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Classic tuna noodle casserole is an old-fashioned, easy dinner that has been loved for generations! Best of all, the family-friendly dish comes together in about 20 minutes. You can’t beat the cheesy combination of tender noodles, canned tuna fish, and sweet peas tossed in a creamy sauce with crushed potato chips on top!

Overhead shot of a serving spoon in a dish of tuna noodle casserole.
Table of Contents
  1. How to Make Tuna Noodle Casserole | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. Frequently Asked Questions
  4. Ingredients
  5. How to Make Tuna Noodle Casserole
  6. Serving Suggestions
  7. Preparation and Storage Tips
  8. Recipe Variations
  9. Tips for the Best Tuna Noodle Casserole Recipe
  10. Classic Tuna Noodle Casserole Recipe

If you love tuna fish recipes as much as we do, be sure to try this tuna pasta salad, the best tuna melt recipe, and this easy tuna Nicoise salad, too!

How to Make Tuna Noodle Casserole | 1-Minute Video

This is a GREAT casserole. Easy to make, delicious to eat.

– Joe

Why You’ll Love this Recipe

This is the old-fashioned tuna noodle casserole recipe that I grew up on. My mom tweaked the original Campbells tuna noodle casserole with cream of mushroom soup to suit her taste preferences, resulting in a creamy filling of egg noodles, tuna fish, and peas topped with grated cheddar cheese and crushed potato chips. Here’s why you’ll love the easy recipe, too:

  • Easy. The convenient tuna fish casserole recipe comes together with some basic kitchen staples, so it’s one of those easy options that you can turn to when there’s nothing else on the menu. There’s no need to make a roux from scratch with melted butter, all purpose flour, cream, or chicken broth. Instead, this easy casserole comes together quickly with helpful shortcuts like cream of mushroom soup and canned tuna.
  • Affordable. With budget-friendly ingredients like noodles and canned tuna, this hearty, satisfying meal won’t break the bank.
  • Versatile. Adapt this recipe to suit your preferences or to take advantage of whatever you’ve got on hand. For instance, use a different flavor of canned soup, a different variety of cheese, omit the peas or add other veggies instead, or mix up the topping with Ritz crackers or buttered breadcrumbs instead of potato chips. The options are endless…and it’s all good!
Overhead shot of old fashioned tuna noodle casserole in a vintage blue and white dish on a white table.

Frequently Asked Questions

  • Where did this classic recipe originate? According to Taste, this iconic casserole first popped up in the Pacific Northwest in 1930, when Sunset magazine printed a recipe for “Noodles and Tuna Fish en Casserole,” which came from a “Mrs. W. F. S.” residing in Kennewick, Washington. It’s been a staple in American kitchens ever since!
  • Which kind of noodles work best for this casserole? A classic tuna noodle casserole calls for tender egg noodles. I like the fairly thin “medium” egg noodles, but you can also use “wide” or “extra broad” egg noodles.
  • Which type of tuna should I use? I recommend solid white albacore tuna in water for this recipe. Either StarKist or Bumble Bee brands are my preference. The albacore tuna has a mild, less “fishy” taste than chunk light tuna, and a more firm, solid texture that holds up better when mixed into the dish. Make sure that you drain the tuna really well before combining it with the other ingredients. You don’t want a watery casserole filling!
  • What can I substitute for the peas? If you don’t care for peas, you can omit them altogether or sub with a different vegetable of choice. Try crisp-tender broccoli florets, steamed or canned green beans, or frozen (thawed) mixed vegetables. Canned mushrooms or sautéed fresh mushrooms would also be a nice addition.
Ingredients for campbell's tuna noodle casserole recipe.

