There’s something special about meals that bring you back to the basics, and Classic Tuna Noodle Casserole is exactly that. Simple yet satisfying, this casserole is the ultimate comfort food that never goes out of style. It’s perfect when you’re in the mood for a warm, hearty meal without any fuss.
What I love most about this recipe is how quick and easy it is to make, even on the busiest of nights. With just a few common ingredients and minimal preparation, you can have a delicious dish ready to go in the oven. It’s versatile enough for any occasion—whether it’s a weeknight dinner or a potluck, this casserole is always a hit.
This recipe is my go-to when I crave something comforting without a lot of effort, and the best part? The leftovers taste just as great the next day!
Ingredients
- Cream of chicken soup – You can also use cream of mushroom soup.
- Mayonnaise – Any kind of mayo will work.
- Milk – Any kind of milk.
- Onion – Chopped.
- Celery – Diced.
- Butter
- Garlic powder
- Onion powder
- Peas – Frozen peas.
- Tuna – Use canned tuna. I like albacore packed in water.
- Egg noodles
- Cheese – I like sharp cheddar cheese.
- White bread – With the crusts removed.
How To Make Classic Tuna Noodle Casserole
- Preheat your oven to 350°F (175°C) and lightly coat a 2-quart casserole dish with nonstick cooking spray.
- Cook the egg noodles according to the package directions, but reduce the cooking time by 1 minute to keep them al dente. Drain the noodles, rinse under cold water, and set aside.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and celery and sauté until they are soft and translucent, about 5-7 minutes.
- Combine the cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth In a large mixing bowl. Fold in the sautéed onions and celery, peas, drained tuna, and cooked noodles, mixing until all ingredients are evenly coated with the sauce.
- Tear the white bread slices into small pieces and place them in a small bowl with the shredded cheese. Melt the remaining 1 tablespoon of butter and drizzle it over the bread pieces. Toss to coat the bread evenly with the butter, then sprinkle the bread and cheese mixture over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and allow it to cool slightly before serving. Enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- If you want to prepare this dish ahead of time, assemble the casserole but wait to add the bread topping until you’re ready to bake. This will keep it nice and crunchy.
- Use water-packed canned tuna for a lighter flavor.
- If you’re a cheese lover, feel free to add more cheese to the topping for extra cheesiness.
Recommended
Make It A Meal
Pair this Classic Tuna Noodle Casserole with a crisp side salad for added freshness, or serve it with steamed vegetables like broccoli or green beans. For a more filling meal, add a side of garlic bread to soak up all the delicious sauce.
Storage
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm it up in the oven to keep the topping crispy. If you plan to freeze it, assemble the casserole without baking, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and cook according to the instructions.
Classic Tuna Noodle Casserole
Ingredients
- 1 can cream of chicken soup
- ½ cup mayonnaise
- ¼ cup milk
- ½ cup onion diced
- ½ cup celery diced
- 3 tablespoons butter divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cup peas
- 6 ounces tuna water-packed, drained
- 8 ounces egg noodles
- ½ cup cheese shredded; I like gouda
- 2 slices white bread crust removed
- 2 tablespoons parsley
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat a 2-quart casserole dish with nonstick cooking spray.
- Cook the egg noodles according to the package directions, but reduce the cooking time by 1 minute to keep them al dente. Drain the noodles, rinse under cold water, and set aside.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and celery and sauté until they are soft and translucent, about 5-7 minutes.
- Combine the cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth in a large mixing bowl. Fold in the sautéed onions and celery, peas, drained tuna, and cooked noodles, mixing until all ingredients are evenly coated with the sauce.
- Tear the white bread slices into small pieces and place them in a small bowl with the shredded cheese. Melt the remaining 1 tablespoon of butter and drizzle it over the bread pieces. Toss to coat the bread evenly with the butter, then sprinkle the bread and cheese mixture over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and allow it to cool slightly before serving. Enjoy!
Notes
Chef Jenn’s Tips
- If you want to prepare this dish ahead of time, assemble the casserole but wait to add the bread topping until you’re ready to bake. This will keep it nice and crunchy.
- Use water-packed canned tuna for a lighter flavor.
- If you’re a cheese lover, feel free to add more cheese to the topping for extra cheesiness.