This Classic Tuna Noodle Casserole comes together in just under 35 minutes and requires very few ingredients, making it perfect for weeknight dinners!
This classic dish has been a family favorite for years and I’m sure you’ll love it as much as we do. To get it just perfect, I sauté the onions in butter, use milk & use a big can of cream of mushroom soup to make it super creamy.
Why you’ll love this recipe
- Budget-friendly: all you need is some canned tuna, noodles, and a few other ingredients so it won’t break the bank.
- Comforting and filling! There’s nothing like digging into a warm, cheesy casserole when you’re hungry. And it’s perfect for leftovers – just pop it in the fridge and reheat it for an easy dinner option. Trust me, once you try it, you’ll be hooked!
- It’s a crowd-pleaser Whether you’re making it for a family dinner or a potluck with friends, everyone loves a good casserole. And since it’s so easy to make, you won’t have to spend hours in the kitchen preparing it.
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Before we dive into the recipe, let’s go over the ingredients you’ll need to make it. This recipe requires very few pantry ingredients.
- The noodles: Egg noodles are my go to pasta for this casserole but rotini pasta works well as a backup.
- Chopped onion: white or yellow will work.
- Unsalted butter
- Shredded Cheddar cheese
- Frozen green peas
- 2 cans of tuna: I prefer white tuna in water such as Albacore Tuna but use dark meat if that’s what you like.
- Condensed cream of mushroom soup
- Milk (2%, whole or your favorite milk)
- Kosher Salt and black pepper
How to make Tuna Noodle Casserole:
- Start by preheating the oven to 375°F (190°C) Spray with cooking spray a 9×13 inch baking dish.
- Then cook the noodles: Fill a large pot with water and bring it to a rolling boil.
- Add a pinch of salt and the egg noodles. Cook for 8-12 minutes or until it’s al dente (firm but not too hard).
- Drain the pasta in a colander and set aside.
- While the pasta is cooking, heat a small skillet and cook the onions with the butter until the onions are soft .
Make sure not to burn the onions!
- In medium bowl, add all of the remaining ingredients (reserve 1/2 cup of cheese for the topping) and mix well.
- When the pasta is ready, drain and transfer to a casserole. Add the tuna mixture and mix until combined well.
- Sprinkle with the remaining 1/2 cup of shredded cheese and bake for 20 minutes or until the top begins to brown.
While the classic recipe for tuna noodle casserole is delicious as is, there are plenty of variations you can try to mix things up. Here are some ideas:
- Swap out the egg noodles for a different type of pasta, like penne or rotini.
- Use a different type of condensed soup, like cream of chicken or cream of celery.
- Add in some extra veggies, like chopped carrots or sliced mushrooms.
- Experiment with different types of cheese, like mozzarella or pepper jack.
- For a crunchy topping, try using crushed potato chips, French fried onions or breadcrumbs.
How to Store & Reheat
- Fridge: Store in an airtight container or resealable plastic bags for up to 3-4 days.
- Freezer: Freeze in an airtight container or resealable plastic bags for up to three months.
The best way to reheat your casserole is in the oven. Preheat your oven to 350°F (175°C) and place the casserole in an oven-safe dish. Add a little milk to bring out the creaminess again. Cover the dish with aluminum foil to prevent it from drying out and bake for about 25-30 minutes, or until heated through.
If you’re in a rush and don’t have time to reheat the casserole in the oven, you can also use the microwave. Transfer a serving of your casserole to a microwave-safe dish and cover it with a lid or plastic wrap. Microwave on high for 1-2 minutes, then stir the casserole and continue microwaving in 30-second intervals until it is heated through.
To make sure your casserole turns out perfectly every time, here are some tips to keep in mind:
- Be sure to drain the canned tuna well to avoid excess moisture.
- If you don’t have frozen peas on hand, you can use canned peas or another type of frozen veggie, like corn or green beans.
- If you want to make this recipe ahead of time, you can assemble the casserole, cover the dish and refrigerate for up to 24 hours. When you’re ready to eat just bake as directed.
More Easy Meals
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Classic Tuna Noodle Casserole
- 1 12 oz package egg noodles
- ¼ cup chopped onion
- 2 Tbsp unsalted butter
- 8 ounces shredded Cheddar cheese
- 1 cup frozen green peas
- 2 6 oz cans tuna, drained preferably white tuna in water
- 1 26 oz can condensed cream of mushroom soup
- ½ cup milk (2%, whole or your favorite milk)
- ¾ teaspoon Kosher Salt (or more to taste)
- ½ teaspoon black ground pepper
- Preheat oven to 375°F (190°C). Spray with cooking spray a 9×13 inch baking dish.
- Bring a large pot of water to a boil. Cook pasta for about 10 to 12 minutes or until al dente; drain and rinse under cold water.1 12 oz package egg noodles
- In a small skillet, over medium heat, add the 2 tablespoons of butter. When the butter has melted, saute the ¼ cup onions until soft and translucent. Remove skillet from heat and set aside.
- In a large bowl, mix all ingredients except the noodles (Note: reserve ½ cup of cheese to add on top of the casserole). Add the noodles and mix thoroughly.
- Transfer mix to the prepared baking dish and sprinkle the remaining 1/2 cup of shredded cheese. Bake for 20 minutes or until the cheese is completely melted.
- Serve while hot.
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The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
**This post was originally published on Sept 2012. It has been updated to be more helpful.