Go Back
A steaming hot tuna noodle casserole in a baking dish, fresh from the oven.

Tuna Noodle Casserole

This classic Tuna Noodle Casserole is a comforting and easy-to-make dish, perfect for a weeknight meal. It features tender noodles, flaky tuna, and a creamy sauce, all baked until bubbly and golden.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 350

Ingredients
  

Main Ingredients
  • 8 ounces egg noodles
  • 2 (5 ounce) cans canned tuna, drained
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs
  • 2 tablespoons butter, melted
Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • large bowl
  • small bowl
  • saucepan (for noodles)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Cook the egg noodles according to package directions, then drain them well and set aside.
Assembly
  1. In a large bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, milk, and frozen peas.
  2. Stir in half of the shredded cheddar cheese, salt, and pepper until everything is well combined.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
Baking
  1. In a small bowl, mix the breadcrumbs with the melted butter.
  2. Sprinkle the remaining cheddar cheese over the casserole, then top with the buttered breadcrumbs.
  3. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Serving
  1. Remove from the oven and let stand for 5 minutes before serving.

Notes

For an extra kick, add a pinch of red pepper flakes to the casserole mixture. You can also experiment with different types of cheese, like Gruyere or Monterey Jack, for a unique flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.