Tuna Noodle Casserole Recipe

Tuna noodle casserole is a classic American dish that has been a family favorite for generations. This comforting casserole is made with simple, budget-friendly ingredients like canned tuna, egg noodles, and creamy mushroom soup, making it a staple in many households. The dish is known for its creamy texture and savory flavor, which is enhanced by a crunchy topping of breadcrumbs or crushed crackers. Whether you’re looking for a quick weeknight dinner or a dish to bring to a potluck, tuna noodle casserole is a versatile and satisfying option.

The beauty of tuna noodle casserole lies in its simplicity and adaptability. While the traditional recipe calls for canned tuna, egg noodles, and condensed soup, there are countless ways to customize it to suit your taste. You can add vegetables like peas or mushrooms, incorporate different types of cheese, or even use a homemade sauce instead of canned soup. The dish is also perfect for meal prep, as it reheats well and can be made in large batches. In this guide, we’ll walk you through a classic tuna noodle casserole recipe, along with tips and variations to make it your own.

What you’ll need

• 12 oz egg noodles
• 2 cans (5 oz each) tuna, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup crushed saltine crackers or breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper to taste

How to make tuna noodle casserole

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the condensed cream of mushroom soup and milk. Cook, stirring frequently, until the mixture is smooth and heated through, about 5 minutes.
5. Add the drained tuna, frozen peas, and shredded cheddar cheese to the skillet. Stir until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste.
6. Add the cooked egg noodles to the skillet and stir until the noodles are fully coated with the sauce.
7. Transfer the noodle mixture to a greased 9×13 inch baking dish, spreading it out evenly.
8. In a small bowl, combine the crushed saltine crackers or breadcrumbs with the olive oil. Sprinkle the mixture evenly over the top of the casserole.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
10. Remove from the oven and let it cool for 5-10 minutes before serving.

How to know when it’s done

The tuna noodle casserole is done when the top is golden brown and the mixture is bubbly around the edges. This usually takes about 25-30 minutes in a preheated 375°F (190°C) oven. To ensure the casserole is fully cooked, you can use an instant-read thermometer to check the internal temperature, which should be at least 165°F (74°C). The noodles should be tender and the sauce should be creamy and well combined. If the topping is browning too quickly, you can cover the casserole with aluminum foil for the first 20 minutes of baking and then remove it for the last 5-10 minutes to achieve the desired golden crust.

It’s important to let the casserole cool for a few minutes before serving to allow the flavors to meld and the sauce to thicken slightly. This also prevents burns from the hot dish. If you prefer a crispier topping, you can place the casserole under the broiler for a couple of minutes after baking, but keep a close eye on it to avoid burning. The casserole can be served as is or with a side salad or garlic bread for a complete meal.

Tips for the best tuna noodle casserole

For a healthier version of tuna noodle casserole, you can use whole wheat egg noodles and low-fat milk. You can also add more vegetables like chopped mushrooms, bell peppers, or spinach to increase the nutritional value. If you want to reduce the sodium content, opt for low-sodium soup and breadcrumbs.

To make the casserole ahead of time, you can prepare the noodle mixture and topping separately, store them in the refrigerator, and then assemble and bake the casserole when you’re ready to serve. The casserole can also be frozen before baking. Just cover it tightly with aluminum foil and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then bake as directed.

Variations & other methods

One popular variation of tuna noodle casserole is to add a can of cream of celery or cream of chicken soup instead of mushroom. This gives the dish a slightly different flavor profile and can be a nice change of pace. You can also use different types of cheese, such as mozzarella or pepper jack, for a more pronounced cheese flavor.

For a more gourmet twist, consider using fresh tuna instead of canned. Sear the fresh tuna steaks, flake them, and then add them to the casserole. This will give the dish a richer, more complex flavor. Another option is to add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat. You can also experiment with different herbs and spices, such as thyme, oregano, or paprika, to customize the flavor to your liking.

What to serve with it

Tuna noodle casserole is a hearty and satisfying dish on its own, but it can be served with a variety of sides to round out the meal. A simple green salad with a vinaigrette dressing complements the richness of the casserole, while garlic bread or crusty rolls are perfect for soaking up the creamy sauce. If you want to add more vegetables to the meal, consider serving steamed broccoli or roasted asparagus on the side.

For a more indulgent serving option, you can top each serving of casserole with a dollop of sour cream or a sprinkle of fresh parsley. This adds a touch of freshness and creaminess that enhances the overall dish. Leftovers can be stored in the refrigerator and reheated in the microwave or oven for a quick and easy meal. The casserole also makes a great lunch option, as it is filling and flavorful.

Storing & reheating

Leftover tuna noodle casserole can be stored in the refrigerator for up to 3-4 days. To store, cover the casserole dish with aluminum foil or transfer the leftovers to an airtight container. When ready to reheat, you can microwave individual portions or bake the entire casserole in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. If the topping has lost its crunch, you can place the casserole under the broiler for a couple of minutes to restore it.

For longer storage, the casserole can be frozen for up to 3 months. To freeze, cover the casserole tightly with aluminum foil and place it in the freezer. When ready to eat, thaw the casserole in the refrigerator overnight and then bake as directed. Alternatively, you can bake the casserole from frozen, but you may need to add a few extra minutes to the baking time. Keep in mind that the texture of the noodles may change slightly after freezing, but the overall flavor will still be delicious.

Common mistakes to avoid

One common mistake when making tuna noodle casserole is overcooking the noodles. It’s important to cook the egg noodles until they are just al dente, as they will continue to cook in the oven. If the noodles are overcooked, they may become mushy and lose their texture. To avoid this, check the noodles a minute or two before the package instructions indicate they will be done.

Another mistake is not properly draining the tuna. If the tuna is too wet, it can make the casserole watery. To prevent this, make sure to drain the tuna thoroughly before adding it to the dish. You can also use a paper towel to pat the tuna dry if necessary. Additionally, be careful not to overbake the casserole, as this can cause it to dry out. The casserole should be bubbly and golden brown, but not overly dry.

Frequently asked questions

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