Tuna Noodle Casserole
Few casseroles are as nostalgic as Tuna Noodle Casserole.
Tender egg noodles are tossed with flaky tuna, sweet peas, mushrooms, and a creamy savory sauce before everything is covered with cheddar and a buttery breadcrumb topping.
The casserole goes into the oven until the filling is bubbling and the top becomes golden and crisp.
It’s simple, affordable, and made primarily with ingredients that are easy to keep in the pantry or freezer.
This version keeps the familiar old-fashioned flavor while using a homemade cream sauce instead of relying entirely on condensed soup.
Why You’ll Love This Tuna Casserole
Budget-friendly. Canned tuna and noodles make an economical family dinner.
Easy ingredients. Most can be kept in the pantry or freezer.
Make-ahead friendly. Assemble it earlier and bake at dinner time.
Family-sized. One casserole makes several generous servings.
Great for leftovers. It reheats easily for lunch.
Customizable. Add cheese, broccoli, mushrooms, corn, or different toppings.
Classic comfort food. Creamy noodles and a crunchy topping are hard to beat.
Ingredients
Casserole
- 12 ounces wide egg noodles
- 3 cans (5 ounces each) tuna, drained
- 1½ cups frozen peas
- 8 ounces mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1½ cups shredded sharp cheddar cheese
Creamy Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1½ cups low-sodium chicken or vegetable broth
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Crispy Topping
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- ¼ cup grated Parmesan
- ½ teaspoon dried parsley
Best Tuna for Tuna Noodle Casserole
Tuna Packed in Water
This is my first choice for a lighter, cleaner tuna flavor.
Drain it extremely well before adding it to the casserole.
Tuna Packed in Oil
Oil-packed tuna provides a richer flavor and softer texture.
Drain it well so the casserole doesn’t become greasy.
Albacore Tuna
Albacore usually has larger, firmer flakes and a milder flavor.
Chunk Light Tuna
A very good budget option.
It breaks apart more easily and distributes throughout the noodles.
How to Make Tuna Noodle Casserole
Step 1: Preheat the Oven
Preheat the oven to 375°F.
Lightly grease a 9×13-inch casserole dish.
Step 2: Cook the Egg Noodles
Bring a large pot of salted water to a boil.
Add the egg noodles.
Cook them approximately 1–2 minutes less than the package directions.
The noodles will continue cooking in the casserole.
Drain well.
Do not overcook them or the finished casserole can become mushy.
Step 3: Cook the Vegetables
Melt 1 tablespoon of the butter in a large skillet.
Add:
- Onion
- Mushrooms
Cook for approximately 5–6 minutes, until the mushrooms release their moisture and begin to brown.
Add the garlic.
Cook another 30 seconds.
Step 4: Make the Cream Sauce
Add the remaining butter to the skillet or a saucepan.
Once melted, whisk in the flour.
Cook for approximately 1 minute.
Slowly add the milk while whisking.
Then add the broth.
Continue whisking until the sauce thickens enough to lightly coat the back of a spoon.
Step 5: Season the Sauce
Add:
- Dijon mustard
- Garlic powder
- Onion powder
- Thyme
- Black pepper
Taste before adding much salt because the tuna, cheese, and broth can already contribute sodium.
Step 6: Add Sour Cream
Remove the sauce from high heat.
Stir in:
½ cup sour cream
until smooth.
This adds richness and a gentle tang without making the casserole overly heavy.
Step 7: Combine Everything
In a large mixing bowl, combine:
- Cooked egg noodles
- Drained tuna
- Peas
- Cooked mushroom mixture
- Cream sauce
- 1 cup cheddar
Gently fold everything together.
Try not to mash the tuna completely—you want some flakes remaining.
Step 8: Transfer to the Baking Dish
Spoon the mixture into the prepared casserole dish.
Spread evenly.
Step 9: Add Cheese
Sprinkle the remaining:
½ cup cheddar
over the casserole.
Step 10: Make the Crispy Topping
Combine:
- Panko
- Melted butter
- Parmesan
- Parsley
Mix until the crumbs are evenly coated.
Sprinkle over the casserole.
Step 11: Bake
Bake uncovered at 375°F for approximately 20–25 minutes.
The casserole should be:
- Bubbling around the edges
- Hot in the center
- Golden on top
For a darker topping, broil very briefly at the end while watching closely.
Step 12: Rest
Let the casserole sit for approximately 5–10 minutes before serving.
This allows the sauce to settle and thicken.
The Secret to Creamy Tuna Noodle Casserole
Undercook the Noodles Slightly
They continue absorbing liquid in the oven.
Drain the Tuna Well
Extra liquid can thin the sauce.
Brown the Mushrooms
Cooking mushrooms first prevents them from watering down the casserole.
