Tuna Casserole Recipe
A creamy, cheesy tuna casserole recipe made with egg noodles, canned tuna, cream of mushroom soup, peas, and a crunchy breadcrumb or potato chip topping. Classic comfort food that’s easy, budget-friendly, and freezer-friendly.
Ingredients
- For the Base
- 12 ounces egg noodles – Cook the noodles al dente so they don’t get mushy.
- 2 5-ounce cans tuna, drained – I prefer solid white albacore in water.
- 1 can cream of mushroom soup 10.5 ounces – The classic choice.
- 1 can cream of celery or cream of chicken soup 10.5 ounces – Adds creaminess and flavor variety.
- 1/2 cup milk – Helps loosen the sauce.
- 1/2 cup sour cream – For tang and extra creaminess.
- 1 cup frozen peas – Adds color and sweetness.
- 1 cup green beans chopped (optional) – Another veggie option.
- For the Flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- For the Cheesy Goodness
- 1 1/2 cups shredded cheddar cheese – Mix some in the casserole and save the rest for topping.
- 1/4 cup grated parmesan cheese – For extra flavor.
- For the Crunchy Topping
- 1 cup bread crumbs or crushed potato chips – Both work for that golden brown crust.
- 2 tablespoons butter melted – To coat the topping.
Instructions
- Cook the noodles.
- Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente (about 6–7 minutes). Drain and set aside.
- Mix the base.
- In a large bowl, stir together cream of mushroom soup, cream of celery (or chicken), milk, and sour cream. Add garlic powder, onion powder, salt, and pepper.
- Assemble the casserole.
- Stir in the drained tuna, frozen peas, optional green beans, and half of the cheddar cheese. Fold in the cooked noodles until everything is evenly coated.
- Transfer to baking dish.
- Grease a 9x13-inch casserole dish. Pour in the pasta mixture and spread evenly. Sprinkle with remaining cheddar cheese and parmesan.
- Prepare the topping.
- In a small bowl, combine bread crumbs (or crushed potato chips) with melted butter. Sprinkle evenly over the casserole.
- Bake.
- Cover with aluminum foil and bake at 375°F for 20 minutes. Remove foil and bake another 10–15 minutes uncovered, until the topping is golden brown and crispy.
- Rest & serve.
- Let the casserole cool for 5 minutes before serving.
Notes
- Cook the noodles al dente to avoid mushiness.
- Cover with aluminum foil during the first part of baking to keep the casserole moist.
- Swap soups based on preference: cream of chicken or cream of celery both work.
- For extra crunch, use crushed potato chips or Ritz crackers instead of bread crumbs.
- To freeze tuna noodle casserole: assemble, wrap tightly in foil, and freeze up to 3 months. Thaw in the fridge overnight before baking.