Ingredients

This is just a quick overview of the ingredients that you’ll need for the best old fashioned tuna noodle casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Egg noodles: I like the fairly thin “medium” egg noodles, but you can use the “wide” or “extra broad” size instead. You can also substitute with different shapes of pasta, such as elbows, penne, spaghetti, and rotini.
  • Condensed cream of mushroom soup: the creamy base of the casserole. Substitute with different flavors of condensed soup if you prefer, such as cream of chicken soup or cream of celery soup.
  • Milk: to thin the sauce.
  • Canned tuna: I like the firmer, less “fishy” tasting solid white albacore tuna in water, but any variety is fine.
  • Cheddar cheese: or substitute with any other type of cheese that will melt smoothly. For instance, mozzarella, Pepper Jack, Colby, Swiss, Colby Jack, Gouda, or Gruyere will all work. A sprinkling of Parmesan cheese adds great flavor, too.
  • Potato chips: for a crunchy, salty, flavorful casserole topping. You can use buttered bread crumbs, cracker crumbs, or French’s fried onions instead.
  • Frozen peas (optional): little bright pockets of sweet green goodness! You can omit the peas if you don’t like them, or substitute with a different vegetable.
Process shot showing how to make tuna noodle casserole with cream of mushroom soup.

How to Make Tuna Noodle Casserole

This easy tuna noodle casserole comes together with about 20 minutes of prep time. You’ll find detailed directions in the recipe card at the bottom of the post, but here’s a quick overview:

  1. Boil the noodles.
  2. Stir together soup and milk.
  3. Add the cooked noodles, tuna fish, and peas. Season with salt and pepper, to taste.
  4. Transfer the noodle mixture to a 1 ½-quart baking dish. Add grated cheese and sprinkle crushed potato chips on top.
  5. Bake the casserole for about 20-25 minutes.
Close overhead shot of tuna noodle casserole in a vintage baking dish.

Serving Suggestions

The best tuna noodle casserole recipe goes well with any of these sides:

Horizontal side shot of tuna noodle casserole on a dinner table.

Preparation and Storage Tips

  • Make Ahead: This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the casserole, wrap tightly, and store in the refrigerator for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
  • How to Store: Leftovers will last in an airtight container in the refrigerator for 2-3 days. Reheat the casserole in a 350°F oven, covered, just until warmed through (about 15-20 minutes). You can also reheat individual portions in the microwave for about 1 minute.
  • How to Freeze: Freeze the easy tuna casserole recipe before baking. Wrap tightly in plastic wrap, cover with aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions.
Square overhead shot of tuna noodle casserole in a baking dish.

Recipe Variations

  • Use other flavors of canned soup. Cream of chicken soup or cream of celery soup would both work well as substitutes for the cream of mushroom soup.
  • Just about any noodles are fine. While egg noodles are most traditional, you can substitute with elbow macaroni, penne pasta, spaghetti, and rotini, too!
  • Use chicken. Yep, you can even make this tuna casserole without tuna! Try an equal amount of canned chicken, use store-bought rotisserie chicken, leftovers from another meal, or boil your own chicken at home.
  • Pick your favorite cheese. I use sharp cheddar, but any other good melting cheese is fine. Try Pepper Jack, Monterey Jack, Colby, Swiss, or American cheeses.
  • For an extra-cheesy casserole, stir an additional 1 cup of grated cheese right into the filling.
  • Add herbs to the sauce for more flavor. Try parsley, thyme, basil, or chives. A dollop of dijon mustard adds a little bit of zip to the sauce, too.
  • Top the casserole with crushed Ritz crackers, buttered breadcrumbs, crushed French-fried onions, or crushed Corn Flakes cereal in lieu of the potato chips.
  • Omit the peas, or substitute with a different vegetable of choice. Try crisp-tender broccoli florets, steamed or canned green beans, or frozen (thawed) mixed vegetables. Canned mushrooms or sautéed fresh mushrooms would also be a nice addition.
  • Double all of the ingredients and bake the casserole in a 9 x 13-inch casserole dish to serve a larger family.
Close up side shot of tuna noodle casserole on a white table with salad and rolls in the background.

