Old Fashioned Tuna Noodle Casserole

Old fashioned tuna noodle casserole is a classic comfort food made with tuna, egg noodles, peas, a creamy, cheesy sauce, and buttery breadcrumbs.

Course Main Course

Cuisine American

Keyword casseroles, easy dinner recipes, egg noodles

Prep Time 10

Cook Time 55

Rest Time 10

Total Time 1 15

Servings

Calories 420kcal

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

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.

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.

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.