Tuna Noodle Casserole is an easy comfort food dish that’s affordable, and delicious. It’s made with tuna, egg noodles, and peas all combined with a creamy, cheesy sauce and topped with crunchy breadcrumbs.
This easy casserole recipe is a fantastic way to use pantry staples and make budget-friendly dinners to get you through the week. Need more inspiration? Try this chicken egg noodle casserole, and this classic chicken tetrazzini.
This tuna casserole is a little different because we use cream of chicken soup instead of cream of mushroom or other variation. It’s a great ingredient to make creamy sauces for casseroles like in our popular creamy chicken and rice recipe.
Ingredients
- Tuna – I like to use White Albacore Tuna in water for this recipe. Use pouch or canned. Chunk light tuna in water can also be used if you prefer it. Regardless of the type of tuna used drain it well before adding it to the casserole. And if you find yourself with some extra tuna make this wonderful tuna salad sandwich that makes a great lunch.
- Pantry – This tuna noodle bake is super easy because it is made with convenient pantry ingredients. Wide egg noodles, condensed cream of chicken soup, chicken broth and breadcrumbs make this dish as easy as it is delicious.
- Dairy – From the dairy aisle you will need butter and shredded cheese. Use cheese with a medium to sharp flavor, like cheddar.
- Vegetables – Frozen peas.
- See recipe card for quantities
Recipe tip
If you are sensitive to salt use reduced sodium ingredients where possible, like low-sodium butter, broth, tuna, and/or cream of chicken soup.
Instructions
Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter. Remove the breadcrumbs from the heat and reserve.
Cook the egg noodles to package directions. Do not overcook, check them 1-2 minutes before the recommended time. When the noodles are done use a colander/strainer to drain them completely.
Drain the tuna, cook the peas, and prepare the creamy cheese sauce while the water comes to a boil and the noodles cook.
Cook the Peas enough to defrost. Follow the package directions but use 1-2 minutes less than the suggested cooking time. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.
Make the sauce by adding the cream of chicken soup, chicken broth, and shredded cheese to a saucepan.
Heat over medium while stirring until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove it from the heat.
Build the casserole
Preheat the oven to 350°F
Add the noodles, tuna, peas, and the creamy sauce to a large bowl. Stir gently to combine the ingredients well.
Transfer the mixture to a 2.5 quart baking dish. (Note: you can try to combine the ingredients in the baking dish, but it might get messy.)
Sprinkle the top of the tuna noodle casserole with the prepared breadcrumbs. Sprinkle them lightly, don’t pack them down.
Bake uncovered for 30-35 minutes until bubbly on the edges, the top is golden, and it’s hot throughout, at least 165°F. in the center.
Let it set for 10-15 minutes before serving.
Make ahead
This tuna casserole can be made ahead of time. Prepare the ingredients and build the casserole as instructed. Then cover it well with aluminum foil and refrigerate for up to 1 day. Remove it from the refrigerator a little while before baking to let the chill come out of the dish. Some bakeware does not do well with extreme temperature changes.
When you are ready to bake cover the dish loosely with aluminum foil and cook until it heats through. Then uncover and bake until golden on top, bubbly on the edges and at least 165°F in the center.
Storing instructions
Store leftovers in an airtight container, in the refrigerator for up to 3 days. To freeze, cool completely, then portion into individual freezer-safe containers, cover and freeze 2-3 months.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
📖 Recipe
Tuna Noodle Casserole
Ingredients
- 1 tablespoon Butter
- ¼ cup Plain Breadcrumbs or Panko Breadcrumbs
- 8 ounces Wide Egg Noodles
- 1 teaspoon Salt for the pasta water (we use kosher salt)
- 10 ounces Tuna in Water drained (we use white albacore)
- 4 ounces Frozen Peas defrosted (cooked to package directions using 1-2 minute less than the lowest suggested time on the package)
- 2 (10 ounce) cans Condensed Cream of Chicken Soup
- 1 cup Chicken Broth
- 4 ounces Shredded Cheddar Cheese
Instructions
- Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter. Remove the breadcrumbs from the heat and reserve.
- Cook the egg noodles to package directions. Do not overcook, check them 1-2 minutes before the recommended time. When the noodles are done use a colander/strainer to drain them completely.
- Drain the tuna, cook the peas, and prepare the creamy cheese sauce while the water comes to a boil and the noodles cook.
- Cook the Peas enough to defrost. Follow the package directions but use 1-2 minutes less than the suggested cooking time. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.
- Make the sauce by adding the cream of chicken soup, chicken broth, and shredded cheese to a saucepan. Heat over medium while stirring with a whisk or fork until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove it from the heat.
Build the casserole
- Preheat the oven to 350°F
- Add the noodles, tuna, peas, and the creamy sauce to a large bowl. Stir gently to combine the ingredients well. Keep stirring and tossing until everything is coated with the creamy sauce.
- Transfer the mixture to a 2.5 quart baking dish. (Note: you can try to combine the ingredients in the baking dish, but it might get messy.)
- Sprinkle the top of the tuna noodle casserole with the prepared breadcrumbs. Sprinkle them lightly, don’t pack them down.
- Bake uncovered for 30-35 minutes until bubbly on the edges, the top is golden, and it’s hot throughout, at least 165°F. in the center.
- Let it set for 10-15 minutes before serving.
Notes
- Rinse the noodles with cold water if they start to stick when you are ready to use them, so they get slippery. Drain well.
- If you are sensitive to salt use reduced sodium ingredients where possible, like low-sodium butter, broth, tuna, and/or cream of chicken soup.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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