There’s something inherently comforting about a bubbling casserole emerging from the oven, and the moment you catch a whiff of that creamy goodness wafting through your kitchen, you know dinner is going to be epic. Tuna Noodle Casserole is not just a dish; it’s a warm hug on a plate, offering a delightful medley of textures and flavors that dance on your taste buds like they’re at a party.
I remember the first time I made this dish; my family was skeptical at first. “Tuna? In a casserole?” they exclaimed with raised eyebrows. But one bite later, they were all singing its praises like it was the star of a Broadway show. This recipe is perfect for cozy weeknight dinners or potlucks where you want to impress—minus the effort of gourmet cooking.
Why You'll Love This Recipe
- This Tuna Noodle Casserole showcases ease of preparation without sacrificing flavor—perfect for busy weekdays
- The creamy filling and crunchy topping make it visually appealing and utterly satisfying
- It’s versatile enough to accommodate your pantry staples or whatever veggies are languishing in the fridge
- Plus, it makes leftovers taste even better!
There was that unforgettable movie night when I presented this casserole as the star dish—everyone was enchanted! They couldn’t believe how delicious it turned out.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Egg Noodles: Use wide egg noodles for their chewiness; they soak up all that creamy goodness perfectly.
- Canned Tuna: Opt for chunk light tuna in water for better texture; drain well before adding.
- Frozen Peas: These little green gems add color and sweetness; no need to thaw them before use.
- Cream of Mushroom Soup: A must-have for creaminess; opt for low-sodium versions if watching salt intake.
- Milk: Regular or low-fat milk works great here; it helps create that silky sauce we all love.
- Cheddar Cheese: Shredded sharp cheddar adds richness; feel free to mix in some mozzarella for extra gooeyness!
- Breadcrumbs: Choose panko breadcrumbs if you want an extra crispy topping; they give fantastic crunch.
- Salt and Pepper: Always season to taste—these little guys elevate your dish from good to amazing!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat the Oven: First things first, preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray so your casserole won’t cling on like an overzealous toddler.
Cook the Noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain them well and set aside while you prepare the heavenly filling.
Mix the Filling Ingredients: In a large bowl, combine drained tuna, frozen peas, cream of mushroom soup, milk, half of the cheddar cheese, salt, and pepper. Stir until well mixed—you want everything swimming in that creamy goodness!
Add Noodles to Mixture: Gently fold in those cooked egg noodles until every noodle is coated in that luscious mixture. You should see beautiful swirls of green from those peas now!
Transfer to Baking Dish: Pour everything into your prepared baking dish evenly—don’t skimp here! Spread it out as if you’re creating an art piece worthy of gallery display.
Add Topping and Bake: Sprinkle remaining cheddar cheese followed by breadcrumbs over the top. It’ll create a crunchy layer during baking. Pop it into your preheated oven for 30-35 minutes until bubbly and golden brown on top.
Now all you have to do is wait (and maybe sneak bites)! That aroma wafting through your home will have everyone asking if dinner is ready yet!
Enjoy this comforting classic—the Tuna Noodle Casserole will surely become a staple in your household!
You Must Know
- Tuna noodle casserole is a classic comfort dish that’s easy to prepare, making it ideal for busy weeknights
- This recipe allows room for creativity with flavors and textures, ensuring a delightful experience every time you serve it
- With its creamy goodness, your family will keep coming back for seconds!
Perfecting the Cooking Process
Start by cooking the pasta according to package instructions while preparing the creamy sauce. Combine everything in a baking dish and bake until golden brown for perfect results.
Add Your Touch
Feel free to swap out tuna for chicken or add veggies like peas or broccoli. Experimenting with different cheese can also elevate the flavor profile.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to maintain texture.
Chef's Helpful Tips
- When making tuna noodle casserole, ensure you don’t overcook the pasta; al dente creates the best texture
- Use high-quality tuna packed in oil for a richer flavor
- Adding breadcrumbs on top before baking gives a lovely crunch that everyone will enjoy
Sharing my first attempt at this recipe brings back vivid memories of my kids’ faces lighting up when they took their first bites. It felt like I had just won a culinary award!
FAQ
Can I use fresh tuna instead of canned?
Yes, but ensure to cook it properly before adding to your casserole.
What can I substitute for cream of mushroom soup?
You can use cream of chicken or homemade white sauce as alternatives.
How do I make this dish gluten-free?
Substitute regular pasta with gluten-free pasta and check soup labels for gluten-free options.
Tuna Noodle Casserole
- Total Time: 50 minutes
- Yield: Serves 6
Description
Tuna Noodle Casserole is a nostalgic comfort dish that combines tender egg noodles, savory tuna, and a crunchy topping, making it an irresistible option for weeknight dinners.
Ingredients
- 8 oz wide egg noodles
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- In a large bowl, mix the drained tuna, frozen peas, cream of mushroom soup, milk, half of the cheddar cheese, salt, and pepper until well combined.
- Gently fold in the cooked egg noodles until fully coated with the mixture.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with remaining cheddar cheese and panko breadcrumbs for added crunch.
- Bake for 30-35 minutes or until bubbly and golden brown.
Notes
- Swap tuna for chicken or add vegetables like broccoli for variation.
- Ensure not to overcook the pasta; al dente provides the best texture.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg