Why You’ll Love This Recipe

Easy Tuna Noodle Casserole is a comforting, budget-friendly classic that’s perfect for busy weeknights. Made with pantry staples like canned tuna, egg noodles, and a creamy soup base, it comes together quickly and bakes into a satisfying, golden-topped dish. It’s nostalgic, hearty, and loved by both kids and adults.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg noodlescanned tunacream of mushroom soupsour creamfrozen peascheddar cheeseonion powdergarlic powderblack pepperbuttered breadcrumbs or crushed crackers for topping

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Cook egg noodles according to package directions until al dente. Drain and set aside.

In a large mixing bowl, combine cream of mushroom soup, sour cream, onion powder, garlic powder, and black pepper.

Stir in the cooked noodles, tuna (drained), frozen peas, and half of the shredded cheddar cheese.

Transfer the mixture to the prepared baking dish and spread evenly.

Sprinkle the remaining cheddar cheese over the top, followed by a layer of buttered breadcrumbs or crushed crackers.

Bake for 25–30 minutes, or until the top is golden and the casserole is bubbly.

Let it cool for 5 minutes before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesBaking time: 25–30 minutesCooling time: 5 minutesTotal time: 45–50 minutes

Variations

Use cream of celery or cream of chicken soup instead of mushroom for a flavor twist.

Add sautéed mushrooms, onions, or celery for extra texture and flavor.

Try using whole wheat noodles or gluten-free pasta for dietary needs.

Top with French fried onions instead of breadcrumbs for crunch and flavor.

Add a dash of hot sauce or mustard for a mild kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave individual portions for 1–2 minutes or warm in the oven at 350°F until heated through.The casserole can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use fresh tuna instead of canned?

Yes, cooked and flaked fresh tuna can be used, though canned is more convenient.

Can I make this ahead of time?

Yes, assemble the casserole and refrigerate up to a day in advance. Bake just before serving.

What can I use instead of sour cream?

Plain Greek yogurt or mayonnaise can be used as a substitute.

Is this dish freezer-friendly?

Yes, you can freeze before or after baking. Be sure to cover tightly with foil.

Can I skip the peas?

Yes, feel free to substitute with another vegetable like corn or chopped green beans.

Do I have to use cheddar cheese?

No, any melty cheese like mozzarella, Colby Jack, or a blend will work.

Why is my casserole dry?

Be sure not to overbake, and ensure there’s enough liquid from the soup and sour cream.

Can I double the recipe?

Yes, just use a larger baking dish or two standard ones and increase baking time slightly.

Is this kid-friendly?

Very much so—its creamy texture and mild flavor make it a favorite among children.

What’s the best way to get a crispy topping?

Use crushed crackers or breadcrumbs mixed with melted butter, and broil for 1–2 minutes at the end if needed.

Conclusion

Easy Tuna Noodle Casserole brings warmth and nostalgia to the table with minimal effort. Its creamy, cheesy layers and crisp topping make it a satisfying all-in-one meal. Whether you’re feeding a family or looking for easy leftovers, this classic dish never goes out of style.