Tuna noodle casserole is a creamy baked dinner of egg noodles, canned tuna, peas, and cheddar, bound with cream of mushroom soup and milk and topped with crunchy crumbs. It takes ten minutes of prep, thirty minutes in the oven, and makes four servings from a handful of pantry items.
The noodles are boiled while the oven heats, then everything is stirred together in one bowl and baked until bubbly and golden. The casserole is mild and creamy, with salty tuna and sweet peas in every bite, and it reheats well for a second night. It is a classic weeknight dish that gets a lot of mileage from a short ingredient list.
Table of Contents
Why This Tuna Noodle Casserole Recipe Works
Pantry items make a full dinner.
One bowl and one baking dish keep cleanup low.
The crunchy top contrasts with the creamy center.
What Goes into Tuna Noodle Casserole
- The casserole is eight ounces of dry egg noodles, two cans of drained tuna, one can of cream of mushroom soup, one cup of frozen peas, and half a cup of milk.
- The topping is one cup of shredded cheddar and half a cup of breadcrumbs, with salt and pepper for seasoning.
Egg noodles. They give the casserole its body.
Cream of mushroom soup. It makes the creamy sauce.
Tuna. It is the savory protein.
Peas. They add sweetness and color.
Breadcrumbs. They bake into a crunchy top.
Baking Tuna Noodle Casserole Step by Step
1. Heat the oven. Heat the oven to 350 degrees F and grease a baking dish.
2. Boil the noodles. Cook the noodles in salted water for one minute less than the package says, then drain.
3. Mix. Stir the noodles, tuna, soup, milk, peas, salt, and pepper in a large bowl.
4. Fill the dish. Spread the mixture in the dish and top with the cheddar and breadcrumbs.
5. Bake. Bake for twenty five to thirty minutes until bubbly, golden, and hot throughout.
Undercook the noodles slightly. They keep absorbing sauce in the oven, and noodles cooked fully in the pot turn soft and mushy. Pull them one minute early, drain them well, and stir them right away so they do not clump. If the mixture looks dry, add a splash more milk before baking.
Drain the tuna very well and break it into flakes. Extra liquid makes the casserole soupy, and big chunks of tuna do not blend into the sauce. Sauteed onion and garlic add a savory base, and cooking them first in a spoonful of butter keeps them from tasting raw. Always taste the mixture for salt before it bakes.
Storing and Reheating Tuna Noodle Casserole
Cool the casserole, cover it, and refrigerate for up to three days. Reheat single portions in the microwave until hot throughout at 165 degrees F, or warm the whole dish covered in a 350 degree oven for twenty minutes. You can freeze the baked casserole for up to two months and thaw it overnight in the refrigerator before reheating.
Notes and Swaps for Tuna Noodle Casserole
Flag the allergens. This casserole contains fish, wheat, egg, and milk, so check every label.
Reheat safely. Reheat leftovers until they reach 165 degrees F in the center.
Check the doneness. The edges should bubble and the top should be golden.
Use crushed crackers. They work in place of breadcrumbs.
Add mushrooms. Sauteed mushrooms add depth.
Add a squeeze of lemon. It brightens the sauce.
Rest before serving. It helps the sauce thicken.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of casserole.
For extra flavor, stir in a spoonful of Dijon mustard or a pinch of garlic powder. Other pasta shapes such as shells or rotini also work in place of egg noodles. Tuna can be swapped for canned chicken or chickpeas, using the same amount.
If you want a lighter casserole, use low fat milk and cut the cheese in half. For a crunchier top, toss the breadcrumbs with a spoonful of melted butter before sprinkling them on. Let the dish stand for ten minutes after baking so the sauce can set and the portions hold together.
What to Serve with Tuna Noodle Casserole
Serve the casserole hot with a green salad, steamed broccoli, or roasted vegetables. For more baked dinners and sides, try chicken and vegetable pot pie, savory cheddar bread pudding, cheddar jalapeno corn pudding, or herb seasoned beef meatloaf.
Questions About Tuna Noodle Casserole
How do you keep tuna noodle casserole from being dry?
Add a splash of milk and undercook the noodles.
Can you make tuna noodle casserole ahead of time?
Yes. Assemble it and refrigerate for a day before baking.
Can you freeze tuna noodle casserole?
Yes, for up to two months.
Can I use homemade sauce?
Yes. A simple white sauce works well.
Can I use other pasta?
Yes. Shells or rotini work.
Tuna Noodle Casserole
Equipment
- Baking dish
- Large pot
- Large bowl
Ingredients
Main Ingredients
- 8 oz dry egg noodles
- 2 can tuna 5 ounce cans, drained
- 1 can cream of mushroom soup 10 ounce can
- 1 cup frozen peas
- ½ cup milk
- 1 cup shredded cheddar
- ½ cup breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a dish.
- Boil. Cook the noodles 1 minute less than directed and drain.
- Mix. Stir the noodles, tuna, soup, milk, peas, salt, and pepper.
- Top. Spread in the dish and add the cheese and breadcrumbs.
- Bake. Bake 25 to 30 minutes until bubbly.
