Tuna Noodle Casserole Recipe – Easy Comfort Food Classic
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This tuna noodle casserole recipe brings back all those warm memories of cozy family dinners when mom would pull a bubbling casserole from the oven! My family has been making this easy tuna casserole recipe for years, especially during Lent when we’re looking for hearty meatless meals.
What makes this recipe so special? It comes together in just 35 minutes with simple pantry ingredients you probably already have! The creamy sauce, tender noodles, and that crispy golden topping make every bite absolutely delicious. It’s the ultimate comfort food that’s been loved for generations.
Whether you need a quick weeknight dinner or a nostalgic dish for Sunday supper, this classic tuna noodle casserole delivers every single time.
You’ll learn exactly how to make this foolproof recipe, plus I’ll share my best tips for getting that perfect crunchy topping and creamy center that everyone loves!
Ingredient Notes & Tips
Let’s talk about what makes this tuna noodle casserole so amazing! Each ingredient plays an important role in creating that perfect comfort food taste.
- Egg Noodles: Wide egg noodles are traditional and hold the sauce beautifully. Cook them just until al dente (firm to the bite) since they’ll continue cooking in the oven. About 6 ounces of dry noodles gives you the perfect 3 cups cooked.
- Tuna: I use chunk light tuna in water, but albacore works great too! Make sure to drain it well so your casserole isn’t watery. Two 5-ounce cans give you the perfect amount of protein.
- Cream of Mushroom Soup: This is the secret to that creamy, comforting sauce! Campbell’s is my go-to brand. The condensed soup creates the perfect consistency without being too thick or thin.
- Cheddar Cheese: Sharp cheddar adds the best flavor, but mild works if you prefer. Shred it yourself for better melting – pre-shredded cheese has coating that can make it grainy and dry.
- Vegetables: The diced onion and celery add wonderful flavor and texture. Don’t skip the sautéing step – it brings out their sweetness! Frozen peas work perfectly and save time.
- Panko Topping: This Japanese-style breadcrumb creates the crispiest topping! Mix it with melted butter and parsley for that restaurant-quality finish. Regular breadcrumbs work in a pinch but won’t be quite as crunchy.
- Butter: I use salted butter for extra flavor. If using unsalted, add 1/2 teaspoon salt when cooking the vegetables.
How to Make It
Making this tuna noodle casserole is so easy! Let me walk you through each step to ensure perfect results every time.
- Preheat your oven to 425°F (1 minute): A hot oven ensures that gorgeous golden topping! While it heats, you can prep your ingredients.
- Cook the egg noodles (9 minutes): Bring a large pot of salted water to boil and cook the noodles according to package directions, but stop when they’re still slightly firm. They should have a tiny bit of bite left – this prevents mushy noodles in your finished casserole!
- Sauté the vegetables (5-6 minutes): In a small skillet, melt 1 tablespoon butter over medium heat. Add your diced onion and celery, stirring every 30 seconds. You’ll know they’re ready when the onion turns translucent and the celery softens. This step is crucial – raw vegetables would stay crunchy and taste harsh in the casserole.
- Mix the casserole filling (3 minutes): In a large bowl, combine your sautéed vegetables with the drained noodles, peas, drained tuna, cream of mushroom soup, milk, 1 cup of cheese, and 1 teaspoon parsley. Mix gently but thoroughly – you want everything evenly distributed without breaking up the tuna too much.
- Assemble in the baking dish (2 minutes): Pour the mixture into a 9×13 inch baking dish (any 2-quart oven-safe dish works). Spread it evenly so it cooks uniformly. The mixture might look a little loose, but it’ll set up perfectly as it bakes.
- Prepare the topping (2 minutes): In a small bowl, mix the panko crumbs with the remaining teaspoon of parsley and 2 tablespoons melted butter. The crumbs should be slightly damp but still loose and crumbly. This butter coating is what makes them turn golden and crispy!
- Add cheese and topping (1 minute): Sprinkle the remaining 1/2 cup cheese over the casserole first, then distribute the buttered panko evenly on top. The cheese layer helps the topping stick and adds extra richness.
- Bake to perfection (17-20 minutes): Place in your preheated oven and bake until the edges are bubbling and the topping is golden brown. Every oven is different, so start checking at 17 minutes. You’ll see the sauce bubbling around the edges when it’s ready!
- Rest before serving (5 minutes): This is important! Letting it cool slightly allows the sauce to thicken and makes it easier to serve neat portions.
