Comforting Tuna Noodle Casserole Recipe – Easy Weeknight Dinner
Tuna Noodle Casserole is one of those simple, steady recipes that quietly does its job: it fills everyone up, tastes familiar, and doesn’t ask much of you on a busy day. This version keeps the classic comfort of tender egg noodles, canned tuna, peas, and a creamy mushroom sauce, then finishes it with a buttery breadcrumb topping for a bit of crunch. Nothing fancy, just straightforward, cozy food that works on a weeknight.
It’s the kind of dish you can slide into the oven while you tidy the kitchen or help with homework. By the time everything settles down, the Tuna Noodle Casserole comes out bubbling and golden, ready to scoop onto plates. Leftovers reheat well, too, which is always a bonus.
Ingredients for this Tuna Noodle Casserole
Here’s exactly what you’ll need to make this Tuna Noodle Casserole at home. Everything is easy to find and pretty budget-friendly.
- 12 oz wide egg noodles, uncooked – They hold the sauce nicely and stay tender without turning mushy.
- 2 tbsp unsalted butter – Used to soften the onion and garlic and start the creamy base.
- 1 cup finely chopped yellow onion – Adds gentle sweetness and flavor so the casserole doesn’t taste flat.
- 2 cloves garlic, minced – Just enough to give the sauce a warm, savory background.
- 2 cans (10.5 oz each) condensed cream of mushroom soup – The shortcut to that classic creamy texture and mild mushroom flavor.
- 1 1/2 cups milk – Loosens the soup into a pourable, silky sauce that coats the noodles.
- 1 cup frozen peas – No need to thaw first; they add color and a bit of sweetness.
- 2 cans (5 oz each) tuna in water, drained and flaked – The star of the show; use good-quality canned tuna if you can.
- 1 1/2 cups shredded cheddar cheese – Melts into the casserole and gives a comforting, cheesy top.
- 1/2 tsp salt – To season the sauce and noodles.
- 1/2 tsp black pepper – Adds a little gentle heat and depth.
- 1/2 tsp dried thyme – A small touch of herb flavor that works well with tuna and mushrooms.
- 1 cup plain breadcrumbs – For a simple, crisp topping.
- 2 tbsp unsalted butter, melted – Mixed with the breadcrumbs so they toast up golden and flavorful.
Once everything is measured out and ready, the casserole comes together in a calm, step-by-step way. Nothing complicated, just layering flavors and textures.
Instructions
Take your time with each step, but don’t stress. This Tuna Noodle Casserole is pretty forgiving.
- Preheat the oven and prepare the dish.
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the noodles and sauce don’t stick. - Cook the noodles.
Bring a large pot of salted water to a boil. Add the 12 oz of wide egg noodles and cook until just al dente, following the package directions. You want them tender but not soft, since they’ll cook more in the oven. Drain well and set aside. - Soften the onion.
While the noodles cook, melt 2 tbsp of unsalted butter in a large skillet over medium heat. Add the 1 cup of finely chopped yellow onion and cook for about 3 to 4 minutes, stirring occasionally, until the onion turns soft and translucent. - Add the garlic.
Stir in the 2 minced garlic cloves and cook for about 30 seconds. You just want the garlic to become fragrant, not brown. - Build the creamy base.
Add the 2 cans of condensed cream of mushroom soup to the skillet, then pour in the 1 1/2 cups of milk. Stir or whisk until the mixture is smooth and everything is combined. Let it warm through for 1 to 2 minutes. - Add the peas.
Stir in the 1 cup of frozen peas. Cook for another 1 to 2 minutes so they start to thaw and heat slightly in the sauce. - Stir in the tuna.
Add the 2 cans of drained and flaked tuna. Gently break up any large chunks with your spoon and mix until the tuna is evenly spread through the sauce. - Season the sauce.
Sprinkle in the 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Stir well so the seasoning is evenly distributed. - Combine with noodles and cheese.
Place the cooked, drained egg noodles into the skillet if it’s large enough, or into a big mixing bowl. Pour the tuna and mushroom sauce over the noodles. Add 1 cup of the shredded cheddar cheese and gently toss everything together until the noodles are well coated and the cheese is mixed in. - Transfer to the baking dish.
Spoon the mixture into your prepared 9×13-inch baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. - Make the breadcrumb topping.
