Creamy, Cheesy, and So Easy – The Ultimate Tuna Casserole!
Busy weeknights call for comfort food that’s quick, affordable, and absolutely delicious—and this Tuna Noodle Casserole delivers!
With flaky tuna, tender egg noodles, and a rich, cheesy sauce, all topped with a golden, crispy breadcrumb crust, this dish is a no-fuss family favorite.
The best part? It’s made with simple pantry staples and ready in just 30 minutes.
Perfect for when you need a satisfying meal without the hassle.
One bite, and you’ll see why this classic never goes out of style!
For Tuna Noodle Casserole
- Egg Noodles – Tender and perfect for soaking up the creamy sauce. Use dry egg noodles, cooked al dente.
- Butter – Adds richness and enhances flavor when sautéing the veggies.
- Onion – A key ingredient for depth of flavor. Dice it small so it blends into the dish.
- Celery – Adds a slight crunch and fresh taste to balance the creamy texture.
- Frozen Peas – A classic addition for a pop of sweetness and color. Thaw before adding.
- Canned Tuna – Use solid white or chunk light tuna, drained well. It provides protein and a mild, savory flavor.
- Condensed Cream of Mushroom Soup – The base of the creamy sauce, adding a rich, savory taste.
- Milk – Helps thin out the soup, making the sauce smooth and creamy.
- Cheddar Cheese – Melts into the casserole, making it extra cheesy and delicious.
- Parsley – Adds a touch of freshness. Use fresh or dried.
For the Crumb Topping
- Panko Bread Crumbs – Gives the topping a crispy, golden crunch.
- Melted Butter – Helps the breadcrumbs crisp up beautifully.
- Cheddar Cheese – Mixed into the topping for extra cheesy goodness.
Parsley – A final garnish for a hint of color and freshness.
Classic Tuna Noodle Casserole
Ingredients
Casserole
- 3 cups dry egg noodles (about 6 ounces)
- 1 tbsp butter
- 1 small onion, diced
- 2 celery ribs, diced
- ⅔ cup frozen peas, thawed
- 1 can 5 to 6 ounces canned tuna, drained
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley (or 1 teaspoon dried)
Crumb Topping
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- ½ cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley (or 1 teaspoon dried)
Instructions
- Preheat the oven to 425°F (218°C). Lightly grease a 2-quart baking dish.
- Prepare the topping: In a small bowl, mix breadcrumbs, melted butter, shredded cheese, and parsley. Set aside.
- Cook the noodles: Boil egg noodles according to package directions until al dente. Drain and rinse under cold water.
- Sauté the vegetables: Melt butter in a pan over medium heat. Add diced onion and celery, cooking until tender (about 5-7 minutes).
- Assemble the casserole: In a large mixing bowl, combine cooked noodles, sautéed vegetables, peas, tuna, soup, milk, shredded cheese, and parsley. Stir until well mixed.
- Bake: Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle with the crumb topping.
- Bake for 18-20 minutes, or until golden and bubbly.
- Serve warm and enjoy!
Notes
- 1 cup of dry egg noodles weighs approximately 2 ounces.
- For extra flavor, try adding a dash of garlic powder or black pepper to the sauce.
- Swap cream of mushroom soup for cream of chicken if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
1. Can I use a different type of pasta?
Absolutely! If you don’t have egg noodles, go for macaroni, rotini, or shells. Just cook them al dente so they hold up well in the creamy sauce.
2. What if I don’t have panko breadcrumbs?
No problem! Swap them for crushed Ritz crackers, potato chips, or even French fried onions for that crispy, golden topping.
3. How do I keep the casserole from drying out when reheating?
Cover it with foil and bake at 350°F until warmed through. Adding a splash of milk before reheating keeps it creamy and prevents dryness.
4. Can I freeze this casserole?
Yes! Assemble it, but don’t bake. Wrap it tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
5. Can I add other veggies?
Of course! Toss in broccoli, green beans, mushrooms, or even spinach for extra color and nutrition. The more, the merrier!