Easy Tuna Noodle Casserole Recipe
There’s something so deeply comforting about a bubbling dish of Easy Tuna Noodle Casserole. It hits all the right notes: creamy, cheesy, loaded with tender noodles and a golden, toasty topping. This dinner classic is a weeknight hero that brings together pantry staples in the most delicious way. If you crave a meal that feels like a warm hug and comes together with minimal effort, you’re about to meet your new all-time favorite!
Ingredients You’ll Need
Simple ingredients come together to create all the nostalgic flavors you remember, with a few smart touches to make this Easy Tuna Noodle Casserole extra delicious. Each item plays its own special part, so don’t skip a thing!
- Egg Noodles (12 ounces): They cook up tender but hearty, and their wide shape is perfect for catching the creamy sauce.
- Unsalted Butter (2 tablespoons): Melts down to add richness and flavor to your sautéed onions and garlic.
- Yellow Onion (1 small, finely chopped): Provides a subtle sweetness and savory note to the base of your casserole.
- Garlic (2 cloves, minced): Adds depth and a gentle kick of flavor that lifts the entire dish.
- Canned Tuna in Water (2 cans, 5 oz each, drained and flaked): The star protein—mild, flaky, and satisfying!
- Cream of Mushroom Soup (1 can, 10.5 oz): Shortcuts you to a creamy, savory sauce with barely any effort.
- Sour Cream (1/2 cup): Brings a welcome tang and creaminess to the mix.
- Milk (1/2 cup): Helps thin out the sauce for a luscious, pourable consistency.
- Frozen Peas (1 cup, thawed): Adds a burst of color, sweetness, and snap.
- Salt (1/2 teaspoon) and Black Pepper (1/4 teaspoon): Essential seasonings to round out every bite.
- Shredded Cheddar Cheese (1 cup): Because melty, golden cheese makes everything better!
- Breadcrumbs (1/2 cup): For a classic crunchy topping that contrasts beautifully with the creamy filling.
- Olive Oil or Melted Butter (1 tablespoon, for topping): Helps those breadcrumbs turn perfectly golden brown.
How to Make Easy Tuna Noodle Casserole
Step 1: Cook the Egg Noodles
Start by bringing a big pot of salted water to a boil. Cook the egg noodles according to the package directions until they’re just al dente—think tender with a little firmness left. Drain them well and set aside. The noodles will soak up more flavor as they bake, so don’t overcook them now!
Step 2: Sauté the Onions and Garlic
In a large skillet, melt your butter over medium heat. Toss in the chopped onion and sauté for about 4 to 5 minutes until it’s soft and translucent but not browned. Stir in the minced garlic for another quick 30 seconds, until fragrant. Your kitchen will smell amazing already!
Step 3: Combine the Casserole Filling
Grab a very large mixing bowl. Add the cooked noodles, sautéed onions and garlic, drained tuna, cream of mushroom soup, sour cream, milk, thawed peas, salt, pepper, and half of the shredded cheddar cheese. Mix everything together until all the noodles and tuna are coated evenly with that dreamy, creamy sauce. You want every bite to have a bit of everything.
Step 4: Assemble the Easy Tuna Noodle Casserole
Spread a bit of oil or butter in a 9×13-inch baking dish to keep things from sticking. Pour the noodle mixture in and gently smooth out the top with a spatula. Sprinkle the rest of the cheddar cheese all over—it’ll melt into a golden, bubbly blanket during baking.
Step 5: Add the Crunchy Topping
In a small bowl, mix the breadcrumbs with olive oil or melted butter, tossing until they’re moist and slightly clumpy. Evenly scatter this mixture across the casserole for that classic crispy finish. Don’t skip it—this textural contrast is irresistible!
Step 6: Bake to Perfection
Bake the casserole uncovered at 375°F (190°C) for 25 to 30 minutes. When you peek inside, the top should be sizzling, bubbly around the edges, and gloriously golden. Let it rest a few minutes before scooping, so the sauce thickens and each serving holds together beautifully.
