Tuna Noodle Casserole is a CLASSIC dinner made from tuna, peas, onions, and noodles in a creamy sauce topped with a crunchy layer of breadcrumbs and parmesan cheese, ready in under 45 minutes!
TUNA NOODLE CASSEROLE
Tuna Noodle Casserole is an old fashioned recipe made with canned tuna, veggies, and noodles with a crispy top and a creamy center. It’s an American classic comfort food, and most of us have some memory of our moms serving it to us in a big casserole dish as kids.
You can make this tuna casserole recipe with or without cheddar cheese. This dish takes a total time of 45 minutes to prep and bake, but you can make this ahead and freeze it, too. This is a great recipe to bring to a potluck, or keep on hand for busy weeknights!
HOW DO YOU MAKE A CHEESY TUNA NOODLE CASSEROLE RECIPE?
If you want to make a cheesy tuna casserole, add 1 cup of shredded cheddar cheese when you’re mixing everything together. The crust already contains grated parmesan cheese, but you can also add extra cheddar with the crust as well.
HOW LONG IS LEFTOVER TUNA CASSEROLE GOOD FOR?
Tuna noodle casserole will last 2-3 days in the refrigerator, when stored in an airtight container.
You can also freeze tuna casserole for up to 5-6 months. Make the casserole, then freeze it uncooked. When you want to cook it, take out the day before and defrost in the refrigerator, then bake until warmed through and the topping is crispy.
Leftovers can also be frozen, but the top may not get as crispy as the first time, and the noodles may soften.
DO YOU BAKE TUNA NOODLE CASSEROLE COVERED OR UNCOVERED?
You can bake this tuna casserole uncovered. We’re adding the crunchy topping at the end and then just baking until it becomes golden brown and crispy. If you start to notice anything browning too much or burning, you can cover the casserole with tinfoil until the very end, but you shouldn’t need to.
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VEGETABLES YOU CAN ADD TO TUNA CASSEROLE
- Bell peppers
- Frozen mixed veggies
WHAT TO SERVE WITH TUNA NOODLE CASSEROLE
- Classic Wedge Salad
- Broccoli Raisin Salad
- Chick-Fil-A Market Salad (Copycat)
- Three Bean Salad
- Creamy Bacon Pea Salad
TIPS FOR MAKING TUNA NOODLE CASSEROLE
- I like to use egg noodles because they’re a classic ingredient, but you can use any small pasta noodle you have in your pantry.
- I recommend using solid white albacore instead of chunk light tuna, as the pieces will hold up better in the oven. I also use water-packed tuna because we don’t need to add any extra oil to this dish.
- You can also make this recipe with cream of chicken or cream of celery soup.
- You can use canned cream of mushroom soup, or if you want to make this from scratch you can try my cream of mushroom soup recipe.
- Using canned tuna is one of the easiest parts of this recipe. But if you’d prefer, you can cook fresh tuna and chop it into pieces for this recipe.
- If you don’t have Ritz crackers, you can use potato chips or breadcrumbs.
- Add ¼ cup of sour cream to add a tangy flavor to the sauce. You can also cook the egg noodles in chicken broth instead of water to add some extra flavor.
- 1 tablespoon canola oil
- 1/2 yellow onion chopped
- 1 celery stalk chopped
- 2 cans condensed cream of mushroom soup 10.75 ounces
- 1 1/2 cups evaporated milk
- 2 cups frozen peas
- 3 cans tuna drained (15 ounce total)
- 4 cups egg noodles cooked 1 minute shy of the directions
- 32 Ritz crackers crushed into crumbs
- 4 tablespoons unsalted butter melted
- 4 tablespoons parmesan cheese
- Preheat the oven to 400 degrees.
- In a frying pan add the canola oil on medium heat and cook the onion and celery for 2-3 minutes until the onions are translucent.
- Add the onion mixture to a large bowl with the mushroom soup, evaporated milk, and peas and toss well then carefully mix in the tuna and noodles.
- Pour into a baking dish then and bake for 20 minutes then in a small bowl mix the cracker crumbs, butter and cheese and sprinkle over the baking dish and bake for 10 more minutes.