Creamy Tuna Noodle Casserole is a classic comfort food that’s creamy, cheesy, and full of tender noodles and flaky tuna. It brings together simple ingredients like peas, cream of mushroom soup, and a crunchy topping to create a dish that feels like a warm hug on a plate.
I love making this casserole when I want something easy to prepare but still packed with flavor. It’s one of those recipes that feels familiar and satisfying every time I eat it. My little trick is to use just the right amount of cheese and to mix in some frozen peas for a pop of color and sweetness.
We often serve this casserole straight from the oven with a side of fresh green salad or steamed veggies, and it’s always a hit. It’s perfect for family dinners or when friends come over because it’s hearty and comforting without any fuss. Plus, leftovers taste just as good the next day, which is always a bonus in my book!
Key Ingredients & Substitutions
Egg noodles: Wide egg noodles add great texture. You can swap for other pasta like penne or rotini if you prefer. Just cook until al dente so they hold up in the casserole.
Tuna: Canned tuna in water is classic and light. For a different flavor, try tuna packed in olive oil or even canned salmon. Just drain well to avoid sogginess.
Cream of mushroom soup: This gives the casserole creaminess. If you want a healthier or homemade option, make a simple white sauce with butter, flour, milk, and mushrooms.
Sour cream and cheddar cheese: Sour cream adds tang and creaminess. You can replace it with Greek yogurt for a lighter twist. Sharp cheddar brings flavor, but mozzarella or Monterey Jack work well too.
Topping: Crushed potato chips give a nostalgic crunch, but breadcrumbs or crushed crackers are fine substitutes. For extra flavor, mix in herbs or a little Parmesan cheese.
How Do You Make Sure the Casserole Stays Creamy and Not Dry?
One challenge with casseroles is keeping them creamy instead of drying out. Here are my tips to keep it perfect:
- Don’t overcook the noodles. Cook them just to al dente, as they will absorb sauce while baking.
- Drain the tuna well. Excess liquid can make the casserole watery.
- Mix all the creamy ingredients thoroughly before combining with noodles and tuna.
- If the mixture seems too thick, add a little extra milk to loosen it up.
- Cover the casserole with foil for the first part of baking if you want to keep moisture, then uncover for the last 10 minutes to brown the topping.
- Let the casserole rest a few minutes after baking to let the sauce set up slightly before serving.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles without crowding them.
- Colander – helps you drain the noodles and tuna easily to avoid sogginess.
- Mixing bowl – large enough to mix the sauce, tuna, and noodles together.
- 9×13-inch baking dish or oven-safe skillet – roomy for even cooking and browning.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
- Wooden spoon or spatula – to mix everything gently without breaking noodles.
Flavor Variations & Add-Ins
- Swap tuna for canned chicken for a milder flavor and tender texture.
- Stir in cooked mushrooms or sautéed spinach for extra veggies and depth.
- Use cream of celery or cream of chicken soup instead of mushroom for a different taste.
- Add a sprinkle of smoked paprika or cayenne pepper for a little smoky heat.
Creamy Tuna Noodle Casserole
Ingredients You’ll Need:
For The Casserole:
- 8 ounces wide egg noodles
- 2 (5-ounce) cans tuna packed in water, drained and flaked
- 1 cup frozen peas
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded sharp cheddar cheese
- ½ cup diced onion
- ½ cup sliced mushrooms (optional)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For The Topping:
- 1 cup crushed potato chips or breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy tuna noodle casserole takes about 20 minutes to prepare and mix the ingredients, plus about 25-30 minutes of baking time. In total, plan for roughly 50 minutes from start to finish, giving you a delicious warm meal that’s creamy and comforting.
Step-by-Step Instructions:
1. Prepare and Preheat:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or an oven-safe skillet to prevent sticking.
2. Cook the Noodles:
Boil the egg noodles in salted water according to package instructions until al dente. Drain them well and set aside.
3. Make the Creamy Mixture:
In a large bowl, combine the cream of mushroom soup, sour cream, milk, shredded cheddar cheese, garlic powder, salt, and black pepper. Stir this mixture until smooth and creamy.
4. Mix Everything Together:
Add the cooked noodles, flaked tuna, frozen peas, diced onion, and sliced mushrooms (if using) to the creamy sauce. Gently toss until all the ingredients are coated evenly.
5. Assemble the Casserole:
Spread the mixture evenly into the prepared baking dish or skillet.
6. Add the Crunchy Topping:
In a small bowl, mix the melted butter with the crushed potato chips or breadcrumbs. Sprinkle this topping evenly over the casserole.
7. Bake:
Place the casserole in the oven uncovered and bake for 25-30 minutes, until it’s bubbly and the topping is golden brown.
8. Serve and Enjoy:
Let the casserole cool for a few minutes, then garnish with chopped fresh parsley. Serve warm, alongside a fresh green salad or steamed vegetables for a complete meal.
Can I Use Frozen Tuna Instead of Canned?
It’s best to use canned tuna for this recipe because it’s already cooked and flaky. If you do use frozen tuna, make sure to fully thaw it in the fridge overnight and cook it before mixing into the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to assembly, then cover and refrigerate for up to 24 hours. When ready, add the topping and bake as directed. This helps flavors meld beautifully.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Use Instead of Cream of Mushroom Soup?
If you want to avoid canned soup, make a homemade cream sauce using butter, flour, milk, and sautéed mushrooms or veggies for flavor. You can also try cream of celery or cream of chicken soup as alternatives.
