Tuna Noodle Casserole

This easy, cheesy Tuna Noodle Casserole is a classic comfort food dish that won't break the bank! It's not only super simple to put together, but it tastes fantastic. It's made with pantry staples like canned tuna, cream of mushroom soup, noodles, cheese, and peas.

Looking for a comforting and easy-to-make meal that won't break the bank?

Look no further than tuna noodle casserole!

This classic dish has been a staple of home cooking for generations, and for good reason.

My family and friends always tuck straight in when I serve up this dish for dinner. It's the ultimate crowd-pleaser!

Made with pantry staples like canned tuna, noodles, and cream of mushroom soup, it's a delicious and nutritious meal that's sure to satisfy.

Whether you're feeding a crowd or looking for a quick weeknight dinner, this tuna noodle casserole recipe is a winner.

So grab your apron and let's get cooking!

Ingredients

• Tuna - use good ol' canned tuna for this budget-friendly recipe. You can use tuna in oil, brine, or water, but I prefer water since it's healthier.
• Noodles - use your favorite pasta noodles. I usually use fusilli or rotini because the spirals hold onto lots of great cheese and tuna!
• Cream of Mushroom Soup - Campbell's soup makes a great creamy sauce. You can swap for Cream of Mushroom, Cream of Chicken etc...
• Cheese - regular sharp cheddar adds lots of flavor. You can also use other shredded cheese like gouda, swiss or monterey jack.
• Breadcrumbs - dried breadcrumbs add a great texture to the cheesy topping. I use plain, but Italian seasoned works great too.
• Onion and Peas - add great flavor and texture.
• Paprika, Italian herbs, Garlic Powder, Salt and Pepper - seasonings, spices and herbs that give this casserole a lot of great flavor.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this easy tuna noodle casserole recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Preheat the oven to 400°F/200°C.

If you're not using leftover pasta, add it to a pan of boiling water and cook for the time indicated on the package. Cook it so it's still a little firm (al dente) as it will cook further in the oven.

Meanwhile, heat the oil in a skillet over medium heat. Add the diced onion and sautée, stirring often, for 5 minutes, or until soft and translucent but not browned.

Drain the pasta and run it under cold water briefly to cool. Drain again.

Add the pasta, tuna, half the cheddar, paprika, garlic powder, dried herbs, salt, and pepper to a large mixing bowl and stir to combine.

Add the fried onion, peas and soup (don't add water) to the bowl and stir to combine.

Transfer the tuna noodle mixture to a 9x13-inch baking dish. Place it into the oven and bake for 20 minutes.

Mix the remaining cheese with the breadcrumbs and sprinkle it over the casserole.

Return the dish to the oven and bake for a further 5-7 minutes, or until the topping is melted and golden.

Serve and enjoy!

Variations

• For an old fashioned tuna noodle casserole, add crushed potato chips on top.
• Make it super cheesy and add extra shredded cheese, such as smoked gouda, Monterey jack, white cheddar, parmesan or other favorite cheeses.
• Get more nutrients by adding extra vegetables. Frozen mixed vegetables work well. Let them thaw out a little, or put them into a bowl of warm water briefly to thaw.
• Instead of breadcrumbs, try crushed Ritz crackers.
• Swap the tuna for canned salmon.
• Swap the dried noodles for egg noodles.

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📖 Recipe

Tuna Noodle Casserole

This cheesy Tuna Noodle Casserole is a classic dish made with pantry staples like canned tuna, cream of mushroom soup, noodles, and cheese.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 4

Calories 454 kcal

Equipment

• Skillet
• bowl
• 9x13-inch baking pan

Ingredients

  

1x2x3x

• 2 cups cooked pasta noodles (4 ounces dry)
• 1 tablespoon oil
• 1 onion (diced)
• 2 cans tuna (5 ounces each)
• 2 cups shredded cheddar cheese
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried Italian herbs
• ½ teaspoon each salt and pepper
• ½ cup peas (no need to thaw)
• 1 can Condensed Cream of Mushroom Soup (I use Campbell's)
• ½ cup dried breadcrumbs

Instructions

 

• Preheat the oven to 400°F/200°C.
• If you're not using leftover pasta, add it to a pan of boiling water and cook for the time indicated on the package. Cook it so it's still a little firm (al dente) as it will cook further in the oven.
• Meanwhile, heat the oil in a skillet over medium heat. Add the diced onion and sautée, stirring often, for 5 minutes, or until soft and translucent but not browned.
• Drain the pasta and run it under cold water briefly to cool. Drain again.
• Add the pasta, tuna, half the cheddar, paprika, garlic powder, dried herbs, salt, and pepper to a large mixing bowl and stir to combine.
• Add the fried onion, peas and soup (don't add water) to the bowl and stir to combine.
• Transfer the tuna noodle mixture to a 9x13-inch baking dish. Place it into the oven and bake for 20 minutes.
• Mix the remaining cheese with the breadcrumbs and sprinkle it over the casserole.
• Return the dish to the oven and bake for a further 5-7 minutes, or until the topping is melted and golden.
• Serve and enjoy!

Nutrition

Calories: 454kcalCarbohydrates: 39gProtein: 20gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 57mgSodium: 474mgPotassium: 232mgFiber: 3gSugar: 4gVitamin A: 828IUVitamin C: 9mgCalcium: 442mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Keyword chicken and rice casserole, tuna noodle casserole, tuna recipe

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