If you’ve ever craved a creamy, comforting classic that feels a bit nostalgic and a lot delicious, Easy Tuna Noodle Casserole is exactly the dish you need. This family favorite is packed with tender egg noodles, flaky tuna, bright pops of peas, and melty cheddar, all wrapped up in a luscious, savory sauce and finished with a crunchy, buttery topping. It’s the kind of weeknight hero that requires only a handful of pantry ingredients, comes together in under an hour, and gets gobbled up by adults and picky eaters alike. My version has all the coziness you remember — with a few easy tricks to make sure it’s packed with flavor every single time.
Ingredients You’ll Need
One of the best things about Easy Tuna Noodle Casserole is how straightforward the ingredient list is. Every single item plays its part, bringing something special to the table—whether it’s creaminess, savoriness, or that irresistible golden crunch.
- Egg noodles (12 oz): Their fluffy texture soaks up all that luxurious sauce without turning mushy; classic wide noodles work best.
- Tuna in water (2 cans, 5 oz each, drained): Use a good quality, flaked canned tuna; it adds satisfying protein and savory depth.
- Frozen peas (1 cup): Peas add a gentle sweetness and a pop of color, plus they sneak in a veggie that everyone loves.
- Cream of mushroom soup (1 can, 10.5 oz): This pantry staple forms the ultra-creamy, savory foundation for the sauce.
- Milk (½ cup): Thins the soup to just the right consistency, making everything silky without being heavy.
- Shredded cheddar cheese (1 cup): Brings gooey, comforting richness and that lovely melted cheese pull.
- Garlic powder (½ teaspoon): For a subtle kick that deepens the flavor profile of the sauce.
- Onion powder (½ teaspoon): Adds mild, savory zest without overpowering anything else.
- Salt and black pepper (to taste): Keeps all the savory ingredients in perfect balance—don’t skip the tasting step.
- Crushed buttery crackers or breadcrumbs (1 cup): Form the irresistible crunchy, golden topping that everyone fights over.
- Melted butter (2 tablespoons): Binds the topping and helps it bake up crisp and golden brown.
How to Make Easy Tuna Noodle Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray—this small step guarantees easy cleanup and perfectly intact slices when it’s time to serve. The ideal oven temperature ensures your casserole bubbles up while the topping gets evenly golden.
Step 2: Cook the Egg Noodles
Bring a big pot of salted water to a boil and cook the egg noodles according to the package instructions, but make sure you stop at al dente. You want the noodles to have some bite since they’re going to finish cooking in all that creamy sauce in the oven. Once they’re done, drain and set them aside so you’re set up for assembly.
Step 3: Mix the Creamy Base
In a spacious mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, and a good pinch each of salt and black pepper. This is your canvas—so give it a quick taste to ensure you’ve seasoned it enough. The mixture should be smooth, well combined, and wonderfully savory.
Step 4: Build the Filling
Add the drained tuna, frozen peas, and shredded cheddar cheese into the bowl with your sauce. Gently stir until all the ingredients are evenly distributed. The tuna adds heartiness while the cheddar brings that melty, satisfying richness, and the peas give everything a sweet little pop.
Step 5: Bring It All Together
Fold in your cooked egg noodles, carefully mixing so the noodles are evenly coated but not broken up. This combination comes together quickly and smells amazing already! Pour the entire mixture into your prepared baking dish and spread it out evenly, pressing down gently if needed.
Step 6: Make and Add the Crunchy Topping
In a separate small bowl, stir together your crushed buttery crackers (or breadcrumbs) and melted butter until every crumb is moistened. Sprinkle this mixture evenly over your casserole. This step transforms the whole dish by adding a crunchy, savory layer that truly makes this Easy Tuna Noodle Casserole unforgettable.
Step 7: Bake to Golden Perfection
Slide the dish into your hot oven and bake for 25–30 minutes. You’ll know it’s ready when the edges are bubbling and the top is a gorgeous golden brown. Let it cool for a few minutes before serving—this patience will make for perfect slices and prevent burnt tongues!
How to Serve Easy Tuna Noodle Casserole
Garnishes
The final flourish can be as simple or as dazzling as you want. A sprinkle of freshly chopped parsley brightens up the whole dish visually and with a hint of freshness. If you like a bit more zing, consider a dusting of paprika or even a squeeze of lemon juice right before serving to cut through the richness.
