖 Recipe

Tuna Noodle Casserole in a large spoon

Classic Tuna Noodle Casserole

From Dan Mikesell AKA DrDan

Homemade classic comfort food at it’s best. This easy to make tuna noodle casserole features a Parmesan topping. Scaled-down for the smaller household, it comes together quickly and will become a favorite easy weeknight meal.

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings #/Adjust if desired 4 servings


Recipe Notes

Pro Tips

  1. This is a smaller recipe and uses a 9X6 inch baking dish. A double recipe uses a full-size 13X9 casserole dish.
  2. I use more tuna than some recipes and you may cut it in half if you want.
  3. We don’t eat mushrooms in our house due to food allergies. If you want mushrooms, cook them along with the celery.
  4. Other “cream of” soups will work like mushroom or chicken.
  5. You can refrigerate for 3-4 days after cooking.
  6. Good frozen for 3-4 months.
  7. You may make ahead and freeze for 3-4 months or refrigerate for 2-3 days. If frozen, thaw completely in the refrigerator overnight before baking.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.


Calories : 402kcalCarbohydrates : 42gProtein : 28gFat : 14gSaturated Fat : 7gCholesterol : 63mgSodium : 838mgPotassium : 491mgFiber : 4gSugar : 7gVitamin A : 908IUVitamin C : 16mgCalcium : 182mgIron : 3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :American|Main Course

Cuisine :American

Publisher’s Note: Originally Published January 16, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Lilly dog looking for dinner

Incoming search terms:

Deviled Egg Noodle Salad – No Deviled Eggs Were Harmed In the Making of This Video by Gordon Ramsay

Deviled Egg Noodle Salad – No Deviled Eggs Were Harmed In the Making of This Video

I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle. I only came to this realization recently, when I was looking to make a “prop” pasta salad to sit next to some grilled pork. The cupboards were bare, except for a handful of egg noodles, which I pressed into service, and what started out as an afterthought, turned into an… to read the rest of Chef John’s article about this Deviled Egg Noodle Salad recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Deviled Egg Noodle Salad!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 

Soba Noodle Lunch Box — The Skinny Fork by Gordon Ramsay

Soba Noodle Lunch Box — The Skinny Fork

I’ve found lately that meal prepping my lunches has been my saving grace. If it wasn’t for preparing my lunches for a few days in advance, well… I’d be making some rather poor choices when it came time to eat. Getting back into the rhythm of ‘back-to-school’ has been a tougher transition this year than I had imagined.

This Soba Noodle Lunch Box is asian inspired with soba noodles, spiraled veggies, and of course a homemade Thai peanut dressing that is finger-licking good. Not only can you make this lunch box up ahead of time, you can also rest easy knowing the entire lunch is only 250 calories and vegetarian!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page