Easy Tuna Casserole with Egg Noodles

I didn’t try making tuna casserole until I was in my thirties. Growing up, my mom always said it was “too much work for a weeknight.” She’d just open a can of tuna and call it dinner.

Turns out, mom was wrong about the work part. Tuna casserole is actually one of the easiest comfort foods you can make. You basically dump everything in a dish and bake it. The egg noodles soak up all the creamy goodness, and you get this warm, filling meal that the whole family will actually eat without complaining.

What Kind of Egg Noodles Should I Use?

For tuna casserole, you’ll want to stick with wide egg noodles since they hold up better during baking and won’t get mushy. The classic choice is medium or wide egg noodles – think of the flat, ribbon-like pasta that’s about half an inch wide. You can find these in any grocery store, and brands like No Yolks or Pennsylvania Dutch work great. Make sure to cook them just to al dente since they’ll continue cooking in the oven, and nobody wants soggy noodles in their casserole. If you can’t find egg noodles, penne or rotini pasta will work as a substitute, though the texture will be a bit different.

Options for Substitutions

This classic comfort food recipe is pretty forgiving when it comes to swaps:

• Egg noodles: You can easily swap these for penne, rotini, or even elbow macaroni. Just cook whatever pasta you choose to al dente following the package directions.
• Canned tuna: If you prefer, use the same amount of canned salmon or even leftover cooked chicken. Oil-packed tuna works too, just drain it well to avoid a greasy casserole.
• Canned peas: Frozen peas work great here – just thaw them first and skip the draining step. You could also try frozen mixed vegetables or corn for variety.
• Cream of mushroom soup: Cream of celery or cream of chicken soup work just as well. For a homemade touch, mix 1 cup of heavy cream with 2 tablespoons of flour and season with salt and pepper.
• Milk: Heavy cream makes it richer, or you can use any milk you have on hand – even unsweetened almond or oat milk will work in a pinch.
• Bread crumbs: Crushed crackers, panko, or even crushed potato chips make a great crunchy topping. Mix with a little melted butter for extra flavor.

Watch Out for These Mistakes While Baking

The biggest mistake people make with tuna casserole is overcooking the egg noodles initially – they should be cooked just to al dente since they’ll continue cooking in the oven and you don’t want them turning mushy.

Another common error is not draining the tuna well enough, which can make your casserole watery and bland, so press the tuna with paper towels after draining to remove excess moisture.

Don’t skip seasoning each layer as you build the casserole – taste your cream of mushroom soup mixture and add salt and pepper as needed since canned ingredients can be quite bland on their own.

Finally, keep an eye on the breadcrumb topping during the last 10 minutes of baking, as it can go from golden brown to burnt quickly, and cover with foil if it’s browning too fast while the center is still heating through.

What to Serve With Tuna Casserole?

Tuna casserole is such a hearty, comforting dish that it really just needs some simple sides to round out the meal. A crisp green salad with a light vinaigrette is my go-to since it cuts through all that creamy richness and adds some fresh crunch. Steamed broccoli or green beans work great too, especially if you want to sneak in some extra veggies. For something a bit more indulgent, try some buttery dinner rolls or garlic bread on the side – they’re perfect for soaking up any extra sauce from the casserole.

Storage Instructions

Refrigerate: This tuna casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer leftovers to an airtight container. I actually think it tastes even better the next day after all the flavors have had time to meld together!

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for busy weeknights. Wrap it well in plastic wrap and then foil, or freeze individual portions in freezer-safe containers. Just remember to thaw it overnight in the fridge before reheating.

Reheat: To warm up your casserole, cover it with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions on medium power, stirring halfway through. If it seems a bit dry, just add a splash of milk before reheating.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 65-75 g
• Fat: 30-38 g
• Carbohydrates: 155-170 g

Ingredients

For the casserole:

• 1 cup whole milk (room temperature)
• 2 cups cooked egg noodles (about 4 oz dry)
• 1 can peas (15 oz, drained)
• 2 cans chunk light tuna (5 oz each, drained)
• kosher salt, as needed
• 1 can condensed cream of mushroom soup (I use Campbell’s)
• freshly ground black pepper, as needed (freshly ground for better flavor)

For the topping:

• 2 tbsp unsalted butter, melted (I like Kerrygold)
• 1/3 cup plain dry breadcrumbs (panko works well for extra crunch)

Step 1: Preheat Oven and Cook the Noodles

• 2 cups cooked egg noodles

Start by preheating your oven to 400°F—this gives it time to reach temperature while you prepare the other components.

Meanwhile, cook the egg noodles according to package directions, then drain them well in a colander.

I always rinse mine with a bit of cold water to stop the cooking process and prevent them from becoming mushy when baked.

Step 2: Prepare the Breadcrumb Topping

• 2 tbsp unsalted butter, melted
• 1/3 cup plain dry breadcrumbs

While the oven preheats, combine the breadcrumbs and melted butter in a small bowl, stirring until the breadcrumbs are evenly coated and resemble wet sand.

Set this aside—it’ll be ready to go on top of the casserole just before the final bake.

Step 3: Build the Casserole Base

• cooked egg noodles from Step 1
• 2 cans chunk light tuna
• 1 can peas
• 1 can condensed cream of mushroom soup
• 1 cup whole milk
• kosher salt, as needed
• freshly ground black pepper, as needed

In a large bowl, combine the cooked noodles from Step 1, drained tuna, drained peas, condensed cream of mushroom soup, and whole milk.

Stir everything together until well combined and the soup is evenly distributed throughout.

Season with kosher salt and freshly ground black pepper to taste—I prefer freshly ground pepper here because it gives the dish a more vibrant, authentic flavor compared to pre-ground.

Step 4: Transfer and Partially Bake

• casserole mixture from Step 3

Pour the casserole mixture from Step 3 into a greased 9×13-inch baking dish, spreading it evenly.

Place in the preheated 400°F oven and bake uncovered for 20 minutes until the mixture is hot and starting to bubble around the edges.

Step 5: Add Breadcrumb Topping and Finish

• breadcrumb topping from Step 2

Remove the casserole from the oven and carefully spread the breadcrumb mixture from Step 2 evenly over the top.

Return to the oven and bake for an additional 5 minutes until the breadcrumbs are golden brown and crispy.