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.

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

• 2 cups cooked egg noodles, drained
• 2 cans (5 oz each) chunk light tuna packed in water, drained
• 1 can (15 oz) peas, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup whole milk
• 2 tbsp unsalted butter, melted (plus more for greasing pan)
• 1/3 cup plain dry breadcrumbs
• Kosher salt, as needed
• Freshly ground black pepper, as needed

Step 1: Preheat Oven and Prepare Ingredients

• 2 cups cooked egg noodles, drained
• unsalted butter (for greasing pan)
• kosher salt, as needed

Adjust the oven rack to the middle position and preheat the oven to 400°F.

While the oven is heating, bring a large pot of salted water to a boil and cook the egg noodles to al dente according to the package instructions.

Drain the noodles well.

Grease a 2-quart baking dish with a little melted butter to prevent sticking, then set it aside.

Step 2: Combine Tuna Casserole Filling

• 2 cups cooked egg noodles, drained (from Step 1)
• 2 cans (5 oz each) chunk light tuna packed in water, drained
• 1 can (15 oz) peas, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup whole milk

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

Stir gently but thoroughly until everything is evenly mixed and coated.

This will form the base of your casserole.

Step 3: Assemble Casserole and Prepare Topping

• tuna casserole mixture (from Step 2)
• 1/3 cup plain dry breadcrumbs
• 2 tbsp unsalted butter, melted

Transfer the noodle mixture from the mixing bowl to the greased 2-quart baking dish, spreading it out evenly.

In a small bowl, stir together the plain dry breadcrumbs and melted butter until the crumbs are evenly coated.

Set aside the breadcrumb mixture for topping later.

Step 4: Bake and Finish with Breadcrumb Topping

• tuna casserole mixture (from Step 3)
• breadcrumb mixture (from Step 3)
• kosher salt, as needed
• freshly ground black pepper, as needed

Place the assembled casserole (without the breadcrumb topping) into the oven and bake for 20 minutes.

After 20 minutes, carefully remove the casserole from the oven and sprinkle the buttered breadcrumb mixture evenly over the top.

Return to the oven and bake for another 5 minutes, or until the breadcrumb topping is golden brown and the casserole is hot and bubbling.

When serving, season with kosher salt and freshly ground black pepper to taste.

I like to let the casserole rest for a few minutes before serving to help it set and make it easier to scoop.

Easy Tuna Casserole with Egg Noodles

Delicious Easy Tuna Casserole with Egg Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1175 kcal

Ingredients

  

• 2 cups cooked egg noodles, drained
• 2 cans (5 oz each) chunk light tuna packed in water, drained
• 1 can (15 oz) peas, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup whole milk
• 2 tbsp unsalted butter, melted (plus more for greasing pan)
• 1/3 cup plain dry breadcrumbs
• kosher salt, as needed
• freshly ground black pepper, as needed

Instructions

 

• Adjust the oven rack to the middle position and preheat the oven to 400°F. While the oven is heating, bring a large pot of salted water to a boil and cook the egg noodles to al dente according to the package instructions. Drain the noodles well. Grease a 2-quart baking dish with a little melted butter to prevent sticking, then set it aside.
• In a large mixing bowl, combine the cooked and drained egg noodles, condensed cream of mushroom soup, whole milk, drained peas, and drained tuna. Stir gently but thoroughly until everything is evenly mixed and coated. This will form the base of your casserole.
• Transfer the noodle mixture from the mixing bowl to the greased 2-quart baking dish, spreading it out evenly. In a small bowl, stir together the plain dry breadcrumbs and melted butter until the crumbs are evenly coated. Set aside the breadcrumb mixture for topping later.
• Place the assembled casserole (without the breadcrumb topping) into the oven and bake for 20 minutes. After 20 minutes, carefully remove the casserole from the oven and sprinkle the buttered breadcrumb mixture evenly over the top. Return to the oven and bake for another 5 minutes, or until the breadcrumb topping is golden brown and the casserole is hot and bubbling. When serving, season with kosher salt and freshly ground black pepper to taste. I like to let the casserole rest for a few minutes before serving to help it set and make it easier to scoop.