There’s something about Tuna Noodle Casserole that feels like coming home. I still remember my mom pulling it out of the oven, the cheesy bubbles at the edges and that buttery breadcrumb smell filling the kitchen. These days, when life feels too busy or a little too loud, this is the recipe I go back to. It’s simple, cozy, and budget-friendly, but most importantly, it brings everyone to the table without fuss. If you’ve been craving a quick, comforting dinner that tastes like nostalgia and warmth in a single bite, this one’s it.
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Why You’ll Love This Recipe
- Quick to Make: From start to finish, Easy Tuna Casserole takes barely half an hour. It’s perfect for nights when cooking feels like one more thing on an already full list.
- Budget-Friendly Comfort: Tuna, noodles, and pantry staples — that’s all it takes. You’ll get a rich, satisfying dinner without spending much at all.
- Family-Approved Flavor: It’s creamy, cheesy, and filled with texture from tender noodles and crunchy topping. Even picky eaters tend to ask for seconds.
- Make-Ahead Magic: Prep it in the morning, refrigerate, then bake when ready. It also freezes beautifully, so you can double the batch and save one for later.
- Customizable and Creative: You can toss in your favorite veggies, swap the cheese, or add a hint of spice. It’s one of those rare recipes that always turns out right, no matter how you make it your own.
Ingredients You’ll Need
For the Casserole:
- 3 cups egg noodles (measured dry, about 6 ounces)
- 1 tablespoon butter
- 1 small onion, diced
- 2 ribs celery, diced
- ⅔ cup frozen peas, thawed
- 1 can (5 ounces) tuna, drained
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
For the Topping:
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
- ½ cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
How to Make Tuna Noodle Casserole
Step 1: Cook the Noodles
Bring a pot of salted water to a boil and cook the egg noodles just until al dente. They’ll finish softening in the oven, so don’t overcook them. Drain and rinse under cold water to stop the cooking process.
Step 2: Sauté the Vegetables
In a skillet, melt the butter over medium heat. Add diced onion and celery, cooking for about 5 to 7 minutes until tender and fragrant. This step builds the casserole’s base flavor, so take your time here.
Step 3: Mix Everything Together
In a large bowl, combine the cooked noodles, sautéed vegetables, peas, tuna, soup, milk, cheese, and parsley. Stir gently until everything is evenly coated and creamy.
Step 4: Add the Topping
In a small bowl, mix the breadcrumbs, melted butter, cheddar cheese, and parsley. Sprinkle this mixture over the casserole to create that golden, crispy top everyone loves.
Step 5: Bake Until Bubbly
Spread the casserole mixture into a 2-quart baking dish. Bake at 425°F for 18 to 20 minutes or until the edges bubble and the top turns golden brown. Let it rest for a few minutes before serving.
Variation Ideas for Tuna Casserole
Cheesy Deluxe
If you’re a cheese lover, mix things up by blending cheddar with mozzarella or Monterey Jack. The extra meltiness gives the casserole a creamy pull and richer flavor.
Veggie Boost
Toss in a handful of chopped spinach, sautéed mushrooms, or steamed broccoli before baking. It adds color, texture, and a nutritional lift without changing the cozy flavor.
Lemon and Herb Freshness
Add a teaspoon of lemon zest and a few sprigs of fresh thyme or dill for brightness. The citrus and herbs wake up the flavor, making the dish taste lighter and more vibrant.
Crunchy Topping Twist
Instead of panko, try crushed Ritz crackers or even potato chips. They create a salty, crispy layer that contrasts perfectly with the creamy filling.
Protein Swap
Not a fan of tuna? Substitute shredded chicken, salmon, or even canned crab for a different but equally satisfying casserole.
Pro Tips from My Kitchen
Undercook the Noodles Slightly – The noodles keep cooking as the casserole bakes. Pull them off the stove when they’re just shy of tender — it keeps them from turning mushy later.
Use Good Tuna – Opt for solid white albacore tuna if possible. It has a firmer texture and cleaner flavor that really stands out against the creamy sauce.
Go for Fresh Cheese – Shredding your own cheese makes a big difference. Pre-shredded cheese often contains starch that can dull the sauce’s smoothness.
Layer, Don’t Dump – When mixing everything, fold the ingredients gently instead of stirring aggressively. This keeps the noodles intact and ensures every bite has a little of everything.
Bake Until Just Golden – Watch closely near the end of baking. You want the topping crisp and lightly golden, not hard or burnt. A few extra minutes can make all the difference.
Frequently Asked Questions about Tuna Noodle Casserole
You can assemble the casserole up to a day in advance. Cover it tightly and refrigerate until ready to bake. When it’s time, add the crumb topping and bake as directed — just add about 5 extra minutes since it’ll be cold.
Absolutely. Let it cool completely, then wrap it well in foil or an airtight container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and bake until heated through and bubbly.
You can swap it for cream of chicken or cream of celery soup for a different flavor. For a homemade version, mix 1 cup of milk with 1 tablespoon of flour and 1 tablespoon of butter, cook until thickened, and season with salt, pepper, and a little garlic powder.
That usually happens when the noodles are overcooked or there isn’t enough sauce. Make sure the noodles are slightly firm and that the mixture looks creamy before baking.
Yes. This recipe is incredibly flexible. Try adding diced carrots, green beans, or chopped broccoli for extra color and nutrition.
Tuna Noodle Casserole Recipe
Ingredients
Casserole
- 3 cups egg noodles measured dry, about 6 ounces
- 1 tablespoon butter
- 1 small onion diced
- 2 ribs celery diced
- ⅔ cup frozen peas thawed
- 1 can tuna 5 ounces, drained
- 1 can condensed cream of mushroom soup 10.5 ounces
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Topping
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
- ½ cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Instructions
- Preheat your oven to 425°F (220°C).
- Bring a pot of salted water to a boil and cook the egg noodles just until al dente. Drain and rinse under cold water to stop the cooking process.
- In a skillet, melt butter over medium heat. Add diced onion and celery. Cook for 5–7 minutes until tender and fragrant.
- In a large bowl, mix cooked noodles, sautéed vegetables, thawed peas, drained tuna, soup, milk, cheese, and parsley. Stir gently to combine.
- Transfer the mixture to a greased 2-quart baking dish.
- In a small bowl, combine panko breadcrumbs, melted butter, cheddar cheese, and parsley. Sprinkle evenly over the casserole.
- Bake for 18–20 minutes or until the casserole is bubbly and the topping is golden brown. Let rest for a few minutes before serving.
Notes
- For extra creaminess, mix in some mozzarella or Monterey Jack with the cheddar.
- Add steamed broccoli, spinach, or mushrooms for a veggie boost.
- Crushed crackers or chips make a fun topping twist.
- Not into tuna? Try shredded chicken or canned salmon.
- Use solid white albacore tuna for the best flavor.
- Slightly undercook the noodles and use freshly shredded cheese for a smoother sauce.
- Gently fold ingredients to preserve texture, and bake just until the topping is crisp and golden.
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