How to Serve Easy Tuna Noodle Casserole
Garnishes
Give your Easy Tuna Noodle Casserole a sprinkle of freshly chopped parsley or snipped chives right before serving. Not only does it add a touch of color, but those fresh herbs bring a welcome pop of brightness that lifts each creamy, savory bite.
Side Dishes
This casserole pairs beautifully with a crisp green salad or some simply steamed veggies like broccoli or green beans. A loaf of warm, crusty bread is perfect for soaking up any leftover sauce on your plate—trust me, you won’t want to leave a drop behind!
Creative Ways to Present
Try spooning portions into individual ramekins for a dinner party spin, or bake it in a round casserole dish for a retro potluck vibe. If you’re serving a crowd, scatter some crushed potato chips or Ritz crackers on top in place of breadcrumbs for a fun, extra-crunchy twist that takes Easy Tuna Noodle Casserole over the top.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Tuna Noodle Casserole keeps well covered in the refrigerator for up to 3 days. Just pop the cooled dish into an airtight container or wrap it tightly in foil before stashing it in the fridge—you’ll have a comforting meal ready in minutes whenever hunger calls.
Freezing
If you want to make your casserole ahead (or have lots of leftovers), freeze individual portions or the whole thing. Wrap tightly with a double layer of foil or use freezer-safe containers. It’ll keep well for up to 2 months. To cook from frozen, add about 10 extra minutes to your baking time, or thaw overnight in the fridge for best results.
Reheating
To bring Easy Tuna Noodle Casserole back to its gooey, creamy best, reheat covered in the oven at 350°F until hot throughout. For smaller servings, the microwave works just fine—try adding a splash of milk to keep things from drying out. If your topping needs refreshing, pop it under the broiler for a minute or two for a crisp finish.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are classic for Easy Tuna Noodle Casserole, you can substitute with rotini, penne, or any short pasta you have on hand. Just aim to cook all pasta varieties al dente so they hold up during baking.
What can I use instead of cream of mushroom soup?
If you’re not a fan of mushrooms, swap in cream of celery or cream of chicken soup. For a homemade touch, a quick white sauce with sautéed veggies works beautifully, too.
Is it possible to make this casserole ahead of time?
Definitely! Assemble Easy Tuna Noodle Casserole up to a day in advance, cover, and refrigerate. Add a few minutes to the baking time if it’s going straight from the fridge to the oven so everything heats through nicely.
How do I make the casserole gluten free?
Use your favorite gluten-free pasta and swap the breadcrumbs for a gluten-free alternative or crushed gluten-free crackers. Just double-check your soup to ensure it’s labeled gluten free, and you’re all set!
Can I add extra vegetables?
Of course! Easy Tuna Noodle Casserole is wonderfully flexible. Stir in some sautéed mushrooms, diced celery, or even chopped spinach for extra color and nutrients—the more, the merrier.
Final Thoughts
This Easy Tuna Noodle Casserole is proof that cozy, crowd-pleasing dinners don’t have to be complicated. It’s creamy, cheesy, a little crunchy on top, and big on comfort with every bite. Make it for your family, share it with friends, or keep the leftovers all to yourself—you deserve it!
Print
Easy Tuna Noodle Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Tuna Noodle Casserole is a comforting, creamy dish perfect for a weeknight dinner. The combination of tender egg noodles, flaked tuna, and a rich mushroom sauce, topped with a crispy breadcrumb topping, makes it a family favorite.
Ingredients
Main Casserole:
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Topping:
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook noodles: Cook egg noodles until al dente, then drain.
- Sauté onions and garlic: In a skillet, cook onion until softened, then add garlic.
- Combine ingredients: In a bowl, mix noodles, onion mixture, tuna, soup, sour cream, milk, peas, salt, pepper, and half of the cheddar cheese.
- Transfer to baking dish: Place mixture in a greased baking dish.
- Add toppings: Sprinkle remaining cheddar cheese over the top. Mix breadcrumbs with oil/butter and sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until golden brown.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- You can use cream of celery or chicken soup as a substitute.
- For added texture, include chopped mushrooms or celery.
- For a crunchy topping, try using crushed Ritz crackers or potato chips instead of breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
