tuna noodle casserole recipe
The Best tuna noodle casserole recipe
This recipe is perfect for when I need to stretch a meal without sacrificing nutrition. The tuna adds lean protein, the whole wheat noodles give it a fiber boost, and if I’m feeling extra health-conscious, I’ll toss in some steamed veggies like peas or broccoli. My kids don’t even notice the veggies half the time, which is a win in my book. It’s also great for potlucks or when I need to bring a meal to a friend—it’s easy to double, travels well, and reheats like a dream. Plus, it’s one of those dishes that doesn’t require any special skills, just a little patience while it bakes. If you’re looking for a no-fuss, family-friendly meal that actually fills you up, this is it.
Classic Tuna Noodle Casserole
A comforting and easy-to-make tuna noodle casserole with creamy sauce, tender noodles, and a crispy breadcrumb topping. Perfect for a quick weeknight dinner or a cozy family meal.
🥘Ingredients
- 8 oz egg noodles (about 4 cups)
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (5 oz) can tuna in water, drained
- 1 cup frozen peas
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
👨🍳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 cream of mushroom soup, milk, sour cream, drained tuna, frozen peas, diced onion, diced celery, garlic powder, salt, and black pepper. Mix well. -
4
Add the cooked noodles to the 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, grated Parmesan cheese, and melted butter. Sprinkle this topping evenly over the casserole. -
7
Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. -
8
Let the casserole cool for 5 minutes before serving.
🔧Equipment
- Large pot
- Mixing bowl
- 9×13-inch baking dish
- Oven
- Colander
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tuna Noodle Casserole Works
❓ Frequently Asked Questions About Tuna Noodle Casserole
1. Can I use canned tuna in water instead of oil for tuna noodle casserole?
Yes, you can use canned tuna in water instead of oil. Just drain it well before adding it to the recipe. If you prefer a richer flavor, you can mix in a little olive oil or butter after draining.
2. Can I make tuna noodle casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and refrigerate it (unbaked). When ready to bake, add 5–10 extra minutes to the cooking time if it’s cold from the fridge. You can also freeze it before baking—just thaw in the fridge overnight before cooking.
3. What can I substitute for cream of mushroom soup in tuna noodle casserole?
If you don’t have cream of mushroom soup, you can use cream of chicken, cream of celery, or even a homemade white sauce (butter, flour, and milk). For a lighter option, try Greek yogurt or sour cream mixed with a little chicken broth.
4. How do I keep my tuna noodle casserole from drying out?
To prevent dryness, avoid overbaking—check for doneness at the minimum suggested time. You can also add a little extra milk or broth before baking, cover the dish with foil for the first half of baking, or sprinkle extra cheese on top to retain moisture.
5. What are some good toppings for tuna noodle casserole?
Popular toppings include buttered breadcrumbs, crushed potato chips, shredded cheese (cheddar or Parmesan), or a mix of herbs like parsley or paprika. For extra crunch, try crushed Ritz crackers or fried onions.
