I created my Recipe For Tuna Noodle Casserole to breathe life into pantry staples with egg noodles, flaky tuna, and a blend of cream of mushroom soup, milk, and cheddar. The crisp potato chip topping adds a satisfying crunch giving each bite a truly delightful, simple, home cooked dinner classic.

Jump to Recipe

I’m always on the hunt for a tuna noodle casserole that’s not only easy to make but also a little surprising. Lately, I stumbled across this recipe that’s perfect for those nights when you’re digging through the pantry for dinner inspiration.

I start with 12 oz of egg noodles, mixing them with 2 cans of drained tuna, then stir in a can of cream of mushroom soup along with 1 cup of milk. To add some crunch and flavor, I toss in 1/2 cup chopped onions and celery and mix in 1 cup of frozen peas.

I finish it off with a generous amount of cheddar cheese and a sprinkle of salt and pepper. Sometimes, I’ll even use 1/2 cup of crushed potato chips as a topping for that extra crunch.

I’ve played around with many styles like Egg Noodle Tuna Casserole and Canned Tuna Casserole, but this one brings it all together in a truly satisfying way.

Why I Like this Recipe

1. I love how this recipe is super easy to make and perfect for a quick weeknight dinner.
2. I like that it uses simple pantry ingredients that I always have on hand, making it both convenient and economical.
3. I enjoy the mix of creamy sauce with a crunchy topping that gives the dish a fun texture.
4. I appreciate that it brings a comforting, home-cooked flavor that reminds me of good old family meals.

If you’re lookin for the best tuna noodle casserole recipe ever, you’ve come to the right place. Ever since more people started eatin from their pantries, I’ve been on the hunt for a way to use up canned tuna and this recipe really hit the spot. Its simple, tasty, and always satisfies when I’m in the mood for a warm, comforting dinner. #TunaNoodleCasserole #SimpleDinner #PantryMeal

Ingredients

Print Recipe (No Advertisments)

Egg noodles: They fill this dish with energy giving a hearty carbohydrate base.
Tuna: This lean protein helps build muscle and supplies omega 3 but sometimes tastes a bit briny.
Cream of mushroom soup: It provides savory creaminess that unites flavors; may be slightly salty.
Frozen peas: They add fiber, vitamins and a touch of natural sweetness to each bite.
Cheddar cheese: Its a flavor bomb loaded with protein though high in fat so use moderately.
Onion and celery: They boost aroma and flavor while adding crunch and freshness.
Milk: It lightens the sauce and adds a creamy texture with calcium benefits.

Ingredient Quantities

12 oz egg noodles

2 cans (5 oz each) tuna, drained

1 can (10.5 oz) cream of mushroom soup

1 cup milk

1 cup frozen peas

1/2 cup chopped onion

1/2 cup chopped celery

1 cup shredded cheddar cheese

Salt and pepper to taste

1/2 cup crushed potato chips (optional topping)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a medium casserole dish.

2. Boil the 12 oz egg noodles in a large pot of salted water until they’re just tender, then drain them.

3. In a big bowl, mix the drained noodles with the 2 drained cans of tuna, the can of cream of mushroom soup, and the cup of milk.

4. Stir in the cup of frozen peas, the 1/2 cup chopped onion, and the 1/2 cup chopped celery.

5. Mix in half of the 1 cup shredded cheddar cheese and add salt and pepper to taste.

6. Pour the mixture into your prepared casserole dish and smooth it out.

7. Sprinkle the rest of the cheddar cheese on top.

8. If you like a crunchy topping, scatter the 1/2 cup crushed potato chips evenly over the casserole.

9. Place the dish in the oven and bake for about 25 to 30 minutes until the casserole is hot and bubbly.

10. Let it cool slightly before serving and enjoy your delicious pantry meal!

Equipment Needed

1. Oven – to preheat at 350°F for the casserole
2. Medium casserole dish – for baking the mixture evenly
3. Large pot – to boil the egg noodles in salted water
4. Colander – to drain the noodles after boiling
5. Big mixing bowl – for combining the noodles, tuna, soup, milk and other ingredients
6. Stirring spoon – to mix all ingredients together
7. Measuring cups – to accurately add milk, peas, cheddar cheese and crushed potato chips
8. Knife – for chopping the onion and celery if they arent pre-chopped
9. Spatula – to spread the mixture smoothly into the casserole dish

FAQ

Q: Do I need to precook the egg noodles? A: Yeah, you should cook them until they are al dente since they’ll continue cookin' in the oven.

