Tuna noodle casserole recipe

Ingredients

- 8 +

• 16 ounces wide egg noodles, cooked al dente according to package directions
• 3 (5-ounce) cans solid white albacore tuna in water, thoroughly drained and flaked
• 2 cans cream of mushroom soup, preferably low-sodium variety
• 1 cup whole milk or half-and-half for extra richness
• 2 cups frozen sweet peas, thawed and patted dry
• 1 medium yellow onion, finely diced
• 2 celery stalks, thinly sliced
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup crushed potato chips or buttery crackers for topping
• 4 tablespoons unsalted butter, divided
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt, or to taste

Instructions

1

Preheat your oven to 375°F (190°C) and position the rack in the center for optimal heat distribution

Done!

2

Generously grease a 9x13 inch baking dish with butter or cooking spray, ensuring complete coverage

Done!

3

Cook egg noodles in salted water until just al dente, about 2 minutes less than package directions suggest

Done!

4

In a large skillet, melt 2 tablespoons butter over medium heat and sauté onions and celery until softened, about 5-7 minutes

Done!

5

In a large mixing bowl, combine cream of mushroom soup, milk, flaked tuna, sautéed vegetables, and seasonings

Done!

6

Gently fold in the cooked noodles, peas, and 1 cup of the shredded cheese until well combined

Done!

7

Transfer the mixture to the prepared baking dish and spread evenly with a spatula

Done!

8

Top with remaining cheese and crushed potato chips or crackers for a crispy golden crust

Done!

9

Bake uncovered for 25-30 minutes until bubbling around the edges and golden brown on top

Done!

10

Let rest for 10 minutes before serving to allow the casserole to set properly

Done!

Kitchen Tools

• 9x13 inch baking dish
• Large mixing bowl
• Colander for draining noodles
• Measuring cups and spoons
• Sharp knife and cutting board
• Large skillet for sautéing vegetables
• Wooden spoon or spatula

Chef's Tips

Use solid white albacore tuna for the best texture and flavor, avoiding chunk light tuna which can be mushy

Cook the noodles slightly underdone as they will continue to cook in the oven

For extra richness, use a combination of different cheese varieties like sharp cheddar and Gruyere

Pat the tuna very dry with paper towels to prevent a watery casserole

Troubleshooting

If too dry, add additional milk or cream before serving

If too wet, let stand longer before serving or add more cheese

If topping browns too quickly, cover with foil for remainder of baking time

If noodles are too soft, reduce initial cooking time in future preparations

Recipe Variations

Substitute canned salmon or chicken for the tuna

Add sliced mushrooms to the vegetable mixture

Use different cream soups like cream of celery or cream of chicken

Top with French fried onions instead of potato chips

Healthy Alternatives

Use whole wheat egg noodles for added fiber and nutritional value

Substitute Greek yogurt for half of the cream of mushroom soup to reduce calories

Choose low-fat cheese and reduced-fat milk to decrease overall fat content

Add extra vegetables like mushrooms, carrots, or spinach for more nutrients

Serving Suggestions

Serve with a fresh green salad dressed with light vinaigrette for a complete meal

Pair with steamed broccoli or roasted asparagus for extra vegetables

Offer crusty whole grain bread on the side for soaking up the creamy sauce

Garnish with additional fresh parsley and a squeeze of lemon juice for brightness

Nutrition Facts

375

Calories

25g

Protein

42g

Carbs

14g

Fat

3g

Fiber

4g

Sugar

780mg

Sodium

65mg

Cholesterol

Dietary Info

Can be made gluten-free using gluten-free noodles and cream soup

Adaptable for dairy-free diets using plant-based milk and cheese alternatives

High in protein from tuna and cheese

Budget-friendly main dish perfect for families

Garnish Ideas

Fresh chopped parsley or dill

Additional crushed potato chips or crackers

Freshly ground black pepper

Lemon wedges for serving

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days

Freeze portions in freezer-safe containers for up to 2 months

When reheating, add a splash of milk to restore creaminess

Thaw frozen portions overnight in the refrigerator before reheating

Leftover Ideas

Reheat in 350°F oven until hot throughout, about 15-20 minutes

Add fresh toppings when reheating to restore crunch

Use leftovers in a tuna melt sandwich

Create individual portions for easy reheating

Common Mistakes to Avoid

Overcooking the noodles initially, leading to a mushy final texture

Not draining the tuna well enough, resulting in a watery casserole

Using pre-shredded cheese which often contains anti-caking agents that prevent proper melting

Skipping the resting period before serving, which can make the casserole fall apart

Frequently Asked Questions

Can I make this ahead of time?

Yes, assemble up to 24 hours ahead and refrigerate before baking

Can I freeze this casserole?

Yes, freeze before baking for up to 2 months

What can I substitute for cream of mushroom soup?

You can use any cream soup or make a homemade white sauce

How do I prevent the casserole from being dry?

Ensure proper ratio of sauce to noodles and don't overcook

Reviews

Sarah M.

Mar 11, 2026

Perfect comfort food! My family absolutely loves this classic casserole recipe.

Michael R.

Mar 9, 2026

Great weeknight dinner option, just needed a bit more seasoning for my taste.

Jennifer P.

Mar 2, 2026

This reminds me of my grandmother's recipe but even better!

David K.

Mar 17, 2026

Easy to make and very satisfying. The potato chip topping is genius.

Emma T.

Mar 20, 2026

Good basic recipe that I modified with extra vegetables.