If you’re craving something cozy, delicious, and downright comforting, then this Creamy Tuna Noodle Casserole Recipe is exactly what you need in your life. I absolutely love how this dish turns out every time — it’s creamy, cheesy, and packed with nostalgic flavors that instantly make you feel at home. When I first tried this version, I was surprised at how simple ingredients from my pantry came together to make something so satisfying and family-friendly. Stick with me, and I’ll walk you through everything so your casserole emerges perfectly creamy and golden each time.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights when you want a hearty meal fast.
- Pantry-Friendly: Uses simple canned and frozen staples that you probably already have on hand.
- Creamy Comfort: The blend of cheeses and creamy soups delivers that perfect luscious texture every time.
- Family Favorite: My kids and guests always ask for seconds, making it a reliable crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this Creamy Tuna Noodle Casserole Recipe plays a key role in creating layers of flavor and texture — from the tender egg noodles to the crunchy breadcrumb topping. Here’s a quick rundown so you know what to look for:
- Breadcrumbs: I like to use panko for extra crunch, but regular breadcrumbs work great too.
- Grated Parmesan Cheese: Adds a salty, nutty dimension that makes the topping pop.
- Salted Butter: Melts into the breadcrumbs to help them brown beautifully.
- Egg Noodles: Cooked al dente so they hold their shape and don’t go mushy during baking.
- Milk: Whole milk is best for richness, but 2% works just fine if that’s what you have.
- Cream of Mushroom Soup: Classic comfort base that adds umami and creaminess.
- Cream of Chicken Soup: Blends with mushroom soup to give a balanced savory flavor.
- Canned Tuna: I prefer tuna packed in water to keep things light; just drain well!
- Frozen Peas: A sweet pop of color and freshness—no need to thaw, add straight from frozen.
- Shredded Cheddar Cheese: Brings melty richness and that familiar cheesy goodness.
- Sour Cream (or Mayonnaise): Adds tang and helps keep the casserole super creamy.
- Dried Parsley: Optional but nice for a touch of herbal brightness in the dish and on top.
- Onion Powder & Garlic Powder: These subtle spices boost flavor without overpowering.
- Black Pepper & Kosher Salt: Essential for seasoning to balance the richness.
Variations
One of the things I love most about this Creamy Tuna Noodle Casserole Recipe is how easy it is to give it your own spin. I often mix things up depending on what’s in my fridge or what my family’s favorites are.
- Vegetarian Version: I’ve swapped out the tuna for extra mushrooms or roasted veggies and it still satisfies without missing the fish.
- Gluten-Free: Using gluten-free pasta and breadcrumbs works like a charm if you’re avoiding gluten.
- Extra Creamy: Try adding a dollop of cream cheese or a splash of heavy cream for an ultra luscious texture.
- Crunchy Twist: Sometimes I sprinkle crushed potato chips or fried onions on top instead of breadcrumbs for a fun change.
How to Make Creamy Tuna Noodle Casserole Recipe
Step 1: Prepare the Topping
First things first, preheat your oven to 400°F. While it’s heating up, mix together the breadcrumbs, grated parmesan, and melted salted butter in a small bowl. This combo will give your casserole that beautiful golden crust — don’t skip this step! Once combined, set it aside; it’ll wait patiently for its turn on top.
Step 2: Cook the Noodles
Get your egg noodles boiling according to the package instructions — usually about 5 to 7 minutes. The goal here is al dente, so they’re tender but still have a bit of bite. Drain them well and transfer the noodles to a large baking dish. Draining thoroughly helps prevent the casserole from being watery later on.
Step 3: Mix the Creamy Filling
Now for the good stuff! Add the milk, cream of mushroom soup, cream of chicken soup, canned tuna (drained), frozen peas, cheddar cheese, sour cream, dried parsley, onion powder, garlic powder, black pepper, and kosher salt to the baking dish with the noodles. Stir everything gently until well combined. If you want, you can mix this in a separate large bowl for easier stirring, then pour it into the dish.
Step 4: Assemble and Bake
Spread the breadcrumb mixture evenly over the top of the casserole. Pop the dish in the oven and bake for about 15 minutes. You’ll know it’s ready when the edges start bubbling and everything smells amazing.
Step 5: Broil for the Perfect Finish
Turn your oven to broil on high and keep a close eye on your casserole as the topping browns for about 1 minute. This step is quick but crucial for that irresistible golden crunch. Don’t wander off — you want it just right, not burnt. Once it’s done, remove from the oven and sprinkle a little more dried parsley on top if you like a fresh look and flavor.
Pro Tips for Making Creamy Tuna Noodle Casserole Recipe
- Don’t Overcook the Noodles: I’ve learned that draining noodles a bit underdone really helps them stay firm and absorb flavors instead of turning soggy.
- Properly Drain Tuna: Excess liquid makes the casserole runny; I always give my tuna a good drain and gently pat it dry with paper towels.
- Watch the Broil Step Closely: It takes less than a minute to brown but can burn quickly — standing right there to catch the perfect top is worth it.
- Mix Gently: Stir gently to keep the tuna flakes and peas intact; nobody wants mushy fish or crushed peas in their casserole.
How to Serve Creamy Tuna Noodle Casserole Recipe
Garnishes
I usually finish mine with a sprinkle of dried parsley for a subtle fresh color and flavor, but chopped fresh parsley or chives work beautifully too. Sometimes a little extra grated parmesan or a dusting of smoked paprika adds a nice final touch if I’m serving guests.