Q: Can I substitute the cream of mushroom soup? A: Sure, you can use cream of chicken soup or even make your own white sauce if you prefer.

Q: Is it okay if I use fresh peas instead of frozen? A: Yup, you can definitely use fresh peas. Just chop 'em up a bit, but be careful if they seem watery.

Q: Can I add other veggies in? A: Totally! Adding carrots or bell peppers is great if you wanna amp up the flavor and nutrients a bit.

Q: How do I get a crispy topping? A: Sprinkle the crushed potato chips right on top in the last few minutes of bake time to get that crunchy finish.

Tuna Noodle Casserole Recipe Substitutions and Variations

Egg noodles can be swapped with penne pasta or fusilli if you want a different texture.
If you dont have tuna, try canned chicken or salmon as an alternative.
You could use cream of celery soup instead of cream of mushroom for a lighter flavour.
Milk can be replaced with half and half or even almond milk if you’re out.
Frozen peas might be substituted with a mix of steamed broccoli and carrots for some extra crunch.

Pro Tips

1. Make sure you dont overcook the noodles; cooking them al dente is best since they finish cooking in the oven and overcooked pasta gonna be mushy.

2. If you dont have frozen peas on hand, fresh peas work great too—just make sure to add ‘em in a bit early so they have time to soften and blend with all the flavors.

3. For an extra crunchy, delicious topping, try tossing the potato chips in a little melted butter first before scattering them on top. It helps them stick better and actually gives a nice crisp finish.

4. Mix half the cheddar cheese right into the casserole mix before baking, this trick makes the dish super creamy and ensures every bite is loaded with cheesy flavor.

Tuna Noodle Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Oven – to preheat at 350°F for the casserole
2. Medium casserole dish – for baking the mixture evenly
3. Large pot – to boil the egg noodles in salted water
4. Colander – to drain the noodles after boiling
5. Big mixing bowl – for combining the noodles, tuna, soup, milk and other ingredients
6. Stirring spoon – to mix all ingredients together
7. Measuring cups – to accurately add milk, peas, cheddar cheese and crushed potato chips
8. Knife – for chopping the onion and celery if they arent pre-chopped
9. Spatula – to spread the mixture smoothly into the casserole dish

Ingredients

12 oz egg noodles
2 cans (5 oz each) tuna, drained
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 cup frozen peas
1/2 cup chopped onion
1/2 cup chopped celery
1 cup shredded cheddar cheese
Salt and pepper to taste
1/2 cup crushed potato chips (optional topping)

Directions

Preheat your oven to 350°F and grease a medium casserole dish.
Boil the 12 oz egg noodles in a large pot of salted water until they're just tender, then drain them.
In a big bowl, mix the drained noodles with the 2 drained cans of tuna, the can of cream of mushroom soup, and the cup of milk.
Stir in the cup of frozen peas, the 1/2 cup chopped onion, and the 1/2 cup chopped celery.
Mix in half of the 1 cup shredded cheddar cheese and add salt and pepper to taste.
Pour the mixture into your prepared casserole dish and smooth it out.
Sprinkle the rest of the cheddar cheese on top.
If you like a crunchy topping, scatter the 1/2 cup crushed potato chips evenly over the casserole.
Place the dish in the oven and bake for about 25 to 30 minutes until the casserole is hot and bubbly.
Let it cool slightly before serving and enjoy your delicious pantry meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.