Recipe Variations
This classic tuna noodle casserole recipe is delicious as written, but here are some tasty variations to try!
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- Deluxe Tuna Casserole: Add 1 cup sliced mushrooms to the vegetable sauté and use cream of celery soup instead. Top with French fried onions for extra crunch!
- Healthier Version: Use whole wheat noodles, reduced-fat soup and cheese, and add extra vegetables like diced bell peppers or broccoli florets.
- Gluten-Free: Swap regular noodles for your favorite gluten-free pasta and use gluten-free panko or crushed rice crackers for the topping.
- Spicy Kick: Add 1/4 teaspoon cayenne pepper to the mixture and use pepper jack cheese instead of cheddar. A dash of hot sauce works too!
- Seafood Upgrade: Replace half the tuna with canned salmon or add some cooked shrimp for a fancier version.
- Kid-Friendly: Mix in 1/2 cup corn with the peas and use fun-shaped pasta instead of egg noodles. Kids love finding the shapes!
How to Store It
This tuna noodle casserole stores beautifully, making it perfect for meal prep!
Refrigerator Storage: Place leftovers in an airtight container and refrigerate for up to 4 days. The flavors actually get even better overnight!
Reheating: Microwave individual portions at 50% power until heated through, stirring halfway. This gentle reheating prevents the noodles from getting tough.
Freezer Storage: You can freeze the baked casserole in an airtight container or right in the baking dish (wrapped well) for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead Tip: Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the panko topping just before baking. You might need to add 5-10 minutes to the baking time if it’s cold from the fridge.
How to Serve It
Tuna noodle casserole is best served hot and bubbly, straight from the oven!
This hearty dish is really a complete meal on its own, but it’s wonderful with a homemade muffin or a fresh slice of cinnamon raisin bread.
This is our go-to meal during Lent, but it’s also perfect for potlucks, new parent meal trains, or any time you need comfort food. Kids especially love the creamy noodles and crispy topping!
Ready to Make It?
This tuna noodle casserole recipe truly is the ultimate comfort food! It’s quick, easy, and uses simple ingredients to create something absolutely delicious. Whether you’re making it for a Lenten meal or just craving some cozy nostalgia, this casserole always hits the spot.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Tuna Casserole Recipe
Ingredients
- 1 tbsp salted butter
- 1 small onion diced
- 2 ribs celery diced
- 12 oz egg noodles (3 cups of cooked pasta) cooked to al-dente (according to the package you use)
- ⅔ cup peas (3oz) fresh or frozen, thawed
- 5 oz canned tuna drained
- 10.5 oz condensed cream of mushroom soup (298g, 284ml) can
- ⅓ cup whole milk
- 1½ cup shredded cheddar cheese divided
- 2 tsp dried parsley divided
- ½ cup panko crumbs
- 2 tbsp salted butter melted
Instructions
- Preheat your oven to 425 °F.
- In a small skillet, fry the onion and celery in one tablespoon of butter over medium heat. Cook, stirring every 30 seconds or so, until the vegetables are tender, about 5-6 minutes.
- Remove from heat and place in a large mixing bowl. Add the cooked noodles, peas, tuna, cream of mushroom soup, milk, 1 cup of cheddar cheese and 1 teaspoon of dried parsley. Mix all of the ingredients well.
- Pour the mixture into a 9×13 casserole dish (or really any 2qt dish that is oven-safe) and spread it evenly in the pan. Set it aside for just a second.
- In a small mixing bowl, stir together the panko crumbs, the remaining teaspoon of parsley and the melted butter. The panko will be slightly damp but still crumbly.
- Sprinkle the top the casserole with the last 1/2 cup of cheddar cheese.
- Top evenly with the panko mixture.
- Bake for 17-20 minutes. The casserole will be bubbling and the panko will be browned.
- Cool for 5 minutes to set and serve hot. Enjoy!
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes
If you love this tuna noodle casserole recipe, you’ll definitely want to try these other comforting casseroles from my kitchen!
My Chicken and Biscuit Casserole uses a similar creamy base with tender chicken and fluffy biscuits. It’s another one-dish wonder that’s perfect for busy weeknights.
For more Lenten meal ideas, check out my Creamy Shrimp Pasta – it’s another great Lenten choice.
Love the crispy topping? You’ll adore my Green Chili Mac and Cheese with its buttery topping and spicy kick. It’s another great weeknight dinner option.
And if you’re looking for more good ole comfort food casserole options, my Hamburger Tater Tot Casserole and our Corned Beef Casserole are family favorites.
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