This Classic Comfort Tuna Noodle Casserole is creamy, cozy, and incredibly easy to pull together with pantry staples. Tender egg noodles are baked with tuna, peas, and a velvety mushroom sauce, then finished with melty cheddar and a golden breadcrumb topping. It’s the kind of weeknight dinner that feels like a warm hug and feeds the whole family with minimal fuss.
Ingredients
- 12 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the egg noodles in a large pot of salted boiling water according to package directions until just al dente. Drain well.
- In a large mixing bowl, combine the drained and flaked tuna, cream of mushroom soup, frozen peas, milk, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and evenly combined.
- Add the cooked egg noodles to the bowl and gently fold until all the noodles are well coated with the tuna and soup mixture.
- Transfer the noodle mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, toss the breadcrumbs with the olive oil until lightly moistened, then sprinkle them evenly over the cheese layer.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the top is golden brown.
- Remove from the oven and let the casserole rest for 5 minutes to set slightly.
- Garnish with freshly chopped parsley, slice into portions, and serve warm.
Variation
- Swap the cream of mushroom soup with cream of celery or cream of chicken for a different but still cozy flavor profile.
- Stir in 1–1 1/2 cups of sautéed mushrooms, onions, or celery with the tuna mixture for extra texture and depth.
- Use crushed buttery crackers, panko, or a mix of Parmesan and breadcrumbs instead of plain breadcrumbs for a different crunch and flavor.
Cooking Notes
- Cook the noodles just to al dente; they will continue to soften in the oven, and overcooking them on the stove can make the casserole mushy.
- If the top is browning too quickly, loosely tent the casserole with foil for the last 5–10 minutes of baking.
- Letting the casserole rest for a few minutes after baking helps it thicken slightly and makes serving neat squares easier.
Serving Suggestions
- Serve with a simple green salad dressed with lemon or vinaigrette to balance the richness of the casserole.
- Pair with steamed or roasted vegetables, such as green beans, broccoli, or carrots, for a complete meal.
- Add a slice of crusty bread or garlic toast on the side to soak up any creamy sauce.
Tips
- Drain the tuna very well so the casserole doesn’t become watery; flake it with a fork before mixing.
- Use sharp cheddar for a more pronounced cheesy flavor, or mix in a bit of mozzarella for extra meltiness.
- You can assemble the casserole a few hours ahead, cover, refrigerate, and bake when ready add a few extra minutes to the baking time if baking from cold.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this tuna noodle casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats and add 5–10 extra minutes of baking time. - Can I freeze tuna noodle casserole?
Yes. Assemble in a freezer-safe dish, wrap well, and freeze for up to 2–3 months. Thaw overnight in the refrigerator and bake until heated through, adding time as needed. - What can I use instead of cream of mushroom soup?
You can substitute cream of celery or cream of chicken soup, or use a homemade white sauce (béchamel) thickened with flour and milk, seasoned with salt, pepper, and a bit of garlic. - How do I prevent the casserole from drying out?
Don’t overbake and make sure there’s enough moisture in the mix. If it looks too thick before baking, stir in a splash of extra milk. Cover loosely with foil if the top browns before the center is hot.
Conclusion
This Classic Comfort Tuna Noodle Casserole turns simple pantry staples into a satisfying, family-friendly dinner that’s ready in under an hour. With creamy sauce, tender noodles, and a crispy, cheesy topping, it delivers nostalgia and flavor in every bite. Make it on busy weeknights, or anytime you’re craving something warm, filling, and fuss-free.
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Tuna Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Classic Comfort Tuna Noodle Casserole is creamy, cozy, and incredibly easy to pull together with pantry staples. Tender egg noodles are baked with tuna, peas, and a velvety mushroom sauce, then finished with melty cheddar and a golden breadcrumb topping. It’s the kind of weeknight dinner that feels like a warm hug and feeds the whole family with minimal fuss.
Ingredients
Scale
- 12 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the egg noodles in a large pot of salted boiling water according to package directions until just al dente. Drain well.
- In a large mixing bowl, combine the drained and flaked tuna, cream of mushroom soup, frozen peas, milk, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and evenly combined.
- Add the cooked egg noodles to the bowl and gently fold until all the noodles are well coated with the tuna and soup mixture.
- Transfer the noodle mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, toss the breadcrumbs with the olive oil until lightly moistened, then sprinkle them evenly over the cheese layer.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the top is golden brown.
- Remove from the oven and let the casserole rest for 5 minutes to set slightly.
- Garnish with freshly chopped parsley, slice into portions, and serve warm.
Notes
- For a looser casserole, add 1–2 extra tablespoons of milk before baking.
- If your peas are very large or icy, run them under cool water and pat dry before adding to the mixture.
- Season the mixture well before baking; canned soup and cheese add salt, so taste and adjust to avoid oversalting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 15 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 55 mg (approx.)
Keywords: tuna noodle casserole, classic tuna casserole, easy weeknight dinner, comfort food, pantry staple recipe