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Tuna Noodle Casserole

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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.

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

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Cook egg noodles in salted water until al dente. Drain and set aside.
  3. 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.
  4. Add noodles to the mixture and toss gently to coat.
  5. Pour into prepared baking dish. Sprinkle with remaining cheese, then top with breadcrumbs or crushed chips.
  6. Bake uncovered for 25–30 minutes, or until golden brown and bubbling.
  7. 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

Find it online: https://thefamilycooking.com/tuna-noodle-casserole-2/