Tuna Noodle Casserole

A retro-inspired dish with creamy noodles, peas, and tuna, topped with a buttery crunch. Comfort food that never goes out of style.

Creamy tuna noodle casserole with egg noodles, peas, and a crunchy topping. Easy, family-friendly, and one of the best casserole recipes for dinner!

Servings:

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Ingredients

12 oz wide egg noodles
2 cans 5 oz each tuna in water, drained
1 can 10.5 oz cream of mushroom soup
1 cup sour cream or mayonnaise
1 cup frozen peas or mixed vegetables
1 cup shredded cheddar cheese plus extra for topping
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup crushed potato chips, buttered bread crumbs, or corn cereal for topping

Instructions

Cook the noodles - Boil egg noodles until just al dente. Drain and set aside.
Make the filling - In a large bowl, mix cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in tuna, peas, and cheese.
Combine - Add cooked noodles to the tuna mixture, stirring until coated. Transfer to a greased 9x13-inch baking dish.
Add topping - Sprinkle crushed potato chips or bread crumbs over the top. Add extra cheese if desired.
Bake - Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden.
Serve - Let rest for 5 minutes before serving warm.

Notes

Can I make this ahead of time?
Yes! Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I freeze Tuna Noodle Casserole?
Absolutely. Wrap tightly in foil before baking, freeze for up to 2 months, then bake from frozen, adding about 15 minutes to the cooking time.

What can I use instead of cream of mushroom soup?
Cream of chicken or cream of celery soup are great substitutes.