Name: Tuna Noodle Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz egg noodles; 2 cans (5 oz each) tuna, drained; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup milk; 1 cup frozen peas; 1 1/2 cups shredded cheddar cheese; 1/2 small onion, diced or sautéed (optional); 1 clove garlic, minced (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried parsley or thyme; 2 tbsp butter; 1/2 cup breadcrumbs or crispy fried onions; 1/4 cup grated Parmesan cheese (optional)

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Why You’ll Love This Recipe

This casserole is hearty, satisfying, and incredibly easy to throw together with pantry staples. It’s perfect for busy weeknights, meal prepping, or when you need a warm, comforting dinner. It’s also a great way to stretch a few cans of tuna into a full family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg noodles
Canned tuna (drained)
Cream of mushroom soup (or cream of celery/chicken)
Milk
Frozen peas
Shredded cheddar cheese
Onion (optional, diced or sautéed)
Garlic (optional, minced)
Salt
Black pepper
Dried thyme or parsley
Butter
Breadcrumbs or crispy fried onions (for topping)
Parmesan cheese (optional for topping)

Directions

Preheat your oven to 375°F (190°C).
Cook egg noodles in salted water until al dente. Drain and set aside.
In a large bowl, combine the cream of mushroom soup, milk, shredded cheddar cheese, salt, pepper, and herbs. Stir until smooth.
Fold in the cooked noodles, tuna, and peas. Add sautéed onions and garlic if using.
Transfer the mixture into a greased 9×13-inch baking dish.
In a small bowl, melt butter and mix with breadcrumbs or use crispy fried onions. Sprinkle over the top of the casserole.
Bake uncovered for 25–30 minutes, until hot and bubbly and the topping is golden.
Let sit for a few minutes before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use cream of celery or cream of chicken soup for a different flavor.
Add mushrooms, carrots, or bell peppers for extra veggies.
Use a mix of cheeses like mozzarella, Swiss, or Monterey Jack.
Make it spicy with a pinch of cayenne or hot sauce.
Substitute tuna with canned salmon or shredded chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes.
To freeze, assemble without the topping, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and add topping before baking.

FAQs

What kind of tuna is best for this casserole?

Solid white albacore or chunk light tuna both work well. Use whichever you prefer.

Can I make this ahead of time?

Yes, assemble the casserole and refrigerate for up to 24 hours before baking.

Can I freeze tuna noodle casserole?

Yes, freeze it unbaked (without topping) or baked. Add fresh topping before reheating for best texture.

What pasta works if I don’t have egg noodles?

Rotini, penne, or elbow macaroni are good substitutes.

Is there a way to make this without canned soup?

Yes, make a homemade sauce with butter, flour, broth, and milk for a from-scratch version.

Can I make this gluten-free?

Use gluten-free pasta and a gluten-free cream soup alternative or homemade sauce.

Is there a dairy-free version?

Yes, use non-dairy milk, cheese, and a dairy-free soup or homemade sauce substitute.

Can I use fresh tuna?

You can, but it should be cooked and flaked before mixing into the casserole.

What’s the best topping?

Butter-toasted breadcrumbs or crispy fried onions add great texture and flavor.

Can I add more protein?

Yes, mix in hard-boiled eggs or add extra tuna or cheese for a protein boost.

Conclusion

Tuna Noodle Casserole is a timeless, affordable, and comforting classic that’s easy to make and always satisfying. Whether you’re cooking for a crowd or prepping for the week, this dish is a reliable favorite that brings warmth and nostalgia to the dinner table. Give it a try and rediscover why it’s been a staple in kitchens for decades.

Tuna Noodle Casserole

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Tuna Noodle Casserole is a classic comfort food made with tender egg noodles, canned tuna, peas, and a creamy, cheesy sauce. Topped with buttery breadcrumbs or crispy fried onions, it’s a warm, satisfying, and budget-friendly family favorite.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Salt

Instructions

Preheat oven to 375°F (190°C).
Cook egg noodles in salted water until al dente. Drain and set aside.
In a large bowl, mix cream of mushroom soup, milk, cheddar cheese, salt, pepper, and herbs until smooth.
Fold in the cooked noodles, drained tuna, peas, and optional sautéed onions and garlic.
Transfer mixture into a greased 9×13-inch baking dish and spread evenly.
Melt butter and combine with breadcrumbs (or use crispy fried onions). Sprinkle over the top. Add Parmesan if using.
Bake uncovered for 25–30 minutes until hot, bubbly, and golden on top.
Let rest for a few minutes before serving.

Notes

Substitute cream of mushroom with cream of celery or chicken for different flavor.
Use rotini or elbow macaroni if egg noodles aren’t available.
Make it spicy with a dash of cayenne or hot sauce.
To freeze: assemble without topping and freeze. Add topping before baking after thawing.
Great with canned salmon or cooked shredded chicken instead of tuna.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 27g
Cholesterol: 70mg