Classic 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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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!