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Tuna Noodle Casserole

Egg noodles, canned tuna, and peas bound in a creamy mushroom sauce, topped with buttery breadcrumbs and baked until golden and bubbling. An American comfort classic that feeds a crowd on a weeknight budget.

50 minEasyServes 6480 cal/serving

AmericanDinnerOvenStandardHigh ProteinPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 8 oz wide egg noodles
  • 4 cans tuna in water (5 oz), drained
  • 1 cup frozen peas
  • 2 cans condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 cup whole milk
  • 2 celery stalks, diced
  • 1 yellow onion, finely diced
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup plain breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

  2. 2

    Cook 8 oz wide egg noodles in salted boiling water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.

  3. 3

    In a large bowl, stir together 2 cans condensed cream of mushroom soup, 1/2 cup sour cream, and 1 cup whole milk until smooth. Season with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

  4. 4

    Add the drained noodles, 4 cans drained tuna in water (5 oz), 1 cup frozen peas, 2 diced celery stalks, 1 finely diced yellow onion, and half the 1 cup shredded sharp cheddar cheese to the bowl. Fold to combine.

  5. 5

    Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar over the top.

  6. 6

    In a small bowl, combine 1/2 cup plain breadcrumbs and 2 tbsp melted unsalted butter. Scatter evenly over the casserole.

  7. 7

    Bake uncovered for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling at the edges. Let stand 5 minutes before serving.

Questions

Can I make Tuna Noodle Casserole dairy-free?

Yes. The dairy in this entry is 2 cans condensed cream of mushroom soup, 1/2 cup sour cream, 1 cup whole milk, 1 cup sharp cheddar cheese, shredded, 2 tbsp unsalted butter, melted. Swap the cream for full-fat coconut milk or an oat cooking cream; the sour cream for thick coconut yogurt with a squeeze of lemon; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Tuna Noodle Casserole gluten-free?

Yes. The gluten in this entry is 8 oz wide egg noodles, 1/2 cup plain breadcrumbs. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Tuna Noodle Casserole keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Tuna Noodle Casserole?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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