Go Back
tuna noodle casserole

Classic Comfort Tuna Noodle Casserole

This classic tuna noodle casserole is creamy, cozy, and weeknight-easy—tender egg noodles, flaky tuna, peas, and a golden crunchy topping baked until bubbly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 12 oz egg noodles
  • 2 cans tuna in water 5 oz each, drained
  • 1 can cream of mushroom soup 10.5 oz
  • 1 cup milk whole milk preferred
  • 1 cup sharp cheddar cheese shredded, divided
  • 1/2 cup frozen peas
  • 1/2 cup onion finely diced
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
Crunchy Topping
  • 2 tbsp unsalted butter melted
  • 1 cup butter crackers crushed (or use breadcrumbs)

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Mixing bowl

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the egg noodles in salted water until al dente according to the package directions. Drain well.
  3. In a large bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and black pepper until smooth.
  4. Fold in the cooked noodles, drained tuna, peas, diced onion, and half of the shredded cheddar.
  5. Spread the mixture evenly in the prepared baking dish.
  6. Stir the melted butter into the crushed crackers, then sprinkle the topping evenly over the casserole. Add the remaining cheddar on top.
  7. Bake uncovered for 25–30 minutes, until bubbly and golden. Rest 5 minutes before serving.

Notes

For extra creaminess, add 1/4 cup sour cream to the sauce. For extra crunch, broil for 1–2 minutes at the end (watch closely). Swap peas for corn or sautéed mushrooms if desired.