Tuna Noodle Casserole Recipe
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My easy Tuna Casserole feeds the whole family for under $6, and it’s made almost entirely from pantry staples. It’s my version of the tuna noodle casserole my grandmother made when I was a kid, with tender egg noodles, peas, cheddar, and a buttery crumb topping. Everything gets mixed right in one baking dish, so it’s simple to make and hard to mess up.
My Easy Tuna Noodle Casserole Recipe
Growing up, a trip to my grandmother’s house often meant tuna casserole. I got so excited when I knew it was on the menu, because it was my favorite. I still make it today, and every time I do, it brings me right back to her kitchen. I love telling my kids those stories while we eat.
It’s also a budget-friendly dinner. Between the canned tuna, egg noodles, and a can of soup, the whole dish costs under $6 at Walmart prices, which works out to less than $1 a serving. With grocery bills where they are, that matters.
For more delicious casserole recipes, check out my Hamburger Casserole, Tater Tot Casserole, Chicken Pot Pie Casserole, Apple Breakfast Casserole, and Frito Pie Casserole.
Why You’ll Love My Tuna Casserole
- Under $6 for the whole dish – canned tuna, egg noodles, and a can of soup keep the cost low, and the recipe stretches to 6 servings.
- Mixed in one baking dish – the noodles, tuna, peas, and sauce all go straight into the pan, so cleanup stays easy.
- Crunchy buttery topping – the bread crumbs go on near the end so they bake up golden and crisp instead of soggy.
Tuna Casserole Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Cream of chicken soup- Cream of chicken soup helps create a flavorful base for this recipe.
- Milk- I like to use milk because it helps add a thickening agent to the casserole and also adds a touch of flavor. I love to use whole milk, but you can use any milk you have on hand.
- Cans of Tuna- I prefer to use cans of tuna that are packaged with water. When you use cans that are full of water it will give this classic tuna noodle casserole more of a mild flavor. A secret to using canned tuna is to rinse the tuna several times before using it. This helps eliminate the tin flavor you might taste from the can.
- Egg Noodles- Egg noodles are the ideal noodle for tuna casserole. You can use any other noodles or shapes but egg noodles are my favorite for the look it gives this dish and they are what grandma used.
- Frozen Peas- Peas are a great addition to this dish giving it a pop of color and more nutritious value.
- White Onion- The white onion has a thinner skin than other onions and are used as a thickening agent in this recipe, so be sure to use the white onion.
- Bread Crumbs- Bread crumbs help add texture topping with a crunch. If you don’t have bread crumbs you can leave some pieces of bread on the counter and allow them to get stale and then crumble them on the top.
- Cheddar Cheese- Cheese adds the cheesy comfort food to this recipe. You do not have to use it if you are not a cheese fan or trying to limit your dairy intake.
- Butter- use butter to enhance the flavors and help complement the other ingredients.
- Salt- Salt enhances the flavors of all the other ingredients. Salt is the number 1 underused spice, but it adds so much flavor to every dish.
- Pepper- Pepper is a spice that adds great seasoning and the most used spice in the world so go ahead and be generous when using pepper in this classic tuna noodle casserole.
How to make Tuna Noodle Casserole with Cream of Chicken Soup
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 350 degrees.
- Prepare your egg noodles per the instructions on the package.
- Once cooked, drain and set aside.
- While the noodles are boiling, chop the onion and set aside.
- In a large mixing bowl and thoroughly whisk together the cream of chicken soup, and milk.
- Spray a 9 x 9 casserole dish with cooking spray and add your cooked noodles, frozen peas, drained tuna cans, cheese, onions, and seasoning.
- Pour the soup mixture over the cooked noodles, frozen peas, tuna, cheese, and onions.
- Gently fold all the ingredients together.
- Bake your tuna noodle casserole dish.
- While the Tuna Casserole is cooking take the bread crumbs and combine with the melted butter. Once the casserole has baked pull it out of the oven and sprinkle the breadcrumb mixture on top and place back in the oven for 5 minutes.
- Undercook the noodles – they keep cooking in the oven, so pulling them a minute early keeps them from turning mushy.
- Drain the tuna well – extra liquid thins the sauce. Press the lid into the can, then rinse the tuna a few times.
- Check the center – the middle takes the longest to heat through. It should be bubbling before you add the topping, and an instant-read thermometer should read 165 degrees.
