Gather round the dinner table for this meal. Tuna Casserole with Egg Noodles is classic comfort food! Tender egg noodles and mushroom soup mixed with albacore tuna, combined with shredded cheese, sliced mushrooms and fresh peas.
Baked until hot and bubbly with a crunchy golden brown topping, this meal is pure comfort food!
There are many great casserole recipes on the blog, be sure to put the King Ranch Chicken Casserole on the menu for this week! It's like a cheesy chicken enchilada without all the fussy prep!
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What makes this recipe irresistible
This delicious Tuna Noodle Casserole recipe is pure comfort food! It's made using simple pantry ingredients that you keep on-hand. It's an affordable meal that even your pickiest eaters will gobble up!
Everyone needs a simple recipe like this to put together because it's all about pantry staples. It's a great meal when you don't know what to cook and don't feel like going to the store. Look in your pantry and refrigerator, I bet you'll have everything you need!
The end result is an easy tuna casserole with a crispy, crunchy topping! It's great for busy weeknight meals!
Ingredients
You'll only need a handful of simple ingredients. For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- flaky tuna, you'll need 2 cans of tuna fish (I prefer solid white albacore tuna) - you can substitute canned chicken, that will be terrific as well.
- extra wide egg noodles or medium egg noodles are the traditional choice, but you can use other types of noodles; penne, rigatoni or elbow macaroni pasta would be delicious as well.
- mushroom cream soup - cream of chicken soup or cream of celery soup can be substituted.
- mushrooms - I used canned mushrooms, but you can also use fresh mushrooms. You can also omit them and this classic tuna noodle casserole will still be delicious!
- shredded cheddar cheese and parmesan - substitute Colby, or pepper jack, all are great choices! You could substitute pecorino if parmesan cheese isn't available.
- frozen peas are best!
- half & half - you can substitute whole milk or even evaporated milk, that would make it super creamy!
- bread crumbs - panko breadcrumbs will make the topping super crispy - yum! You can also use Italian bread crumbs for crispy flavor.
Tuna Casserole with Egg Noodles
Equipment
- 9x13 casserole dish
Ingredients
- 16 ounces egg noodles wide egg noodles or whole wheat egg noodles can be used.
- 10 ounces tuna chunk light tuna, packed in water, well drained - two cans
- 7 ounces sliced mushrooms one can, well drained
- 21 ounces cream of mushroom soup or cream of chicken canned soup - you'lll need two cans.
- 1 cup frozen peas
- 2 cups cheese shredded
- 1 ¼ cups half and half
- ¾ cup dry bread crumbs
- 2 tablespoon butter divided
- 2 tablespoon parmesan cheese shredded
- 1 teaspoon salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350 degrees
- Boil egg noodles until just al dente (the package called for 7-8 minutes I boiled them for 6) in salted water. Drain well
- Butter the baking dish using 1 tablespoon butter.
- Drain the tuna and flake. Drain the mushrooms. Shred the cheese.
- In a large mixing bowl, mix the mushroom soup with the half and half.
- Add the cooked noodles, tuna, mushrooms, peas, and cheese to the mushroom sauce. Season with salt and pepper. Mix everything together well and pour it into the prepared casserole dish.
- Top with bread crumbs and drizzle the remaining melted butter over the crunchy topping. Sprinkle parmesan cheese over the top.
- Cover with foil and bake in preheated oven for 30 minutes or until hot and bubbly. After 30 minutes, remove the foil and place under the broiler for 3-4 minutes until the top is golden brown.
Notes
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Nutrition
Instructions
This is an overview, for detailed instructions just scroll down to the bottom!
- Cook noodles according to package instructions to al dente’.
- In a large bowl, stir together the soup, milk, mushrooms and tuna making a creamy sauce.
- Fold in the noodles and cheese into the cream sauce, pour the tuna mixture into a baking dish, add the bread crumb mixture to the top, melt butter and drizzle on top of the casserole.
- Bake the cheesy tuna casserole in the oven, finish under the broiler. Garnish with parsley or thinly sliced green onions.
How easy is that? A pantry meal that's delicious and doesn't break the bank - gotta love that!
Equipment
- These mixing bowls - I have two sets and use them daily!
- I have two sets of measuring spoons. I like these because they fit in the spice jars.
- 9x13-inch baking dish - this one has great handles, making it easy to handle when hot.
Frequently asked questions (FAQ’s)
Bread crumbs - store-bought or homemade, whatever you have! What, no bread crumbs? Substitute with potato chips, crushed pretzels or a can of fried onions.
You can easily make your own bread crumbs using stale bread, rolls or croissants. Just give them a rough chop and blitz them in the food processor.
Bake covered for the first 30 minutes - uncover and finish by browning under the broiler.
I recommend solid white albacore tuna packed in water. That's our preference. You can use light flaked tuna or tuna packed in oil. Just be sure to drain it well.
Deb’s top tips
Save a cup of pasta water or use or a cup of milk. Add it sparingly as you combine the mixture it is super saucy before baking. Nobody likes dry casseroles!
