Tuna Noodle Casserole

There’s something about that creamy, cheesy, tuna noodle casserole that instantly takes me back to my childhood kitchen—where the air smelled like nostalgia and warm dinners on chilly nights were always guaranteed. I’m always excited to whip up this Tuna Noodle Casserole because it’s like a cozy hug on a plate, brimming with tender noodles, flaky tuna, and a crunchy, golden topping. This recipe is my go-to when I want something quick, affordable, and satisfying with that perfectly balanced texture. If you’ve never tried making Tuna Noodle Casserole from scratch, trust me, it’s a game changer, and this version will become your favorite.

Tuna Noodle Casserole: Why It Works & Ingredients

• 3 cups egg noodles, cooked al dente
• 2 cans (5 oz each) tuna packed in water, drained
• 1 cup frozen peas, thawed
• 1 cup sliced mushrooms (optional but highly recommended!)
• 1 small onion, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• Salt and pepper to taste
• 1 cup crushed buttery crackers or breadcrumbs for topping

So, what makes this Tuna Noodle Casserole recipe work so beautifully? First off, egg noodles offer just the right pillow-like texture that holds the sauce without getting mushy. I use butter instead of oil to start the roux because it provides a velvety richness that’s crucial for that creamy sauce. The combination of condensed cream of mushroom soup and homemade béchamel makes sure the dish is deeply savory and holds together, while the sour cream adds a subtle tang that balances all the flavors—trust me, don’t skip the sour cream!

The inclusion of sharp cheddar cheese gives a hint of sharpness and keeps the dish from tasting flat, and Parmesan adds a salty, nutty finish. Mushrooms and peas bring some earthy sweetness and freshness, rounding out the casserole perfectly. And that crispy topping of buttery crackers? It’s like the cherry on top that brings delightful crunch with every bite.

Tuna Noodle Casserole

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Tuna Noodle Casserole recipe that solves your mealtime stress with a creamy comforting dish the whole family will love

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: American

Ingredients

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3 cups egg noodles, cooked al dente

2 cans (5 ounces each) tuna packed in water, drained

1 cup frozen peas, thawed

1 cup sliced mushrooms (optional)

1 small onion, finely chopped

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1 cup sharp cheddar cheese, shredded

1/2 cup grated Parmesan cheese

1 can (10.5 ounces) condensed cream of mushroom soup

1/2 cup sour cream

Salt to taste

Pepper to taste

1 cup crushed buttery crackers or breadcrumbs for topping

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.

Cook the egg noodles according to package directions until al dente (about 6-7 minutes). Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Add mushrooms and cook for another 5 minutes until soft and slightly browned.

Whisk in the flour, stirring constantly for about 2 minutes to make a roux.

Gradually pour in the milk while whisking vigorously to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes.

Stir in the condensed cream of mushroom soup, sour cream, cheddar cheese, and Parmesan cheese. Add salt and pepper to taste.

Fold in the cooked noodles, tuna, and peas, mixing gently to coat everything evenly with the sauce.

Transfer the mixture to the prepared baking dish and spread out evenly.

Top with crushed buttery crackers for a crunchy finish.

Bake uncovered for 25-30 minutes until the topping is golden brown and bubbling around the edges.

Let rest for 5 minutes before serving.

Notes

A creamy, cheesy Tuna Noodle Casserole combining tender egg noodles, flaky tuna, and a crunchy buttery cracker topping—perfect for a quick, affordable, and comforting meal.

