Why You’ll Love This Recipe
This Tuna Noodle Casserole is warm, creamy, and satisfying. It’s made with simple pantry staples and can be assembled ahead of time for an easy meal. The combination of tender noodles, flavorful sauce, and crunchy topping makes it a comforting favorite that everyone will enjoy.
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 soup)
- Milk
- Frozen peas (or mixed vegetables)
- Shredded cheddar cheese
- Onion, finely chopped (optional)
- Salt and pepper
- Butter or oil
- Breadcrumbs or crushed potato chips (for topping)
Directions
- Preheat the oven:
- Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the noodles:
- Boil the egg noodles in salted water according to package instructions until al dente. Drain and set aside.
- Make the sauce:
- In a large bowl, mix the cream of mushroom soup, milk, salt, and pepper until smooth.
- Stir in the tuna, peas, and half of the shredded cheese.
- Combine the noodles:
- Add the cooked noodles to the sauce mixture and toss gently until evenly coated.
- Assemble the casserole:
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining cheese on top, followed by breadcrumbs or crushed potato chips for a crispy finish.
- Bake:
- Bake uncovered for 25–30 minutes, or until the top is golden brown and the casserole is bubbling.
- Cool and serve:
- Let cool for 5 minutes before serving.
Servings and timing
This recipe serves about 6 people. Preparation takes 15 minutes, and baking takes 30 minutes. The total time is approximately 45 minutes.
Variations
- Cheesy Tuna Casserole: Add extra shredded cheese for a creamier texture.
- Healthy Version: Use whole wheat noodles and low-fat soup or Greek yogurt instead of cream.
- Vegetable-Packed Casserole: Add mushrooms, carrots, or spinach.
- Crunchy Topping: Try using fried onions, panko breadcrumbs, or crushed Ritz crackers.
- No-Soup Version: Make a homemade white sauce with butter, flour, milk, and broth instead of canned soup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave individual servings for 1–2 minutes. To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I make Tuna Noodle Casserole ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate until ready to bake.
2. Can I use chicken instead of tuna?
Absolutely — canned or shredded chicken works perfectly.
3. What’s the best type of noodles to use?
Wide egg noodles are traditional, but rotini, penne, or shells also work well.
4. Can I use fresh vegetables instead of frozen?
Yes, just cook or steam them before adding to the casserole.
5. How do I make the sauce from scratch?
Use a simple roux with butter, flour, and milk, then stir in broth and seasonings for a creamy base.
6. What’s the best topping for Tuna Noodle Casserole?
Breadcrumbs, crushed chips, or fried onions all add great crunch and flavor.
7. Can I freeze Tuna Noodle Casserole?
Yes, freeze before or after baking for up to 2 months. Thaw before reheating.
8. Why is my casserole dry?
It may have baked too long or not had enough liquid. Add a bit more milk or sauce next time.
9. Can I make it gluten-free?
Yes, use gluten-free noodles, soup, and breadcrumbs.
10. What should I serve with Tuna Noodle Casserole?
It pairs nicely with a green salad, roasted vegetables, or garlic bread.
Conclusion
Tuna Noodle Casserole is the ultimate comfort dish — creamy, flavorful, and satisfying. With its simple ingredients and easy preparation, it’s a meal that’s both nostalgic and practical. Whether you’re cooking for family dinner or meal prepping for the week, this classic casserole is sure to hit the spot every time.
PrintTuna Noodle Casserole
Tuna Noodle Casserole is a comforting classic made with tender egg noodles, flaky tuna, and a creamy sauce topped with a crispy, golden crust. Simple, hearty, and budget-friendly, it’s the perfect meal for busy weeknights or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole, Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup (or cream of celery soup)
- 1 cup milk
- 1 cup frozen peas (or mixed vegetables)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup finely chopped onion (optional)
- Salt and pepper, to taste
- 2 tbsp butter or oil
- 1/2 cup breadcrumbs or crushed potato chips (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook egg noodles in salted water until al dente. Drain and set aside.
- In a large bowl, whisk together the cream of mushroom soup, milk, salt, and pepper until smooth. Stir in tuna, peas, onion (if using), and half the cheese.
- Add noodles to the mixture and toss gently to coat.
- Pour into prepared baking dish. Sprinkle with remaining cheese, then top with breadcrumbs or crushed chips.
- Bake uncovered for 25–30 minutes, or until golden brown and bubbling.
- Let cool 5 minutes before serving.
Notes
- Use whole wheat noodles or light soup for a healthier option.
- Make ahead and refrigerate up to 24 hours before baking.
- For extra crunch, top with panko breadcrumbs or fried onions.
- To freeze, wrap tightly and store up to 2 months; thaw before reheating.
- Add sautéed mushrooms, carrots, or spinach for more vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