Tips for the Best Tuna Noodle Casserole Recipe

  • Cook the pasta just until al dente (tender, but with a firm bite). The noodles will continue cooking in the oven, and you don’t want them to be mushy or overdone.
  • Use solid white albacore tuna in water (not chunk light or other varieties).
  • Drain the tuna fish really well before adding it to the casserole.
  • There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).
  • Taste the filling before baking, and season with kosher salt and freshly ground black pepper, if necessary.
  • A splash of sherry in the filling adds another layer of delicious flavor!
Close overhead shot of classic tuna noodle casserole served in a blue and white bowl.

More Popular Casserole Recipes to Try

Square overhead shot of tuna noodle casserole in a baking dish.

Classic Tuna Noodle Casserole

4.93 from 27 votes
Prep: 20 minutes
Cook: 25 minutes
0 minutes
Total: 45 minutes
Servings 3 people
Calories 533 kcal
This old-fashioned tuna noodle casserole is an easy, comfort food classic that's ready for the oven in just 20 minutes!

Equipment

Ingredients
  

Instructions

  • Preheat oven to 350°F. Grease a 1 ½ quart casserole dish; set aside.
  • Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente (about 5-6 minutes). Drain.
    Boiled egg noodles in a colander.
  • In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna and peas (if using). Taste and season with salt and pepper, if necessary.
    Process shot showing how to make tuna noodle casserole with cream of mushroom soup.
  • Transfer mixture to prepared dish. Sprinkle cheese on top, then crushed potato chips.
    Tuna casserole with noodles in a baking dish before it goes in the oven.
  • Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.
    Square overhead shot of old fashioned tuna noodle casserole in a vintage enamelware baking dish.

Video

Notes

    • This is a small casserole, which serves about 3 people. To feed a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the instructions remain the same.
    • Cook the pasta just until al dente (tender, but with a firm bite). The noodles will continue cooking in the oven, and you don’t want them to be mushy or overdone.
    • Use solid white albacore tuna in water (not chunk light or other varieties).
    • Drain the tuna fish really well before adding it to the casserole.
    • There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).
    • Taste the filling before baking, and season with kosher salt and freshly ground black pepper, if necessary.
    • A splash of sherry in the filling adds another layer of delicious flavor!

Nutrition

Serving: 1/3 of the casseroleCalories: 533kcalCarbohydrates: 53gProtein: 32gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 92mgSodium: 834mgPotassium: 1292mgFiber: 3gSugar: 4gVitamin A: 306IUVitamin C: 6mgCalcium: 297mgIron: 3mg
Keyword: classic tuna noodle casserole, easy tuna noodle casserole, Tuna Noodle Casserole, tuna noodle casserole recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in November, 2020. It was updated in April, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Denise Doroshuk says:

    5 stars
    Yay! I’ve been searching a long time for a recipe like my mom use to make. Now my search is over. Thanks Blair!

    1. Blair says:

      That’s great, Denise! I hope it brings back good memories. It’s definitely comfort food!

  2. Sher says:

    5 stars
    I love tuna noodle casserole! I first learned to make this with the boxed macaroni and cheese mix. Everything else in the recipe is the same except that part. I still make it this way, but I like wide egg noodles better then macaroni, so I will be trying this recipe – and adding more cheese (sharp cheddar!).

    1. Blair says:

      Thanks, Sher! Yes — I’ve made it with the mac and cheese mix too, and it’s definitely delicious. You can’t go wrong with any variety of this classic dish. Enjoy! 🙂

      1. Linda says:

        5 stars
        My husband loves a good flavorful cheesy tuna noodle casserole. Normally I add chopped pimento to mine but I don’t have any right now. I do add a little onion and garlic powder to mine and for a little color parsley flakes!
        Such a great comfort food.

        1. Blair Lonergan says:

          Thanks, Linda. Those are great suggestions. I totally agree — it’s comfort food! 🙂

      2. Chyloe Kenda says:

        Blair,
        I’ve made this recipe and it is so delicious. It’s exactly like my mom used to make. Thank you for printing it and showing me how to make it again. Great for quick dinners.
        Thank You again
        Chyloe @ Ferrel Kenda
        Arizona

        1. Blair Lonergan says:

          Thank you for your kind note, Chyloe!

