Classic Tuna Noodle Casserole
Add Preferred SourceThere’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
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C) and lightly coat a 2-quart casserole dish with nonstick spray. Cook the egg noodles until 1 minute shy of package directions, then drain and rinse under cold water to stop the cooking.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and sauté for 5–7 minutes, until soft and translucent.
In a large mixing bowl, combine the cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth. Fold in the sautéed vegetables, peas, tuna, and noodles until evenly coated.
Tear the bread into small pieces and place in a bowl with the shredded cheese. Melt the remaining butter, drizzle it over the bread, and toss to coat. Sprinkle the mixture evenly over the casserole.
Bake for 25–30 minutes, until the top is golden and the casserole is heated through. Let rest for 5 minutes before serving.
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.
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 the oven to 350°F and grease a 2-quart casserole dish.
- Cook the noodles until slightly underdone; drain and rinse.
- Sauté the onion and celery in butter until soft.
- Mix the soup, mayonnaise, milk, garlic powder, and onion powder until smooth.
- Fold in the vegetables, peas, tuna, and noodles. Transfer to the casserole dish. Toss bread and cheese with melted butter and sprinkle on top.
- Bake 25–30 minutes, until golden and heated through. Rest briefly, then serve.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
