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Tuna Noodle Casserole

A creamy and crunchy comfort food dish made with pantry staples, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces egg noodles, cooked just to al dente and drained
  • 2 cans tuna, drained well (preferably packed in water)
  • 1 can cream of mushroom soup (or homemade white sauce)
  • 3/4 cup milk (whole or 2 percent both work)
  • 1 cup frozen peas (no need to thaw)
  • 1/2 small onion, finely chopped (or 1 teaspoon onion powder)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup crushed crackers or panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (for the topping)
  • to taste Salt and black pepper
  • 1 teaspoon Dijon mustard or a squeeze of lemon (optional, for brightness)

Method
 

Preparation
  1. Preheat the oven to 375°F and grease a 9 by 13 baking dish.
  2. In a large bowl, stir together the cream of mushroom soup, milk, onion, peas, cheese, and a pinch of salt and pepper. Add Dijon or lemon if desired.
  3. Gently fold in the tuna and cooked noodles until everything is evenly coated.
  4. Pour the mixture into the greased baking dish and smooth the top.
  5. Mix crushed crackers or panko with melted butter, then sprinkle evenly over the casserole.
  6. Bake for 20 to 25 minutes, until the topping is golden and the edges are bubbling. Let it rest for 5 minutes before serving.

Notes

Pro tips: Don't overcook the noodles before baking; they will become mushy. Drain the tuna thoroughly to keep the sauce creamy. Tent with foil halfway through baking if the topping browns too quickly.