Tuna Noodle Casserole
This Tuna Noodle Casserole is a comforting, old-fashioned classic that’s creamy, hearty, and easy to make. Tender egg noodles are combined with flaky tuna, peas, and a rich mushroom sauce, then baked with a crispy, golden topping. It’s the perfect budget-friendly weeknight meal that feels like home in every bite.
Ingredients
- 12 oz egg noodles
- 2 5 oz cans tuna, drained
- 1 cup frozen peas
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sour cream or ¾ cup milk
- 1 cup shredded cheddar cheese plus more for topping
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 cup crushed potato chips or breadcrumbs for topping
- 2 tbsp butter melted, for topping
Instructions
- Cook noodles: Preheat oven to 375°F (190°C). Cook egg noodles according to package directions until al dente. Drain and set aside.
- Mix filling: In a large bowl, combine tuna, peas, cream of mushroom soup, sour cream (or milk), cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Combine: Add cooked noodles to the mixture and toss until evenly coated.
- Assemble: Transfer to a greased 9x13-inch baking dish.
- Add topping: In a small bowl, mix crushed chips or breadcrumbs with melted butter. Sprinkle evenly over the top of the casserole.
- Bake: Bake for 25–30 minutes or until hot and bubbly, and the topping is golden brown.
- Serve: Let cool slightly before serving.
Notes
- For a richer flavor, add sautéed onions or mushrooms to the mixture.
- Substitute cream of mushroom soup with cream of celery or homemade white sauce if preferred.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Try topping with fried onions or Parmesan cheese for extra crunch and flavor.