Tuna Noodle Casserole Recipe

This tuna noodle casserole recipe combines tender egg noodles, flaky tuna, sweet peas, cheddar cheese, and a creamy mushroom sauce beneath a crispy buttery breadcrumb topping. It's an affordable, family-friendly comfort food classic that's perfect for busy weeknights, meal prep, and freezer meals.

Print Pin

Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 425kcal

Author: Abby Pinkmann

Cost: $9

Equipment

9x13-inch baking dish
large pot
large skillet
mixing spoon
colander
small mixing bowl
Oven

Ingredients

12 oz egg noodles
2 cans tuna, drained
1 can cream of mushroom soup
1 cup whole milk
1 cup frozen peas
1 small onion, diced
2 cloves garlic, minced
1 1/2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 cup breadcrumbs
2 tbsp butter, melted

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the egg noodles until slightly underdone according to package directions. Drain and set aside.
Heat a large skillet over medium heat. Add the diced onion and cook until softened. Add the garlic and cook for 1 minute.
Stir in the cream of mushroom soup, milk, salt, and black pepper. Mix until smooth and heated through.
Fold in the tuna, peas, and cheddar cheese. Stir gently until combined.
Add the cooked noodles and stir until evenly coated with the sauce.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the casserole.
Bake for 25 to 30 minutes until golden brown and bubbling around the edges.
Allow the casserole to rest for 5 minutes before serving.

Notes

Slightly undercook the noodles since they will continue cooking in the oven. Freshly shredded cheese melts more smoothly than pre-shredded varieties. Avoid overbaking to keep the casserole creamy. Let the casserole rest for 5 minutes before serving. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition