Description
This classic Tuna Noodle Casserole is a creamy, comforting dish made with tender egg noodles, flaky tuna, rich mushroom sauce, gooey cheese, and a crispy topping. It’s a nostalgic, easy-to-make meal that’s perfect for weeknight dinners or make-ahead freezer meals.
Ingredients
2 cups egg noodles
2 cans tuna, drained
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream or Greek yogurt
1 cup frozen peas or mixed vegetables
1 ½ cups shredded cheddar cheese
½ teaspoon garlic powder
¼ teaspoon paprika
Salt and pepper to taste
1 cup breadcrumbs or crushed crackers for topping
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil egg noodles for 1 minute less than package directions. Drain and set aside.
3. In a large bowl, mix cream of mushroom soup, sour cream, shredded cheese, garlic powder, paprika, salt, and pepper.
4. Fold in drained tuna and frozen peas.
5. Stir in cooked noodles until well coated.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Sprinkle breadcrumbs or crushed crackers on top for crunch.
8. Bake for 25–30 minutes or until bubbly and golden brown.
9. Let rest 5 minutes before serving.
Notes
Slightly undercook noodles to avoid mushiness after baking.
Swap sour cream with plain Greek yogurt for a tangy, protein-rich option.
Add fried onions or crushed Ritz for an extra flavorful topping.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg
Keywords: tuna noodle casserole, creamy tuna bake, easy family dinner