Classic Tuna Noodle Casserole

A white enamel baking pan full of golden baked, crumb topped Tuna Noodle Casserole.

Tuna Noodle Casserole is a classic comfort dish that combines the delicate flavours of tuna with noodles together in a rich creamy sauce. This noodle casserole recipe has stood the test of time due to its simplicity and versatility, making it a go-to dinner option for busy weeknight meals or potluck gatherings.

Classic comfort food recipes will always hold a special place in my heart. These are the recipes that evoke a sense of time or place, bringing you back to a special memory. For some, it might be a bowl of cheesy Smoked Mac and Cheese or something as simple as an egg salad sandwich. Comfort food means something different to everyone.

A white enamel baking pan full of golden baked, crumb topped Tuna Noodle Casserole.

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Classic Tuna Noodle Casserole

Very few dishes are as comforting as classic Tuna Noodle Casserole. It’s packed with feel good carbs in the form of wide egg noodles and the perfect crispy breadcrumb topping, complete with crispy fried onions.

Everyone always says the delicious golden breadcrumb topping is their favourite part of a casserole. How about you?

Once you make this recipe, you’ll be saying goodbye to dry noodle casseroles forever! You’ll love how the combination of cream of mushroom soup with heavy cream and sour cream perfectly coats each noodle. This recipe is one of those make again main dishes for when you need a quick and satisfying family dinner.

A white dinner plate full of flaked tuna and noodles in a creamy sauce topped with crispy golden bread crumbs.

Now for the veggies. Traditionally, there are onions, celery, green peas, and sometimes mushrooms in most tuna casserole recipes. Of course, you can add more or less vegetables depending on your preference.

I’ve made tuna noodle casserole with other proteins too. It’s great with canned chicken, salmon, or ham. Or, if you have leftover cooked chicken beef pork, dice it up and use it instead of canned meats.

A white dinner plate full of flaked tuna and noodles in a creamy sauce topped with crispy golden bread crumbs.

Ingredients for Tuna Noodle Casserole

There’s nothing fancy about Tuna Noodle Casserole and that’s what makes it the perfect family dinner. However, there are a few key ingredients that make this Tuna Noodle Casserole recipe something a winner.

  • Egg Noodles
  • Cheddar Cheese
  • Butter
  • Celery
  • Onion
  • Garlic
  • Tuna
  • Pepper
  • Salt
  • Mushroom Soup
  • Heavy Cream
  • Sour Cream
  • Peas
  • Parmesan Cheese
  • Breadcrumbs
  • Fried Onions
Ingredients required to make a classic tuna noodle casserole.

I like to use wide egg noodles in this recipe. However, you can use any small to medium sized extruded or formed pasta such as penne or orecchiette. For gluten free versions it’s a bit trickier. You’ll need gluten free noodles, breadcrumbs and mushroom soup or make your own mushroom cream sauce since some canned mushroom soups contain wheat flour.

Cheese is an essential ingredient in casseroles. This recipe contains shredded cheddar cheese in the main mixture and Parmesan cheese as a topping. Feel free to replace them with your favourite cheeses as desired.

A series of process images showing how to make a tuna noodle casserole.

Since tuna is the primary protein in this recipe, try to buy the best canned tuna you can find. I prefer the Italian brand Rio Mare (unsponsored) because it contains large flakes and has a great flavour.

If you prefer to make your own creamy mushroom sauce instead of using a can of mushroom soup, you can use this homemade mushroom sauce recipe. Since it already contains enough heavy cream, skip the 1 cup in this recipe and simply combine it with 1/2 cup sour cream.

Finally, feel free to replace the breadcrumbs and/or fried onions with Panko crumbs or crushed potato chips for a bit more added crunch.

A series of process images showing how to add the top layer of cheese and breadcrumbs on a casserole before baking.

How to Make Tuna Noodle Casserole

Begin by preheating the oven to 400°F. Next, cook egg noodles in a pot of boiling salted water according to package instructions. Drain noodles and set aside.

While the noodles are cooking, start the sauce. Place 2 tablespoons of butter in a large skillet, then add the diced onions and celery. Cook vegetables over medium heat until they become soft and translucent (about 5 minutes). Add the garlic to the skillet and cook a further 2 minutes.

A white enamel baking pan full of golden baked, crumb topped Tuna Noodle Casserole.

Next, add the flaked tuna, sour cream, heavy cream, and mushroom soup to the skillet. Season with salt and freshly ground black pepper and stir well to combine. Cook tuna mixture until bubbly, then add the shredded cheddar cheese and one cup frozen green peas. Finally, add the noodles and stir well.

Pour noodle mixture into a 9 x 13 baking dish then use a spoon to flatten the surface. Sprinkle Parmesan cheese evenly over the top then cover the casserole with aluminum foil.

A serving spoon containing a serving of tuna noodle casserole hovers over a baking dish.

Bake Tuna Noodle Casserole in 400 F oven for 20 minutes. During this time, mix breadcrumbs, remaining 2 tablespoons of butter, and the fried onions together in a small bowl.

After 20 minutes cook time, remove foil from the casserole dish and sprinkle the breadcrumb mixture over the top of the casserole.

Bake uncovered for a further 5-10 minutes, until the top is golden brown.

A white enamel baking pan half full of golden baked, crumb topped Tuna Noodle Casserole.

Make Ahead, Storing and Reheating Leftovers

You can prepare this casserole (minus the breadcrumb layer) and freeze it for up to 6 months in a freezer safe container. For best results, thaw casserole overnight in the refrigerator. Bake thawed casserole as directed, then add the breadcrumb layer and continue baking uncovered.

To store leftover tuna noodle casserole, allow it to cool completely then cover with aluminum foil or plastic wrap. Store in the refrigerator up to 5 days or freeze for up to 3 months.

