Tuna Noodle Casserole
This cozy tuna noodle casserole is creamy, crunchy on top, and made with pantry-friendly ingredients. It is a practical weeknight dinner that feeds a family without much fuss.
Total
45 min
Servings
6 servings
Level
Easy
Tuna noodle casserole is the kind of dinner many people remember from busy weeknights. It uses simple ingredients, comes together in one baking dish, and feels filling without being complicated.
This version keeps the classic creamy sauce, tender egg noodles, sweet peas, and crisp topping. A little lemon juice and Dijon mustard brighten the sauce so it tastes balanced, not heavy.
You can make it with canned tuna, frozen peas, and condensed soup, which makes it a good recipe for nights when the fridge is not very full.
01What you'll need
Ingredients
17 items · 6 servings
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter, plus more for the baking dish
- 1 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cans condensed cream of mushroom soup, 10.5 ounces each
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 2 cans tuna in water, 5 ounces each, drained and flaked with a fork
- 1 1/2 cups frozen peas, no need to thaw
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers or panko breadcrumbs
- 2 tablespoons melted butter, for the topping
- 2 tablespoons chopped parsley, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish so the noodles do not stick around the edges.
2. Cook the noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 1 to 2 minutes less than the package says for al dente. Al dente means the noodles are tender but still have a little bite. Drain well.
3. Soften the vegetables
While the noodles cook, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables are soft but not browned.
4. Mix the sauce
In a large bowl, stir together the cream of mushroom soup, milk, Dijon mustard, lemon juice, garlic powder, 1/2 teaspoon salt, and black pepper. Stir until smooth.
5. Combine the filling
Add the drained noodles, cooked onion and celery, tuna, frozen peas, and cheddar cheese to the sauce. Fold gently with a spatula until everything is coated. Try not to break up the tuna too much.
6. Fill the dish
Spoon the mixture into the prepared baking dish. Spread it into an even layer so it heats at the same pace from edge to center.
7. Add the topping
In a small bowl, mix the crushed crackers or panko with the 2 tablespoons melted butter. Sprinkle the topping evenly over the casserole.
8. Bake until bubbling
Bake for 25 to 30 minutes, until the edges are bubbling and the topping is golden. If you want a deeper brown topping, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
9. Rest and serve
Let the casserole rest for 5 minutes before serving. This short rest helps the sauce settle so the portions scoop more neatly. Sprinkle with parsley, if using.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole without the cracker or breadcrumb topping. Cover and refrigerate for up to 24 hours. Add the topping just before baking. If baking straight from the fridge, add 5 to 10 minutes to the cook time.
- Storage: Cool leftovers, then cover and refrigerate for up to 3 days. Reheat single portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until hot.
- Freezing: You can freeze the unbaked casserole without the topping for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake as directed. The noodles will be a little softer after freezing.
- Tuna swaps: Use tuna packed in oil for a richer flavor, or use canned salmon or cooked shredded chicken instead. Drain canned fish well so the sauce does not become watery.
- Vegetable swaps: Frozen corn, chopped green beans, or sautéed mushrooms can replace some or all of the peas. Keep the total vegetables to about 1 1/2 to 2 cups so the casserole stays creamy.
- Soup swap: Cream of celery or cream of chicken soup both work in place of cream of mushroom. For a lighter taste, use one can of soup and add 1 cup of sour cream or plain Greek yogurt, stirring it in with the milk.
Cook's note
For a less salty casserole, choose low-sodium condensed soup and taste the sauce before adding the full amount of salt. Canned tuna and cheese can both add saltiness.
04Frequently asked
Questions & answers
Can I make tuna noodle casserole without condensed soup?
Yes. Make a simple white sauce instead: melt 4 tablespoons butter, whisk in 1/4 cup flour, then slowly whisk in 2 1/2 cups milk. Cook until thickened, season with salt and pepper, and use it in place of the soup and milk.
Why is my tuna noodle casserole dry?
The noodles may have been overcooked before baking, or the casserole may have baked too long. Cook the noodles slightly underdone and bake only until the edges bubble. If the mixture looks dry before baking, stir in an extra splash of milk.
Can I use a different pasta shape?
Yes. Short pasta such as rotini, penne, shells, or elbow macaroni works well. Use 12 ounces and cook it 1 to 2 minutes less than the package directions before baking.
Do I need to thaw the peas first?
No. Frozen peas can go straight into the casserole. They are small and heat through quickly in the oven.
What should I serve with tuna noodle casserole?
A crisp green salad, steamed broccoli, roasted carrots, or simple sliced cucumbers all work well. Since the casserole is creamy and filling, a fresh vegetable side is a good match.
05Keep cooking
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