Name: Tuna Noodle Casserole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ⅓ cup breadcrumbs (regular or panko); ⅓ cup grated parmesan cheese; 1 Tablespoon melted salted butter; 12 ounce bag egg noodles; 1 ½ cups milk; 10.5 ounce can cream of mushroom soup; 10.5 ounce can cream of chicken soup; 2 (5 ounce) cans tuna, packed in water; 1 cup frozen peas; 1 cup shredded cheddar cheese; ½ cup sour cream (or mayonnaise); ½ teaspoon dried parsley (plus more for topping, optional); ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon black pepper; ⅛ teaspoon kosher salt

If you’re looking for a comforting, classic dish that hits all the right notes, you’ll absolutely want to try this Tuna Noodle Casserole Recipe. I love this casserole because it’s creamy, cheesy, and just packed with cozy flavors that remind me of family dinners growing up. Plus, it’s super easy to throw together on a busy weeknight—and trust me, once you try it, your family will be begging for seconds!

❤️

Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples and cans you probably already have handy.
Easy to Make: Just a handful of steps and you’re done with prep in less than 15 minutes.
Rich & Creamy Flavor: The combo of soups, cheese, and sour cream makes it insanely comforting.
Family Favorite: My crew always goes crazy for this one, making it a regular on our dinner rotation.

A white rectangular baking dish filled with a baked noodle casserole that has three visible layers: a creamy, light beige sauce mixed with small pieces of pale chicken and green peas forming the bottom and middle layers, topped with a golden brown, crispy breadcrumb crust that is evenly spread and lightly browned. The casserole rests on a white marbled surface with scattered dishes around, including a white bowl with some yellow sauce remnants, a small round bowl with green peas, and a white bowl containing a wooden spoon. Photo taken with an iphone --ar 2:3 --v 7 - Tuna Noodle Casserole, comforting family dinner, easy casserole recipe, creamy tuna pasta bake, quick weeknight meal

Ingredients You’ll Need

The magic of this Tuna Noodle Casserole Recipe lies in the balance of creamy soups, sharp cheddar, and tender egg noodles. I usually pick tuna packed in water for a cleaner taste, but you can switch that up depending on your preference. Also, don’t skip the breadcrumb topping—it adds that wonderful crunchy finish that seals the deal.

Flat lay of a small mound of golden egg noodles, a small handful of frozen green peas, a neat pile of shredded bright orange cheddar cheese, a small heap of light golden breadcrumbs, a small mound of finely grated pale parmesan cheese, a dollop of creamy white sour cream, two whole uncracked brown eggs, a small white bowl filled with creamy beige cream of mushroom soup, a small white bowl filled with creamy white cream of chicken soup, a small white bowl holding flaked pale pink tuna, a small white bowl containing smooth white milk, a small white bowl with melted golden butter, a few sprigs of dried green parsley, a tiny pile of pale beige onion powder, a tiny pile of light beige garlic powder, a tiny pile of coarse black pepper, and a tiny pile of coarse white kosher salt, all arranged with perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Tuna Noodle Casserole, comforting family dinner, easy casserole recipe, creamy tuna pasta bake, quick weeknight meal

Breadcrumbs: I like using panko for extra crunch, but regular breadcrumbs work great too.
Parmesan Cheese: Adds a sharp, nutty flavor that pairs beautifully with the creamy sauce.
Salted Butter: Melted into the breadcrumb topping for richness and helps it crisp up nicely.
Egg Noodles: Cooked al dente so they stay tender but don’t get mushy after baking.
Milk: Provides just the right amount of creaminess without overpowering the dish.
Cream of Mushroom Soup: Adds earthiness and depth to the sauce.
Cream of Chicken Soup: Brings extra creaminess and flavor complexity.
Tuna: Canned tuna packed in water keeps the flavor light and flaky.
Frozen Peas: A sweet pop of color and freshness that balances the dish.
Shredded Cheddar Cheese: Melts throughout the casserole for gooey, cheesy goodness.
Sour Cream (or Mayonnaise): Adds tang and helps keep the casserole moist.
Dried Parsley: Optional, but I love how it brightens up the flavors and looks pretty sprinkled on top.
Onion Powder, Garlic Powder, Black Pepper, Kosher Salt: These pantry staples round out the seasoning perfectly.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Tuna Noodle Casserole Recipe is that it’s so versatile—you can easily swap ingredients to suit your tastes or what you have on hand. I sometimes jazz it up with a few tweaks when I want to mix things up.

Vegetable Boost: I occasionally add sautéed mushrooms or chopped carrots to sneak in extra veggies without sacrificing comfort.
Dairy-Free Option: Try substituting coconut milk or a plant-based milk and skip the cheese for a lighter version.
Crunch Topping: In place of breadcrumbs, crushed potato chips or fried onions add a delightful twist.
Different Protein: Sometimes I swap tuna for cooked shredded chicken for a different taste but keep all the creamy goodness.