- Dice the onion small – big pieces stay crunchy. Small pieces soften completely in the sauce.
- Add the topping last – the crumbs stay crisp when they only bake for the final few minutes.
- Use the peas straight from the freezer – they thaw and cook right in the sauce.
Can I Make Tuna Casserole Ahead of Time?
Yes! You can absolutely make tuna casserole recipe ahead of time. It is super easy to mix ahead and bake later. Make sure you allow time for your noodles to boil if you are trying to make it ahead to bake later.
How to serve this Easy Tuna Noodle Casserole
I love the fact that tuna casserole recipe is a meal by itself or if you want to add a vegetable to serve with this you can. Try serving it with:
- Green beans
- Broccoli
- Side salad
- Cesar salad
Storage Instructions
- Refrigerate – let it cool, then store it in an airtight container for 3 to 4 days.
- Freeze – tuna casserole freezes well, either before or after baking. Cool a baked casserole completely, then portion it into freezer-safe containers and press out as much air as you can. If you freeze it unbaked, wrap the dish tightly. Thaw overnight in the refrigerator before baking or reheating, so it heats evenly and doesn’t overcook around the edges.
- Reheat – Reheat in the oven until hot all the way through, or microwave single servings.
More Great Casserole Recipes
Tuna Casserole
Ingredients
- 1 10.5 oz can cream of chicken soup
- 1/2 cup milk
- 2, 5 oz cans tuna in water drained
- 4 oz. egg noodles
- 1 cup frozen peas
- 1 small white onion diced
- 1/4 cup bread crumbs
- 1 cup cheddar cheese shredded
- 1 tbsp butter melted
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Preheat oven to 350
- Prepare egg noodles according to package instructions. Drain and set aside.4 oz. egg noodles
- Chop onion and set aside.1 small white onion
- In large mixing bowl stir together soup and milk. Whisk to combine.1 10.5 oz can cream of chicken soup, 1/2 cup milk
- Spray 9×9 casserole dish and add cooked egg noodles, frozen peas, tuna (drained), cheese, onions and seasonings and then pour in the soup mixture.2, 5 oz cans tuna in water, 1 cup frozen peas, 1 cup cheddar cheese, 1/2 tsp. salt, 1/2 tsp. pepper
- Stir to combine.
- Put in oven and cook for 20 minutes.
- While the tuna casserole is in the oven, mix together bread crumbs and melted butter. After 20 minutes, sprinkle bread crumbs on top of the casserole and bake for 5 minutes longer until bread crumbs are golden brown.1/4 cup bread crumbs, 1 tbsp butter
Nutrition
Did You Make This Recipe?
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This dish looks delicioius, but where are the amounts of each of the ingredients?
Thanks!
Same? I’ve cooked enough I can figure it out. But not everyone is experienced.
Look above directions. The amounts are there.
Is the nutrition information for a single serving or the entire recipe?
My husband loved this dish. He even had seconds!
So, so good! And so easy to make. The whole family loved it – even the non fish lovers gobbled it up.
How long do egg noodles last in the refrigerator…….just egg noodles I had cooked about a week ago?
I’m not certain how long plain egg noodles will last in the refrigerator, but I would think no more than a day or two.
My husband begs for tuna casserole every Lent! Your recipe is just a bit different than my standby and it will be a delicious change of pace!!! He’ll be SO happy to come home to this.
I made it for lunch today it was very good I’ll be making more so good so easy thanks you
So glad you liked it.
Great! So glad you’re trying this version.
Question. Recipe in 4 Oz of egg noodles which is 1/2 cup. And you say it serves 10 servings.
Are you sure thats correct?
I love tune casserole, but I lost it in my move. I think mine was 2 cups of uncooked noodles. The rest of the recipe very much like mine. Please advise.
Is the 4 ounces of egg noodles 1/3 of a bag of 12 ounce egg noodles before cooking or actually 1/2 cup of egg noodles before or after cooking. Quite confusing.
Your measurements make no sense. If one were to make it the way you explain it, it would end up in the trash.
Want to elaborate? So many people have made this according to the directions and haven’t had a problem.
Recipe is really good but add a packet of ranch to make it even better.
Also- there’s an easy option to add or triple this recipe with the click of a button here- BUT cooking time is WRONG. I took it out of the oven, served everyone and when we all sat down to eat, realized it was still cold in the center. Gross!
Delicious recipe! This one is definitely a keeper!
So glad you love it, Tony!