Tuna Noodle Casserole is the ultimate comfort food that brings back memories of cozy evenings spent at home. I remember the first time I made this dish; it was a chilly night, and the smell wafting from the oven filled my kitchen with that warm, nostalgic aroma that only a homemade casserole can provide. It’s one of those recipes that feels like a warm hug, with creamy, cheesy goodness that transports you straight to your childhood. What I love most about this dish is how easily it comes together, making it perfect for busy weeknights or a lazy Sunday.
Why you’ll love this recipe
If you’ve ever craved a meal that’s both satisfying and simple, Tuna Noodle Casserole is your answer. The beauty of this dish lies in its cozy, rich flavors and the straightforward process that makes it accessible for cooks of all experience levels. It’s like the Swiss Army knife of casseroles—nutrient-packed tuna, hearty noodles, and vibrant peas all wrapped in a creamy mushroom sauce. Not to mention, it’s a fantastic way to clear out your pantry. Plus, leftovers are just as delightful, making it a budget-friendly option with a recipe that’s easy to double for a crowd.
What sets this recipe apart is not just its comforting taste, but also its versatility. While it feels traditional, you can easily punch it up with your favorite spices or add some sautéed vegetables—you know, whatever tickles your fancy! This Tuna Noodle Casserole is more than a dish; it’s an invitation to gather round the table, share stories, and enjoy a satisfying meal with loved ones.
Gather these ingredients
Let’s dive into the ingredients that make this dish sing! Each one plays a special role, so you’ll want to choose wisely:
Egg Noodles (2 cups): The backbone of your casserole, these noodles soak up the creamy sauce beautifully. You could substitute with whole grain or gluten-free noodles if desired.
Canned Tuna (1 can, 12 oz): This is where the protein comes from. Make sure to drain it well! Prefer fresh tuna? You can sear some and toss it in — just adjust the cooking time.
Frozen Peas (1 cup): Fresh or frozen, peas add a pop of color and sweetness. Feel free to swap them for green beans or even corn for a twist.
Cream of Mushroom Soup (1 can, 10.5 oz): This is the secret to that luscious creaminess. If you’re feeling adventurous, you can make your own from scratch or use cream of chicken soup instead.
Milk (1 cup): This adds the necessary liquid for creaminess. You can use dairy-free milk for a lighter version, like almond or oat milk.
Shredded Cheddar Cheese (1 cup): The gooey cheese is the cherry on top. While sharp cheddar is awesome, you can mix in mozzarella or even pepper jack if you’re feeling spicy.
Breadcrumbs (1/2 cup): They provide the perfect crunchy topping. Try panko for extra crunch or crush some crackers for a different texture.
Salt and Pepper (to taste): Essential seasonings that enhance all flavors. Don’t hesitate to experiment; a pinch of garlic powder or paprika can elevate your dish.
Olive Oil or Butter (1 tablespoon): This will be drizzled on top for a golden finish; use butter for rich flavor or olive oil for a healthier spin.
Preparing Tuna Noodle Casserole
Alright, let’s roll up our sleeves and get to cooking! Don’t worry; I’ll guide you every step of the way.
Preheat your oven to 375°F (190°C). This step sets the stage for that glorious bubbling casserole.
Cook your egg noodles according to the package instructions. Drain them well and set aside. You want them al dente because they’ll cook a bit more in the casserole.
Combine the tuna, frozen peas, cream of mushroom soup, and milk in a large bowl. Add the cooked egg noodles, and generously season with salt and pepper. Mix everything gently to ensure that each noodle gets a touch of creamy goodness—this is where the magic happens!
Pour the delicious mixture into a greased baking dish. Make it neat; nobody likes a messy casserole!
Top it off with shredded cheese and breadcrumbs. This is where all those flavors will build as it bakes.
Drizzle olive oil or melted butter over those glorious breadcrumbs. This is the secret to getting that golden, crispy top, so don’t skip it.
Bake it in your preheated oven for 25-30 minutes, or until it’s bubbly and golden brown. Your kitchen will smell divine.
Let it cool for a few minutes before serving; nobody wants to burn their tongue on deliciousness!
