Introduction
Tuna Noodle Casserole is a comforting, classic main dish, perfect for family dinners, potlucks, or cozy weeknight meals. This nostalgic dish, featuring tender egg noodles, flaky tuna, a creamy mushroom sauce, and a crunchy breadcrumb topping, delivers rich, savory flavors with a satisfying, baked texture. Presented in a white ceramic baking dish, optionally garnished with fresh parsley or a sprinkle of breadcrumbs, this Tuna Noodle Casserole recipe offers a vibrant, homey aesthetic that elevates any table. This recipe provides a simple oven-baked method with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings warm, retro charm to any occasion.
Ingredients
For the Tuna Noodle Casserole:
Casserole Base:
- 8 oz egg noodles (wide or medium)
- 2 (5 oz) cans tuna in water, drained
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas (or mixed vegetables)
- 1/2 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Topping:
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup shredded cheddar cheese
- 2 tbsp unsalted butter, melted
For Serving:
- Optional: Fresh parsley, extra breadcrumbs
- Suggested Accompaniments: Green salad, garlic bread
- Suggested Pairings: Iced tea, sparkling water
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: Large pot, colander, 9×9-inch or 2-quart baking dish, mixing bowl, spatula, measuring cups/spoons
Step-by-Step Process
- Cook Noodles: Preheat the oven to 375°F (190°C). Cook egg noodles in a large pot of boiling salted water according to package instructions until al dente (about 6–8 minutes). Drain and set aside.
- Prepare Sauce: In a large mixing bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper. Stir in drained tuna, chopped onion, frozen peas, and 1/2 cup cheddar cheese. Taste a small spoonful of the sauce and adjust with more salt or pepper for a balanced, savory flavor. Add cooked noodles and mix until evenly coated.
- Assemble Casserole: Transfer the noodle mixture to a greased 9×9-inch or 2-quart white ceramic baking dish, spreading evenly.
- Add Topping: In a small bowl, mix breadcrumbs, 1/2 cup cheddar cheese, and melted butter. Sprinkle evenly over the casserole.
- Bake: Bake for 20–25 minutes until the topping is golden and the casserole is bubbly.
- Serve: Let cool for 5 minutes. Garnish with fresh parsley or a sprinkle of breadcrumbs. Serve in the white ceramic baking dish with a green salad or garlic bread, paired with iced tea or sparkling water.
Tips for Better Tuna Noodle Casserole
- Cook noodles al dente to prevent mushiness after baking.
- Taste and adjust the sauce before baking to balance creamy, savory, and tangy flavors.
- Drain tuna thoroughly to avoid excess moisture in the casserole.
- Use panko breadcrumbs for a crispier topping, if desired.
- Present in a white ceramic baking dish to highlight the golden topping and creamy filling.
- Make ahead: Assemble the casserole up to 1 day in advance; refrigerate, add topping, and bake when ready.
- Stir gently when mixing to keep noodles intact.
- Enhance aesthetic: Garnish with parsley for a vibrant, homey pop.
Variations and Customization
- Gluten-Free Tuna Noodle Casserole: Use gluten-free egg noodles, gluten-free cream of mushroom soup, and gluten-free breadcrumbs.
- Low-Fat Tuna Noodle Casserole: Use reduced-fat cream of mushroom soup, sour cream, and cheese; reduce cheese to 3/4 cup total.
- Spicy Tuna Noodle Casserole: Add 1/4 tsp cayenne pepper or 1 tbsp diced jalapeño to the sauce.
- Vegetarian Tuna Noodle Casserole: Replace tuna with 1 cup sautéed mushrooms or chickpeas; use cream of celery soup.
- Cheesy Tuna Noodle Casserole: Add 1/2 cup shredded mozzarella to the sauce for extra cheesiness.
- Vegan Tuna Noodle Casserole: Use vegan cream of mushroom soup, vegan sour cream, plant-based milk, and replace tuna with mashed hearts of palm.
- Crunchy Tuna Noodle Casserole: Top with 1/2 cup crushed potato chips instead of breadcrumbs.
- Herbed Tuna Noodle Casserole: Add 1 tsp dried thyme or dill to the sauce.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the oven at 350°F for 15–20 minutes or microwave until warm.
- Freeze unbaked or baked casserole in a freezer-safe container for up to 2 months; thaw in the fridge and bake or reheat as needed.
- Serve warm for the best creamy texture and crunchy topping.
- Use as a main dish for family dinners or potlucks.
- Pair with iced tea or sparkling water to complement the rich, savory flavors.
- Present in a white ceramic baking dish with garnishes for a vibrant, comforting charm.
Nutritional Information
Based on 6 servings (1 cup each):
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 820mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 20g
- Vitamin A: 15% Daily Value
- Vitamin C: 8% Daily Value
- Calcium: 20% Daily Value
- Iron: 12% Daily Value
Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat). Moderate in calories; high in protein.
Conclusion
This Tuna Noodle Casserole recipe delivers a comforting, classic main dish perfect for family dinners or potlucks. It transforms simple ingredients into a hearty favorite. Its straightforward preparation and vibrant presentation make it a go-to. The creamy filling and crunchy topping delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing, retro charm.
Tuna Noodle Casserole Recipe: Comforting and Classic
Ingredients
- Casserole Base:
- 8 oz egg noodles
- 2 5 oz cans tuna in water, drained
- 1 10.5 oz can cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- 1 cup frozen peas
- ½ cup shredded cheddar cheese
- 1 small onion chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- Topping:
- 1 cup breadcrumbs
- ½ cup shredded cheddar cheese
- 2 tbsp unsalted butter melted
- Optional: Fresh parsley extra breadcrumbs
- Suggested Pairings: Iced tea green salad
Instructions
- Cook noodles al dente; drain.
- Mix soup, sour cream, milk, seasonings, tuna, onion, peas, and cheese; taste and adjust; add noodles.
- Transfer to a 9x9-inch white ceramic baking dish.
- Top with breadcrumbs, cheese, and butter.
- Bake at 375°F for 20–25 min.
- Serve in the dish with parsley.
Notes
- Cook noodles al dente to avoid mushiness.
- Store in fridge for 4 days or freeze for 2 months.
- Try a vegan or crunchy variation.
- Pair with garlic bread.
