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Classic tuna noodle casserole in a casserole dish and on a black plate.

Classic Tuna Noodle Casserole

Chef Jenn
Classic Tuna Noodle Casserole is an easy, comforting dish with creamy tuna, noodles, and a crunchy topping. Perfect for busy nights or potlucks, it’s simple to prep ahead and tastes great as leftovers!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 425 kcal

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

Serving: 1cupCalories: 425kcalCarbohydrates: 43gProtein: 12gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 54mgSodium: 603mgPotassium: 295mgFiber: 4gSugar: 5gVitamin A: 667IUVitamin C: 18mgCalcium: 130mgIron: 2mg

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.

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