Side Dishes
This is a hearty one-dish meal, but Easy Tuna Noodle Casserole shines even brighter alongside a simple green salad tossed in a zippy vinaigrette or some crisp, steamed green beans. Crusty bread makes a perfect companion for scooping up every last bit of that creamy sauce.
Creative Ways to Present
For a fun twist, spoon the casserole into individual ramekins before baking for personalized servings—a great idea for dinner parties or picky eaters. You can also bake it in a cast iron skillet for a rustic, cozy look, or even add some extra cheese on top for that classic, bubbly finish.
Make Ahead and Storage
Storing Leftovers
One of my favorite things about Easy Tuna Noodle Casserole is how well it keeps! Let leftovers cool completely, then cover tightly or transfer to airtight containers. Store in the refrigerator for up to 3 days; when ready for lunch or another dinner, all those savory flavors will still be spot on.
Freezing
If you want to prep ahead, Easy Tuna Noodle Casserole is freezer-friendly. Assemble all the ingredients in your baking dish, cover tightly with plastic wrap and foil, and freeze before baking. When you’re ready to enjoy, thaw in the fridge overnight and bake as directed. Baked leftovers can also be frozen in individual portions—just let them cool fully and store in freezer-safe containers for up to 2 months.
Reheating
To reheat, simply pop a portion in the microwave (cover it with a damp paper towel to keep it from drying out) or place the whole casserole in a preheated oven at 350°F until heated through, about 20 minutes. If you want to revive that crunchy topping, sprinkle on a few fresh breadcrumbs and let it broil for a minute or so before serving.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are traditional for that soft, cozy texture, you can swap in rotini, fusilli, or even penne. Just be sure to cook them al dente so they hold up in the creamy sauce.
What can I substitute for cream of mushroom soup?
If mushrooms aren’t your favorite, try cream of chicken or cream of celery soup as a one-to-one substitute. You’ll get the same creamy texture with a different spin on the flavor.
Can I add more vegetables to Easy Tuna Noodle Casserole?
Absolutely! Sautéed mushrooms, diced onions, or even chopped spinach are delicious add-ins. Just be mindful of adding veggies with lots of moisture—sauté them beforehand or pat dry, so your casserole stays creamy, not watery.
Is there a way to make this casserole lighter?
Yes! Use low-fat milk and reduced-fat cheddar to lighten things up. You can also swap regular soup for a lower-sodium or reduced-fat version and use whole wheat or high-protein noodles for an extra nutritious boost.
Can I prepare Easy Tuna Noodle Casserole ahead of time?
Definitely! You can assemble the casserole up to the point of baking and refrigerate it (covered) for up to 24 hours in advance. When you’re ready, bake as usual, adding a couple of extra minutes to make sure it’s heated through.
Final Thoughts
I can’t recommend Easy Tuna Noodle Casserole enough for those nights when you need comfort and ease in a single dish. It’s dependable, irresistibly creamy, and always draws smiles around the table. Whether you’re feeding a big family, meal prepping for the week, or just need some cozy nostalgia, give this classic recipe a try—you’ll find yourself returning to it again and again!
Print
Easy Tuna Noodle Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Easy Tuna Noodle Casserole is a comforting and satisfying dish perfect for a family dinner. Creamy and flavorful, this budget-friendly meal is a breeze to make and sure to please even picky eaters.
Ingredients
Egg Noodles:
12 oz
Tuna in Water (drained):
2 (5 oz) cans
Frozen Peas:
1 cup
Cream of Mushroom Soup:
1 (10.5 oz) can
Milk:
½ cup
Shredded Cheddar Cheese:
1 cup
Garlic Powder:
½ teaspoon
Onion Powder:
½ teaspoon
Salt and Black Pepper:
to taste
Crushed Buttery Crackers or Breadcrumbs:
1 cup
Melted Butter:
2 tablespoons
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Prepare the mixture: In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir in the drained tuna, frozen peas, and shredded cheddar cheese. Add the cooked noodles and gently mix until everything is evenly coated.
- Assemble the casserole: Pour the mixture into the prepared baking dish and spread evenly.
- Prepare the topping: In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter, then sprinkle over the top of the casserole.
- Bake: Bake for 25–30 minutes, or until hot and bubbly and the topping is golden brown. Let cool slightly before serving.
Notes
- You can substitute cream of chicken or celery soup if preferred.
- Add sautéed mushrooms or diced onions for extra flavor.
- For a lighter version, use low-fat milk and reduced-fat cheese.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
