Tuna Noodle Casserole

Why You’ll Love Tuna Noodle Casserole Recipe

This casserole is a nostalgic favorite that combines simple ingredients into a rich and satisfying meal. It’s budget-friendly, quick to assemble, and perfect for busy weeknights or potlucks. Plus, it’s easy to customize with vegetables, seasonings, and different toppings.

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

• Milk

• Frozen peas (or mixed vegetables)

• Shredded cheddar cheese

• Onion powder

• Garlic powder

• Salt and pepper

• Bread crumbs or crushed crackers

• Butter, melted

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook egg noodles according to package instructions until al dente. Drain and set aside.

3. In a large bowl, combine cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper. Stir in drained tuna, peas, and half of the shredded cheese.

4. Add cooked noodles to the mixture and stir gently to combine.

5. Pour into the prepared baking dish and spread evenly.

6. Sprinkle remaining cheese over the top.

7. In a small bowl, mix bread crumbs with melted butter and sprinkle over the casserole.

8. Bake for 20–25 minutes, or until the top is golden and the casserole is bubbly.

9. Let cool slightly before serving.

Servings and timing

Serves 6.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Vegetable Boost: Add sautéed mushrooms, bell peppers, or broccoli.

• Cheese Swap: Try Monterey Jack, mozzarella, or Colby cheese.

• Creamier Version: Add sour cream or cream cheese to the sauce.

• Crunchy Topping: Use fried onions or crushed potato chips instead of bread crumbs.

• Gluten-Free: Use gluten-free noodles and soup.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. For freezing, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.

FAQs

Can I use fresh tuna instead of canned?

Yes, but cook it first before adding to the casserole.

Can I make this ahead of time?

Yes, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I freeze it before baking?

Yes, assemble without the topping, freeze, then thaw before baking and adding the topping.

What can I use instead of cream of mushroom soup?

Cream of celery, cream of chicken, or a homemade white sauce work well.

Can I add pasta shapes other than egg noodles?

Yes, rotini, penne, or macaroni are great options.

Do I need to cook the vegetables first?

No, frozen peas or mixed vegetables can be added directly.

Can I make it dairy-free?

Yes, use dairy-free milk, cheese, and a dairy-free cream soup alternative.

How do I keep it from drying out?

Avoid overbaking, and make sure the sauce fully coats the noodles before baking.

Can I add spices for more flavor?

Yes, paprika, thyme, or parsley work well.

What should I serve with tuna noodle casserole?

It pairs nicely with a green salad or garlic bread.

Conclusion

Tuna noodle casserole is a timeless comfort food that’s creamy, cheesy, and easy to prepare. Whether for a weeknight dinner or a cozy gathering, this simple recipe delivers warm, nostalgic flavors that everyone will love.