- Make in advance - Prepare the casserole up to a day before. Wait to add the topping until you're ready to bake.
- Double this classic recipe and freeze a second casserole. An easy dinner tonight or the days you don't want to cook!
Variations
This is just the BEST Tuna Casserole and you can have fun making it your own.
- Top the noodle casserole recipe with crushed potato chips, crushed ritz crackers or French fried onions - yum!!
- Spice it up with a healthy pinch of red pepper flakes or a couple dashes of hot sauce. Substitute chicken for tuna, that's an option too!
- You can use any of the creamed canned soups in this recipe.
- Sautéed onions and mushrooms is a great addition to the tuna noodle casserole recipe.
Storage
Refrigerator - This from scratch Tuna Noodle Casserole keeps in the refrigerator up to three days. Refrigerate leftovers in a food storage container.
Freezer - Store in an airtight container, or wrap well with aluminum foil. It freezes wonderfully as well, up to three months. Get the best tips for freezing tuna casserole here.
Reheat - you can reheat leftovers in the microwave. My preference is baking so the top re-crisps (that's a word, right?!!). It will take a few more minutes to reheat out of the refrigerator - plan on baking 30-35 minutes.
Serving Suggestions
Are you wondering what to serve with tuna casserole? Find over a hundred ideas here!
- This is the best tuna noodle casserole recipe! It's a rich dish, so serving steamed Brussels sprouts balances it with its simple, fresh flavor.
- 3 ingredient steamed green beans - super delicious, it takes just minutes to make!
- This one is a favorite! Braised Swiss Chard - buttery, savory - SO GOOD! Sauté on the stovetop while the casserole is baking!
Related Recipes
- This recipe for Fish Stick Casserole is surprisingly scrumptious! The potato filling is amazing!
- The blog is filled with easy recipes! Next time try Ritz Cracker Chicken Casserole
- Even your pickiest eaters will love this recipe! This ground beef casserole has a tomato cheese base and it's so simple to make - family favorite!
- Philly Cheesesteak Baked Tortellini Casserole, easy to make and a real crowd pleaser, this is always on the menu!
I bet you'll enjoy this for dinner, it's such a tasty meal! If you post a photo, please tag me! I'd love to see the photo of your Tuna and Noodle Casserole!
You can tag me with #bowlmeover or if you're on Instagram use @bowl_me_over I can't wait to see how this turned out for you!
Karen says
I love your casseroles; especially with pasta.
tyvm, Karen
Rob says
Could u include a temperature at which to bake
Bowl Me Over says
Rob the temperature is in the recipe card, the full instructions at the bottom of the post. It's 350 degrees.
Sarah K. says
Best tip for making tuna casserole…
-Make a béchamel cream sauce instead of using canned soup
-Also cook the noodles first…al dente @2min before what the package says
Bowl Me Over says
That sounds delicious Sarah! Do you add cheddar cheese or parmesan cheese to your béchamel sauce? I'm sure that would make an amazing creamy sauce. Definitely going to give that a try next time. Thank you!
Erika says
I didn't have mushrooms or soup so I made my own amazing sauce. I just used Greek yogurt, canned milk, 2 bullion cubes, cornstarch to thicken, cheddar cheese and added some garlic. It was amazing wasn't even missing the mushrooms. I'm also gluten free and kinda poor so I just used small rice noodles in my cupboard. Wow amazing also. It turned out very creamy and rich. Much better than my moms dry tuna casserole growing up. This has changed my perspective on this dish for the better, thank you!
Bowl Me Over says
Wow, that sounds fabulous Erika!! I always think having canned evaporated milk on hand saves the day. What a wonderful combination you put together. GREAT job!!
Theresa Krier says
Hi, we like to add a little bit of cream cheese and top it with crushed Ritz crackers instead of bread crumbs. Thank you !
Bowl Me Over says
Ooh! What a great tip Karen, the buttery Ritz crackers added to the top of the casserole adds great flavor and a yummy crunchy topping!
Sharon says
I like to add in a bit of cream cheese chive and onion spreadable for extra flavor and texture.
Bowl Me Over says
That's a tasty tip Sharon - the cream cheese really turns it into a cheesy noodle casserole, yum!
JADE says
I add some onion, Xtra seasonings, old bay, garlic powder, a dash of cayenne! And of course Xtra cheese luv cheese here. Turned out great!
Bowl Me Over says
We just love this classic recipe Jade. Glad it you made it your own and enjoyed it!
April Kofler says
I loved my grandma's tuna casserole growing up. I know she added peas and cream of mushroom soup. She used bread crumbs on hers and mt grandpa used potato chips or crackers on his. I don't know why I don't make it myself. I think I will have to make this
Bowl Me Over says
Enjoy April I think this is just the best tuna casserole! I love Grandpa's version with a potato chip topping. That really sounds amazing. Great tip!
Kesha says
I love tuna casserole. I sometimes will add chicken broth if my tuna casserole seems dry. Just a little tip. Thank you for such a great recipe.
