tuna noodle bake recipe
The Best tuna noodle bake recipe
What I love most about this recipe is how adaptable it is. I’ve swapped in whole wheat noodles for extra fiber, added a handful of frozen peas or diced carrots for color, and even used Greek yogurt instead of sour cream to lighten it up a little. It’s still rich and satisfying, but with a few tweaks, it fits into our usual routine without feeling like junk food. Plus, tuna is packed with protein and omega-3s, so I feel good about serving it to my family. It reheats well too, which is a lifesaver on busy nights when I need leftovers for lunch the next day.
This dish has been a staple in our house for years, and I don’t see that changing anytime soon. It’s the kind of meal that makes everyone happy—no complaints, no leftovers, just empty plates and satisfied smiles. Whether it’s a quick dinner after soccer practice or a cozy weekend lunch, tuna noodle bake always delivers. And honestly, that’s all I really ask for in a recipe.
Classic Tuna Noodle Bake
A comforting and easy-to-make casserole featuring tender noodles, flaky tuna, and a creamy sauce, all topped with melted cheese. Perfect for a quick weeknight dinner or a cozy family meal.
🥘Ingredients
- 8 oz (225g) egg noodles
- 2 (5 oz) cans tuna in water, drained
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup frozen peas
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Cook the egg noodles according to package instructions until al dente. Drain and set aside. -
3
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, 1/2 cup of shredded cheddar cheese, peas, onion, celery, lemon juice, garlic powder, salt, and black pepper. Mix well. -
4
Add the cooked noodles to the tuna mixture and stir until everything is evenly coated. -
5
Transfer the mixture to the prepared baking dish and spread it out evenly. -
6
In a small bowl, mix the breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining 1/2 cup of shredded cheddar cheese. -
7
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly. -
8
Let the casserole rest for 5 minutes before serving.
🔧Equipment
- Large pot
- Mixing bowl
- 9×13-inch baking dish
- Oven
- Measuring cups and spoons
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tuna Noodle Bake Works
❓ Frequently Asked Questions About Tuna Noodle Bake
1. Can I use a different type of pasta instead of egg noodles?
Yes! You can substitute egg noodles with other short pasta shapes like penne, rotini, or macaroni. Just cook the pasta according to package instructions until al dente before mixing it into the bake.
2. Can I make tuna noodle bake ahead of time?
Absolutely! Assemble the casserole (without baking), cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add 10–15 minutes to the cooking time since it will be cold.
3. How do I prevent the tuna noodle bake from drying out?
To keep it moist, avoid overbaking—check for doneness at the minimum suggested time. You can also add a splash of milk or broth to the mixture before baking if it seems too thick. Covering with foil for part of the bake helps too.
4. Can I freeze leftovers?
Yes, tuna noodle bake freezes well! Portion leftovers into airtight containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until warmed through.
5. What can I add to enhance the flavor?
Boost the flavor with ingredients like diced onions, garlic, bell peppers, or a pinch of paprika. A sprinkle of grated Parmesan or extra cheese on top before baking adds richness. Some people also mix in a dash of hot sauce or Worcestershire sauce.
