Tuna Noodle Casserole

Comfort food doesn’t get more classic than Tuna Noodle Casserole. With its creamy base, tender egg noodles, and savory chunks of tuna all blanketed under a crispy topping, this dish is a beloved staple in households across generations. It’s the kind of warm, hearty meal that brings back memories of family dinners and cozy evenings. Whether you’re feeding a hungry family or craving a nostalgic bite, this casserole delivers every time.

What makes this Tuna Noodle Casserole stand out is its perfect balance of texture and flavor. The creamy interior packed with peas, carrots, and onions pairs beautifully with the crunch of crushed potato chips or breadcrumbs on top. It’s quick to assemble, budget-friendly, and a great way to use pantry staples for a satisfying and filling dinner.

Why You’ll Love This Tuna Noodle Casserole

• Perfect weeknight dinner that comes together fast
• Great for using up canned goods and frozen vegetables
• Creamy, crunchy, savory, and full of comfort
• Kid-friendly and freezer-friendly

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make the perfect Tuna Noodle Casserole, you’ll need a few essential kitchen tools:

• Large pot: For boiling the noodles. A deep pot prevents spillovers and ensures even cooking.
• Large skillet or sauté pan: Used to sauté vegetables and mix the sauce ingredients before baking.
• Mixing bowl: Useful for combining the casserole ingredients thoroughly.
• 9×13 inch baking dish: Ideal for even baking and creating the classic casserole form.
• Wooden spoon or spatula: Helps in mixing without damaging the noodles.
• Measuring cups/spoons: For accuracy when mixing ingredients like broth, milk, and seasonings.

Each tool plays a role in ensuring a smooth cooking process, from evenly cooked noodles to a perfectly golden topping.

Preparation Tips

Before starting, make sure all ingredients are prepped and within reach. Cook your noodles just until al dente to prevent them from becoming mushy during baking. When sautéing your vegetables, keep the heat medium to soften them without browning too much. Drain your canned tuna well to avoid a watery casserole. If you’re adding a crispy topping, sprinkle it on just before baking to preserve its texture. Lastly, let the casserole rest for a few minutes after baking to allow the sauce to thicken and flavors to settle before serving.

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Ingredients for this Tuna Noodle Casserole

• 12 oz wide egg noodles
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1 cup frozen diced carrots (or a mixed vegetables blend)
• 2 cans (5 oz each) tuna in water, drained and flaked
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup shredded cheddar cheese (optional, for extra creaminess)
• Salt and black pepper, to taste
• 1 cup crushed potato chips or breadcrumbs (for topping)
• Fresh chopped parsley or green onions, for garnish (optional)

Step 1: Cook the Egg Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, according to package directions. Drain and set aside. Be careful not to overcook, as the noodles will continue to cook in the oven.

Step 2: Sauté the Aromatics and Vegetables

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Then add the peas and carrots, cooking until just thawed and slightly tender.

Step 3: Combine the Casserole Base

Lower the heat and add the cream of mushroom soup, sour cream, and milk to the skillet. Stir until smooth and well-combined. Season with salt and black pepper to your taste. If using cheese, stir it in until melted and creamy.

Step 4: Add Tuna and Noodles

Fold the drained tuna into the creamy sauce mixture, then gently stir in the cooked noodles. Mix carefully to coat everything evenly without breaking up the noodles.

Step 5: Assemble in Baking Dish

Transfer the noodle mixture into a greased 9×13-inch baking dish. Spread it out evenly and smooth the top. Sprinkle crushed potato chips or breadcrumbs over the surface for a golden, crispy finish.

Step 6: Bake the Casserole

Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake uncovered for 20–25 minutes, or until the topping is golden and the casserole is bubbling around the edges.

Step 7: Garnish and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Garnish with freshly chopped parsley or green onions if desired. Serve warm and enjoy!

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Notes

This Tuna Noodle Casserole can easily be customized to fit your preferences. You can swap the cream of mushroom soup with cream of celery or cream of chicken for a different flavor profile. If you’re not a fan of canned tuna, cooked shredded chicken is a great alternative. Add a bit of Dijon mustard or a splash of lemon juice for a little tang. To make it more decadent, mix in shredded cheese or top with grated Parmesan before baking. This casserole is also an excellent way to use up leftover vegetables sitting in your fridge.

Watch Out for These Mistakes While Cooking

• Overcooking the noodles: Always cook them al dente as they continue to cook in the oven.
• Skipping the seasoning: The casserole needs salt and pepper throughout, especially in the sauce.
• Using watery tuna: Be sure to drain the tuna thoroughly to prevent sogginess.
• Burning the topping: Keep an eye on the topping in the last few minutes of baking. If it browns too quickly, cover loosely with foil.
• Adding cold ingredients: Let ingredients like sour cream or milk come to room temperature for smoother blending.

Storage Instructions

Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, cover and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions. For freezing, wrap the unbaked or baked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 430
• Protein: 22g
• Carbohydrates: 42g
• Fat: 20g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 4g
• Sodium: 680mg
• Cholesterol: 45mg

Frequently Asked Questions

What can I use instead of cream of mushroom soup?

You can substitute with cream of chicken, cream of celery, or make a homemade roux-based white sauce.

Can I make this dish ahead of time?

Yes, assemble the casserole up to one day in advance and refrigerate. Add the topping just before baking.

How do I freeze Tuna Noodle Casserole?

Wrap tightly in foil and freeze for up to 2 months. Thaw overnight and bake as directed.

Is it okay to use canned chicken instead of tuna?

Definitely. Canned chicken works well if you’re not a fan of tuna.

What can I use for a crunchy topping besides chips?

Breadcrumbs, crushed crackers, or even fried onions all make great alternatives.

Can I use fresh vegetables instead of frozen?

Yes, just sauté them until tender before mixing into the casserole.

Is this casserole gluten-free?

Not by default, but you can use gluten-free noodles and soup to make it gluten-free.

Can I make this without baking?

You can prepare the ingredients and serve it as a skillet meal, but baking helps blend the flavors and crisps the topping.

Conclusion

Tuna Noodle Casserole is a timeless comfort food that’s hearty, satisfying, and endlessly adaptable. With simple ingredients and minimal prep, it’s a reliable go-to for busy weeknights, potlucks, or cozy family dinners. Whether you keep it classic or make it your own with variations, this dish delivers warmth and nostalgia in every bite.

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