Tuna noodle casserole is a classic comfort food that has been a family favorite for generations. Made with tender egg noodles, flaky tuna, creamy mushroom sauce, vegetables, and a crispy cheesy topping, this easy casserole is both satisfying and budget-friendly.
This homemade version takes the traditional recipe to the next level with sautéed onions and celery for extra flavor, plenty of cheddar cheese, and a crunchy panko topping. It’s the perfect weeknight dinner when you need something simple, hearty, and delicious.
1. Tuna Noodle Casserole Recipe (Yield: 6 Servings)
Ingredients
- 3 cups egg noodles (measured dry, approximately 6 ounces)
- 1 tablespoon butter
- 1 small onion, diced
- 2 ribs celery, diced
- ⅔ cup frozen peas, thawed
- 1 (5-ounce) can tuna, drained
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Crumb Topping
- ½ cup panko bread crumbs
- 1 tablespoon melted butter
- ½ cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Equipment
- 2 QT Baking Dish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish with cooking spray or butter and set aside.
Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente according to the package directions, usually about 1 to 2 minutes less than fully cooked. The noodles will continue cooking in the oven, so slightly undercooking them helps prevent a mushy casserole.
Drain the noodles and set them aside.
While the noodles cook, melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly translucent.
Remove the skillet from the heat and stir in the thawed peas, drained tuna, condensed cream of mushroom soup, milk, 1 cup shredded cheddar cheese, and parsley. Mix until everything is evenly combined.
Add the cooked noodles to the skillet and gently fold them into the tuna mixture until all the noodles are coated with the creamy sauce.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
In a small bowl, combine the panko bread crumbs, melted butter, ½ cup shredded cheddar cheese, and parsley. Stir until the crumbs are evenly coated with butter.
Sprinkle the topping evenly over the casserole.
Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. The casserole should be hot and bubbly around the edges, and the topping should be golden brown.
If you would like an even crispier topping, switch the oven to broil during the last 1 to 2 minutes of baking. Watch carefully to prevent burning.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Serve warm and garnish with additional parsley if desired.
2. Tips for Perfect Homemade Tuna Noodle Casserole
Cook the noodles just until al dente. Since the pasta continues cooking in the oven, slightly undercooked noodles help maintain the perfect texture in the finished casserole.
Sauté the onions and celery until fully softened before mixing them into the casserole. This develops their sweetness and prevents crunchy vegetables in the final dish.
Drain the tuna thoroughly before adding it to the mixture. Excess liquid can thin the sauce and make the casserole watery.
Mix the panko topping with melted butter before sprinkling it over the casserole. This helps the topping brown evenly and creates a crisp, golden crust.
Let the casserole rest for several minutes after baking. The sauce thickens as it cools slightly, making the casserole creamier and easier to serve.
3. Frequently Asked Questions
Can I use a different type of soup?
Yes. Cream of chicken, cream of celery, or cream of cheddar soup can all be substituted for cream of mushroom soup while still producing a creamy casserole.
Can I add more vegetables?
Absolutely. Mushrooms, carrots, broccoli, corn, or green beans are excellent additions and can make the casserole even more filling.
Can I prepare tuna noodle casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Can I freeze tuna noodle casserole?
Yes. Assemble the casserole without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 365 |
| Protein | 18g |
| Carbohydrates | 29g |
| Fat | 19g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 720mg |
| Fiber | 2g |
| Sugar | 4g |
| Calcium | 220mg |
Nutrition values are approximate and may vary depending on the ingredients and brands used.
This tuna noodle casserole combines creamy sauce, tender noodles, flavorful tuna, and a crispy cheesy topping into one comforting dish. It’s easy to prepare, uses simple pantry ingredients, and delivers the kind of homemade flavor that brings everyone back for seconds.
Once you try this recipe, it may become a regular part of your dinner rotation. It’s comforting, budget-friendly, and perfect for busy weeknights, family meals, and make-ahead dinners.
