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Tuna noodle casserole recipe
A tuna classic that’s been saving dinners since forever.
Video Tutorial
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Ingredients
- 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
Preheat your oven to 375°F (190°C) and position the rack in the center for optimal heat distribution
Generously grease a 9x13 inch baking dish with butter or cooking spray, ensuring complete coverage
Cook egg noodles in salted water until just al dente, about 2 minutes less than package directions suggest
In a large skillet, melt 2 tablespoons butter over medium heat and sauté onions and celery until softened, about 5-7 minutes
In a large mixing bowl, combine cream of mushroom soup, milk, flaked tuna, sautéed vegetables, and seasonings
Gently fold in the cooked noodles, peas, and 1 cup of the shredded cheese until well combined
Transfer the mixture to the prepared baking dish and spread evenly with a spatula
Top with remaining cheese and crushed potato chips or crackers for a crispy golden crust
Bake uncovered for 25-30 minutes until bubbling around the edges and golden brown on top
Let rest for 10 minutes before serving to allow the casserole to set properly
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 Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ 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
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Yes, assemble up to 24 hours ahead and refrigerate before baking
Yes, freeze before baking for up to 2 months
You can use any cream soup or make a homemade white sauce
Ensure proper ratio of sauce to noodles and don't overcook