In a small bowl, combine the 1 cup of plain breadcrumbs with the 2 tbsp of melted unsalted butter. Stir until all the crumbs are evenly moistened. - Top the casserole.
Sprinkle the buttery breadcrumbs evenly over the surface of the casserole. This will give you that golden, crunchy top when it bakes. - Bake.
Place the dish in the preheated oven and bake for 20 to 25 minutes, until the Tuna Noodle Casserole is bubbling around the edges and the breadcrumb topping is golden brown. - Rest and serve.
Remove the casserole from the oven and let it rest for about 5 to 10 minutes. This short pause lets everything settle and makes it easier to scoop neat portions.
Serve it warm, straight from the baking dish. It’s the kind of meal that feels right with a simple side salad or some steamed vegetables, but it’s also perfectly fine all on its own.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: About 45 minutes
- Servings: Approximately 6 portions
Nutritional information
The values below are an estimate per serving for this Tuna Noodle Casserole, assuming 6 servings. It’s meant as a helpful guide rather than exact numbers.
- Calories: 520 kcal
- Carbohydrates: 54 g
- Protein: 27 g
- Total fat: 21 g
- Saturated fat: 10 g
- Sodium: 860 mg
- Fiber: 3 g
- Sugar: 6 g
If you like to tweak recipes, you can always adjust ingredients like cheese or breadcrumbs to better fit your day-to-day eating habits while keeping the same basic method.
Frequently asked questions
Can I make this Tuna Noodle Casserole ahead of time?
Yes, you can. Prepare the casserole up to the point where you add the noodle mixture to the baking dish and top it with cheese and the buttery breadcrumbs. Instead of baking, cover the dish tightly and refrigerate for up to 24 hours. When you’re ready to cook, let it sit at room temperature for about 15 minutes while the oven preheats, then bake as directed, adding a few extra minutes if it’s still quite cold in the center.
How do I store and reheat leftovers?
Let any leftover Tuna Noodle Casserole cool to room temperature, then cover the dish or transfer portions to airtight containers. Store in the refrigerator for up to 3 days. To reheat, place a portion in an oven-safe dish, cover loosely with foil, and warm in a 350°F (175°C) oven until heated through. You can also reheat in the microwave in short bursts, though the breadcrumb topping will be softer that way.
Can I use a different type of pasta instead of egg noodles?
Yes, you can swap the wide egg noodles for another short pasta shape if needed, such as rotini, penne, or shells. The key is to cook the pasta just to al dente so it doesn’t overcook in the oven. The rest of the recipe stays the same: you’ll still combine the cooked pasta with the tuna, peas, creamy mushroom sauce, cheddar cheese, and the buttery breadcrumb topping before baking.
Tuna Noodle Casserole
Ingredients
- 12 oz wide egg noodles, uncooked
- 2 tbsp unsalted butter
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1 1/2 cups milk
- 1 cup frozen peas
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 cup plain breadcrumbs
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil, add the wide egg noodles, and cook until just al dente according to package directions. Drain well and set aside.
- While the noodles cook, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped yellow onion and cook for about 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant, stirring so it does not brown.
- Stir in the condensed cream of mushroom soup and the milk, whisking or stirring until the mixture is smooth and evenly combined. Let it warm through for 1 to 2 minutes.
- Add the frozen peas to the skillet and stir them into the sauce. Cook for another 1 to 2 minutes so the peas begin to thaw and heat slightly.
- Add the drained and flaked tuna to the skillet, breaking up any large chunks gently with a spoon. Stir until the tuna is evenly distributed in the sauce.
- Sprinkle in the salt, black pepper, and dried thyme, and stir well to season the sauce evenly.
- Add the cooked and drained egg noodles to the skillet or to a large mixing bowl, then pour the tuna and mushroom sauce over the noodles. Add 1 cup of the shredded cheddar cheese and gently toss until everything is well coated and combined.
- Transfer the noodle mixture to the prepared 9x13-inch baking dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- In a small bowl, combine the plain breadcrumbs with the 2 tablespoons of melted unsalted butter, stirring until the crumbs are evenly moistened.
- Sprinkle the buttery breadcrumbs evenly over the top of the casserole to form a crunchy topping.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
- Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving so it can set slightly and is easier to scoop.
