I remember evenings when the fridge looked a little bare and a can of tuna plus a pack of egg noodles turned into dinner for the whole family, and that same practical comfort is why I still reach for this Tuna Noodle Casserole on busy weeknights.
Why You’ll Love It
This casserole is reliable, fast, and feeds a crowd with little fuss, perfect for weeknight dinners or a potluck, it warms up well for lunches and kids usually like the creamy, cheesy bite.
Serves 6
Prep Time: 15 minutes |
Cook Time: 35 minutes |
Total Time: 50 minutes
Ingredients
- 12 oz wide egg noodles (about 340 g)
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 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 milk
- 1 cup frozen peas, thawed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup plain breadcrumbs or crushed potato chips
- 1 tbsp olive oil or melted butter for crumbs
- 1/2 tsp salt, 1/4 tsp black pepper, lemon wedge for serving (optional)
Instructions
- Preheat the oven to 375 F and grease a 9×13 inch or similar rectangular baking dish.
- Cook the egg noodles in salted boiling water until just al dente, drain and return to the pot.
- While the noodles cook, melt butter in a skillet over medium heat, add chopped onion and cook until soft, about 5 minutes, stir in garlic and cook 30 seconds.
- In a large bowl combine drained tuna, cream of mushroom soup, milk, cooked onions and garlic, thawed peas, shredded cheese, salt and pepper.
- Add the cooked noodles to the bowl and fold gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Toss breadcrumbs with olive oil or melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 25 to 30 minutes until the top is golden and the filling bubbles at the edges.
- Let rest 5 minutes before serving, squeeze a little lemon if desired.
Recipe Variations
- Cheesy Broccoli Swap: Replace peas with 2 cups steamed broccoli florets for a veggie boost and use a milder cheese for kids.
- Creamy White Wine: Stir 1/4 cup dry white wine into the soup and milk mixture for a brighter flavor.
- Gluten Free: Use gluten free pasta and gluten free breadcrumbs, check the canned soup label or use a homemade roux and cream.
- Crunchy Potato Chip Topping: Swap breadcrumbs for crushed plain potato chips for extra crisp texture and flavor.
Make Ahead: Mix the casserole filling and place it in the baking dish, cover tightly and refrigerate for up to 24 hours before baking, add the breadcrumb topping just before baking, or assemble fully and freeze for up to 1 month; bake from frozen adding 10 to 20 minutes to the bake time and cover with foil until heated through.
Frequently Asked Questions
Can I use fresh tuna instead of canned tuna
Fresh cooked tuna can work but flakes more and is drier so mix with a little extra milk or sauce to keep the casserole moist
How do I make the casserole less creamy without losing flavor
Reduce the cream soup by half and add a light béchamel made from butter flour and milk plus a splash of broth to control thickness
Can I add more vegetables to stretch the recipe
Yes add cooked mushrooms, diced carrots, or extra peas but blanch firmer vegetables first so they finish cooking in the bake
Tuna Noodle Casserole
This casserole is reliable, fast, and feeds a crowd with little fuss, perfect for weeknight dinners or a potluck, it warms up well for lunches and kids usually like the creamy, cheesy bite.
Ingredients
- 12 oz wide egg noodles (about 340 g)
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 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 milk
- 1 cup frozen peas, thawed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup plain breadcrumbs or crushed potato chips
- 1 tbsp olive oil or melted butter for crumbs
- 1/2 tsp salt, 1/4 tsp black pepper, lemon wedge for serving (optional)
Instructions
- Preheat the oven to 375 F and grease a 9×13 inch or similar rectangular baking dish.
- Cook the egg noodles in salted boiling water until just al dente, drain and return to the pot.
- While the noodles cook, melt butter in a skillet over medium heat, add chopped onion and cook until soft, about 5 minutes, stir in garlic and cook 30 seconds.
- In a large bowl combine drained tuna, cream of mushroom soup, milk, cooked onions and garlic, thawed peas, shredded cheese, salt and pepper.
- Add the cooked noodles to the bowl and fold gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Toss breadcrumbs with olive oil or melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 25 to 30 minutes until the top is golden and the filling bubbles at the edges.
- Let rest 5 minutes before serving, squeeze a little lemon if desired.
Conclusion
This Tuna Noodle Casserole is a practical, comforting meal that comes together quickly and stretches to feed a few more people than you planned, it is forgiving, easy to adapt, and reliable on busy nights so feel confident to swap vegetables, change the topping, or make it ahead to suit your week.
