If comfort food had a face, it would surely be Old-Fashioned Tuna Noodle Casserole. This beloved casserole brings together tender egg noodles, flaky tuna, creamy sauce, and a golden, buttery topping—just like the ones you remember from childhood family dinners. It’s a heartwarming classic that’s quick to prepare, packed with flavor and nostalgia, and destined to be a crowd-pleaser any night of the week!
Ingredients You’ll Need
The beauty of Old-Fashioned Tuna Noodle Casserole lies in its simplicity; each ingredient brings something special to the table, whether it’s creaminess, color, crunch, or that signature cozy flavor. Let’s walk through the lineup that makes this dish so irresistibly good.
- Egg noodles: These provide the soft, comforting base and soak up all the saucy goodness.
- Tuna in water: Flaky and lean, tuna adds both protein and a pleasant mild flavor that lets the creamy sauce shine.
- Cream of mushroom soup: The classic binding agent that delivers rich, savory depth without any fuss.
- Sour cream or mayonnaise: Adds a tangy pop and ensures the sauce is extra luscious and smooth.
- Milk: Loosens the sauce, making it perfectly pourable for evenly coating your noodles and tuna.
- Frozen peas: For sweet pops of green that balance out the richness and add vibrant color.
- Shredded cheddar cheese: Just the right melty, cheesy kick with a hint of sharpness that ties everything together.
- Garlic powder: A pinch amplifies the savory notes without overpowering the other flavors.
- Onion powder: Boosts the casserole’s depth for that extra “yum factor.”
- Salt and black pepper: Essential for bringing out every ingredient’s best qualities—season to your taste!
- Crushed butter crackers or breadcrumbs: Create a crave-worthy golden topping with just the right crunch.
- Butter, melted: Helps the topping bake up deliciously crisp and irresistible.
How to Make Old-Fashioned Tuna Noodle Casserole
Step 1: Prepare Your Oven and Pan
Begin by heating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—this prevents the casserole from sticking and makes serving a breeze once it’s hot and bubbling out of the oven.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil and cook your egg noodles just until al dente. You’ll want them slightly firm since they’ll finish cooking while baking in the oven. Drain well to keep things from turning mushy.
Step 3: Mix the Filling
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream or mayonnaise, milk, garlic powder, onion powder, salt, and black pepper. Add the flaked tuna, thawed peas, and your freshly cooked noodles. Stir gently, making sure everything is evenly coated. Lastly, fold in the shredded cheddar cheese so every bite gets that cheesy pull.
Step 4: Assemble and Add the Topping
Spoon the mixture into your prepared baking dish, spreading it out to the edges. In a small bowl, combine the crushed crackers or breadcrumbs with melted butter. Scatter this over the top for an extra golden and satisfying crunch once baked.
Step 5: Bake to Perfection
Slide the dish into the oven and bake uncovered for 25 to 30 minutes. You’re looking for a bubbling casserole with a beautiful golden topping—and your kitchen will smell amazing! Let the casserole rest for about 5 minutes before serving to help it set and make scooping easier.
How to Serve Old-Fashioned Tuna Noodle Casserole
Garnishes
A sprinkle of fresh chopped parsley or chives right before serving brightens up the casserole, adding a pop of color and a hint of freshness to the rich, creamy flavors.
Side Dishes
Pair this casserole with a light side salad of mixed greens or steamed green beans to balance out the meal. A slice of warm garlic bread or a soft dinner roll makes it even more comforting—perfect for soaking up any extra sauce.
Creative Ways to Present
For a fun twist, consider portioning the Old-Fashioned Tuna Noodle Casserole into individual ramekins before baking. It’s great for dinner parties or portion control, and it makes weeknight meals feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator. It keeps well for up to 3 days, making it a fantastic option for meal prepping or quick lunches throughout the week.
Freezing
If you want to freeze the casserole, assemble everything except the cracker topping. Wrap tightly and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, add the topping, and bake as usual.
Reheating
Reheat individual portions in the microwave, or warm larger amounts in a 350°F oven, covered with foil to prevent drying out. Add a splash of milk if the casserole seems thick—this revives that signature creamy texture.
FAQs
Can I use canned tuna in oil instead of water?
Absolutely! Tuna packed in oil will lend a slightly richer flavor. Just be sure to drain it well, so your casserole doesn’t become greasy.
What are some good cheese substitutes if I’m out of cheddar?
Swiss, Monterey Jack, or even mozzarella work well for Old-Fashioned Tuna Noodle Casserole. Each melted cheese brings its own character, so feel free to experiment!
Can I add extra vegetables?
Yes! Sautéed mushrooms, diced bell peppers, or chopped celery all add wonderful crunch and nutrition. Just make sure to cut veggies small, so they cook evenly.
How can I make this casserole ahead for a party?
Assemble everything except the buttery cracker topping, cover, and refrigerate for up to 24 hours. When ready to bake, add the topping and proceed as usual for fresh-baked texture.
What makes this the best Old-Fashioned Tuna Noodle Casserole?
It’s all about balance: the right amount of creamy sauce, plenty of noodles and tuna, and an irresistibly crispy top. This version delivers cozy flavor, nostalgia, and sheer ease in every bite.
Final Thoughts
There’s something genuinely special about sharing a piping hot dish of Old-Fashioned Tuna Noodle Casserole with family or friends. This recipe proves that classic comfort never goes out of style. Give it a try next time you crave a cozy, satisfying meal—you might just find it becomes a new favorite at your table!
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Old-Fashioned 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 Old-Fashioned Tuna Noodle Casserole is a comforting and satisfying dish that’s perfect for a cozy family dinner. Creamy and flavorful, it combines tender egg noodles, flaked tuna, peas, and a cheesy topping for a classic meal that’s sure to please.
Ingredients
Egg Noodles:
12 oz;
Tuna in Water:
2 cans (5 oz each), drained and flaked;
Cream of Mushroom Soup:
1 can (10.5 oz);
Sour Cream or Mayonnaise:
1/2 cup;
Milk:
1/2 cup;
Frozen Peas:
1 cup, thawed;
Shredded Cheddar Cheese:
1 cup;
Garlic Powder:
1/2 teaspoon;
Onion Powder:
1/2 teaspoon;
Salt and Black Pepper:
to taste;
Crushed Butter Crackers or Breadcrumbs:
1/2 cup;
Butter:
2 tablespoons, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook noodles: Cook the egg noodles according to package instructions until al dente, then drain.
- Mix ingredients: In a large bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Add tuna, peas, and cooked noodles. Fold in cheddar cheese.
- Transfer to dish: Pour the mixture into the prepared dish and spread evenly.
- Add topping: Mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until hot and bubbly with a golden topping.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- You can add sautéed mushrooms or chopped celery for more texture.
- Swap cheddar for Swiss or Monterey Jack for a different flavor.
- Leftovers keep well in the fridge and reheat nicely.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
