Tuna Noodle Casserole

A cozy, creamy Tuna Noodle Casserole that's quick to prepare, perfect for busy nights and family-friendly dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Tuna

8 oz Egg noodles (or any short pasta) Cook according to package instructions.
2 cans Canned tuna (packed in water) Drain before adding.

Creamy Sauce

1 can Cream of mushroom soup (or cream of chicken soup) Use as the base for creaminess.
1 cup Milk Avoid over thickening.
1 cup Shredded cheese (cheddar is classic) More can be used for topping.
1 cup Frozen peas Optional, adds color.
1 tsp Salt Adjust based on tuna and soup's salt content.
1 tsp Pepper
1 tsp Garlic powder

Topping

1 cup Crushed crackers or breadcrumbs For a crispy topping.
2 tbsp Butter (melted) To mix with crumbs.

Method

Preparation

Boil the egg noodles until just tender, then drain.
In a large bowl, stir together the cream of soup, milk, salt, pepper, garlic powder, tuna, peas, and a handful of cheese.
Fold in the cooked noodles.

Baking

Pour the mixture into a greased baking dish.
Top with additional cheese and sprinkle the crushed crackers or breadcrumbs mixed with melted butter.
Bake in a preheated oven at 350°F (175°C) for 20-30 minutes or until bubbly and golden on top.

Serving

Let the casserole rest for 5-10 minutes before serving to help it set.

Notes

You can customize with extra veggies like spinach or mushrooms. Letting the casserole rest helps it scoop neatly. For a lighter version, replace some soup and milk with Greek yogurt.