Tuna Noodle Casserole
Tuna Noodle Casserole is a classic comfort dish that brings together tender noodles, flaky tuna, and a creamy, cheesy sauce. It’s a warm and satisfying meal that feels like a…
Tip: save now, cook later.Tuna Noodle Casserole is a classic comfort dish that brings together tender noodles, flaky tuna, and a creamy, cheesy sauce. It’s a warm and satisfying meal that feels like a cozy hug on a plate. The crunchy topping adds a nice little surprise that makes each bite extra enjoyable.
I always think of this casserole as the perfect go-to when I want something simple but hearty. It’s one of those dishes that’s easy to put together and can feed a whole family without fuss. I like to mix in a bit of peas or mushrooms sometimes to add a touch of green and extra flavor—it never hurts to sneak in a little veggie!
My favorite way to serve Tuna Noodle Casserole is straight from the oven, when it’s bubbling hot and the top is golden brown. It’s a great dish for cooler days or anytime I want to make something that everyone seems to love. Plus, it reheats well, so I often make an extra batch for easy leftovers the next day.
Key Ingredients & Substitutions
Egg noodles: These are soft and hold sauce well, but you can switch to rotini or elbow macaroni if you prefer. Just make sure to cook them al dente to avoid mushiness in the casserole.
Tuna: Canned tuna packed in water is the usual choice. Feel free to use white or chunk light tuna. For a twist, try cooked fresh tuna or canned salmon for a different flavor.
Cream of mushroom soup: This creates the creamy base. If you’re avoiding mushrooms, cream of chicken soup works well, or mix your own white sauce with butter, flour, and milk.
Mayonnaise or sour cream: Both add creaminess and a touch of tang. Mayo gives a richer texture, while sour cream adds a lighter taste. Greek yogurt is a healthy alternative if you want to lighten it up.
Cheddar cheese: Sharp cheddar adds flavor and meltiness. You can swap it for mozzarella for a milder, stretchy texture or a combo of cheeses for more depth.
Frozen peas: A classic veggie add-in for color and sweetness. You can toss in other quick-cooking veggies like chopped spinach or mushrooms to switch things up.
Panko breadcrumbs: These give a crunchy topping that contrasts the creamy inside. If you don’t have panko, regular breadcrumbs or crushed crackers work fine, though they may crisp differently.
How Can I Get a Crispy, Golden Topping Without Burning It?
A great crunchy top really makes this casserole special. Here’s how to get it right every time:
- Mix the breadcrumbs with melted butter so they brown nicely and don’t dry out.
- Sprinkle the buttered panko evenly over the casserole to cover each part.
- Add cheese on top of the breadcrumbs; it melts and helps with browning.
- Bake uncovered toward the end so the topping crisps up instead of steaming.
- If you notice it browns too fast, loosely cover with foil halfway through baking to avoid burning.
This step brings a perfect balance of crunch and color, making each spoonful delightful.
Equipment You’ll Need
- Large pot – for boiling the noodles; a big one helps avoid sticking.
- Colander – makes draining noodles quick and easy.
- Mixing bowl – to combine all ingredients smoothly without mess.
- 9×13-inch baking dish – offers enough space for even baking and bubbling.
- Small bowl – perfect for mixing the butter with breadcrumbs.
- Wooden spoon or spatula – great for stirring without scratching bowls or pans.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken for a milder, more versatile flavor.
- Add sautéed mushrooms or chopped bell peppers to boost veggies and texture.
- Try swapping cheddar cheese with mozzarella or Monterey Jack for a creamier melt.
- Mix in a teaspoon of Dijon mustard or a dash of hot sauce for a little zing.
How to Make Tuna Noodle Casserole?
Ingredients You’ll Need:
- 8 ounces medium egg noodles
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 cup frozen peas, thawed
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup mayonnaise or sour cream
- 1 cup shredded cheddar cheese, divided
- ½ cup milk
- ½ cup finely chopped onions (optional)
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 teaspoon dried parsley flakes
- Salt and pepper to taste
Time Needed
This casserole takes about 15 minutes to prepare, 25 to 30 minutes to bake, and a few minutes to cool before serving. In total, plan for roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Cook Pasta:
Set your oven to 350°F (175°C). Cook the egg noodles following the package directions until they are just tender (al dente). Drain the noodles and put them aside.
2. Mix the Filling:
In a big bowl, combine the cooked noodles, flaked tuna, thawed peas, cream of mushroom soup, mayonnaise or sour cream, half the cheddar cheese, milk, and onions if you’re using them. Stir everything well until nicely blended. Add salt and pepper to taste.
3. Assemble the Casserole:
Grease a 9×13-inch baking dish. Pour your noodle mixture into the dish and spread it out evenly.
4. Add the Topping:
In a small bowl, mix the panko breadcrumbs with melted butter and parsley flakes until all the crumbs are coated. Sprinkle this breadcrumb mix evenly over the casserole, then sprinkle the remaining cheddar cheese on top.
5. Bake:
Put the casserole in the oven and bake for 25 to 30 minutes. You’ll know it’s done when it’s bubbly and the topping turns a lovely golden brown.
6. Rest and Serve:
Remove the casserole from the oven and let it sit for about 5 minutes. This helps it set up so you can serve nice, neat portions. Enjoy your creamy, cheesy Tuna Noodle Casserole with a crunchy, golden top!
Can I Use Frozen Peas Straight from the Freezer?
Yes, you can add frozen peas directly to the mixture without thawing, but thawing them first helps prevent extra moisture from making the casserole watery.
Can I Substitute the Cream of Mushroom Soup?
Absolutely! You can use cream of chicken soup or make your own homemade white sauce if you want to skip the canned variety or avoid mushrooms.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk if it seems dry.
Can I Prepare Tuna Noodle Casserole Ahead of Time?
Yes, assemble the casserole but don’t bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding extra time if baking from cold.