Easy Tuna Noodle Casserole

There’s something about a classic like Easy Tuna Noodle Casserole that gets me every time. It’s the mix of comforting noodles, the creamy sauce, and the punch of flavor from the tuna that makes it a real winner. Plus, it’s one of those dishes that you can whip up with a handful of pantry staples, and who doesn’t love that? If you’ve never tried it, now’s the time. Trust me, your future self will thank you.

This dish has quickly become a staple in our home, especially when I’m short on time and need to put together a dinner in a jiffy. My husband absolutely adores it, and he always jokes that he should be the official taster of all my casseroles. There’s a kind of magic when you can gather around the table with your family over something so heartwarming, even if it means your kids end up wearing half of it.

How to Make It

Picture this: you sidle up to your stove, tossing noodles into a bubbling pot. It’s ridiculously satisfying watching them transform from brittle sticks to tender comfort machines. Throw in chopped onion, maybe a splash too much, but who’s counting? Next comes a smattering of peas. Maybe they’re partially thawed, doesn’t matter—you’re a kitchen runaway train, and ain’t nothing stopping you. Stir in creamy mushroom soup and tuna, savoring that “where’s it been all my life” smell. Once it all comes together, pop it in the oven while you do a victory dance (optional, but recommended).

✔Ingredient Notes

– Noodles: You can use egg noodles, but who hasn’t raided the spaghetti stocks when you’re out?
– Cream of Mushroom Soup: The secret hero. Once swapped with cream of celery, never lived it down.
– Tuna: Opt for the stuff in oil. Trust me, it’s the difference between good and “OH YES.”
– Peas: Sneaky veggies. Or, try a corn-pea mix if you’re fancy like that.
– Cheese: Shredded cheddar is my jam, but experiment with what’s been aging in your fridge.

✔Recipe Steps

1. Boil noodles until they’re just shy of overdone—al dente is too al dente for this.
2. Sauté onions until soft, dodging any on-the-floor escapees.
3. Combine noodles, sautéed onions, peas, tuna, and cream of mushroom soup in a baking dish.
4. Top with cheese like it’s a cold winter’s night and you’re dressing for warmth.
5. Bake until bubbly and golden—or until the kids start chanting “Is it ready?”
6. Let cool. Engage in deep breaths to avoid mouth-scorching tendencies.

What to Serve It With

✔Tips & Mistakes

– Experiment with different add-ins. Sometimes I stir in a lonely pepper or some broccoli stems.

✔Storage Tips

Stick any leftovers in a container. It’ll last a good few days. Cold, it tastes surprisingly not terrible, like pizza’s distant casserole cousin. Breakfast casserole—a novel, not-to-be-missed morning treat.

✔Variations and Substitutions

– Running low on cream of mushroom? Cream of chicken gets you across the finish line.
– Vegetarian vibes? Ditch the tuna, double up on mushrooms or chickpeas.
– Swap egg noodles for whatever pasta is lurking in your pantry.

Frequently Asked Questions

Easy Tuna Noodle Casserole

This classic tuna noodle casserole is quick to prepare and perfect for a comforting weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz egg noodles
• ▢ 2 cups frozen peas
• ▢ 12 oz canned tuna drained
• ▢ 1.5 cups creamy mushroom soup condensed
• ▢ 1 cup milk
• ▢ 1 cup shredded cheddar cheese divided
• ▢ 0.5 cup crushed potato chips for topping

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• Cook egg noodles according to package directions, drain and set aside.
• In a large bowl, mix together soup, milk, half of the shredded cheddar, and drained tuna.
• Add cooked noodles and frozen peas to the mixture and stir until combined.
• Transfer mixture to a greased 9x13 inch baking dish.
• Top casserole with remaining shredded cheddar cheese and crushed potato chips.
• Bake uncovered for 25-30 minutes or until bubbly and golden on top.
• Let cool for 5 minutes before serving.

Notes

Great recipe for quick weeknight meals; can substitute tuna with cooked chicken if preferred.