Best way to enjoy it
This Tuna Noodle Casserole is delightful on its own, but serving it with a simple side salad or some roasted veggies can really elevate the meal. Picture a refreshing green salad dressed with tangy vinaigrette to cut through the richness of the casserole. Also, if you’re feeling adventurous, top it with some fresh herbs like parsley or chives right before serving for a burst of freshness.
Storage and reheating tips
Got leftovers? Lucky you! Tuna Noodle Casserole stores beautifully in the fridge for 3 to 5 days in an airtight container. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave it if you’re short on time, although the oven is preferable for that crispy top.
If you want to freeze it for future indulgence, cover the dish tightly before freezing. I recommend portioning it out so you can easily thaw just what you need. Just remember that when reheating from frozen, it’ll need longer in the oven.
Extra tips and advice
A few pointers to ensure you nail this dish:
- Don’t skimp on letting the flavors meld together while cooking. Letting it cool for a few moments before digging in helps the sauce set up a bit.
- Play around with spices! Adding a dash of cayenne or some thyme can take this casserole up a notch.
- If you’re cooking for a crowd, this recipe is super easy to double or triple, with little extra effort.
Creative Twists
Want to shake things up? Here are a few variations to try:
- Asian-inspired twist: Substitute the cream of mushroom soup for cream of chicken and add soy sauce and sesame oil to the mix!
- Southeast Asian flair: Toss in some curry powder for a warm depth of flavor.
- Cheesy veggie bake: Introduce broccoli or spinach for extra veggies; they pair well with the creamy sauce.
Ingredients list
- 2 cups egg noodles
- 1 can (12 oz) tuna, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Directions to follow
- Preheat the oven to 375°F (190°C).
- Cook the egg noodles per package instructions, then drain and set aside.
- In a large bowl, mix together the tuna, frozen peas, cream of mushroom soup, milk, cooked noodles, salt, and pepper until well combined.
- Transfer the mixture to a greased baking dish. Top with shredded cheese and breadcrumbs.
- Drizzle with olive oil or melted butter.
- Bake for 25-30 minutes until bubbly and golden.
- Allow to cool briefly before serving.
Your questions answered
Can I use fresh tuna instead of canned?
Absolutely! Just sear it briefly before combining.What are good sides to serve with this?
A simple green salad or garlic bread pairs excellently.How long does it last in the fridge?
It stays fresh for 3-5 days in an airtight container.Can I freeze this casserole?
Yes, you can! Just freeze it tightly covered and thaw as needed.What’s a good substitute for cream of mushroom soup?
Cream of chicken or even homemade white sauce works great!
This Tuna Noodle Casserole is more than just a dish; it’s a celebration of simple, hearty cooking that everyone loves. Try it out, and I promise your kitchen will be filled with delightful aromas and your loved ones will be asking for seconds. Get ready to dig in and don’t forget to share your own twists in the comments! Happy cooking!
Tuna Noodle Casserole
Description
Tuna Noodle Casserole is a nostalgic comfort food made with egg noodles, canned tuna, and a creamy mushroom sauce, topped with cheese and breadcrumbs for a crispy finish.Ingredients
Main Ingredients
Instructions
Preparation Steps
Preheat Oven
Preheat the oven to 375°F (190°C).Cook Noodles
Cook the egg noodles according to package instructions, then drain and set aside.Aim for al dente as they will cook further in the casserole.Mix Ingredients
In a large bowl, mix together the tuna, frozen peas, cream of mushroom soup, milk, cooked noodles, salt, and pepper until well combined.Assemble Casserole
Transfer the mixture to a greased baking dish. Top with shredded cheese and breadcrumbs.Add Oil or Butter
Drizzle with olive oil or melted butter to aid browning.Bake
Bake for 25-30 minutes until bubbly and golden brown.Let cool for a few minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 50mg17%
- Sodium 600mg25%
- Potassium 500mg15%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 30g60%
- Vitamin A 600 IU
- Vitamin C 10 mg
- Calcium 300 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0 mg
- Riboflavin 0.5 mg
- Niacin 1 mg
- Vitamin B6 0.3 mg
- Folate 80 mcg
- Vitamin B12 2 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.4 mg
- Phosphorus 400 mg
- Iodine 0 mcg
- Magnesium 25 mg
- Zinc 2 mg
- Selenium 30 mcg
- Copper 0.3 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
