Tuna Noodle Casserole

6

Prep time 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Servings 6 servings

Tuna Noodle Casserole is one of those dinners I lean on when the day has been long and everyone is hungry right now. You know the vibe, you open the pantry, see a couple cans of tuna, some noodles, and you just want something warm and filling. This is the kind of meal that feels cozy without being complicated. It’s creamy, a little cheesy, and the top gets that toasty crunch that makes people wander into the kitchen asking, “What smells so good?” If you need a family friendly dinner that doesn’t stress you out, you’re in the right place.

A SIMPLE, FAMILY-FRIENDLY DINNER CASSEROLE

I grew up eating tuna casserole on busy nights, and now I make my own version for the same reason: it’s reliable. It uses basic ingredients, it stretches well, and it reheats like a champ. This is also one of those dishes where you can clean out the fridge a bit. Got peas? Toss them in. Half an onion? Great. A little cheese you need to use up? Perfect.

The Story Behind This Recipe

Here’s why I love this Tuna Noodle Casserole: it’s budget-friendly and it tastes like a weekend dinner. Tuna Noodle Casserole is one of those dinners I lean on when the day has been long and everyone is hungry right now. You know the…

Cuts Food

What I love most is that Tuna Noodle Casserole feels like comfort food without requiring a million steps. You boil noodles, stir together a creamy sauce, fold in tuna, and bake. That’s basically it. And if you like exploring other baked dinner ideas, you can peek at this casserole collection when you want to switch things up.

Here’s why it’s such a win in real life:

• Budget friendly and pantry based
• Kid approved but still satisfying for adults
• Great for leftovers, lunch the next day is easy
• Flexible, you can make it richer or lighter depending on what you have

I also like serving it with something fresh on the side, like a simple salad or sliced tomatoes, just to balance the creamy bite. And if you’re in a “cozy casserole season” mood, this chicken and broccoli cheesy casserole is another one that hits the spot.

“I made this on a rainy Tuesday and my picky eater asked for seconds. That literally never happens. Saving this forever.”

HOW TO MAKE TUNA NOODLE CASSEROLE

Let’s get into the how. I’m going to walk you through my go to method, plus a few easy swaps that make it yours. I’m not precious about this recipe. I just want you to end up with a creamy, baked casserole that tastes like you meant to make it on purpose.

What you’ll need (nothing fancy):

• Egg noodles (or any short pasta)
• Canned tuna (packed in water is what I usually buy)
• Cream of mushroom soup or cream of chicken soup
• Milk
• Shredded cheese (cheddar is classic)
• Frozen peas (optional, but I like the pop of color)
• Seasoning: salt, pepper, garlic powder
• Topping: crushed crackers or breadcrumbs, plus a little butter

Quick directions:

Boil your noodles until they’re just tender, then drain. In a big bowl, stir together the soup, milk, seasonings, tuna, peas, and a handful of cheese. Fold in the noodles. Pour everything into a greased baking dish, top with more cheese, then sprinkle on crackers or breadcrumbs mixed with melted butter. Bake until bubbly and golden on top.

Couple of practical tips from making this too many times to count:

1) Don’t overcook the noodles. They’ll soften more in the oven, so keep them slightly firm.

2) Taste the mix before baking. Tuna and soup both bring salt, so season after you stir it all together.

3) Let it rest 5 to 10 minutes. This helps it set up so it scoops neatly.

If you like having a second recipe option to compare, this similar baked pasta style dinner is worth a look: simple and delicious tuna casserole pasta bake recipe. It’s a nice reminder that there’s more than one way to get that creamy tuna comfort.

;

No Mayo Tuna Noodle Casserole

I get asked about mayo a lot with tuna recipes, and honestly, I’m with you if you’re not into it. The good news is you can make a really satisfying Tuna Noodle Casserole with no mayo at all and it still comes out creamy.

Here’s how I do the no mayo version:

Stick with the condensed soup and milk base. That combo gives you the creaminess without needing mayo. If you want it extra smooth, add a little more cheese or a spoonful of sour cream. The key is not letting it dry out, so make sure the mixture looks saucy before it goes into the oven.

My no mayo flavor boosters (pick one or two):

Onion powder, a tiny pinch of paprika, a squeeze of lemon, or a handful of shredded parmesan. Lemon sounds a little odd, but it wakes up the tuna and keeps the casserole from tasting flat.

And if you’re on a tuna kick this week, you might also want a quick lunch idea like this tuna melt wrap. It’s totally different, but it uses the same kind of pantry staples.

Healthier Tuna Noodle Casserole with Greek Yogurt & Veggies

Some nights I want the classic, and other nights I want something lighter but still comforting. That’s when I do my healthier spin using Greek yogurt. You still get creamy vibes, just with a little more protein and a little less of that heavy feeling.

How to lighten it up without ruining it:

Use plain Greek yogurt in place of some of the soup and milk. I usually do half condensed soup, then stir in Greek yogurt after the mixture cools a bit (so it doesn’t separate). Add veggies to make it feel more like a full meal. Peas are easy, but chopped spinach, sautéed mushrooms, or steamed broccoli are great too.

Here’s a simple combo that works:

2 cans tuna + cooked noodles + 1 can cream of mushroom + 1 cup plain Greek yogurt + peas or spinach + cheddar on top.

One more tip: if you add extra veggies, you may need a splash more milk so it stays creamy. Tuna Noodle Casserole should look a little saucy going into the oven, because it thickens as it bakes.

you might also like:

If you’re building a little list of easy dinners, here are a few other cozy recipes I think you’d genuinely enjoy. I rotate these when I want something filling and baked, but not complicated.

For a hearty, stick to your ribs option, try this baked beans ground beef casserole. It’s the kind of dish that makes everyone quiet at the table because they’re busy eating.

And if you want another classic comfort bake, I’d also point you again to this tuna casserole pasta bake because it’s a nice cousin to Tuna Noodle Casserole and can be fun to compare side by side.

Common Questions

Can I make Tuna Noodle Casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate up to a day. Add the crunchy topping right before baking so it stays crisp.

What kind of tuna is best?
Whatever you like. I usually use chunk light in water. If you use tuna in oil, drain it well so the casserole doesn’t get greasy.

How do I keep it from drying out?
Make sure the mixture looks creamy before baking, and don’t overbake. If it looks dry after reheating, a splash of milk stirred in helps a lot.

Can I freeze it?
You can, but the noodles may soften a bit. Freeze before baking if possible, thaw in the fridge, then bake. Again, add the topping at baking time.

What can I use instead of cream of mushroom soup?
Cream of chicken works well. You can also make a quick homemade white sauce with butter, flour, milk, and seasoning if you prefer.

A cozy bake you will make on repeat

If you take anything from this post, let it be this: Tuna Noodle Casserole is a simple dinner that earns its spot in the regular rotation. You can keep it classic, make it no mayo, or lighten it up with Greek yogurt and veggies, and it still feels like comfort food. If you want to see other homey versions, check out Tuna Noodle Casserole – The Country Cook or this smart, practical twist from Better Tuna Noodle Casserole – Not Eating Out in New York. Now go grab those pantry noodles and a can of tuna, and make tonight easy on yourself.