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