Name: Classic Tuna Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz egg noodles; 2 cans (5 oz each) tuna in water, drained; 1 cup frozen peas; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup milk; 1/2 cup shredded cheddar cheese; 1/4 cup breadcrumbs; 1 tablespoon butter, melted; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; Salt to taste

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A timeless comfort food, this Classic Tuna Noodle Casserole brings together tender egg noodles, creamy mushroom sauce, flaky tuna, and a touch of cheese. It’s one of those cozy, satisfying meals I love to make when I want something hearty, easy, and nostalgic. Perfect for weeknight dinners or potluck gatherings, this casserole has earned its place as a staple in my recipe box.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz egg noodles

2 cans (5 oz each) tuna in water, drained

1 cup frozen peas

1 can (10.5 oz) cream of mushroom soup

1/2 cup milk

1/2 cup shredded cheddar cheese

1/4 cup breadcrumbs

1 tablespoon butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Salt to taste

Directions

I start by preheating my oven to 350°F (175°C).

Then I cook the egg noodles according to the package instructions, drain them, and set them aside.

In a large bowl, I mix together the tuna, frozen peas, cream of mushroom soup, milk, shredded cheddar cheese, garlic powder, black pepper, and a pinch of salt until everything’s well combined.

I fold in the cooked noodles, making sure they’re fully coated in the creamy mixture.

I transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.

In a small bowl, I mix the breadcrumbs with melted butter and sprinkle the mixture over the top of the casserole.

I bake it for 25-30 minutes, until the top is golden and the filling is bubbly.

After taking it out of the oven, I let it cool for a few minutes before serving.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prep and 30 minutes to bake, so it’s ready in around 45 minutes. Each serving comes out to about 350 kcal, making it a filling and balanced meal.

Variations

I like switching things up depending on what I have on hand. Sometimes I use cream of celery or cream of chicken soup instead of mushroom. I’ve also added sautéed onions or mushrooms for extra depth, or swapped the peas for chopped green beans or carrots. For more crunch, I use crushed potato chips or French fried onions in place of breadcrumbs. And when I want a cheesier dish, I mix in more cheddar or even a bit of Parmesan.

Storage/Reheating

Leftovers keep really well in the fridge for up to 4 days when stored in an airtight container. When I reheat, I cover the dish with foil and warm it in a 350°F oven for about 15-20 minutes. A microwave works too—just a few minutes on medium heat does the trick. If the casserole seems a bit dry, I stir in a splash of milk before reheating.

FAQs

What type of tuna works best in this casserole?

I usually go for tuna in water because it keeps the dish lighter, but tuna in oil adds more richness if that’s what I’m after. Solid or chunk light tuna both work great here.

Can I make this ahead of time?

Absolutely. I often assemble the casserole ahead, cover it tightly, and keep it in the fridge for up to a day before baking. It’s a great make-ahead meal.

Can I freeze tuna noodle casserole?

Yes, I freeze it either before or after baking. If freezing before, I skip the breadcrumb topping until I’m ready to bake. I wrap it well and freeze for up to 2 months.

What can I use instead of cream of mushroom soup?

If I don’t have cream of mushroom, I use cream of chicken or celery. Or I make a quick homemade version with butter, flour, milk, and sautéed mushrooms.

How do I keep the casserole from drying out?

I make sure to use enough liquid in the sauce—milk and soup combined help keep it creamy. Covering the casserole with foil while reheating also helps lock in moisture.

Conclusion

This Classic Tuna Noodle Casserole is a true comfort dish that never goes out of style. It’s quick, filling, budget-friendly, and totally customizable. I keep coming back to it on busy nights or when I just need something familiar and delicious. Whether I make it as-is or tweak it with whatever’s in the fridge, it always hits the spot.

Recipe:

Classic Tuna Noodle Casserole

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Print Recipe

Classic Tuna Noodle Casserole is the ultimate comfort food—hearty, creamy, and easy to make with pantry staples like egg noodles, tuna, peas, and mushroom soup. This nostalgic, budget-friendly casserole is perfect for weeknight dinners, potlucks, or make-ahead meals. With a cheesy, golden topping and customizable ingredients, it’s a timeless dish the whole family will love.

Total Time: 45 minutes
Yield: 6 servings

Instructions

Preheat oven to 350°F (175°C).
Cook egg noodles according to package directions; drain and set aside.
In a large bowl, combine tuna, peas, cream of mushroom soup, milk, cheddar cheese, garlic powder, pepper, and salt.
Fold in cooked noodles until evenly coated.
Spread the mixture into a greased 9×13-inch baking dish.
Mix breadcrumbs with melted butter and sprinkle over the top.
Bake for 25–30 minutes, until golden and bubbly.
Let cool slightly before serving.