Add Preferred SourceSometimes, the best meals are the ones that bring you back to the basics, and Classic Tuna Noodle Casserole does just that. This dish may be simple, but it’s a reliable comfort that never goes out of style. It’s the kind of casserole that’s perfect when you want something warm, satisfying, and completely fuss-free.
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What I really appreciate about this recipe is how easy it is to whip up, even on the busiest nights. Just a few everyday ingredients and minimal prep are all you need to have a hearty dish ready to pop into the oven. Plus, it’s versatile enough to suit almost any occasion—whether you’re serving it as a weeknight dinner or bringing it to a potluck, this casserole always seems to please a crowd.
This recipe is one I turn to when I’m craving something comforting without all the effort, and the best part? The leftovers are just as good the next day!
History
Tuna Noodle Casserole became popular in the mid-20th century, particularly during the 1940s and 1950s. It was first created as a budget-friendly, easy-to-make dish during the Great Depression and World War II when home cooks were encouraged to stretch their ingredients. The use of pantry staples like canned tuna, egg noodles, and cream of mushroom soup made it a convenient option for busy families. As post-war America embraced convenience foods, this dish solidified its place in American kitchens as a go-to comfort food.
Ingredients
- Cream of chicken soup – You can also use cream of mushroom soup. I like to mix it up depending on what I have on hand.
- Mayonnaise – Any kind of mayo works; I usually use full-fat for creaminess.
- Milk – Any kind of milk. I find whole milk makes the sauce richest.
- Onion – Chopped finely so it cooks evenly into the noodles and sauce. I sometimes swap in a shallot if that’s what I have.
- Celery – Diced small; it adds a little crunch without being overpowering.
- Butter – I usually use unsalted so I can control seasoning, but salted works too.
- Garlic powder – Use garlic powder only; skip garlic salt so it doesn’t get too salty.
- Onion powder – Adds extra onion flavor evenly without leaving chunks.
- Peas – Frozen peas work perfectly. I often throw them in straight from the bag.
- Tuna – Use canned tuna; I like albacore packed in water for the best flavor and texture.
- Egg noodles – Cooked al dente so they hold up in the casserole; I sometimes undercook slightly so they don’t get mushy during baking.
- Cheese – I like sharp cheddar; it adds depth and a little tang.
- White bread – With the crusts removed; I use it for the topping or mix it in for extra texture.
How To Make Classic Tuna Noodle Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F (175°C) and spraying a 2-quart casserole dish with nonstick cooking spray. I like using a silicone basting brush to get every corner covered.
Cook the egg noodles according to the package instructions, but cook them 1 minute less so they stay al dente. Drain and rinse under cold water, then set aside. A mesh strainer with a built-in bowl makes this step neat and easy.
Melt 2 tablespoons of butter over medium heat in a skillet. Add the diced onion and celery and cook until soft and translucent, about 5 to 7 minutes. I love using a small flat spatula to gently stir the vegetables without mashing them.
In a large mixing bowl, combine the can of cream of mushroom soup, mayonnaise, milk, garlic powder, and onion powder. Fold in the sautéed onions and celery, peas, drained tuna, and cooked noodles. I like using a silicone spoonula to gently combine everything so the noodles stay intact and coated with sauce.
Tear the white bread slices into small pieces and add them to a small bowl with the shredded cheese. Melt the remaining 1 tablespoon of butter and drizzle it over the bread. Toss to coat evenly, then sprinkle the bread and cheese mixture over the casserole. A small whisk or mini tongs works great for mixing the bread and butter without breaking it.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the casserole is heated through.
Remove from the oven and let it cool slightly before serving. Enjoy a warm, comforting bite of cheesy, tuna-filled goodness.
Chef Jenn’s Tips
- If you want to make this ahead of time, assemble the casserole but don’t add the bread topping until you’re ready to bake. This way, it’ll stay crunchy.
- Use canned tuna that’s packed in water rather than oil for a lighter flavor.
- If you love cheese, feel free to add a bit more to the topping to make it extra cheesy.
Make It A Meal
Serve this Classic Tuna Noodle Casserole with a side salad to add some fresh crunch to your meal, or pair it with steamed veggies like broccoli or green beans. For a heartier dinner, you can even serve it alongside some garlic bread to soak up all the delicious sauce.
Storage
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it up in the oven to keep the topping crispy. If you want to freeze this dish, you can assemble the casserole without baking it, then cover it tightly with foil and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight before cooking it according to the instructions.
Classic Tuna Noodle Casserole
Ingredients
- 1 can cream of chicken soup
- ½ cup mayonnaise
- ¼ cup milk
- ½ cup onion diced
- ½ cup celery diced
- 3 tablespoons butter divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cup peas
- 6 ounces tuna water-packed, drained
- 8 ounces egg noodles
- ½ cup cheese shredded; I like gouda
- 2 slices white bread crust removed
- 2 tablespoons parsley
Instructions
- Preheat your oven to 350°F (175°C) and spray a 2-quart casserole dish with nonstick cooking spray.
- Cook the egg noodles according to the package instructions but for 1 minute less so they’re al dente. Drain, rinse under cold water, and set aside.
- Melt 2 tablespoons of butter over medium heat. Add the diced onion and celery, and cook until they are soft and translucent about 5-7 minutes.
- Stir together the can of cream of mushroom soup, mayonnaise, milk, garlic powder, and onion powder until well combined in a large mixing bowl. Fold in the sautéed onions and celery, peas, drained tuna, and cooked noodles. Mix until everything is evenly coated with the sauce.
- Tear the white bread slices into small pieces and add them to a small bowl with the shredded cheese. Melt the remaining 1 tablespoon of butter and drizzle it over the bread pieces. Toss to coat the bread evenly with the butter, and then sprinkle the bread and cheese pieces over the cheese layer.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and let it cool slightly before serving. Enjoy!
Notes
Chef Jenn’s Tips
- If you want to make this ahead of time, assemble the casserole but don’t add the bread topping until you’re ready to bake. This way, it’ll stay crunchy.
- Use canned tuna that’s packed in water rather than oil for a lighter flavor.
- If you love cheese, feel free to add a bit more to the topping to make it extra cheesy.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
