Tuna Noodle Casserole

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Creamy, comforting, and incredibly satisfying, Tuna Noodle Casserole is the ultimate throwback dinner that never goes out of style. Whether you’re serving it up on a busy weeknight or making it ahead for a hearty weekend meal, this dish delivers cozy nostalgia with every bite. Think of tender egg noodles, flaky tuna, a velvety sauce, and just the right touch of crunch from a baked topping—it’s simple, flavorful, and a family favorite for good reason.

What makes this casserole so timeless is its balance of budget-friendly ingredients and soul-warming textures. It’s one of those meals that feels like a warm hug. Plus, it’s super adaptable. Add in veggies, swap out toppings, or make it extra cheesy—you really can’t go wrong. If you’re looking for a quick dinner that leaves everyone full and happy, this casserole’s got your back.

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What Kind of Tuna Should I Use?

For the best flavor and texture, go with tuna packed in water rather than oil. It blends more seamlessly into the creamy base without making the dish feel greasy. Solid white albacore is a great option because of its firm texture and mild flavor, but chunk light tuna also works if you prefer a softer, more integrated bite. Always drain your tuna well before mixing it into the casserole to keep everything light and creamy.

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Ingredients for the Tuna Noodle Casserole

• Egg Noodles: Their wide, curly texture holds onto the sauce and makes each bite satisfying. Don’t overcook them—they’ll continue to soften while baking.
• Tuna: A pantry hero! Adds protein and flavor. Make sure it’s well-drained so it doesn’t water down the casserole.
• Cream of Mushroom Soup: This classic shortcut gives the casserole its signature creamy texture. You can sub with a homemade version if you’re feeling fancy.
• Sour Cream or Greek Yogurt: Adds richness and a subtle tang to balance the salty elements.
• Frozen Peas or Mixed Veggies: For color, crunch, and nutrition. No need to thaw—they’ll cook perfectly in the oven.
• Cheddar Cheese: Melts into the base for gooey, savory goodness.
• Seasonings: Salt, pepper, garlic powder, and a pinch of paprika bring this dish to life.
• Breadcrumbs or Crushed Crackers: A crispy golden topping is the final flourish. You can even use fried onions if you like an extra punch.

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How To Make the Tuna Noodle Casserole

Step 1: Cook the Noodles

Boil your egg noodles according to the package directions but shave off a minute from the cooking time. They’ll finish in the oven and this keeps them from turning mushy.

Step 2: Prep the Sauce Base

In a large mixing bowl, combine the cream of mushroom soup, sour cream (or Greek yogurt), shredded cheddar cheese, and seasonings. Stir until smooth and well-blended.

Step 3: Add Tuna and Veggies

Fold in the drained tuna and frozen peas (or other mixed veggies). Mix everything gently so you keep some texture in the tuna.

Step 4: Assemble the Casserole

Add the cooked noodles to the bowl and stir to coat evenly. Pour the mixture into a greased 9×13-inch baking dish and spread it out smoothly.

Step 5: Add the Topping

Sprinkle breadcrumbs, crushed crackers, or fried onions over the top. This gives you that satisfying crispy finish.

Step 6: Bake Until Golden

Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden on top. Let it rest for a few minutes before serving.

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How to Serve and Store Tuna Noodle Casserole

Tuna Noodle Casserole is best served hot and fresh out of the oven. Pair it with a simple green salad or some roasted vegetables for a complete and comforting meal. If you’re hosting, it can also be served in individual ramekins for a more elegant touch.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply pop a portion into the microwave or warm it in the oven at 350°F until heated through. It also freezes well—just assemble it without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake when ready.

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Frequently Asked Questions

How can I make this casserole gluten-free?

Use gluten-free egg noodles and a certified gluten-free cream of mushroom soup. Also, choose a gluten-free topping like crushed gluten-free crackers.

Can I add other vegetables?

Absolutely! Diced carrots, bell peppers, or even spinach work great. Just make sure they’re pre-cooked or cut small so they soften while baking.

Is it possible to make this casserole ahead of time?

Yes! You can assemble it up to 24 hours in advance and store it in the fridge until ready to bake. Let it sit at room temperature for about 20 minutes before baking.

What can I use instead of cream of mushroom soup?

You can substitute with cream of celery or cream of chicken soup. For a homemade touch, make a quick roux with butter, flour, broth, and a splash of milk.

Can I use canned chicken instead of tuna?

Sure! Canned chicken works well if you’re not a fan of tuna. Just be sure it’s well-drained and shredded.

What kind of cheese is best?

Sharp cheddar is the classic choice, but feel free to mix in Monterey Jack, mozzarella, or even a little Parmesan for extra depth.

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Want More Casserole Ideas?

If you love this tuna noodle casserole, you might enjoy exploring these hearty dishes too:

• Cheesy Broccoli Rice Casserole for a veggie-packed comfort dish.
• Crab Casserole if you’re in the mood for another creamy seafood classic.
• Funeral Potatoes for cheesy, crunchy potato goodness.
• Bacon, Egg, and Hash Brown Casserole for a breakfast twist.
• Gooey Cinnamon Roll French Toast Casserole when you’re craving something sweet and cozy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you switch up the veggies or go with extra cheese on top? Did you try fried onions for crunch?

I love hearing how you personalize these recipes. Questions are welcome too—let’s make dinner even better together.

For more delicious everyday favorites, check out my Pinterest board: Life with Nina Recipes

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