Bowl Me Over says
The addition of chicken broth is really a great tip Kesha! Creamy sauce is a must, that's for sure. Thanks for stopping by the blog!
Cynthia Klein says
I haven't made tuna casserole in a long time. I used organic condensed mushroom soup by Pacific, fresh shitake mushrooms, and I didn't have peas so I used some fresh red and green pepper cut ut into small pieces. My husband said it was the best tuna casserole he's ever eaten. I did half of the recipe which is enough for 4 servings. I imagine adding more spices next time.
Bowl Me Over says
That sounds fantastic Cynthia! Thank you so much for stopping by the blog and trying the recipe. It's just the best and I love your additions - YUM!!! I appreciate you taking the time to come back and comment. Thank you and have an amazing day!
Terrie says
I don't know what went wrong ,but I made this recipe and neither my husband or I liked it I will stay with my old recipe for Tuna casserole
Bowl Me Over says
I'm sorry. you didn't like the flavor Terrie and appreciate your feedback.
Billie says
my sweet mother made this when I was a child, she always added English peas and boiled eggs to hers. thank you for this long-forgotten recipe, I'll have this for lunch tomorrow.
Bowl Me Over says
Ooh the boiled eggs sounds like a delicious addition, I'm going to add that next time I make this! Thank you Billie, I hope you really enjoy this recipe!
Jen says
Hey! I'm excited to try this. It says 6 oz egg noodles. Am I reading that right? Less than a cup? That seems like too little. And is that the amount cooked or uncooked? Thanks!
Bowl Me Over says
Eek Jen - great catch! Yes that is 16 oz. of noodles, cooked to al dente! Thank you so much for your help!!
mariatheresa micallef says
excuse my ignorance, but i cannot understand what you mean by ingredient: '1 1/4 half and half '...as in half and half of what?
Bowl Me Over says
I'm sorry Maria, great question, I will update the instructions! Half and half is blend of equal parts whole milk and light cream. It's sold in the supermarkets in the milk/cream section and is listed as Half and Half.
M says
Half and half is milk/cream like thing. Its called “half and half” if you go to the store , just ask for “half and half” theyll direct you.
LaQuana says
Delicious recipe! My whole family loved it. We're not mushroom folks so I used 1 can of cream of chicken and 1 can of cheddar cheese soups. The creamy texture turned out amazing. Thanks for this quick and easy meal!
Bowl Me Over says
Wonderful! Thanks for swinging back and letting me know. Your swap out sounds just delicious!
Liza says
What can make anyone feel better than some hearty comfort food! Loving this recipe! Creamy, dreamy - I must make it ASAP! 🙂
Bowl Me Over says
Yes!! Gotta love a good comforting meal, thank you!
Jennifer Stewart says
I grew up eating this when I went to my grandparent's house. The only thing is that she didn't add peas and now I am feeling so jipped! I love pea and the creamy comfort of egg noodles!
Bowl Me Over says
Grandma's recipes are always the best! 😀 I'm glad it brings back good memories!
Michele says
I love tuna casserole! This has a slightly different take on it that my regular one, but Im looking forward to trying this! Ive never thought of freezing it! Thats a great idea!
Bowl Me Over says
I love those easy meals that you pull outa the pantry or freezer - enjoy Michele!!
Marie says
I mixed the panko bread crumbs with the melted butter & Parmesan cheese. Putting the casserole under the broiler at the end was delicious & a nice golden color. Delicious.
Michaela Kenkel says
Tuna casserole is on our menu once a month - yours looks really yummy. My kids would love the peas!!
Bowl Me Over says
I love tuna casserole too - so easy to make and so good!
Sandra Shaffer says
Comfort food is in order for lots of reasons, but certainly because surgery is on the horizon! Tempting to eat this whole tuna casserole on my own! Love the broiling method for those golden brown bits!
Bowl Me Over says
I know right? Somebody hand me a spoon! 🙂
Liza says
This recipes is so easy, yet I'm sure it's SO yummy! I LOVE all that cheese in it! All this goodness with a bit of veggies and some noodles! A must-make asap!
Bowl Me Over says
Easy and delicious - great comfort food!
Lois says
This looks like a great meal and so very easy and tasty.
Bowl Me Over says
Thank you Lois - I hope you really enjoy it!
Dan from Platter Talk says
I grew up with tuna casserole and I've never seen a better looking one than your recipe here. I especially love your use of mushrooms; what a perfect addition!
Bowl Me Over says
Super yummy and great comfort food - enjoy!
Shelley Still says
Made this today and it was very good! Thank you for sharing. I love the patm on tope. I added a little in the mix and a dash of sour cream . Why? I guess I was thought of the "older" version. Very good recipe.
Bowl Me Over says
Thanks Shelley, I'm so glad you enjoyed this recipe. And that sour cream addition sounds rich and delicious, YUM!
Camden Rusincovitch says
I absolutely love this tuna noodle casserole! I really liked the suggestion to add sauteed onions and mushrooms-- what kind of mushrooms would you recommend for this?