Our old fashioned tuna noodle casserole is a classic comfort food dinner that's budget-friendly, delicious, and uses simple pantry ingredients. It's made with tuna, egg noodles, and peas combined with a creamy, cheesy sauce, then topped with buttery breadcrumbs and baked until golden.
What's great about this recipe
- Easy to make: Straightforward instructions and simple pantry ingredients make this casserole easy to assemble, even on busy weeknights.
- Budget-friendly: Made with canned tuna, egg noodles, and other affordable pantry staples, this recipe is a satisfying meal that won't stretch your grocery budget.
- Creamy and cheesy sauce: Cream of chicken soup, chicken broth, and shredded cheese create a rich, creamy sauce that coats every bite.
- Make-ahead friendly: Assemble the casserole ahead of time and bake it later, or freeze it for another day when you need an easy homemade dinner.
- Classic comfort food: This nostalgic casserole combines simple ingredients and familiar flavors that have made it a family favorite for generations.
Ingredients you'll need
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Tuna - White albacore tuna packed in water is my favorite for this recipe because it has a mild flavor and firmer texture. Use canned or pouch tuna. Chunk light tuna packed in water also works well. No matter which type you choose, drain it well before adding it to the casserole. If you have extra tuna, use it to make a classic tuna macaroni salad or a tuna salad sandwich for lunch.
Pantry - Wide egg noodles, condensed cream of chicken soup, chicken broth, and breadcrumbs make this casserole quick and easy to prepare. If you prefer a more traditional flavor, cream of mushroom soup works well too.
Dairy - Butter and shredded cheese make the sauce rich and creamy. Use a medium or sharp cheddar for the best flavor.
Vegetables - Frozen peas add color, texture, and a touch of sweetness.
📖 See the recipe card for quantities and preparation.
How to make old fashioned tuna noodle casserole
- Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are evenly coated with the butter. Remove the skillet from the heat and set the breadcrumbs aside.
- Cook the egg noodles according to the package directions, but check them 1 to 2 minutes early so they don't overcook. Drain them well.
While the noodles cook, drain the tuna and cook the peas just until thawed. Follow the package directions, but cook them 1 to 2 minutes less than the recommended time so they hold their shape. Drain well.
- Add the cream of chicken soup, chicken broth, and shredded cheese to a saucepan.
- Heat over medium, stirring often, until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove the saucepan from the heat.
Preheat the oven to 350°F.
- Add the cooked noodles, drained tuna, thawed peas, and cheese sauce to a large bowl. Stir gently until everything is evenly coated.
- Transfer the mixture to a 2½-quart baking dish and spread it into an even layer.
- Sprinkle the buttered breadcrumbs evenly over the top. Don't press them down.
- Bake uncovered for 30 to 35 minutes, until the casserole is bubbling around the edges, the topping is golden brown, and the center reaches at least 165°F.
Let the casserole rest for 10 to 15 minutes before serving.
My Take
Why I use cream of chicken soup
Most old fashioned tuna noodle casserole recipes use cream of mushroom soup, but I prefer cream of chicken. It creates a mild, creamy sauce that lets the tuna and cheddar cheese stand out without overpowering the other ingredients. If you prefer the classic version, cream of mushroom soup works just as well in this recipe.
We also use cream of chicken soup in our creamy chicken and rice casserole and the holiday classic green bean casserole for the same reason.
Recipe tips and notes
- If you are sensitive to salt, use reduced sodium ingredients like low-sodium butter, chicken broth, tuna, and cream of chicken soup.
- Cook the egg noodles until they are al dente. Check them 1 to 2 minutes before the package's recommended cooking time to prevent them from becoming mushy when baked.
- Drain the tuna and noodles well before assembling the casserole. Excess liquid can thin the sauce and make the casserole watery.
- Don't let the cheese sauce come to a boil. Boiling can cause the cheese to separate, resulting in a grainy sauce instead of a smooth, creamy one.
