Name: Tuna Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz egg noodles; 2 cans tuna (drained); 1 cup green peas; 1 can cream of mushroom soup; 1/2 cup milk; 1 1/2 cups shredded cheddar cheese; 1/2 small onion (chopped); 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/2 cup bread crumbs

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I still remember the first time I made this tuna noodle casserole on a rainy Tuesday evening after work because I had limited ingredients and little time so I just threw together what I had in the pantry and fridge. And as it turns out it was such a hit that it’s been in our weeknight dinner rotation ever since and honestly it’s one of those dishes that warms your heart and fills your belly without much fuss at all.

This tuna noodle casserole is all about comfort and simplicity and it brings together tender noodles creamy sauce flaky tuna and a pop of green peas for color and sweetness. Because it’s one of those back-pocket recipes I lean on again and again I’ve found ways to tweak it for extra flavor and ease and now I’m sharing that with you!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Egg noodles – The hearty base that holds everything together and absorbs all the creamy goodness.
Tuna – The protein source and star of the dish adding flavor and texture.
Green peas – They bring sweetness and color while balancing the richness.
Cream of mushroom soup – This is the secret to a velvety creamy sauce that binds the casserole.
Milk – It thins out the soup slightly and makes everything smooth and luscious.
Shredded cheddar cheese – For a sharp cheesy layer that melts beautifully.
Onion – Adds a subtle savory depth to the casserole.
Garlic powder – Gives it a warm well-rounded base flavor.
Black pepper – Adds just the right kick to balance the creamy ingredients.
Bread crumbs – Sprinkled on top for that golden crunch after baking.

Tools You’ll Need

Large pot – To cook the noodles to perfect tenderness.
Colander – For draining the noodles quickly and efficiently.
Mixing bowl – Where I combine all the ingredients before transferring to the baking dish.
Casserole dish – Essential for baking everything evenly and presenting it beautifully.
Wooden spoon or spatula – Helps fold ingredients gently without breaking up the noodles.
Measuring cups and spoons – For precise ratios and consistent results.
Oven mitts – Always handy when you’re pulling a hot bubbling casserole out of the oven.

Instructions

Step 1:

I begin by preheating the oven to 375°F so it’s ready when the mixture is assembled.

Step 2:

I cook the egg noodles according to the package directions then drain them and set them aside.

Step 3:

In a large mixing bowl I stir together the cream of mushroom soup milk cheddar cheese tuna peas onion garlic powder and pepper until it’s all well blended.

Step 4:

I gently fold the cooked noodles into the mixture making sure everything is evenly coated and combined without breaking the noodles too much.

Step 5:

Then I transfer the entire mixture into a greased casserole dish and smooth out the top.

Step 6:

I sprinkle the bread crumbs evenly over the top for that crisp golden finish after baking.

Step 7:

I bake it uncovered for about 25 to 30 minutes until the top is bubbly and slightly golden.

Tips

If you want a crispier topping I sometimes drizzle a little melted butter over the breadcrumbs before baking. I’ve also swapped in frozen mixed vegetables instead of peas for more variety or added a pinch of paprika on top for extra warmth. And when I’m in a hurry I use canned tuna packed in olive oil which adds a richer flavor right from the start.

Ways to Serve

I love serving this tuna noodle casserole with a fresh green salad or some crusty garlic bread. It’s also amazing the next day for lunch especially with a dash of hot sauce or a side of roasted vegetables. And for a cozy Sunday dinner I’ve even paired it with a simple fruit salad.

Frequently Asked Questions

Can I make Tuna Noodle Casserole ahead of time?

Yes you can assemble it in advance then cover and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time.

Can I freeze Tuna Noodle Casserole?

Absolutely! I let it cool completely first then wrap it tightly and freeze. It reheats beautifully in the oven.

Can I use a different kind of pasta for Tuna Noodle Casserole?

Definitely. While egg noodles are traditional rotini or penne also work well.

Is Tuna Noodle Casserole healthy?

It can be depending on the ingredients you use. I sometimes swap in whole wheat noodles or low-fat cheese to lighten it up a bit.

See You in the Kitchen

I hope you give this tuna noodle casserole a spot at your dinner table! It’s one of those recipes that feels like home and I’d love to know how it turns out for you. Let me know in the comments or tag me if you post your version.

Happy Cooking!