The best way to reheat tuna noodle casserole is to place one serving onto a plate and sprinkle some milk over the top. Cover with a wet piece of paper towel and microwave for one minute (or more depending on the strength of the microwave). This method prevents the leftovers from drying out.

A white enamel baking pan half full of golden baked, crumb topped Tuna Noodle Casserole beside two full white plates.
Pinterest image featuring a white enamel baking pan and a serving plate filled with golden baked, crumb topped Tuna Noodle Casserole.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Classic Tuna Noodle Casserole recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 8 servings

Classic Tuna Noodle Casserole

A white enamel baking pan full of golden baked, crumb topped Tuna Noodle Casserole.

Tuna Noodle Casserole is a comforting dish that combines the delicate flavours of tuna with noodles together in a rich creamy sauce. It's a classic recipe that has stood the test of time due to its simplicity and versatility, making it a go-to dinner option for busy weeknight meals or potluck gatherings.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 4 cups extra wide Egg Noodles
  • 8 oz Cheddar Cheese; shredded
  • 1/4 cup unsalted Butter; divided
  • 1 Celery stalk; small diced
  • 1 small sweet Onion; small diced
  • 2 cloves Garlic; minced
  • 1 (12oz) can Tuna; drained
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 (10oz) can Cream of Mushroom Soup
  • 1 cup Heavy Cream
  • 3/4 cup Sour Cream
  • 1 cup frozen Peas
  • 1/3 Cup Parmesan Cheese; shredded
  • 1/2 cup Breadcrumbs
  • 1/4 cup French’s Fried Onions (optional)

Instructions

    1. Preheat oven to 400°F and cook egg noodles according to package instructions. Drain and set aside.
    2. While the noodles are cooking, add 2 Tbsp butter to a large skillet and add the diced onions and celery. Cook over medium heat until vegetables are softened (about 5 minutes). Add the garlic to the skillet and cook a further 2 minutes.
    3. Add the tuna, sour cream, heavy cream, mushroom soup, salt and pepper and stir well to combine. Cook tuna mixture until bubbly, then add the shredded cheddar cheese and one cup frozen peas. Add the noodles and stir well.
    4. Pour mixture into a 9 x 13 baking dish. Sprinkle the parmesan cheese over the top then cover with aluminum foil.
    5. Bake in 400 F oven for 20 minutes. While casserole is baking, mix breadcrumbs, remaining 2 Tablespoons of
      butter and the fried onions together in a small bowl.
    6. After 20 minutes, remove foil from the dish and sprinkle the breadcrumb mixture over the top of the casserole.
    7. Bake uncovered for a further 5-10 minutes.




Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 567Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 123mgSodium: 786mgCarbohydrates: 40gFiber: 3gSugar: 8gProtein: 20g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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22 comments

  1. Ramona

    Comforting and delicious recipe. I have added some broccoli as well and left out the cream of mushroom as I didn’t have any. It was very nice and I will definitely make it again.

    Reply

    1. Bernice Hill

      Broccoli makes a great addition to this casserole. happy cooking Ramona.

  2. Moop Brown

    I can’t remember the last time I had tuna casserole but this recipe for it looks really tasty and like a nice meal for busy weeknights that everyone will enjoy. 

    Reply

    1. Bernice Hill

      I know it’s kind of one of those ‘sleeper dishes’ that lurks in the background until you really need a dish for a busy weeknight!!

  3. Jenny

    My family always loves the classic tuna casserole. It’s easy to prepare, and the kids love it—win-win!

    Reply

    1. Bernice Hill

      Let’s hear it for cleaned plates all around the dinner table!

  4. Nicoletta

    I’ve never had tuna casserole, but I’m sure I’d like it. It looks so tasty and like a great weeknight meal.

    Reply

    1. Bernice Hill

      It’s definitely more of an American comfort food with pasta than an Italian dish but still just as comforting!

  5. Sandhya Ramakrishnan

    This is such a classic recipe and still everyone’s favorite. Love making this for special occasions and it is such a crowd-pleaser.

    Reply

    1. Bernice Hill

      You are so right Sandhya. It’s always the first thing to go when I bring it to potlucks and family dinners!

  6. LaKita

    I love a good tuna casserole and this one reminds me of the way my mom used to make it when I was a kid! Cannot wait to give it a try this week for dinner!

    Reply

    1. Bernice Hill

      Aw, so glad it brings back those core food memories for you. Thanks for stopping by Lakita.

  7. Lori | The Kitchen Whisperer

    I love classic tuna noodle casserole. This was so comforting and just really, REALLY good! I love the crunchy bits on top!

    Reply

    1. Bernice Hill

      Thanks so much Lori. I love them crispy bits too… it’s nice to change up the otherwise soft texture of this casserole.

  8. NANCY

    SO delicious! This was so flavourful, creamy and easy to make. it was an instant hit at home!

    Reply

  9. Asha

    This tuna noodle casserole was quick and easy to prepare. It made a tasty brunch.

    Reply

  10. Elaine

    I can’t believe how easy this recipe was and it came out perfectly. Thanks for the recipe.

    Reply

    1. Bernice Hill

      So glad to hear it Elaine, thank you so much for trying this casserole recipe!!

  11. Marta

    I love tuna casserole. I haven’t made it in so many years, but your recipe is making me drool, so I can’t wait to try it.

    Reply

    1. Bernice Hill

      Sounds like it’s time to give this classic recipe another go! Happy cooking Marta!

  12. Gloria

    The classic tuna casserole is always a hit with the family. Easy to make. Budget-friendly and perfect for batch cooking.

    Reply

    1. Bernice Hill

      It’s such a classic, I’m so glad your family loves it as much as mine does.

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