Side Dishes
This casserole stands well on its own, but I love pairing it with a crisp green salad with a lemon vinaigrette to cut through the richness. Steamed green beans or roasted broccoli also make lovely, simple sides that sneak in some extra veggies.
Creative Ways to Present
For a potluck or special dinner, I like to serve the casserole in individual ramekins topped with a sprig of fresh herbs. It’s a little fancier but still homey. You could also layer it in a clear casserole dish to showcase those cheesy, crumbly layers for a crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
My family loves leftover casserole for lunch the next day. I tightly cover any leftovers in an airtight container and refrigerate up to 3 days. The flavors deepen overnight, making it even better! Just make sure to reheat it thoroughly.
Freezing
I’ve frozen this casserole successfully a couple of times. After baking, let it cool completely, then portion into freezer-safe containers. It keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating to keep it creamy and smooth.
Reheating
I reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. This helps maintain moisture without drying it out. A quick zap in the microwave works too but can make the topping less crispy.
FAQs
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Can I use fresh tuna instead of canned for this casserole?
While fresh tuna could be used, this recipe is best suited for canned tuna because it’s already cooked and flaked, which blends effortlessly into the creamy sauce. Using fresh tuna would require cooking separately and could change the texture significantly.
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Can I make this recipe dairy-free?
Yes, but you’ll need to swap out dairy ingredients like milk, cheese, and sour cream for plant-based alternatives. Coconut milk or almond milk can work, and dairy-free cheese and sour cream substitutes are available. Keep in mind texture and flavor will be a bit different.
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What’s the best way to prevent the casserole from being soggy?
Be sure to cook the noodles just to al dente and drain them well. Also, thoroughly drain the tuna to avoid excess liquid. Mixing the ingredients gently and baking uncovered helps the casserole thicken nicely.
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Can I add other vegetables to this casserole?
Absolutely! Frozen or fresh veggies like mushrooms, carrots, or corn can be great additions. Just make sure they’re cooked or thawed before mixing to keep the baking time consistent.
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How do I reheat Creamy Tuna Noodle Casserole without drying it out?
Reheat covered with foil in the oven at 350°F to keep moisture intact. Adding a splash of milk before reheating can also help maintain creaminess. Microwaving works for convenience but may reduce crispiness on top.
Final Thoughts
This Creamy Tuna Noodle Casserole Recipe is one of those timeless dishes that always brings comfort and smiles around my table. Its simplicity, quick prep, and reliable crowd-pleasing flavor make it a staple in my kitchen. I highly recommend you give it a try — I bet your family will go crazy for it just like mine does! Nothing beats the joy of scooping into a warm, cheesy casserole on a chilly evening, and this recipe delivers that perfect cozy hug in every bite.
Print
Creamy Tuna Noodle Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A classic Tuna Noodle Casserole that’s comforting, creamy, and packed with flavor. Made with tender egg noodles, tuna, cheese, and a creamy mushroom and chicken soup sauce, all topped with a crispy parmesan breadcrumb crust. This easy casserole is perfect for a quick weeknight dinner or a satisfying family meal.
Ingredients
Casserole
- 12 ounce bag egg noodles
- 1 1/2 cups milk
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 2 (5 ounce) cans tuna (preferably packed in water)
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (or mayonnaise)
- 1/2 teaspoon dried parsley (optional, plus more for topping)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
Topping
- 1/3 cup breadcrumbs (regular or panko)
- 1/3 cup grated parmesan cheese
- 1 Tablespoon melted salted butter
Instructions
- Preheat Oven: Preheat your oven to 400° F and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Topping: In a small bowl, combine 1/3 cup breadcrumbs, 1/3 cup grated parmesan cheese, and 1 tablespoon melted salted butter. Mix well and set aside to use as the crispy topping later.
- Cook Noodles: Boil the 12-ounce bag of egg noodles according to package directions, typically 5-7 minutes until al dente. Drain noodles thoroughly and transfer them to the prepared baking dish.
- Mix Casserole Ingredients: To the baking dish with noodles, add 1 1/2 cups milk, cream of mushroom soup, cream of chicken soup, canned tuna, frozen peas, shredded cheddar cheese, sour cream (or mayonnaise), dried parsley, onion powder, garlic powder, black pepper, and kosher salt. Stir everything together gently until well combined. If preferred, you can mix all ingredients in a separate large bowl and then pour into the baking dish.
- Add Topping: Evenly sprinkle the breadcrumb mixture over the top of the casserole for a crunchy, golden crust.
- Bake: Bake the casserole at 400° F for about 15 minutes until you see bubbling around the edges, signaling it’s heated through and bubbly.
- Broil to Brown: Switch the oven to broil on high and broil the top for approximately 1 minute, watching closely to ensure the topping turns a beautiful golden brown without burning.
- Finish and Serve: Remove from the oven and optionally sprinkle with extra dried parsley flakes for a fresh herb touch before serving.
Notes
- This Tuna Noodle Casserole is a comforting and flavorful dish perfect for a quick 30-minute meal using simple pantry staples.
- Cooking noodles al dente ensures they maintain texture after baking, avoiding mushiness.
- You can substitute sour cream with mayonnaise if preferred, which will slightly change the texture and tang of the casserole.
- Watch the broiler carefully to prevent burning the topping—it only needs about a minute to get golden and crispy.
- For a gluten-free version, use gluten-free noodles and breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 55 mg
