Easy Tuna Noodle Casserole Recipe

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

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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

Preheat the oven to 375°F. Butter a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the egg noodles 1 to 2 minutes short of package directions, then drain and set aside. They 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 softened.
Make the sauce: whisk the soup mix into the milk, add to the pan, and stir until it thickens and begins to simmer, 3 to 4 minutes. (Or stir in the canned soup with 1/2 cup milk and warm through.) Remove from heat and stir in the cheddar until melted and smooth. Season with salt and pepper.
Return the noodles to the pot and add the tuna, peas, and parsley if using. Fold gently, then taste and adjust seasoning.
Transfer to the prepared dish and spread evenly. Toss the topping with the melted butter (if using) and scatter over the top.
Bake 25 to 30 minutes, until bubbly at the edges and golden on top. Rest 5 minutes before serving.

Notes

To skip cooking the sauce separately, stir 2/3 cup dry soup mix and 2 1/2 cups milk directly into the noodle mixture; it thickens as the casserole bakes. Add some milk when reheating to keep it creamy.

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