Best Tuna Casserole – Easy Creamy Tuna Noodle Casserole Recipe
This Best Tuna Casserole is a timeless comfort food favorite! Made with tender egg noodles, flaky tuna, sweet peas, and a rich creamy sauce, then topped with golden breadcrumbs for the perfect crunch. It’s easy, budget-friendly, and ideal for cozy weeknight dinners or potluck gatherings.
Equipment
- Large pot
- Mixing bowl
- 9x13-inch casserole dish
- Spatula or spoon
- Optional: food processor (for homemade topping)
Ingredients
- 12 oz egg noodles (or rotini/shells)
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 can (10.5 oz) cream of mushroom or celery soup
- ½ cup milk
- 1 cup shredded cheddar cheese (or mozzarella/Parmesan)
- 1 cup mixed vegetables (peas, carrots, mushrooms, or broccoli)
- Salt, pepper, garlic powder to taste
- 1½ cups crushed potato chips, breadcrumbs, or fried onions for topping
Optional Add-ins:
- ¼ cup sour cream or Greek yogurt for tang
- Lemon zest, jalapeños, chili flakes, olives, or feta for variation
Instructions
- Preheat oven to 375°F (190°C)
- Cook noodles in salted water until al dente; drain
- In a large bowl, mix tuna, soup, milk, cheese, and vegetables
- Fold in noodles and season with salt, pepper, and garlic powder
- Transfer mixture to a greased 9x13-inch casserole dish and smooth the top
- Sprinkle with crunchy topping of choice
- Bake uncovered for 25–30 minutes until bubbly and golden
- Let rest for 5–10 minutes before servingTip: Cover with foil if topping browns too quickly
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days
- Freezing: Freeze baked or unbaked portions for up to 2 months
- Reheating: Add a splash of milk and cover with foil when reheating to prevent drying out
- Variations: Swap tuna for salmon or chicken, use gluten-free noodles, or try a homemade béchamel sauce
- Presentation: Garnish with fresh parsley or chives for color and freshness