Tuna Noodle Casserole
Tuna Noodle Casserole is a comforting classic that brings together tender noodles, flaky tuna, and a creamy, cheesy sauce all baked to golden perfection. It’s the kind of dish that…
By Ava
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Reading time: 6 min
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Tuna Noodle Casserole is a comforting classic that brings together tender noodles, flaky tuna, and a creamy, cheesy sauce all baked to golden perfection. It’s the kind of dish that feels like a warm hug on a plate – simple ingredients that come together to make something really satisfying and hearty.
I love making tuna noodle casserole because it’s easy to whip up and always a crowd-pleaser. I usually add a bit of crunchy topping to give it that perfect mix of creamy and crispy textures. It’s one of those recipes that reminds me of family dinners and cozy nights at home.
My favorite way to serve this casserole is straight from the oven with a side of steamed veggies or a fresh salad. It’s such a great go-to meal when you want something easy but still feels like comfort food. Honestly, once you try it, it’s hard not to come back for seconds!
Key Ingredients & Substitutions
Egg Noodles: These noodles give the casserole a soft and tender texture. If you can’t find egg noodles, cooked pasta like rotini or penne works well too.
Tuna: Canned tuna is the star here. Use chunk light for milder flavor, or albacore if you prefer a meatier taste. If you’re not a fan of tuna, canned salmon or cooked shredded chicken are good alternatives.
Cream of Mushroom Soup: This adds creaminess and flavor. You can swap this for cream of celery or cream of chicken soup if you prefer. For a homemade touch, make your own creamy sauce with butter, flour, and milk.
Sour Cream or Mayonnaise: Both give richness to the sauce. I usually choose sour cream for a tangy finish, but mayo works if you like a smoother, milder flavor.
Vegetables: Peas and carrots add sweetness and color. Feel free to swap with other veggies like green beans, corn, or even broccoli for a different twist.
Breadcrumbs or Crushed Potato Chips: Topping adds a nice crunch. For gluten-free options, use gluten-free crumbs or crushed crackers. I like crushed potato chips for a salty, crispy finish.
How Do You Get a Creamy Yet Crispy Tuna Noodle Casserole?
The balance between creamy inside and crispy topping is key. Here’s how:
- Cook noodles just until al dente—they’ll hold texture during baking.
- Mix the sauce ingredients fully to make a smooth, creamy coating.
- Gently fold in veggies and tuna to keep pieces intact.
- Use melted butter mixed with breadcrumbs for the topping—this helps it brown evenly and become crunchy.
- Bake uncovered so the moisture evaporates and the top crisps well.
I like letting the casserole rest a few minutes after baking. This helps the sauce set a bit so it’s easier to serve and not too runny. These small steps make a big difference in getting that classic texture every time!
Equipment You’ll Need
- Large pot – for boiling the egg noodles; a roomy pot helps prevent sticking.
- Colander – to drain the cooked noodles quickly and easily.
- Mixing bowl – to combine the sauce, tuna, and veggies all in one place.
- 9×13-inch baking dish – the perfect size for spreading out the casserole evenly.
- Small bowl – for mixing the breadcrumbs with butter to get a crispy topping.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap tuna for cooked shredded chicken or canned salmon for a different protein that’s still tender and mild.
- Add shredded cheddar or mozzarella cheese inside the casserole for a gooey, cheesy boost.
- Mix in sautéed mushrooms or roasted red peppers to add depth and some earthy flavor.
- Try topping with crushed potato chips instead of breadcrumbs for a salty crunch that’s extra tasty.
How to Make Tuna Noodle Casserole
Ingredients You’ll Need:
- 12 oz egg noodles
- 2 cans (5 oz each) tuna, drained and flaked
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup sliced mushrooms (optional)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream or mayonnaise
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup breadcrumbs or crushed potato chips for topping
- 2 tablespoons butter, melted
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
Getting this delicious casserole ready will take about 15 minutes for preparation and around 25-30 minutes to bake. So plan for about 45 minutes total from start to finish, including some time to cool before serving.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling a large pot of water and cook the egg noodles according to the package directions until they’re just tender (al dente). Drain well and set aside.
2. Mix the Creamy Sauce:
In a big mixing bowl, combine the cream of mushroom soup, sour cream or mayonnaise, milk, garlic powder, onion powder, salt, and pepper. Stir everything together until smooth and creamy.
3. Combine All Ingredients:
Add the cooked noodles, flaked tuna, peas, diced carrots, and mushrooms (if you’re using them) to the creamy sauce. Gently stir so everything is coated evenly with the sauce.
4. Prepare for Baking:
Transfer your noodle and tuna mixture into a greased 9×13-inch baking dish. If you like, sprinkle shredded cheddar cheese on top for extra cheesiness.
5. Make the Crunchy Topping and Bake:
In a small bowl, mix the breadcrumbs or crushed potato chips with the melted butter until coated. Sprinkle this topping evenly over the casserole. Bake uncovered in your preheated oven at 350°F (175°C) for about 25-30 minutes until the casserole is bubbly and the topping is golden brown.
6. Serve:
Take the casserole out of the oven and let it cool just a little bit so it sets nicely. Garnish with fresh parsley if you want a pretty and fresh touch. Serve warm, alongside a salad or some steamed veggies for a comforting, complete meal!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! Just steam or lightly cook fresh peas and carrots before adding them to the casserole to ensure they’re tender. This helps keep the texture consistent.
What Can I Substitute for Cream of Mushroom Soup?
You can use cream of chicken or cream of celery soup for a different flavor. If you prefer homemade, a simple white sauce made from butter, flour, and milk works great too.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Freeze Tuna Noodle Casserole?
Yes! Freeze the casserole before baking in a freezer-safe dish, tightly covered. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed.