Tuna Noodle Casserole

This tuna noodle casserole is creamy, easy to make, and perfect for busy weeknights. Made with simple pantry ingredients, it bakes into a comforting, family-friendly dinner that reheats well and works for make-ahead meals.

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Course: Casserole

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Servings

Calories: 420kcal

Author: Chloe White

Cost: $8

Equipment

Large pot
large mixing bowl
9x13 inch baking dish
Colander

Ingredients

12 oz Egg noodles Cooked just until tender
2 cans tuna Solid white or chunk light
1 can Cream of mushroom soup Or similar creamy soup
1 cup Milk Helps keep casserole creamy
1 cup Shredded cheddar cheese Mild or sharp
1 tsp salt Adjust to taste
½ tsp Black pepper Optional
½ cup Frozen peas Optional
½ cup Crushed crackers Optional topping
2 tsps Butter melted

Instructions

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook the egg noodles in salted water until just tender. Drain well.
In a large bowl, mix the soup, milk, cheese, salt, and pepper until smooth.
Fold in the drained tuna and cooked noodles until evenly coated.
Stir in peas if using, then spread the mixture evenly into the baking dish.
If desired, combine crushed crackers with melted butter and sprinkle on top.
Bake uncovered for 30 minutes, until bubbly around the edges.
Let rest for 10 minutes before serving.

Notes

Cook noodles just until tender to avoid a soft casserole. For extra creaminess, add a splash of milk before reheating leftovers. This tuna noodle casserole freezes well and works as a make-ahead dinner.

Nutrition