Don’t Overbake
Everything is already cooked before the casserole enters the oven.
You only need enough time to heat it through and brown the topping.
Use Enough Sauce
Dry tuna casserole is usually caused by too little sauce or too many noodles.
Old-Fashioned Tuna Noodle Casserole
For an especially nostalgic version, use:
- Egg noodles
- Tuna
- Peas
- Cream of mushroom soup
- Milk
- Cheddar
- Crushed potato chips
That combination gives you the familiar mid-century American casserole flavor.
Tuna Noodle Casserole With Cream of Mushroom Soup
For the easiest shortcut version, replace the homemade sauce with:
- 2 cans condensed cream of mushroom soup
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- Black pepper
Mix with the tuna, noodles, peas, mushrooms, and cheese.
Bake as directed.
Tuna Noodle Casserole Without Canned Soup
The main recipe is already without canned soup.
The creamy sauce is made from:
- Butter
- Flour
- Milk
- Broth
- Sour cream
This gives you more control over the flavor and consistency.
Extra-Cheesy Tuna Noodle Casserole
Increase the cheese to:
- 2 cups sharp cheddar
- ½ cup Monterey Jack
Mix some into the sauce and save plenty for the top.
Tuna Casserole With Potato Chips
For a very classic crunchy topping, crush approximately:
2 cups potato chips
and sprinkle them over the casserole before baking.
You can use:
- Plain chips
- Ridged chips
- Sour cream and onion chips
Plain potato chips give the most traditional result.
Tuna Casserole With Ritz-Style Cracker Topping
Crush approximately:
1½ cups buttery crackers
and combine with:
2 tablespoons melted butter.
Sprinkle over the casserole.
This gives the topping a richer, buttery flavor than breadcrumbs.
Tuna Noodle Casserole With Broccoli
Add:
2 cups lightly steamed broccoli florets.
Broccoli works especially well with cheddar and tuna.
You can replace the peas or use both.
Tuna Noodle Casserole With Spinach
Stir approximately:
3 cups fresh spinach
into the sauce until wilted.
Then combine with the noodles and tuna.
Tuna Casserole With Corn
Replace the peas with:
1½ cups corn.
Sweet corn makes the casserole especially family-friendly.
Tuna Casserole With Mixed Vegetables
Use:
2 cups frozen mixed vegetables
instead of peas.
This can include:
- Peas
- Carrots
- Corn
- Green beans
No need for complicated preparation.
Tuna Noodle Casserole With Mushrooms
If you’re a mushroom fan, increase the mushrooms to:
12 ounces.
Brown them deeply before adding them.
A little thyme pairs especially well with mushrooms and tuna.
Garlic Parmesan Tuna Casserole
Add:
- 2 extra garlic cloves
- ½ cup Parmesan to the sauce
Use Parmesan and panko on top.
This gives the casserole a more savory Italian-style finish.
Spicy Tuna Noodle Casserole
Add:
- Crushed red pepper
- Cayenne
- Hot sauce
- Pepper Jack cheese
Start with a small amount of heat because tuna has a relatively delicate flavor.
High-Protein Tuna Noodle Casserole
Tuna already makes this a protein-rich dinner.
To increase protein further:
- Add another can of tuna
- Reduce the noodles slightly
- Use higher-protein pasta
- Replace sour cream with Greek yogurt
- Add cottage cheese to the sauce
- Increase the peas
This is an easy way to turn traditional comfort food into a more protein-focused meal.
Budget-Friendly Tuna Casserole
This casserole is especially useful when you need an inexpensive dinner from pantry staples.
To reduce the cost:
- Buy tuna in multipacks
- Use store-brand noodles
- Use frozen peas
- Buy cheddar in blocks
- Use leftover vegetables
- Make the cream sauce from scratch
One casserole can comfortably feed several people without using much meat.
What to Serve With Tuna Noodle Casserole
Because the casserole is creamy and filling, lighter sides work best.
Try:
Green salad
Green beans
Roasted broccoli
Steamed carrots
Cucumber salad
Roasted asparagus
Dinner rolls
Fresh lemon wedges are also surprisingly good with tuna casserole.
A small squeeze of lemon brightens the creamy sauce.
Make-Ahead Tuna Noodle Casserole
You can assemble the casserole ahead.
Prepare:
- Noodles
- Tuna mixture
- Sauce
- Cheese
Transfer to the baking dish.
Cover and refrigerate.
Keep the breadcrumb topping separate.
Add the topping just before baking so it stays crisp.
A cold casserole may require several additional minutes in the oven.
Meal Prep
Bake the casserole.
Allow it to cool promptly.
Divide into individual containers.
Pair with:
- Green beans
- Broccoli
- Salad
Add a small splash of milk before reheating if the noodles have absorbed too much sauce.
