TUNA NOODLE CASSEROLE MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Tip

Amount of dry egg noodles needed for 24 servings of this recipe: 
1.25 lb. dry egg noodles = 3 lbs. cooked

Noodles may be prepared ahead of time and refrigerated until needed.

CCP: Reheat to 165˚F and then hold for hot service at 140°F or higher until needed.

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%
Total Time

75 min.

Serving & Size

SERVING (1-#4 SPOODLE; 1 CUP)

Yields

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

Nutrition Facts

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%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
reduced fat (2%) milk 2 333/1000  cups
canned pimento, diced, drained 7 oz. 1/2  cups
frozen green peas 23 oz. 4 1/2  cups
black pepper, ground 1/2  tsp.
tuna in water, 66.5 ounce, drained cans
cooked egg noodles 48 oz. 8 1/2  cups
French fried onions 6 oz. cups
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.  
 
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