There’s something magical about the smell of tuna noodle casserole baking in the oven – that warm, comforting aroma that instantly takes me back to childhood. This creamy, dreamy dish was my mom’s go-to weeknight lifesaver when she needed to feed our hungry family fast. I can still picture her pulling that bubbling casserole dish from the oven, the golden breadcrumbs crunching under my spoon as I dug in. The best part? You can make this comforting classic in just 35 minutes flat. With simple ingredients you probably already have in your pantry, this tuna noodle casserole is the ultimate hug in a baking dish.

Why You’ll Love This Tuna Noodle Casserole

Listen, I know tuna noodle casserole doesn’t sound glamorous, but trust me – this recipe will win you over. Here’s why:

• It’s the ultimate comfort food – creamy, crunchy, and packed with flavor in every bite
• Ready in just 35 minutes from start to finish (perfect for those “what’s for dinner?” emergencies)
• Uses simple, budget-friendly ingredients you likely have on hand already
• Kid-approved but sophisticated enough for grown-ups (just add extra pepper!)

Seriously, this dish has saved me on more busy weeknights than I can count. One bite and you’ll understand why it’s been a family favorite for generations.

Ingredients for Tuna Noodle Casserole

Here’s what you’ll need to make this cozy classic:

• Noodles: 2 cups egg noodles (the wide, curly ones hold the sauce best)
• Protein: 1 can (5 oz) tuna, well-drained (I like chunk light, but use what you prefer)
• Veggies: 1 cup frozen peas (no need to thaw), ½ cup diced onion, ½ cup diced celery
• Creamy Base: 1 can cream of mushroom soup, ½ cup milk (whole milk makes it extra rich)
• Toppings: ½ cup shredded cheddar cheese, ¼ cup breadcrumbs, 1 tbsp butter
• Seasonings: ½ tsp salt, ¼ tsp black pepper (feel free to add a pinch of garlic powder too)

Ingredient Notes & Substitutions

No cream of mushroom soup? No problem! Cream of chicken or celery work just as well. Fresh peas instead of frozen? Toss them in during the last minute of noodle cooking. I’ve even used rotini pasta when I was out of egg noodles – just watch the cook time. The secret is making it work with what you’ve got! (Though I do insist on real butter – that margarine stuff just won’t give you the same golden crust.)

How to Make Tuna Noodle Casserole

Alright, let’s get cooking! This tuna noodle casserole comes together in three simple steps that even my twelve-year-old can manage (with supervision, of course). The key is multitasking – you’ll be amazed how quickly everything comes together when you work the steps in order.

Step 1: Cook the Noodles and Vegetables

First things first – crank that oven to 375°F so it’s nice and hot when you’re ready to bake. Now, get your noodles boiling in salted water (trust me, this little bit of salt makes all the difference). While those cook, melt the butter in a skillet and toss in your diced onions and celery. You want them softened but not browned – about 5 minutes of sizzling should do it. And don’t forget to check those noodles! Fish one out and bite it – you want al dente, not mushy, since they’ll keep cooking in the oven.

Step 2: Mix the Tuna Noodle Casserole

Now for the fun part – the big mix! Drain your noodles well, then dump them into a big bowl with the sautéed veggies. Add in the tuna (I like to flake it with a fork first), frozen peas, soup, milk, and seasonings. Stir gently but thoroughly – you want every noodle coated in that creamy goodness. The mixture should be loose but not soupy; add a splash more milk if needed.

Step 3: Bake to Perfection

Pour your tuna noodle mixture into a greased baking dish – I use a 2-quart casserole, but whatever fits the quantity works. Sprinkle with cheese (be generous!), then top with breadcrumbs. Into the oven it goes for about 20 minutes. You’ll know it’s done when the edges are bubbling like crazy and those breadcrumbs turn a gorgeous golden brown. Oh, and your kitchen will smell absolutely incredible. Try to wait five minutes before diving in – I know it’s hard!

Tips for the Best Tuna Noodle Casserole

Want to take your tuna noodle casserole from good to “can I have seconds?” amazing? Here are my foolproof tricks:

• Toast your breadcrumbs first in a dry skillet for extra crunch – it makes ALL the difference!
• Season as you go – a pinch of salt in the noodle water, another in the veggie sauté.
• Don’t overcook the noodles – they’ll keep softening in the oven, so pull them al dente.
• Let it rest 5 minutes after baking so the sauce thickens up perfectly.

Oh, and if you’re feeling fancy? A sprinkle of fresh parsley at the end makes it look restaurant-worthy!

Serving Suggestions for Tuna Noodle Casserole

Here’s my favorite way to serve this cozy casserole – right from the dish, family-style! The golden top looks so inviting when you bring it straight to the table. For sides, you can’t go wrong with a crisp green salad (the acidity cuts through the richness perfectly) or some buttery garlic bread for soaking up any extra sauce. A simple side of steamed green beans works wonders too. Honestly though? Sometimes we just grab forks and dig right in – it’s that good!

Storing and Reheating Your Tuna Noodle Casserole

Leftovers? Lucky you! This tuna noodle casserole keeps beautifully. Let it cool completely, then pop it in an airtight container in the fridge – it’ll stay fresh for about 3 days. For longer storage, freeze individual portions in freezer-safe dishes (they’ll last up to 2 months). When reheating, I always add a splash of milk or water before microwaving to keep things creamy. Cover with a damp paper towel to prevent the breadcrumbs from turning into little rocks. For that just-baked taste, warm larger portions in a 350°F oven until bubbly again – about 20 minutes for fridge-cold casserole or 40 minutes straight from the freezer.

Tuna Noodle Casserole Nutrition Info

For those keeping track, here’s the nutritional breakdown per serving (based on 4 servings from this recipe). Remember, these are estimates – your exact numbers might vary depending on brands and tweaks to the recipe!

• Calories: 320
• Fat: 12g (5g saturated)
• Carbs: 35g (3g fiber, 4g sugar)
• Protein: 18g
• Sodium: 890mg

Not bad for such a hearty, comforting dish if you ask me!

Tuna Noodle Casserole FAQs

Can I use fresh tuna instead of canned?
Absolutely! Just poach 8 oz of fresh tuna in simmering water for about 5 minutes, then flake it. The texture will be a bit fancier, but the canned stuff gives that classic comfort food vibe we all love. Either way works beautifully!

How do I get the top extra crispy?
My secret? Mix those breadcrumbs with a little melted butter before sprinkling. Also, pop the casserole under the broiler for the last 2 minutes – watch it closely though! That golden, crunchy top is everything.

Does this freeze well?
You bet! Assemble everything but skip the breadcrumb topping. Freeze it, then add crumbs before baking. Thaw overnight in the fridge first. It’ll taste just-made – perfect for those “forgot-to-plan-dinner” nights!

35-Minute Tuna Noodle Casserole That Melts Hearts

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A comforting classic dish made with tuna, noodles, and creamy sauce.

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Ingredients

Scale 1x2x3x

• 2 cups egg noodles
• 1 can tuna, drained
• 1 cup frozen peas
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F.
2. Cook noodles according to package directions.
3. Sauté onion and celery in butter until soft.
4. Mix cooked noodles, tuna, peas, sautéed vegetables, soup, milk, salt, and pepper.
5. Transfer mixture to baking dish.
6. Sprinkle cheese and breadcrumbs on top.
7. Bake for 20 minutes until bubbly and golden.

Notes

• Substitute peas with other vegetables if preferred.
• Add extra cheese for richer flavor.
• Store leftovers in refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 890mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 45mg

Keywords: Tuna Noodle Casserole, Easy Dinner, Comfort Food