How to Store Tuna Noodle Casserole
Transfer leftovers into airtight containers and refrigerate promptly.
For the best quality, use refrigerated leftovers within approximately 3–4 days.
Because this casserole contains seafood and dairy, avoid leaving it sitting at room temperature for extended periods.
How to Reheat Tuna Casserole
Oven
Place leftovers in an oven-safe dish.
Add a tablespoon or two of milk if they seem dry.
Cover loosely with foil.
Heat at approximately 350°F until hot.
Remove the foil for the final few minutes to help the topping crisp again.
Microwave
Place one serving in a microwave-safe dish.
Add a small splash of milk.
Cover loosely.
Heat in intervals until thoroughly hot.
Can You Freeze Tuna Noodle Casserole?
Yes.
For the best result, freeze the casserole before baking and before adding the breadcrumb topping.
Assemble:
- Noodles
- Tuna
- Vegetables
- Sauce
- Cheese
Cool properly.
Wrap tightly and freeze.
When ready to eat:
- Thaw overnight in the refrigerator.
- Add fresh breadcrumb topping.
- Bake until hot and bubbling.
The noodles may become slightly softer after freezing, so undercooking them initially is especially helpful.
Frequently Asked Questions
What kind of tuna should I use?
Albacore or chunk light tuna both work.
Use whichever flavor and price you prefer.
Do I need to cook canned tuna?
No.
Canned tuna is already cooked.
Can I use pasta instead of egg noodles?
Yes.
Good options include:
- Penne
- Rotini
- Bow ties
- Shells
Can I use cream of mushroom soup?
Absolutely.
It’s the classic shortcut.
Can I make Tuna Noodle Casserole without canned soup?
Yes. The main recipe uses homemade cream sauce.
Can I add cheese?
Yes. Sharp cheddar works especially well.
Can I leave out the peas?
Absolutely.
Replace them with broccoli, corn, spinach, or mixed vegetables.
Why is my tuna casserole dry?
The noodles may have been overcooked, the casserole may have baked too long, or there wasn’t enough sauce.
Why is it watery?
The tuna, mushrooms, or vegetables may have contained too much liquid.
Can I make it the night before?
Yes.
Keep the crunchy topping separate until baking.
Can I freeze it?
Yes.
Freeze before baking for the best texture.
Easy Tuna Noodle Casserole Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: About 45 minutes
Servings: 6–8
Ingredients
- 12 ounces wide egg noodles
- 3 cans (5 ounces each) tuna, drained
- 1½ cups frozen peas
- 8 ounces sliced mushrooms
- 1 small onion, diced
- 2 garlic cloves, minced
- 1½ cups cheddar
Cream Sauce
- 4 tablespoons butter
- ¼ cup flour
- 2 cups milk
- 1½ cups broth
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon thyme
- Salt and pepper
Topping
- 1 cup panko
- 3 tablespoons melted butter
- ¼ cup Parmesan
- ½ teaspoon parsley
Instructions
- Preheat oven to 375°F.
- Grease a 9×13-inch baking dish.
- Cook noodles 1–2 minutes less than package directions.
- Drain.
- Cook onion and mushrooms until softened and lightly browned.
- Add garlic and cook 30 seconds.
- Melt butter.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and broth.
- Cook until thickened.
- Add Dijon and seasonings.
- Remove from high heat.
- Stir in sour cream.
- Combine noodles, tuna, peas, mushroom mixture, sauce, and 1 cup cheddar.
- Transfer to the baking dish.
- Top with remaining cheddar.
- Combine panko, melted butter, Parmesan, and parsley.
- Sprinkle over the casserole.
- Bake 20–25 minutes, until hot and bubbling.
- Rest for 5–10 minutes.
- Serve warm.
Delicious Variations
Classic Tuna Casserole: Use cream of mushroom soup and potato chips.
Cheesy Tuna Noodle Casserole: Add extra cheddar and Monterey Jack.
Broccoli Tuna Casserole: Add steamed broccoli.
Garlic Parmesan Tuna Casserole: Increase garlic and Parmesan.
Spicy Tuna Casserole: Add Pepper Jack and hot sauce.
Tuna Casserole With Potato Chips: Use crushed potato chips for the topping.
Mixed Vegetable Tuna Casserole: Add frozen mixed vegetables.
Final Thoughts
Tuna Noodle Casserole remains a classic because it turns inexpensive pantry ingredients into a warm, satisfying family dinner.
Tender egg noodles, flaky tuna, peas, mushrooms, creamy sauce, cheddar, and buttery breadcrumbs create a casserole that’s simple enough for a weeknight but comforting enough to bring back memories of old-fashioned home cooking.
The biggest tricks are straightforward: slightly undercook the noodles, drain the tuna well, use enough creamy sauce, and don’t overbake the casserole.