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Delicious Tuna Noodle Casserole with pasta, tuna, peas, and cheesy topping.

Tuna Noodle Casserole

A classic, comforting tuna noodle casserole that is creamy, warm, and features a crunchy topping, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces egg noodles Cooked to al dente
  • 2 cans tuna in water, drained well Chunk light or albacore recommended
  • 1 can cream of mushroom soup Can substitute with cream of celery
  • 1 cup milk Can use 2% milk for a lighter version
  • 1.5 cups shredded cheddar Use sharp cheddar for more flavor
  • 1 cup frozen peas Optional, for added color and flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper Season to taste for the sauce
  • 1 cup crushed potato chips or buttery breadcrumbs For topping
  • 2 tablespoons butter, melted Only if using breadcrumbs for topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
  2. Cook the egg noodles in salted water, stopping about 1 minute before the package instructions say to avoid overcooking. Drain and set aside.
  3. In a large bowl, mix the cream of mushroom soup, milk, garlic powder, onion powder, and a pinch of pepper. Taste and adjust seasoning if necessary.
  4. Stir in the drained tuna, half of the shredded cheese, and the peas (if using), then add the noodles and mix until well-coated.
  5. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining cheese on top.
  6. For the topping, choose between scattering crushed potato chips on top or mixing breadcrumbs with melted butter and sprinkling that over.
  7. Bake for 20 to 25 minutes until bubbly around the edges and golden on top. Let sit for 5 minutes before serving.

Notes

This casserole can be frozen either before or after baking. If you freeze before baking, do not add the topping until ready to bake. The casserole can last up to 2 months in the freezer. If freezing after baking, ensure it cools completely to avoid icy bits.