Easy Tuna Noodle Casserole is a cozy, family-style classic with a creamy, savory sauce, tender egg noodles, and pops of sweet peas, all baked under a golden, cheesy breadcrumb topping. It comes together with pantry staples and minimal prep, making it a perfect weeknight comfort meal that tastes like home straight from the oven.
Ingredients
- 8 ounces egg noodles
- 1 can (12 ounces) tuna, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas (no need to thaw)
- 1/2 cup milk (any kind)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- Cook the egg noodles according to package directions until al dente. Drain well and set aside.
- 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 the peas are evenly distributed.
- Add the cooked egg noodles to the bowl and gently fold until all the noodles are well coated with the creamy tuna mixture.
- Transfer the 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 the crumbs are lightly coated, 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 and the top is golden brown and crisp.
- Let the casserole rest for 5–10 minutes before serving to set slightly and make it easier to scoop.
Variation
- Mushroom & Herb Upgrade: Sauté sliced fresh mushrooms with a bit of butter and garlic, then stir them into the tuna mixture along with a pinch of dried thyme or Italian seasoning.
- Cheesy Ranch Twist: Replace the garlic and onion powder with 1 tablespoon dry ranch seasoning and use a cheddar–Monterey Jack cheese blend for a tangy, ultra-cheesy flavor.
- Lighter Version: Use whole-wheat egg noodles, reduced-fat cream of mushroom soup, and part-skim cheese, and swap half the tuna for extra peas or steamed broccoli florets.
Cooking Notes
- Cook the noodles just to al dente—overcooked noodles can become too soft once baked in the creamy sauce.
- If the top is browning too quickly before the casserole is heated through, tent loosely with foil for the remaining bake time.
- You can assemble the casserole up to a day in advance; cover and refrigerate, then add 5–10 extra minutes to the baking time if going into the oven cold.
Serving Suggestions
- Serve with a simple green salad dressed with lemon vinaigrette to balance the richness of the casserole.
- Add a side of steamed or roasted vegetables, such as broccoli, green beans, or carrots, for extra color and nutrition.
- Pair with warm dinner rolls or crusty bread to soak up any creamy sauce on the plate.
Tips
- Flake the tuna well with a fork to avoid large chunks and ensure an even distribution in every bite.
- Use sharp cheddar for a more pronounced cheesy flavor that stands up nicely to the creamy sauce.
- If you like extra crunch, double the breadcrumb topping or mix in some crushed buttery crackers with the crumbs.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 18 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use a different type of pasta instead of egg noodles?
Yes, you can substitute short pasta like rotini, penne, or shells—just cook to al dente and use the same amount by weight. - Can I make this ahead and freeze it?
Yes. Assemble the casserole without baking, wrap tightly, and freeze for up to 2–3 months. Bake from frozen at 350°F (175°C), covered with foil, for about 45–55 minutes, then uncover to crisp the top. - What can I use instead of cream of mushroom soup?
You can swap in cream of celery, cream of chicken, or a homemade white sauce if you prefer to avoid canned soup. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 325°F (165°C) or in the microwave until warmed through.
Conclusion
Easy Tuna Noodle Casserole brings classic comfort to the table with just a few pantry staples and under an hour from start to finish. Creamy sauce, tender noodles, sweet peas, and a crunchy, cheesy topping come together for a satisfying, budget-friendly bake the whole family can enjoy. Perfect for busy weeknights or cozy weekends alike.
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Easy Tuna Noodle Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
Easy Tuna Noodle Casserole is a cozy, family-style classic with a creamy, savory sauce, tender egg noodles, and pops of sweet peas, all baked under a golden, cheesy breadcrumb topping. It comes together with pantry staples and minimal prep, making it a perfect weeknight comfort meal that tastes like home straight from the oven.
Ingredients
Scale
- 8 ounces egg noodles
- 1 can (12 ounces) tuna, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas (no need to thaw)
- 1/2 cup milk (any kind)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- Cook the egg noodles according to package directions until al dente. Drain well and set aside.
- 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 the peas are evenly distributed.
- Add the cooked egg noodles to the bowl and gently fold until all the noodles are well coated with the creamy tuna mixture.
- Transfer the 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 the crumbs are lightly coated, 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 and the top is golden brown and crisp.
- Let the casserole rest for 5–10 minutes before serving to set slightly and make it easier to scoop.
Notes
- For a looser, creamier casserole, add an extra splash of milk before baking; for a thicker, sliceable casserole, stick to the listed amount.
- If using low-sodium soup or tuna, you may need to add a bit more salt to balance the flavors.
- Leftovers reheat well; if they seem a little dry, stir in a tablespoon or two of milk before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg (estimate, varies by soup and tuna brand)
- Fat: 13 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: easy tuna noodle casserole, creamy tuna bake, family comfort food, weeknight casserole, tuna and noodle recipe