This dish is the definition of comfort food—warm, creamy, and filling. Tuna Noodle Casserole comes together with pantry staples, making it perfect for busy weeknights or cozy weekends. It’s kid-friendly, freezer-friendly, and can be easily customized with what you have on hand. The creamy texture paired with a crunchy top creates the perfect balance in every bite.
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 homemade if preferred)
Milk
Frozen peas (or mixed vegetables)
Shredded cheddar cheese
Onion, finely chopped (optional)
Garlic powder
Salt and black pepper
Bread crumbs or crushed potato chips (for topping)
Butter (for topping)
Directions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook egg noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, pepper, and chopped onions if using. Stir until smooth.
Add the cooked noodles, tuna, peas, and shredded cheese to the bowl. Gently mix everything until well combined.
Transfer the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine bread crumbs or crushed chips with melted butter. Sprinkle evenly over the top of the casserole.
Bake for 25–30 minutes or until bubbly and golden on top.
Let it cool slightly before serving.
Servings and timing
This recipe serves 6 people. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes
Variations
Cheesy Upgrade: Add extra shredded cheddar or a blend of cheeses for more richness.
Vegetable Boost: Mix in chopped mushrooms, carrots, or broccoli for added nutrition.
Low-Sodium Option: Use low-sodium soup and tuna to reduce salt content.
Creamier Version: Add a splash of heavy cream or sour cream for extra creaminess.
Crunchy Topping Ideas: Use French fried onions or panko crumbs for different textures.
Gluten-Free: Use gluten-free noodles and a gluten-free soup alternative.
Spicy Twist: Stir in a dash of hot sauce or red pepper flakes for heat.
Lighter Option: Use light soup, skim milk, and reduced-fat cheese.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place a portion in the oven at 350°F (175°C) for about 15 minutes or until hot. Alternatively, microwave in 30-second intervals, stirring between each, until heated through. If the casserole dries out, add a splash of milk before reheating.
To freeze, wrap the casserole tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use fresh tuna instead of canned?
Yes, cooked and flaked fresh tuna can be used, but canned tuna is more convenient and traditional for this dish.
What type of noodles work best?
Egg noodles are classic, but any short pasta like rotini or penne can work as a substitute.
Can I make this casserole ahead of time?
Absolutely. Assemble it ahead, cover, and refrigerate for up to 24 hours before baking.
Is there a dairy-free version?
Use dairy-free cheese, plant-based milk, and a dairy-free cream soup alternative to make it suitable for dairy-free diets.
Can I use cream of chicken soup instead?
Yes, cream of chicken or cream of celery soup also works well if you prefer a different flavor.
How do I keep the casserole from drying out?
Don’t overbake it, and cover with foil if needed during baking. Adding a bit more milk can also help retain moisture.
What can I use instead of peas?
You can use green beans, corn, spinach, or any cooked vegetables your family enjoys.
How do I get a really crispy topping?
Mix your topping with melted butter and broil the casserole for the last 2–3 minutes until golden and crisp.
Can I double the recipe?
Yes, just use a larger baking dish and adjust the baking time by 5–10 minutes to ensure it heats through.
Is this freezer-friendly?
Yes, Tuna Noodle Casserole freezes very well. Just assemble, cover, and freeze before baking, or freeze leftovers after baking.
Conclusion
Tuna Noodle Casserole is the perfect blend of creamy comfort and crunchy satisfaction, all in one easy-to-make dish. It’s a timeless recipe that’s simple, customizable, and great for both weeknight dinners and make-ahead meals. Whether you’re feeding a family or storing up leftovers, this casserole is sure to deliver cozy, nostalgic flavor with every serving.
Tuna Noodle Casserole is a classic, creamy comfort food made with tender egg noodles, flaky tuna, and a rich mushroom sauce, topped with a crispy, buttery crust. It’s easy, budget-friendly, and perfect for busy weeknights or cozy family meals.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Lactose
Ingredients
12 oz egg noodles
2 cans (5 oz each) tuna, drained
2 cans (10.5 oz each) cream of mushroom soup
1 cup milk
1 cup frozen peas (or mixed vegetables)
1 cup shredded cheddar cheese
1/4 cup onion, finely chopped (optional)
1/2 tsp garlic powder
Salt and black pepper to taste
1 cup bread crumbs or crushed potato chips
2 tbsp butter, melted
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook egg noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, pepper, and chopped onions (if using). Stir until smooth.
Add cooked noodles, drained tuna, peas, and shredded cheddar cheese. Mix gently until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, combine bread crumbs or crushed chips with melted butter. Sprinkle evenly over the casserole.
Bake for 25–30 minutes, or until the top is golden and the casserole is bubbly.
Let cool slightly before serving.
Notes
For added flavor, stir in a splash of sour cream or heavy cream.Use panko crumbs or French fried onions for a different crunchy topping.To prevent drying, cover with foil for part of the baking time if needed.Double the recipe for a crowd and adjust baking time accordingly.Freeze unbaked or baked casserole for up to 2 months.
