There’s something incredibly comforting about a warm, creamy Tuna Noodle Casserole fresh from the oven. This classic dish combines tender egg noodles, flaky tuna, and a rich, creamy sauce that’s guaranteed to satisfy even the pickiest eaters. I’ve perfected this recipe over time to create a version that’s both budget-friendly and delicious, making it perfect for busy weeknight dinners or meal prep.
Ingredients
- 12 oz egg noodles
- 2 (5 oz) cans solid white tuna in water, drained
- 2 cups frozen peas
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 celery stalks, chopped
- 1 cup crushed potato chips or breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook egg noodles according to package directions, reducing cooking time by 1 minute. They’ll continue cooking in the oven.
- While the noodles cook, melt butter in a large skillet. Sauté onions and celery until softened, about 5 minutes.
- In a large bowl, combine the cream of mushroom soup, milk, and shredded cheese. Mix well.
- Add the drained tuna, sautéed vegetables, and frozen peas to the soup mixture. Stir gently to combine.
- Drain the noodles and add them to the bowl. Mix everything until well combined.
- Transfer the mixture to your prepared baking dish. Top with crushed chips or breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown on top.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
This Tuna Noodle Casserole can be easily adapted to your preferences. Here are some helpful tips:
- Make sure to drain the tuna well to prevent a watery casserole.
- For a crunchier topping, add the crushed chips in the last 10 minutes of baking.
- The casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking.
- If baking from cold, add 5-10 minutes to the cooking time.
- Leftovers will keep in the refrigerator for up to 3 days.
- For a lighter version, use low-fat milk and reduced-fat cheese.
- Feel free to substitute the peas with other vegetables like corn or mixed vegetables.
For best results, let the casserole rest for 5-10 minutes after baking. This allows the sauce to thicken and makes serving easier. The crushed chip topping might lose its crunch when stored, but the flavors will continue to develop, making this dish just as delicious the next day.
Tuna Noodle Casserole
Ingredients
- 12 oz egg noodles
- 2 5 oz cans solid white tuna in water, drained
- 2 cups frozen peas
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 small onion finely diced
- 2 celery stalks chopped
- 1 cup crushed potato chips or breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook egg noodles according to package directions, reducing cooking time by 1 minute. They'll continue cooking in the oven.
- While the noodles cook, melt butter in a large skillet. Sauté onions and celery until softened, about 5 minutes.
- In a large bowl, combine the cream of mushroom soup, milk, and shredded cheese. Mix well.
- Add the drained tuna, sautéed vegetables, and frozen peas to the soup mixture. Stir gently to combine.
- Drain the noodles and add them to the bowl. Mix everything until well combined.
- Transfer the mixture to your prepared baking dish. Top with crushed chips or breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown on top.