- Let the casserole rest for 10 to 15 minutes before serving. This gives the sauce time to set, making it easier to serve while helping the casserole hold together.
Serving suggestions
Serve tuna noodle casserole with a simple green salad and creamy French dressing, plus warm dinner rolls for a classic dinner. Or pair it with roasted broccoli for an easy vegetable side. For a lighter lunch, serve a smaller portion with fresh fruit or cucumber salad.
Make ahead
This old fashioned tuna noodle casserole is a great make-ahead meal. Assemble the casserole as directed, then cover the baking dish tightly with aluminum foil and refrigerate for up to 1 day.
Remove the casserole from the refrigerator about 20 to 30 minutes before baking to take the chill off. Some bakeware can crack if moved directly from the refrigerator to a hot oven.
Cover the dish loosely with aluminum foil and bake until heated through. Then uncover and continue baking until the topping is golden, the casserole is bubbling around the edges, and the center reaches at least 165°F.
Freeze for later
To make this casserole ahead and freeze it, assemble it as directed, assemble it as directed but do not bake it. Wrap the baking dish tightly with a layer of plastic wrap followed by aluminum foil, or use a freezer-safe container with a tight-fitting lid. Freeze for up to 2 to 3 months for the best quality.
Thaw the casserole overnight in the refrigerator. Remove it from the refrigerator about 20 to 30 minutes before baking to take the chill off, then bake as directed. If needed, add a little extra baking time until the center reaches at least 165°F.
Storing and reheating instructions
Refrigerator: Allow the casserole to cool. Transfer the leftovers to an airtight container and refrigerate for up to 3 days.
Freezer: Allow the casserole to cool. Portion into freezer-safe containers. Label with the contents and date, then freeze for up to 2 to 3 months.
Reheating: If frozen, thaw the portions in the refrigerator overnight before reheating. To reheat in the oven, preheat the oven to 350°F. Place the desired portion in an oven-safe dish, cover with aluminum foil, and bake for 25 to 30 minutes, or until the center reaches at least 165°F. To reheat in the microwave, place the desired portion in a microwave-safe dish and heat on medium power until warmed through.
Food Safety: Refrigerate leftovers within 2 hours of cooking (or within 1 hour if the temperature is above 90°F). Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety guidelines, visit the U.S. Department of Agriculture and Foodsafety.gov.
If you love old fashioned comfort food, there are plenty more classics to try. Our chicken noodle casserole is just as easy to make as this tuna noodle casserole. Chicken tetrazzini is another great family meal that's sure to please. And if you need a quick weeknight dinner, ground beef stroganoff never disappoints. You can also explore our Classic Dishes That Deserve a Comeback collection for even more nostalgic favorites.
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📖 Recipe
Old Fashioned 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 thawed (cook according to the package directions, but reduce the cooking time by 1 to 2 minutes)
- 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 in salted water according to the 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 cooked noodles, drained tuna, thawed peas, and the creamy sauce to a large bowl. Stir gently until everything is coated with the creamy sauce.
- Transfer the mixture to a 2.5 quart baking dish.
- Sprinkle the top of the tuna noodle casserole with the prepared breadcrumbs. Sprinkle them lightly, don't pack them down.
- Bake uncovered for 30 to 35 minutes, until the casserole is bubbling around the edges, the topping is golden brown, and the center reaches at least 165°F.
- Let it set for 10-15 minutes before serving.
Notes
- Cook the egg noodles until they are al dente. Check them 1 to 2 minutes before the package's recommended cooking time so they don't become mushy when baked.
- Drain the tuna and egg noodles well before assembling the casserole. Excess liquid can thin the sauce and make the casserole watery.
- If the noodles start to stick together before you're ready to use them, rinse them briefly with cold water to loosen them. Drain well before adding them to the casserole.
- If you are sensitive to salt, use reduced sodium ingredients where possible, such as low-sodium butter, chicken broth, tuna, and cream of chicken soup.
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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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