    2. Kathleen says:

      I use bow ties…..love them

      1. Linda says:

        5 stars
        I have always used the bow tie noodles too. Yum, yum!

        1. Blair says:

          Thank you, Linda!

  3. Carol Campise says:

    Leave a few cheddar chunks mixed within the casserole and they melt in small cheesy bundles for the added MMMM Good! We also added small diced celery in ours growing up.

    1. Blair says:

      YUM! That sounds great!

      1. Joelle says:

        5 stars
        Super delicious! I used homemade Greek yogurt instead of the soup (I read that it can be a substitute and it’s all I had on hand) and I also used jalapeño tuna packets instead of cans and it was so unbelievably good. The jalapeño gave it a kick that my husband and I loved but unfortunately my son couldn’t handle the spice but obviously that isn’t the recipe’s fault. We will definitely be making this again!

        1. Blair Lonergan says:

          That’s great, Joelle! I’m so glad that you enjoyed it! 🙂

  4. Adela Reinke says:

    5 stars
    I have never been a fan of hot tuna but my husband and children are. This recipe was so easy and delicious! I didn’t have peas so I used green beans and instead of chips I used Frenchs Fried onions. I mixed French onion dip in my serving just to mask the tuna taste lol.

    1. Blair says:

      Hah! Well I’m glad that you found a way to make it work, Adela! 🙂 Thanks for your note!

  5. Debbie Mayse says:

    I have a question instead of a comment. Hope its ok? Just wondering can Tuna noodle casserole be put in freezer after its been cooked if yes, for how long? Thank you Debbie M.

    1. Blair says:

      Hi, Debbie! Yes, you can — but the quality may not be quite as good as fresh. I find that the pasta casseroles tend to dry out a little bit when frozen after baking. Wrapped tightly, it will keep in the freezer for at least 3 months.

  6. Mitzi Mulford says:

    5 stars
    Very good. I added spinach and crunchy onions just because I needed to use them up. Seasoned with Lawry’s and pepper. Thanks for an easy recipe!

    1. Blair says:

      Sounds perfect! Thanks, Mitzi!

  7. Nilda says:

    Hi. What can I do if I dont have milk What can I use

    1. Blair says:

      Hi, Nilda! You’ll want to thin the sauce with another liquid. Chicken broth or beef broth would both work fine. 🙂

    2. kathy a. says:

      M a y I get the recipe for broccoli cheese caserole. i eould like to make it for thanksgiving and xmas. one thing i remember when my sister would make it, she bought an 8 oz jar of old english cheddar cheese. can i include that in my recipe.? unfortunately my sister is deceased and i never got the recipe from her. thank you,
      Kathy A.

      1. Blair Lonergan says:

        Hi, Kathy! I don’t know about the Old English cheese…I’ve never cooked with that type of cheese, so it would take some experimenting.

        Here’s a broccoli cheese casserole that you might like: https://www.theseasonedmom.com/easy-broccoli-casserole/

        Hope that helps!

      2. Stacey Thomas says:

        Sorry, I replied on the main thread first.
        We use a can of mushroom soup, 8oz Cheese Whiz, fill can with milk after soup is out. I believe the Cheese Whiz would probably be an excellent substitute for the jar of old english cheddar cheese

  8. John says:

    5 stars
    Just the way I always make it but add some finely diced onions and use small can of evaporated milk and since I like cream of mushroom soup I add an extra can across the top and cover with potatoes chips so it not to dry for me.

    1. Blair says:

      Your version sounds perfect, John! A classic. 🙂

  9. John W. Gurss says:

    5 stars
    Been eating this since this is the way my mother made this She liked it a lot so when dad wasn’t home because he did not like tuna. That means I have eaten this recipe over 65 years. I am still making it and I am 75 now. I fix it a couple times a month.

    1. Blair says:

      I love that! It always reminds me of my mom, too. You can’t beat comfort food from childhood!

