Easy Tuna Noodle Casserole Recipe

A bowl of creamy tuna noodle casserole with peas, served in front of the baking dish

5 from 7 votes

Easy Tuna Noodle Casserole Recipe

Creamy tuna noodle casserole with egg noodles, flaky tuna, sweet peas, and a homemade cream sauce, baked under a crispy topping. An easy, frugal weeknight dinner.

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 411kcal

Author Jennifer

Equipment

large pot
9x13-inch baking dish

Ingredients

For the casserole

12 oz egg noodles (wide)
2 (5 oz) cans tuna (packed in water, drained and flaked)
1 cup frozen peas (no need to thaw)
2 tablespoons butter
1/2 cup onion finely diced
1/2 cup celery sliced (optional)
1 1/2 cups sharp cheddar cheese shredded
salt and black pepper to taste
2 tablespoons chopped fresh parsley (or 2 teaspoons dried), optional
2/3 cup cream of anything soup mix (or 2 10.5 oz cans condensed cream of mushroom or cream of chicken soup)
2 1/2 cups milk (reduce to 1/2 cup of milk if you're using cans of soup)
1 cup panko breadcrumbs, crushed potato chips, or Ritz crackers
2 tablespoons melted butter for the topping (skip if using potato chips)

Instructions

Heat the oven to 375°F. Butter a 9x13-inch baking dish.
Boil a big pot of salted water. Cook the egg noodles 1 to 2 minutes less than the package says, then drain and set them aside. They will finish cooking in the oven.
In the same pot, melt 2 tablespoons butter over medium heat. Add the onion and celery, and cook 4 to 5 minutes until soft.
For the sauce, whisk the soup mix into the milk, pour it into the pot, and stir until it thickens and starts to bubble, 3 to 4 minutes. (Or stir in the canned soup with 1/2 cup milk and heat through.) Take it off the heat and stir in the cheddar until melted and smooth. Add salt and pepper.
Put the noodles back in the pot. Add the tuna, peas, and parsley if using. Mix gently, then taste and fix the seasoning.
Spread the mixture evenly in the buttered dish. If using, mix the topping with melted butter, then sprinkle it over the top.
Bake for 25 to 30 minutes, until the edges bubble and the top is golden. Let it sit 5 minutes before serving.

Notes

For a shortcut, mix 2/3 cup dry soup mix and 2 1/2 cups milk straight into the noodle mixture; it will thicken while the casserole bakes. Stir in a little milk when reheating to keep it creamy.

Nutrition