Tuna Noodle Casserole Recipe

I swear this tuna casserole has a secret way of turning pantry staples into the creamy, flaky, pea-studded dinner everyone suddenly wants seconds of.

I’m obsessed with Tuna Noodle Casserole because it hits that salty, creamy, straight-from-the-pan craving without acting fancy about it. I love the way egg noodles turn soft and saucy, then tangle up with flaky tuna in every forkful.

But the best part is that slightly messy, scoopable texture that feels totally unapologetic. No tiny portions.

No delicate plating. Just a big, creamy casserole that tastes like dinner solved itself.

And honestly, I adore how it somehow makes a plain Tuesday feel less annoying. This is the kind of food I keep thinking about after the plate is clean.

Ingredients

• Egg noodles make it cozy, soft, and totally classic.
• Tuna brings easy protein without making dinner feel fussy.
• Peas add a sweet pop, and hey, something green.
• Butter and flour thicken things up into that creamy casserole magic.
• Milk and broth keep the sauce smooth, not too heavy.
• Sharp cheddar gives it that salty, melty bite you’ll want.
• Onion adds real flavor, so it doesn’t taste flat.
• Mushrooms are optional, but they make it earthier and more grown-up.
• Dijon or mustard powder adds a tiny tang that wakes everything up.
• Salt, pepper, and garlic powder keep the whole dish balanced.
• Breadcrumbs or chips bring the crunchy top everyone fights over.
• Plus, cream of mushroom soup is the shortcut when life’s a lot.

Ingredient Quantities

• 8 ounces egg noodles (about 3 cups dry)
• 2 cans (5 ounce each) tuna in water, drained and flaked
• 1 cup frozen peas, thawed
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 cups milk (whole or 2 percent)
• 1/2 cup chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese, divided
• 1 small yellow onion, finely chopped
• 1 cup sliced mushrooms (optional)
• 1 teaspoon Dijon mustard or 1 teaspoon dry mustard powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 teaspoon garlic powder
• 3/4 cup breadcrumbs or crushed potato chips for topping
• 2 tablespoons melted butter for topping
• 1 can (10.5 ounce) condensed cream of mushroom soup (optional shortcut in place of homemade sauce)

How to Make this

1. Preheat oven to 375°F and butter a 9×13 inch baking dish or similar size.

2. Cook egg noodles in salted boiling water according to package directions until al dente, drain and set aside.

3. While noodles cook, melt 2 tablespoons butter in a large skillet over medium heat; add chopped onion and sliced mushrooms and cook until softened, about 5 minutes.

4. Stir in 2 tablespoons flour and cook 1 minute, then slowly whisk in 1 1/2 cups milk and 1/2 cup broth until smooth and slightly thickened, about 3 to 4 minutes. If using the condensed soup shortcut, skip steps 3 and 4 and use the
10.5 ounce can of cream of mushroom soup thinned with 1/2 cup milk.

5. Remove sauce from heat and stir in 3/4 cup of shredded cheddar cheese, 1 teaspoon Dijon or dry mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder; taste and adjust seasoning.

6. In a large bowl combine cooked noodles, flaked drained tuna, thawed peas, and the cheese sauce, folding gently to combine.

7. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/4 cup of cheddar cheese over the top.

8. Mix 3/4 cup breadcrumbs or crushed potato chips with 2 tablespoons melted butter and evenly sprinkle over the casserole.

9. Bake until bubbly and topping is golden brown, about 20 to 25 minutes. Let rest 5 minutes before serving.

Equipment Needed

1. Oven
2. 9×13 inch baking dish (or similar)
3. Large pot for boiling noodles
4. Colander for draining noodles and tuna
5. Large skillet or sauté pan
6. Whisk for sauce and thinning soup
7. Wooden spoon or heatproof spatula for stirring
8. Mixing bowl for combining noodles, tuna, peas and sauce
9. Measuring cups and spoons

FAQ

Tuna Noodle Casserole Recipe Substitutions and Variations

• Egg noodles: substitute rotini, small shells, or whole wheat penne for similar texture and sauce cling
• Tuna (canned): substitute cooked flaked salmon, canned chicken, or chickpeas for a vegetarian protein option
• Milk: substitute half and half for richer sauce, unsweetened almond milk for lighter dairy free option, or evaporated milk for creaminess
• Breadcrumbs topping: substitute crushed potato chips, panko, or crushed Ritz crackers for extra crunch and flavor

Pro Tips

1. Undercook the noodles by a minute or two so they finish cooking in the oven and stay tender, not mushy. Rinse only if you want to stop cooking immediately; otherwise just drain and toss with a little butter to keep them from sticking.

2. Make the sauce a touch thicker than you think you need. It will thin out when mixed with the noodles and peas, and a slightly thicker sauce keeps the casserole creamy after baking. If it feels too thick, stir in a splash of milk or broth.

3. Taste and adjust seasoning before you assemble. Canned tuna can be bland and the peas will mellow the flavors, so be bold with salt, pepper and the mustard. A squeeze of lemon or a teaspoon of capers added at the end brightens the whole dish.

4. For a crunchy topping, mix breadcrumbs with grated parmesan or swap in crushed potato chips for a salty, fun twist. Toast the crumbs briefly in the oven or in a pan with the melted butter so they crisp up instead of going soggy.

5. This casserole freezes and reheats well. Freeze before baking for up to 2 months, then bake straight from frozen adding 10 to 15 minutes to the time, or thaw overnight and bake as directed. Let leftovers rest a few minutes after reheating so the sauce sets and is less likely to spill.