Old Fashioned Tuna Noodle Casserole

The Tuna Noodle Casserole recipe is a classic old fashioned casserole made with just 10 ingredients. Perfect for a busy weeknight, it takes 15 minutes to prep which means dinner will be on the table in under an hour. Comforting egg noodles in a creamy sauce make this a guaranteed family favorite.

Casseroles for dinner are one of our go-to dinner recipes for busy weeks all throughout the year. This classic old fashioned Tuna Noodle Casserole recipe is always on the rotation. Now some people may not like tuna with noodles, but we promise you that we’ve made a version the whole family will truly love.

The base of the creamy sauce is cream of mushroom soup which you can buy at the store or make our easy homemade version. It coats the egg noodles, flaked tuna, and vegetables perfectly for a comforting bite.

One of our favorite parts of this recipe is that it’s only 10 ingredients and super affordable. Plus, it’s easy to make this tuna noodle casserole recipe a day in advance so it’s ready to pop in the oven for dinner the next day. We tested out all of the tips and tricks to make this as simple as possible (but still so delicious too!).

If you love a great casserole recipe, make sure you try our Chicken and Swiss Casserole and our Cheesy Broccoli Chicken and Rice Casserole.

Why You’ll Love this Recipe

• 10 Ingredient Dinner. You heard that right! It’s a short shopping list, and many of the ingredients you probably already have in your pantry.
• Affordable Comfort Food. This classic tuna noodle casserole recipe is not pricey at all. It’s a flavorful and hearty meal.
• Dinner in 45 Minutes. It’s ideal for a meal prep week or busy weeknight when you need dinner fast!

Ingredients for this Tuna Noodle Casserole Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

The ingredient list is short and sweet. We’re sure you have several of the ingredients at home already.

• Egg noodles: We like the wide version so they hold their shape well in the filling.
• Condensed Cream of Mushroom Soup regular or Low-Sodium: Use the store-bought kind, or we have a great homemade version you can make as well.
• Whole Milk: The base for the creamy, gravy-like sauce. You can use reduced-fat milk here as well.
• Frozen peas: Adds that classic fresh veggie flavor.
• Canned tuna: Make sure it’s tuna packed in water and drain off any excess liquid from the can before flaking with a fork.
• Shredded Cheddar Cheese: Adds a hint of nice cheesy flavor. We prefer to grate our own, pre-shredded has a starchy coating that prevents it from melting as nicely.
• Garlic powder: Gives that nice essence of garlic flavor.
• Onion powder: Adds a hint of onion flavor in the sauce.
• Seasoning salt: If you don’t have this and prefer not to buy it, you can also use 1 teaspoon salt with 1/2 teaspoon black pepper.
• Buttery Round Cracker Crumbs: The best topping there is! We love a Ritz cracker for this.
• Salted butter: Gives the cracker topping an extra buttery flavor and also helps it to brown better in the oven.
• Fresh chopped parsley: Totally optional but adds a nice fresh touch to finish off the dish.

Tools You’ll Need

• 13″x9″ Baking Dish
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater

How to Make Old Fashioned Tuna Noodle Casserole

1. Preheat oven to 375°F. Butter or spray with nonstick spray a 9″x13″ baking dish.
2. Cook egg noodles according to the package instructions until al dente. Drain and set aside.

3. In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.

4. Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.

5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.

6. In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.

7. Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Expert Tips

• Don’t overcook the egg noodles. Be sure to cook them according to package instructions or one minute less. This will prevent the tuna noodle casserole from becoming soggy.
• Use tuna packed in water. Drain off any excess water before stirring the tuna into the casserole so the sauce doesn’t become too thin.
• Add your favorite veggies. We use peas, but feel free to add carrots, celery, onion, and even broccoli!
• Make a homemade cream of mushroom soup. If you are watching your sodium, or prefer to make it homemade, we have an easy recipe for you!

Storage

Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. When ready to serve, allow it to sit on the counter for 30 minutes at room temperature before reheating in the oven.

Making this casserole ahead of time works great as well. Assemble the casserole but don’t put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

FAQs

More Easy Casserole Recipes

• Chicken and Swiss Casserole
• Sloppy Joe Cornbread Casserole
• Poppy Seed Chicken Casserole
• Old Fashioned Squash Casserole