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