When it comes to nostalgic, comforting, and easy dinners, Tuna Noodle Casserole is a classic that has stood the test of time. With tender noodles, creamy sauce, flaky tuna, and a crispy cracker topping, it’s a dish that brings everyone back to cozy family dinners and warm weeknight meals.
Fun fact: Tuna Noodle Casserole has been a staple in American kitchens since the 1950s, thanks to its simplicity and the rise of convenience foods. And it’s still just as beloved today! If you enjoyed our Chicken and Rice Bake, this recipe delivers the same kind of feel-good satisfaction, but with a retro twist. Let’s dive into this timeless comfort food favorite!
What is Tuna Noodle Casserole?
Tuna Noodle Casserole is a hearty baked dish made with egg noodles, tuna, vegetables, and a creamy soup-based sauce. It’s topped with melted cheese and buttery crackers for the ultimate crunchy finish.
Why is it called a casserole? Because everything gets mixed together and baked in one dish! It’s budget-friendly, pantry-powered, and totally delicious. You know what they say, the way to someone’s heart is through a comforting casserole—especially one as classic as this.
Ready to whip up some warm, cheesy goodness? Let’s go!
Why You’ll Love This Tuna Noodle Casserole Recipe
Classic Comfort Food: Creamy, cheesy, and loaded with tender noodles, this dish is a delicious blast from the past.
Easy and Affordable: It’s made with pantry staples like canned soup, tuna, and noodles—perfect for stretching your grocery budget.
Kid-Friendly and Customizable: Swap in your favorite veggies or use different pasta shapes. It’s easy to adapt to what you have on hand.
If you liked our Creamy Baked Mac and Cheese, this one offers that same cheesy satisfaction with a protein-packed twist. Try it out and see why it’s been a favorite for generations.
How to Make Tuna Noodle Casserole
Quick Overview
This dish comes together quickly with cooked noodles, a simple cream sauce, and tuna. After a quick bake, it emerges bubbly and golden with a crispy topping that’s hard to resist. Total prep time? About 15 minutes.
Ingredients
- 1 (12 oz) package extra broad egg noodles
- 2 cups frozen peas (or your favorite vegetables)
- 2 (10.75 oz) cans Campbell’s Condensed Cream of Mushroom Soup (or 1 can mushroom, 1 can celery)
- 1 cup milk
- 2 cups sharp shredded cheddar cheese, divided
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 (10 oz) cans tuna, drained
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Step-by-Step
- Preheat oven: Set your oven to 350°F.
- Cook pasta: Boil the noodles according to package directions until al dente. If using frozen peas, add them in the last 2 minutes of boiling. Drain.
- Make the sauce: In a large bowl, mix together the soup, milk, 1 cup of cheddar cheese, onion powder, garlic powder, and pepper.
- Combine: Add the warm noodles, peas, and tuna to the bowl. Stir everything until well mixed.
- Assemble: Spread the mixture into a 9×13-inch baking dish. Top with the remaining 1 cup of cheddar cheese.
- Add topping: Mix crushed Ritz crackers with melted butter and sprinkle evenly over the top.
- Bake: Bake for 25-30 minutes, or until hot and bubbly.
What to Serve With Tuna Noodle Casserole
This creamy casserole pairs wonderfully with a crisp green salad or steamed veggies like broccoli or green beans. For extra comfort, serve with warm dinner rolls or garlic bread. Want to round it out? Add a simple fruit salad or applesauce on the side.
Top Tips for Perfecting This Cheesy Classic
- Al dente noodles: Cook the pasta just until al dente—they’ll finish cooking in the oven.
- Choose your veggies: Try chopped carrots, green beans, or corn instead of peas.
- Crispy topping: Crushed crackers or breadcrumbs both work great for topping. Mix with butter for that golden crunch.
- Try different cheeses: Swap cheddar for mozzarella, Monterey Jack, or a mix for a different flavor.
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake covered at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes.
To freeze, let the casserole cool completely. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
FAQs
Can I use canned peas? Yes! Just drain and add them when mixing the sauce with the noodles.
Can I use a different pasta? Definitely! Elbows, shells, penne, and even cavatappi work well.
Can I make this ahead? Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Conclusion
This Tuna Noodle Casserole is the ultimate in weeknight comfort food. It’s creamy, cheesy, and topped with a buttery crunch that makes it totally irresistible. Whether you’re feeding a crowd or just want leftovers that taste even better the next day, this classic recipe is a must-try.
Ingredients
- (12-ounce) package extra broad egg noodles
- 2 cups frozen peas (or your favorite vegetables)
- 2 (10.75 ounce) cans Campbell's Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
- 1 cup milk
- 2 cup sharp shredded cheddar cheese, divided
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 (10 ounce) cans tuna, drained
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F.
- Cook noodles according to package directions (only cook noodles to al dente, they still have a bite to them) as they will cook in the oven if using frozen peas add them during the last 2 minutes.
- Meanwhile: In a large bowl combine soup, milk, 1 cup of the cheddar cheese, onion, garlic, and pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined.
- Spread into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese.
- Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole.
- Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through.
Notes
If using canned peas, drain them and add to the bowl at the same time as the pasta. Be sure to only cook the noodles to al dente as they will continue cooking in the oven. You can use any pasta you like. Noodles are classic but this recipe is great with elbows, shells, cavatappi, and penne too. I imagine every pasta would work in this recipe.