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Dinner Recipes

Creamy Tuna Noodle Bake

Canned soup and seasoned breadcrumbs make it a snap to toss this flavor-packed meal together.

Serving Size:


Active Time:

25 min.

Total Time:

50 min.


  • 8 oz. fettuccine pasta
  • 3 Tbs. olive oil
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1 (10.5 oz.) can condensed cream of celery soup
  • 1 cup frozen corn kernels, thawed
  • 1 clove garlic, minced
  • 1 (12 oz.) can white tuna in water, drained
  • 2 cups shredded white cheddar
  • ½ cup Italian-style dry breadcrumbs


  1. In large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Toss with 1 Tbs. oil.
  2. Heat oven to 350°F. In skillet, heat 1 Tbs. oil over medium heat. Add celery and carrots; cook, stirring,10-12 min. Add soup, corn, garlic, ¼ tsp. pepper and 2 cups water; bring to boil. Add pasta, tuna and 1 cup cheese; toss until coated. Transfer to baking dish. In small bowl, mix breadcrumbs with remaining 1 Tbs. oil; sprinkle over pasta. Top with remaining cheese. Bake 25 min.

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