Tuna noodle casserole is one of those dishes that brings back memories of simple, home-cooked meals. It’s creamy, hearty, and filled with tender noodles, flaky tuna, and a crunchy topping.
Whether it’s a weeknight dinner or a meal prep favorite, this dish is easy to make and always satisfying.
This version keeps things simple while packing in plenty of flavor. A creamy sauce coats the noodles and tuna, while crispy breadcrumbs on top add just the right amount of crunch.
Serve it fresh out of the oven or save leftovers for a quick meal the next day.
Why This Tuna Noodle Casserole Stands Out
A good tuna casserole isn’t just about mixing ingredients together—it’s about getting the right balance of textures and flavors. This recipe delivers a creamy, savory, and slightly crispy bite in every forkful.
- Rich and Creamy Base – A simple sauce made with milk, broth, and cheese coats every strand of pasta.
- Flaky Tuna in Every Bite – The fish blends into the casserole without overpowering it.
- Crispy, Golden Topping – A mix of breadcrumbs and butter bakes up crunchy and flavorful.
- Comforting and Easy to Make – A classic meal that requires minimal prep but delivers on taste.
This dish proves that a few simple ingredients can come together for a meal that’s both familiar and delicious.
Ingredients You’ll Need
Everything in this recipe plays a role in creating a casserole that’s creamy, hearty, and perfectly seasoned.
- Egg Noodles – Cooked until just tender, so they hold their shape in the sauce.
- Canned Tuna – Drained and flaked for even distribution throughout the dish.
- Cream of Mushroom Soup – The base of the creamy sauce, adding depth of flavor.
- Milk & Chicken Broth – Thins out the sauce while keeping it rich.
- Cheddar Cheese – Melts into the sauce, making it extra creamy.
- Frozen Peas – Adds a little freshness and color.
- Breadcrumbs & Butter – Bakes into a golden, crispy topping.
With these ingredients, the casserole turns out creamy, savory, and packed with flavor every time.
How to Make Tuna Noodle Casserole
This dish comes together in a few simple steps, making it a great option for busy nights.
- Cook the Pasta – Boil egg noodles until just tender, then drain and set aside.
- Make the Sauce – In a mixing bowl, whisk together cream of mushroom soup, milk, chicken broth, and shredded cheese.
- Combine Everything – Stir in the cooked noodles, flaked tuna, and peas, ensuring everything is coated.
- Transfer to a Baking Dish – Pour the mixture into a greased baking dish, spreading it out evenly.
- Add the Topping – Mix breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake Until Golden – Bake at 375°F (190°C) for 25-30 minutes, until the top is golden brown and bubbling.
The result is a creamy, comforting casserole with just the right amount of crunch on top.
Best Sides to Serve with Tuna Casserole
This dish is filling on its own, but a few sides can make the meal even better.
| Side Dish | Why It Works |
|---|---|
| Green Salad | Adds a fresh contrast to the rich, creamy casserole. |
| Garlic Bread | A crispy, buttery side to soak up the sauce. |
| Roasted Vegetables | Brings color and extra texture to the meal. |
| Coleslaw | The slight crunch and tanginess balance out the creamy base. |
| Steamed Broccoli | A simple and healthy addition. |
Adding a fresh or crunchy side keeps the meal balanced and satisfying.
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How to Store and Reheat Tuna Noodle Casserole
This casserole stores well, making it a great make-ahead meal.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Bake at 350°F (175°C) for 15-20 minutes, or microwave in short bursts, stirring occasionally.
Keeping it covered while reheating helps maintain its creamy texture.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! Rotini, penne, or any short pasta will work well.
2. What can I use instead of cream of mushroom soup?
Cream of chicken soup or a homemade white sauce can be substituted.
3. How do I make the topping extra crispy?
Use panko breadcrumbs instead of regular ones for a crunchier texture.
4. Can I add extra vegetables?
Absolutely! Mushrooms, carrots, or even spinach can be mixed in.
5. What’s the best way to make this ahead of time?
Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
This Tuna Noodle Casserole is creamy, comforting, and full of familiar flavors, making it a great option for any night of the week.
Tuna Noodle Casserole
Equipment
- Large pot For boiling the noodles
- Mixing Bowl For preparing the creamy sauce
- Baking Dish For assembling and baking the casserole
- Oven For baking until golden brown
Ingredients
- 12 oz egg noodles cooked and drained
- 2 cans tuna drained and flaked
- 1 can cream of mushroom soup
- 1 cup milk
- 1/2 cup chicken broth
- 1 cup cheddar cheese shredded
- 1 cup frozen peas
- 1 cup breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
- In a large pot, cook the egg noodles according to package instructions, then drain and set aside.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, chicken broth, and shredded cheese until smooth.
- Stir in the cooked noodles, flaked tuna, and frozen peas, mixing until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix breadcrumbs with melted butter, then sprinkle evenly over the top.
- Bake for 25-30 minutes, until the top is golden brown and the casserole is bubbling.
- Let cool for 5 minutes before serving.
Notes
- For extra crunch, use panko breadcrumbs instead of regular ones.
- Substitute cream of chicken soup for a slightly different flavor.
- Store leftovers in an airtight container for up to 3 days.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!