This tuna noodle casserole is a budget-friendly recipe that tastes like a million bucks. It combines pantry staples like condensed soup, egg noodles and frozen peas with creamy sour cream and bold Parmesan cheese, creating a hearty casserole the whole family will love.
Canned tuna recipes are a fantastic way to incorporate lean protein into your dinner rotation. And since tuna is already cooked, it doesn’t require any browning or precooking steps, keeping the amount of dirty dishes to a minimum—something we can all appreciate on a busy day!
How to Make Tuna Noodle Casserole
Tuna noodle casserole can be made in many ways. For this recipe, we keep it simple by using condensed soup. Canned soup is a convenient shortcut that helps this homemade casserole come together almost as quickly as boxed Tuna Helper.
To make the casserole, whip up a creamy sauce by stirring together cream of mushroom soup, sour cream, Parmesan cheese and milk. Toss it together with cooked egg noodles, tuna and vegetables. Then, top it off with a buttery bread crumb topping. After 25 minutes in the oven, the casserole will be ready to eat!
Of course, you don’t have to make this tuna casserole recipe with cream of mushroom soup. If you’d rather make a from-scratch sauce, try adding diced mushrooms to homemade cream of chicken soup or make the sauce from this slow-cooker tuna noodle casserole recipe.
Ingredients for Tuna Noodle Casserole
- Tuna: Use high-quality tuna packed in water (try one of our Test Kitchen’s picks for the best tuna brands). You don’t have to drain water-packed tuna, but doing so can reduce the sodium content.
- Egg noodles: You won’t need the whole package for this recipe, so check out these recipes with egg noodles to help polish off the bag.
- Onions, peppers and peas: Veggies turn this casserole into a meal-in-one recipe. If peas aren’t your favorite, substitute 1 cup frozen mixed vegetables or frozen chopped broccoli.
- Cream of mushroom soup and sour cream: The combination of condensed soup and sour cream creates a rich, thick, creamy sauce that is the ideal consistency for coating the egg noodles.
- Parmesan cheese: Cheese adds rich flavor and helps thicken the casserole so it doesn’t turn out runny.
- Soft bread crumbs: To make soft bread crumbs, tear bread into pieces and place the pieces in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Directions
Step 1: Cook the noodles and peas
Preheat the oven to 350°F.
Cook the noodles according to the package directions for al dente, adding the peas during the last minute of cooking. Drain and discard the water.
Step 2: Combine the ingredients
While the noodles are cooking, stir together the soup, sour cream, cheese, milk and salt in a large bowl. Stir in the tuna, onion and pepper.
After draining, add the noodles and peas, and toss to combine. Transfer the mixture to an 11×7-inch baking dish coated with cooking spray.
Step 3: Add the bread crumb topping
In a small bowl, toss the bread crumbs with melted butter, and sprinkle the mixture over top of the casserole.
Step 4: Bake the tuna noodle casserole
Bake, uncovered, for 25 to 30 minutes or until bubbly.
Recipe Variations
- Make it with chicken: Use canned or rotisserie chicken instead of tuna.
- Add a cheesy topping: Top the casserole with shredded mozzarella or cheddar cheese to give it a melty finish.
- Change up the topping: Experiment with different crunchy toppings. You can use panko bread crumbs, crushed potato chips, cornflakes, saltines or pork rinds.
Can you make tuna noodle casserole ahead of time?
Tuna casserole is a great make-ahead dish. Assemble the dish as directed, but do not add the bread crumbs. Store the casserole, covered, in the refrigerator overnight. The next day, remove the dish from the fridge 30 minutes before baking. Add the bread crumbs and bake as directed, adjusting the cooking time as needed for the casserole to heat through.
How to Store Tuna Noodle Casserole
Store tuna noodle casserole in an airtight container in the refrigerator for up to four days. Reheat the casserole in the microwave or a 350° oven until warmed through.
Can you freeze tuna noodle casserole?
Unbaked tuna noodle casserole freezes very well, so consider doubling this recipe and saving the second dish for another time. Freeze the dish, covered, for up to three months. When you’re ready to enjoy, thaw the casserole in the refrigerator overnight. Set the dish on the counter 30 minutes before baking, then bake as directed, adjusting the cooking time as needed.
Tuna Noodle Casserole Tips
How do you thicken tuna casserole with cream of mushroom soup?
Condensed cream of mushroom soup will create a thick sauce for tuna casserole, but only if you don’t dilute the soup. If the tuna casserole looks a little thin after baking, mix in an extra 1/4 cup Parmesan cheese. Let the casserole bake, uncovered, for a little longer and it should thicken right up.
How do you fix a dry tuna casserole?
Moisture is the best remedy for a dry casserole. Warm up 1/2 cup milk, or 1/2 cup chicken or vegetable broth. Drizzle it over the top of the baked casserole, and cover the dish with foil. Let stand for 10 minutes to give the noodles time to soak up the liquid.
What do you serve with tuna noodle casserole?
A tender-crisp veggie is the perfect complement to creamy tuna noodle casserole. Try simple garlic broccoli, steamed kale with a squeeze of fresh lemon or any of these vegetable side dishes.
