This easy, cheesy Tuna Noodle Casserole is a classic comfort food dish that won't break the bank! It's not only super simple to put together, but it tastes fantastic. It's made with pantry staples like canned tuna, cream of mushroom soup, noodles, cheese, and peas.
Tuna Noodle Casserole is just one of those classic comfort foods that almost everyone has a memory of.
Whether you grew up with it or it's a new dish to try, this casserole is the definition of easy home cooking.
It's creamy, cheesy, and filling-what more could you want? With a handful of pantry staples, you can make it from start to finish in about 45 minutes, which makes it a perfect weeknight dinner.
I love making this recipe because it's not only simple, but it's customizable, too. And the leftovers? Even better the next day!
The combination of tender pasta, creamy mushroom soup, and savory tuna is truly comforting.
The melted cheddar on top, combined with the crunchy breadcrumbs, gives it just the right texture contrast. It's that balance between soft and crunchy, creamy and savory, that makes this casserole such a hit.
Serve it on it's own or alongside sides like Arkansas Green Beans with Bacon, Buttered Cabbage, or Fried Apple Salad with Walnuts and Grapes!
Why You'll Love This Recipe
There are several reasons why you'll want to make this easy cheesy tuna noodle casserole recipe:
- Quick and easy - Tuna Noodle Casserole comes together in about 45 minutes, making it perfect for busy weeknights or lazy weekends.
- Simple ingredients - You likely already have most of these ingredients in your pantry and fridge, which makes it an easy go-to recipe.
- Crowd-pleaser - It's creamy, cheesy, and filling, which makes it great for feeding a family or friends. It's also kid-approved!
- Customizable - You can easily add or swap ingredients based on what you have on hand. Need more veggies? Add spinach or mushrooms. Want to make it spicy? Throw in some red pepper flakes.
- Great leftovers - The flavors develop even more the next day, making it perfect for meal prep or lunch leftovers.
Ingredients
- Tuna - use good ol' canned tuna for this budget-friendly recipe. You can use tuna in oil, brine, or water, but I prefer water since it's healthier.
- Noodles - use your favorite pasta noodles. I usually use fusilli or rotini because the spirals hold onto lots of great cheese and tuna!
- Cream of Mushroom Soup - Campbell's soup makes a great creamy sauce. You can swap for Cream of Mushroom, Cream of Chicken etc...
- Cheese - regular sharp cheddar adds lots of flavor. You can also use other shredded cheese like gouda, swiss or monterey jack.
- Breadcrumbs - dried breadcrumbs add a great texture to the cheesy topping. I use plain, but Italian seasoned works great too.
- Onion and Peas - add great flavor and texture.
- Paprika, Italian herbs, Garlic Powder, Salt and Pepper - seasonings, spices and herbs that give this casserole a lot of great flavor.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this easy tuna noodle casserole recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 400°F/200°C.
If you're not using leftover pasta, add it to a pan of boiling water and cook for the time indicated on the package. Cook it so it's still a little firm (al dente) as it will cook further in the oven.
Meanwhile, heat the oil in a skillet over medium heat. Add the diced onion and sautée, stirring often, for 5 minutes, or until soft and translucent but not browned.
Drain the pasta and run it under cold water briefly to cool. Drain again.
Add the pasta, tuna, half the cheddar, paprika, garlic powder, dried herbs, salt, and pepper to a large mixing bowl and stir to combine.
Add the fried onion, peas and soup (don't add water) to the bowl and stir to combine.
Transfer the tuna noodle mixture to a 9x13-inch baking dish. Place it into the oven and bake for 20 minutes.
Mix the remaining cheese with the breadcrumbs and sprinkle it over the casserole.
Return the dish to the oven and bake for a further 5-7 minutes, or until the topping is melted and golden.
Serve and enjoy!
Variations
- Add a layer of sliced tomatoes on top before baking for extra freshness.Use cream of celery soup instead of cream of mushroom.Add spinach or kale for an extra boost of veggies.Swap tuna for canned salmon or chicken.Stir in chopped bell peppers for extra crunch and color.Try adding a bit of Dijon mustard to the sauce for a tangy kick.Top with crumbled potato chips instead of breadcrumbs for a different crunch.Use whole wheat pasta for a slightly healthier version.Make it spicy by adding a bit of cayenne pepper or hot sauce.Add a sprinkle of Parmesan cheese on top before baking.
Recipe Tips
If you're not using leftover pasta, add it to a pan of boiling water and cook for the time indicated on the package.
Cook it so it's still a little firm (al dente) as it will cook further in the oven. That will stop it from getting mushy.
📖 Recipe
Tuna Noodle Casserole
Equipment
- Skillet
- Bowl
- 9x13-inch baking pan
Ingredients
- 2 cups cooked pasta noodles 4 ounces dry
- 1 tablespoon oil
- 1 onion diced
- 2 cans tuna 5 ounces each
- 2 cups shredded cheddar cheese
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herbs
- ½ teaspoon each salt and pepper
- ½ cup peas no need to thaw
- 1 can Condensed Cream of Mushroom Soup I use Campbell's
- ½ cup dried breadcrumbs
Instructions
- Preheat the oven to 400°F/200°C.
- If you're not using leftover pasta, add it to a pan of boiling water and cook for the time indicated on the package. Cook it so it's still a little firm (al dente) as it will cook further in the oven.
- Meanwhile, heat the oil in a skillet over medium heat. Add the diced onion and sautée, stirring often, for 5 minutes, or until soft and translucent but not browned.
- Drain the pasta and run it under cold water briefly to cool. Drain again.
- Add the pasta, tuna, half the cheddar, paprika, garlic powder, dried herbs, salt, and pepper to a large mixing bowl and stir to combine.
- Add the fried onion, peas and soup (don't add water) to the bowl and stir to combine.
- Transfer the tuna noodle mixture to a 9x13-inch baking dish. Place it into the oven and bake for 20 minutes.
- Mix the remaining cheese with the breadcrumbs and sprinkle it over the casserole.
- Return the dish to the oven and bake for a further 5-7 minutes, or until the topping is melted and golden.
- Serve and enjoy!
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Ned says
This reminds me of a childhood recipe. I loved it then and I love it now! Thank you!
Andrea says
Hearty, flavorful and comforting, this tuna noodle casserole is a perfect meal for my family.
Catherine says
A classic family favorite that never fails! This was delicious and just like my auntie used to make. A perfect hearty meal for the colder nights that we'll definitely make again and again.
Mimi says
This is a perfect midweek dish. Our family enjoyed it so much.
Charles says
Hi,
Worked well and my picky kids liked it. Winner.