There are certain dinners that feel especially steady and familiar, the kind you can pull together on a busy weeknight without much planning. This creamy tuna noodle casserole is one of those meals. It comes together with simple pantry ingredients, and it has that warm, cozy texture that really works on low-energy days.
I tend to make this when I want something filling but uncomplicated, something I can slide into the oven while I tidy up the kitchen or help someone with homework. The noodles stay tender, the sauce turns silky in the oven and the crisp topping gives each bite a bit of contrast.
It is the kind of meal that asks very little of you. Here’s how to make it.
Why You’ll Love It
• Straightforward steps and simple ingredients
• Comforting flavor without a long prep time
• Easy to prepare ahead and bake when you need it
• Freezes well for future busy weeks
• Beginner friendly and reliable every time
Ingredients For Tuna Noodle Casserole
For the casserole
• 3 cups wide egg noodles, measured dry, roughly 6 to 7 ounces
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 celery sticks, diced small
• 3 quarters cup frozen peas, thawed slightly so they mix in easily
• 1 can tuna in water, drained well, about 5 ounces
• 1 can condensed mushroom soup, about 10 ounces
• 1 third cup milk, any type you prefer
• 1 cup gently packed cheddar cheese, shredded
• 1 tablespoon chopped fresh parsley, or a small teaspoon of dried
For the topping
• Half cup panko breadcrumbs
• 1 tablespoon melted butter
• Half cup extra cheddar cheese, shredded
• A small sprinkle of parsley for color
How To Make This Tuna Noodle Casserole
- Warm the oven to 425°F and lightly butter a medium casserole dish. Stir the breadcrumbs, melted butter, extra cheese and parsley in a bowl so the crumbs are evenly coated. Set aside.
- Bring a pot of salted water to a gentle boil. Cook the egg noodles until they are just tender, then drain and give them a quick rinse with cool water to stop the cooking.
- In a large pan, melt the tablespoon of butter over medium heat. Add the chopped onion and celery. Cook until the vegetables soften and smell sweet, about 5 to 6 minutes.
- In a large mixing bowl combine the cooked noodles, the softened vegetables, peas, tuna, mushroom soup, milk, cheddar cheese and parsley. Stir slowly until everything is coated in the creamy sauce.
- Spoon the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the buttery crumb topping across the surface.
- Bake for 18 to 20 minutes, or until the edges are bubbling gently and the topping is crisp and golden. Let it rest for a few minutes before serving.
Tips, FAQs, Variations For This Tuna Noodle Casserole
Can I make it ahead?
Yes. Assemble the casserole, cover it and keep it in the fridge for up to a day. Bake when you are ready.
Does it freeze well?
It freezes nicely. Wrap it tightly and freeze for up to three months. Reheat until warmed through.
Can I use different vegetables?
Absolutely. Sweetcorn, diced carrots or small broccoli florets work well.
What if I prefer a lighter sauce?
Use half the cheese and add a splash more milk for a looser texture.
How long does it keep?
Usually three to four days in the fridge in a covered container.
I hope this simple, comforting tuna noodle casserole brings a little ease to your kitchen this week.
Recipe Card
Creamy Tuna Casserole
Description
A cozy, family friendly tuna noodle casserole that comes together with simple ingredients and a crisp, golden topping. It is an easy option for busy weeks and works well as a make-ahead or freezer meal.
Ingredients
Ingredients:
Topping:
Instructions
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Heat the oven to 425°F, then lightly grease a medium casserole dish.
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Bring a pot of salted water to a boil and cook the noodles until just tender. Drain and rinse briefly to stop the cooking.
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Melt the butter in a pan, add the onion and celery, and cook until soft and fragrant.
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Mix the noodles, cooked vegetables, peas, tuna, mushroom soup, milk, cheese and parsley in a large bowl until everything is coated.
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Stir the panko, melted butter, extra cheese and parsley together, then sprinkle the mixture over the casserole.
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Bake for 18 to 20 minutes until the top is crisp and the edges are bubbling. Let it rest a few minutes before serving.
Note
This can be made ahead and kept chilled until baking.
It freezes well for up to three months. Reheat until warmed through.
Swap in light cheese or use less butter if you want to reduce calories.
