This Old fashioned tuna Noodle Casserole is a quick and affordable meal, perfect for busy weeknights or family gatherings. Plus, it's a one-dish wonder that leaves you with minimal cleanup. It's also super versatile – you can customize it with different vegetables or cheeses to suit your taste! If you love comforting casseroles just like this one, check out this Bic Mac Tater Tot Casserole!
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Why You'll Love This Recipe
If you're looking for comfort food that's as easy to make as it is delicious, this Old Fashioned Tuna Noodle Casserole is the recipe for you. With simple ingredients like tender egg noodles, savory tuna, and a creamy sauce, this dish will take you back to those nostalgic family dinners. Whether you're cooking for a crowd or just whipping up a cozy weeknight meal, this classic casserole is sure to satisfy.
Looking for more casserole ideas? How about a Taco Tater Tot casserole?
Ingredients
Egg noodles: These are the base of the casserole, giving it a hearty and filling texture. They cook up soft and hold all that delicious creamy sauce.
Cream of celery soup & cream of mushroom soup: These two soups create the creamy, savory sauce that ties everything together. The cream of celery adds a subtle, herby flavor, while the cream of mushroom brings an earthy richness.
Milk: Milk helps to thin out the sauce, making it creamy but not too thick, ensuring everything blends smoothly.
Tuna: Canned tuna provides a quick and easy source of protein, plus its savory, briny flavor is a classic pairing with the creamy base of the casserole.
Kosher salt & ground black pepper: These seasonings bring out all the flavors in the dish, adding the right balance of savory and spice.
Dried parsley: A bit of dried parsley adds a hint of freshness and color, giving the casserole a little herbal lift.
Frozen peas: Peas not only add a pop of color but also provide a touch of sweetness and texture, breaking up the richness of the casserole.
Shredded cheddar cheese: Cheese is what gives this casserole its deliciously gooey, melty texture and sharp flavor. It also adds that crave-worthy golden topping.
Crushed potato chips: The potato chips bring crunch and saltiness to the top layer, offering a perfect contrast to the soft noodles and creamy sauce.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Begin by boiling the pasta according to the package instructions to al dente. Once the noodles have cooked, drain them, run them under cold water to stop the cooking process, and set them aside.
In a mixing bowl, combine the cream of mushroom, cream of celery, milk, kosher salt, black pepper, and dried parsley.
Whisk the ingredients together to combine thoroughly.
Step 2: Add the drained canned tuna and the frozen peas to the creamy mixture, stirring to ensure they are evenly distributed.
Begin adding the boiled pasta into the mixing bowl in batches, stirring so every noodle is incorporated and fully covered.
Step 3: Pour the creamy tuna noodle mixture into a 9-inch by 13-inch baking dish and spread it out evenly using a silicone spatula or the back of a serving spoon.
Preheat the oven to 375°f.
Step 4: Add the potato chips to a mixing bowl and lightly crush them into pieces in a separate mixing bowl. Do not make them too fine; you want to be sure they have some texture. Set the chips aside.
Step 5: Top the Tuna Noodle Casserole Mix with shredded cheddar cheese.
Step 6: Layer the casserole with crushed potato chips, ensuring even coverage.
Bake the casserole in the preheated oven for 30 minutes. Once the 30 minutes are up, turn the oven to broil on 550°f for 2-3 minutes and let the top brown.
Remove the casserole from the oven and serve hot.
Expert Tips
- Don’t overcook the noodles: Boil the egg noodles until they’re just al dente. This helps them hold their shape and prevents them from getting too mushy when baked in the casserole.
- Mix up the cheese: While cheddar is a classic choice, experiment with different cheese blends, like Monterey Jack or Colby, to give your casserole a unique flavor.
- Use fresh vegetables: If you prefer, swap out the frozen peas for fresh peas or add some sautéed mushrooms or onions for extra flavor and texture.
- Customize the topping: If you're not a fan of potato chips, try topping the casserole with panko breadcrumbs or crushed Ritz crackers for a different, crunchy texture.
- Make it ahead: This casserole is a great make-ahead dish. You can assemble it a day in advance and keep it covered in the fridge until you're ready to bake it.
- Other Casseroles: Check out this Buffalo Chicken Casserole with Tater Tots!
Recipe FAQs
Yes, while egg noodles are traditional, you can use other pasta shapes like rotini, penne, or even macaroni. Just make sure to cook the pasta al dente.
Absolutely! You can prepare the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes of baking time if it's going straight from the fridge to the oven.
If you're not a fan of canned soups, you can make your own by whipping up a simple roux-based cream sauce with butter, flour, milk, and your choice of seasonings. You could also use cream of chicken soup as an alternative.
Leftover tuna noodle casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply put it in the oven at 350°F or in the microwave.
Yes, you can freeze tuna noodle casserole either before or after baking. If freezing before, assemble everything but don’t bake it. Wrap it tightly in foil, then freeze. When ready to eat, bake straight from the freezer, adding an extra 15-20 minutes to the baking time.
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📖 Recipe
Old Fashioned Tuna Noodle Casserole
Ingredients
- 12 Oz Egg Noodles
- 10.5 Oz Cream of Celery Soup Canned
- 10.5 Oz Cream of Mushroom Soup Canned
- 1 Cup Whole Milk
- 2 5 Oz Drained Tuna Canned
- 1 tsp. Kosher Salt
- 2 tsp. Black Pepper
- 1 tsp. Dried Parsley
- 1 Cup Frozen Peas
- 2 Cups Shredded Cheddar Cheese
- 2 Cups Crushed Wavy Potato Chips
Instructions
- Begin by boiling the pasta according to the package instructions to al dente. Once the noodles have cooked, drain them, run them under cold water to stop the cooking process, and set them aside.
- In a mixing bowl, combine the cream of mushroom, cream of celery, milk, kosher salt, black pepper, and dried parsley.
- Whisk the ingredients together to combine thoroughly.
- Add the drained canned tuna and the frozen peas to the creamy mixture, stirring to ensure they are evenly distributed.
- Add the boiled pasta into the mixing bowl in batches, stirring so every noodle is incorporated and fully covered.
- Pour the creamy tuna noodle mixture into a 9-inch by 13-inch baking dish and spread it out evenly using a silicone spatula or the back of a serving spoon.
- Preheat the oven to 375°f.
- Add the potato chips to a mixing bowl and lightly crush them into pieces in a separate mixing bowl. Do not make them too fine; you want to be sure they have some texture. Set the chips aside.
- Top the Tuna Noodle Casserole Mix with shredded cheddar cheese.
- Layer the casserole with crushed potato chips, ensuring even coverage.
- Bake the casserole in the preheated oven for 30 minutes. Once the 30 minutes are up, turn the oven to broil on 550°f for 2-3 minutes and let the top brown.
- Remove the casserole from the oven and serve hot.
Video
Notes
- Don’t overcook the noodles: Boil the egg noodles until they’re just al dente. This helps them hold their shape and prevents them from getting too mushy when baked in the casserole.
- Mix up the cheese: While cheddar is a classic choice, experiment with different cheese blends, like Monterey Jack or Colby, to give your casserole a unique flavor.
- Use fresh vegetables: If you prefer, swap out the frozen peas for fresh peas or add some sautéed mushrooms or onions for extra flavor and texture.
- Customize the topping: If you're not a fan of potato chips, try topping the casserole with panko breadcrumbs or crushed Ritz crackers for a different, crunchy texture.
- Make it ahead: This casserole is a great make-ahead dish. You can assemble it a day in advance and keep it covered in the fridge until you're ready to bake it.
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