Tuna Noodle Casserole: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray. This sets you up for an easy release later.
2. Cook the egg noodles according to package directions until al dente (usually about 6-7 minutes). Drain and set aside—don’t overcook them or the casserole will get mushy.
3. Make the sauce base: In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant.
4. Add mushrooms and cook for another 5 minutes until they’re soft and slightly browned. This step amps up the umami.
5. Whisk in the flour to the butter and veggies, stirring constantly for about 2 minutes. It will look thick and pasty but don’t worry; this is your roux that thickens the sauce.
6. Gradually pour in the milk while whisking vigorously to avoid lumps. Keep whisking until the sauce thickens, about 5-7 minutes—you want it creamy and smooth.
7. Stir in the condensed cream of mushroom soup, sour cream, cheddar, and Parmesan cheese. Mix until melted and combined. Add salt and pepper to taste—you’ll want this sauce to be flavorful and slightly tangy.
8. Fold in the cooked noodles, tuna, and peas. Mix gently to coat everything evenly with the sauce.
9. Transfer the mixture to your prepared baking dish and spread it out evenly.
10. Top with crushed crackers for that irresistible crunchy finish.
11. Bake uncovered for 25-30 minutes, until the topping is golden brown and the casserole is bubbly around the edges.
12. Let it rest for 5 minutes before serving. This helps everything set a bit and makes it easier to scoop.

Tuna Noodle Casserole: Tips for Success

• Don’t skip the sour cream. It adds a lovely tangy balance that brightens up the richness of the sauce.
• Cook noodles perfectly. Al dente is key—you want them tender but not mushy because they’ll keep cooking in the oven.
• Fresh mushrooms vs. canned. Fresh mushrooms give a much better texture and a deep earthiness that’s harder to get from canned varieties.
• Let it rest after baking. Even five minutes helps the cheese set and the casserole slice neatly without falling apart.
• Use crushed buttery crackers for topping. Plain breadcrumbs tend to be dry and lack flavor. The buttery crackers add a tasty, crisp finish.

Tuna Noodle Casserole: Storage & Reheating

This Tuna Noodle Casserole keeps really well, whether you have leftovers or want to meal prep for the week. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, cover the casserole tightly with foil and freeze for up to 2 months.

For reheating, I recommend oven warming to preserve texture: preheat your oven to 350°F (175°C), cover the casserole with foil to avoid drying out, and heat for about 20 minutes or until warmed through. If you’re in a rush, the microwave works too, but the topping might lose its crunch.

Nutritional Information

Here’s an estimate for one serving (based on 6 servings total):

• Calories: ~400 kcal
• Fat: 18g
• Protein: 28g
• Carbohydrates: 30g

Keep in mind that nutritional values may change depending on the brands and specific ingredient amounts you use. This casserole provides a satisfying balance of protein, carbs, and fats to keep you fueled and cozy.

Tuna Noodle Casserole: FAQ

Can I use canned tuna in oil instead of water-packed tuna?

You can, but I recommend draining most of the oil before adding it. Tuna in water keeps the dish lighter and prevents it from becoming greasy, but oil-packed tuna will add a richer flavor. Just adjust the sauce thickness if needed.

Is there a gluten-free version of Tuna Noodle Casserole?

Absolutely! Swap the regular egg noodles for gluten-free pasta and use gluten-free flour for the roux. Also, make sure your soup and cracker topping are gluten-free. The texture and flavor will still come through wonderfully.

Can I make Tuna Noodle Casserole ahead of time?

Yes! You can assemble it, cover tightly, and refrigerate for up to 24 hours before baking. This lets the flavors meld even better. Just add a few extra minutes to the baking time if starting cold from the fridge.

What’s the best way to add veggies to Tuna Noodle Casserole?

Peas and mushrooms are classic and blend seamlessly, but you could also toss in chopped broccoli, diced carrots, or even spinach for some color and nutrients. Lightly steam or sauté them first to avoid extra moisture.

Can I make this casserole dairy-free?

Yes! Substitute dairy milk with unsweetened plant-based milk, use dairy-free cream of mushroom soup, vegan sour cream alternatives, and dairy-free cheese. The flavor may change slightly, but the creaminess and comfort won’t be far behind.

Conclusion

I hope you try making this Tuna Noodle Casserole soon because it’s one of those dishes that never fails to comfort. It’s easy enough for busy weeknights but tasty enough to impress family or friends. If you experiment with it or have your own secret ingredient, don’t hesitate to share in the comments—I love hearing your twists! Now, grab your noodles and get ready for a cozy, cheesy dinner that feels like a warm kitchen waiting for you.