How to Make Tuna Noodle Casserole Recipe

Step 1: Prep Your Topping

Start by mixing your breadcrumbs, grated parmesan, and melted butter in a small bowl. This mixture will go on top of your casserole to create that perfect golden crust. Set this aside while you work on the rest—it’s such an easy step but makes a huge difference in texture!

Step 2: Cook the Egg Noodles

Boil your egg noodles according to the package instructions—usually about 5 to 7 minutes. The trick here is to cook them al dente, so they hold up nicely after baking. Drain them well; excess water can make your casserole soggy, which we definitely want to avoid.

Step 3: Combine the Filling

In your baking dish (or a large bowl if you prefer), combine the cooked noodles with milk, cream of mushroom soup, cream of chicken soup, tuna, frozen peas, cheddar cheese, sour cream, and all your seasonings. I usually mix everything right in the dish to save on cleanup—it all gets stirred up nicely, and you can see exactly when it’s combined.

Step 4: Assemble and Bake

Spread the breadcrumb topping evenly over the casserole. Pop it in the preheated 400°F oven and bake for about 15 minutes. You’ll know it’s ready when you see bubbles along the edges and the sauce looks thick and creamy.

Step 5: Broil for a Golden Top

Switch your oven to broil on high and watch the casserole closely for about a minute until the top turns golden brown. Don’t step away here—it happens fast, and you want that perfect crust without burning. Once done, sprinkle a little extra dried parsley for a fresh pop of color if you like.

👨‍🍳

Pro Tips for Making Tuna Noodle Casserole Recipe

Don’t Overcook Your Noodles: I learned this the hard way—noodles should be al dente to avoid a mushy final dish.
Mix Ingredients Thoroughly: Make sure everything is well combined so each bite is packed with flavor.
Keep an Eye on Broiling: Broil for just long enough to brown the top; it can go from perfect to burnt in seconds.
Use Good Quality Tuna: Tuna packed in water tastes cleaner and flakes better; it made a huge difference in this recipe.

How to Serve Tuna Noodle Casserole Recipe

Garnishes

I love topping this casserole with a sprinkle of fresh parsley or chives for a burst of color and freshness. Sometimes I add a light dusting of extra parmesan right before serving. It feels like a little extra love on top!

Side Dishes

This casserole pairs beautifully with crisp green salads or roasted veggies. My go-to sides are steamed broccoli or a simple cucumber salad—both add a nice crunch and lighten up the meal perfectly.

Creative Ways to Present

For special occasions, I like to serve individual portions in small ramekins topped with the breadcrumb crust. It feels a little fancier and makes for a charming presentation that your guests will appreciate. You can even sprinkle some paprika for a subtle smoky touch!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they keep well for up to 3 days. When you reheat, the casserole has a chance to soak up even more flavor—just make sure to cover it to keep moisture in.

Freezing

This Tuna Noodle Casserole Recipe freezes beautifully. I recommend baking it first, then cooling completely before wrapping tightly and freezing. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven until bubbly again.

Reheating

To reheat, I pop leftovers in a 350°F oven covered with foil for about 15-20 minutes. This keeps the casserole moist without drying out. If you want to crisp the topping again, remove the foil for the last 5 minutes.

FAQs

Can I use different types of noodles for Tuna Noodle Casserole Recipe?

Absolutely! While egg noodles are traditional and great for their texture, you can switch to rotini, macaroni, or even penne if that’s what you have. Just make sure to cook them to al dente so the casserole doesn’t get mushy.
Is it better to use canned cream soups or make homemade for this recipe?

Canned cream soups make this recipe quick and easy, which is why I rely on them. However, if you prefer homemade, you can absolutely make mushroom and chicken cream soups from scratch for a fresher flavor; just make sure they have a similar thickness.
Can I prepare Tuna Noodle Casserole Recipe in advance?

Yes! You can mix everything up and store it in the fridge for a day before baking. Just add the breadcrumb topping before baking to keep it crispy.
What’s the secret to getting a crunchy topping on the casserole?

Mixing melted butter into the breadcrumbs before sprinkling on top is the key trick. It helps the topping brown evenly and stay crispy after baking and broiling.
Can I add other veggies to this Tuna Noodle Casserole Recipe?

Definitely! Frozen peas work wonderfully, but you can toss in finely chopped carrots, mushrooms, or even spinach. Just make sure to adjust cooking times accordingly if the veggies need extra softening.

Final Thoughts

This Tuna Noodle Casserole Recipe is one of those heartwarming dishes that I keep coming back to—its creamy, cheesy goodness never fails to satisfy. It’s perfect for busy days but also shines when you want to treat your family to some homemade comfort food. I hope it becomes a favorite in your kitchen as well; it’s simple, reliable, and downright delicious. Don’t hesitate to customize it and put your own spin on it—cooking should always feel like a warm, fun adventure!