This traditional Tuna Noodle Casserole is the ultimate comfort food — hearty, affordable, and quick to make. It uses pantry staples, can be prepared ahead of time, and appeals to both kids and adults. The combination of creamy sauce, noodles, and crunchy topping delivers great flavor and texture in every bite. It’s also highly customizable based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Egg noodles
Canned tuna in water (drained)
Cream of mushroom soup (or cream of celery)
Milk
Frozen peas (optional)
Shredded cheddar cheese (optional, for a cheesy version)
Salt
Black pepper
Garlic powder
Onion powder
Breadcrumbs or crushed potato chips (for topping)
Butter (for mixing with topping)
Directions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook egg noodles in salted boiling water until just al dente. Drain and set aside.
In a large bowl, mix cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
Fold in drained tuna, cooked noodles, frozen peas (if using), and shredded cheese (if using). Mix until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix breadcrumbs or crushed chips with melted butter. Sprinkle evenly over the casserole.
Bake uncovered for 25–30 minutes, or until bubbly and the topping is golden brown.
Let cool for 5–10 minutes before serving.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Cheesy Upgrade: Add extra cheese to the sauce or top with more cheddar before baking.
Vegetable Mix: Add mushrooms, carrots, corn, or green beans for added color and nutrition.
Crunchy Topping: Swap breadcrumbs for crushed potato chips, French fried onions, or crackers.
Low-Sodium: Use low-sodium soup and tuna, and adjust seasoning to taste.
No Canned Soup: Make your own sauce with a roux of butter, flour, milk, and broth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until heated through. Cover with foil to prevent the topping from burning. You can also reheat individual portions in the microwave for 2–3 minutes. To freeze, assemble the casserole (without the topping), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add topping, and bake.
FAQs
Can I use different pasta instead of egg noodles?
Yes, short pasta like rotini, penne, or macaroni also works well.
Can I use fresh tuna?
Yes, cooked and flaked fresh tuna can be used in place of canned tuna for a more gourmet version.
What can I use instead of cream of mushroom soup?
Cream of celery or cream of chicken works well, or you can make a homemade white sauce.
Is this casserole freezer-friendly?
Yes. Assemble without the topping and freeze. Add topping and bake after thawing.
Can I skip the topping?
Yes, but the crunchy topping adds great texture. You can leave it off or use a lighter option like panko.
How do I keep it from drying out?
Don’t overbake, and make sure there’s enough sauce. Cover with foil if reheating to keep moisture in.
Can I make it ahead?
Yes, assemble the casserole and refrigerate (covered) for up to 24 hours before baking.
How can I make it dairy-free?
Use dairy-free soup, milk, and butter alternatives. Nutritional yeast can be used for cheesy flavor.
What sides go well with this dish?
Serve with a green salad, roasted vegetables, or garlic bread for a complete meal.
Can I make this in a skillet instead of baking?
Yes, combine everything in an oven-safe skillet, top with breadcrumbs, and bake directly.
Conclusion
Old Fashioned Tuna Noodle is a timeless casserole that combines comfort, simplicity, and versatility. It’s easy to make with pantry staples, perfect for busy nights, and loved by generations. Whether you stick to the traditional version or put your own twist on it, this classic bake is sure to become a family favorite in your home.
Old Fashioned Tuna Noodle is a nostalgic, creamy casserole made with tender egg noodles, canned tuna, and a savory sauce, topped with crispy breadcrumbs or potato chips. It’s a comforting, budget-friendly dish perfect for weeknights or potlucks.
Ingredients
12 oz egg noodles
2 cans (5 oz each) tuna in water, drained
1 can (10.5 oz) cream of mushroom soup (or cream of celery)
1/2 cup milk
1 cup frozen peas (optional)
1 cup shredded cheddar cheese (optional)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup breadcrumbs or crushed potato chips
2 tbsp butter, melted
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook egg noodles in salted boiling water until just al dente. Drain and set aside.
In a large bowl, mix together cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
Fold in the drained tuna, cooked noodles, frozen peas (if using), and shredded cheese (if using). Mix until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, combine breadcrumbs or crushed potato chips with melted butter. Sprinkle evenly over the casserole.
Bake uncovered for 25–30 minutes, until hot and bubbly and the topping is golden brown.
Let cool for 5–10 minutes before serving.
Notes
Add extra cheese for a richer, cheesier casserole.Customize with vegetables like mushrooms, corn, or carrots.Make it from scratch by substituting canned soup with homemade white sauce.Use crushed chips, crackers, or French fried onions as topping alternatives.Assemble ahead and refrigerate, or freeze before baking (add topping after thawing).