  10. Ruth says:

    5 stars
    Good basic recipe. My daughter and I added celery and onions to ours and some of the grated cheese in the noodles. It was fabulous!

    1. Blair says:

      Thanks, Ruth!

  11. Pam Comey says:

    I just love my tuna casserole when I add a can of cheddar cheese soup along with the cream of mushroom soup and the rest of the recipe as before

    1. Blair says:

      That sounds delicious, Pam!

  12. Mary says:

    5 stars
    I don’t usually have egg noodles in my pantry because I only use whole-grain pasta (I’m a diabetic ) and so far I haven’t discovered any whole wheat egg noodles. So I used whole wheat penne pasta. Also, I sautéed some chopped scallions and chopped shallot and some crushed garlic and added it to everything else. I didn’t have any potato chips hanging around, so I used plain store-bought bread crumbs and drizzled some olive oil over the top of it. Also used 2 cups of frozen green peas instead of a half a cup. Turned out pretty good.

    1. Blair says:

      Thanks, Mary! I’m glad that you made it work with the ingredients that you had on hand. Thank you for letting me know!

  13. Dr Arlene Patterson says:

    I use Russian dressing with the milk and soup. Never used peas, but I will try them this time. Thanks, I’ve been searching for this recipe.

    1. Blair says:

      I bet the Russian dressing is a great touch. Hope you enjoy!

  14. Tony says:

    When reheating how do you keep the potato chip topping crisp?

    1. Blair Lonergan says:

      Hi, Tony! I would cover the dish for most of the reheating time (so that it doesn’t dry out), and then remove the cover during the final few minutes to let the chips crisp back up again. If they’re still not as crispy as you’d like, you can always stick the dish under the broiler for a minute or two. Just be careful, because the topping will burn fast under the broiler if you take your eye off of it. 🙂

  15. Gary Keill says:

    4 stars
    I found the baked casserole a little dry. I’m going to up the milk to a full cup next time. I’m pretty sure my mother use to ad a full soup can of milk (10.5 ounces.) Otherwise great!

    1. Blair Lonergan says:

      Sounds good, Gary. Thank you!

  16. Stacey Thomas says:

    We use a can of mushroom soup, 8oz Cheese Whiz, fill can with milk after soup is out. I believe the Cheese Whiz would probably be an excellent substitute for the jar of old english cheddar cheese.

  17. cecwood says:

    Just some advice, don’t use Bumble Bee Albacore in water! The tuna is ‘mush’ w/ no chunks. I had to squeeze w/ my hands to get the water out!

  18. Lucia Bennett says:

    4 stars
    How can I adjust this recipe using UNcondensed cream of mushroom soup since I don’t have the condensed version?

    1. Blair Lonergan says:

      Hi, Lucia! I haven’t tried it with a different type of mushroom soup, but I would think it should work okay if you omit the milk. It will still be a thin sauce, though, so you might need to add a cornstarch slurry to the soup and heat it on the stovetop to thicken it before preparing the casserole.

  19. Brad says:

    And your first post for this recipe in 2022!
    Looking forward to trying this tonight as my mother used to make it so good when she was in this world. As you mention, it is a great staple recipe. My better half is hesitant but I’ll cheese it up and let her try. The worst she can do is say YUCK! The best she could do is “I Love it!” Thanks Blair!

    1. Blair Lonergan says:

      Thanks, Brad! 🙂 I hope that your wife approves!

  20. Donna Gant says:

    My husband loves this! I would fix this for him and our sons. His mom used t0 make this, and she would also make a Salmon Casserole. Sorry, but I do not like Tuna nor Salmon

    1. Blair Lonergan says:

      Thanks, Donna! It’s definitely not something to eat if you don’t like tuna or salmon. 🙂 Glad that your husband and kids enjoy it!

    2. Tonya says:

      Add canned chicken. So yummy! I like it both ways.

  21. Tonya says:

    5 stars
    Love this recipe but have to double ingredients to make for family. It’s a 3 serving casserole. But very tasty! I add a little salt, course pepper, onion powder and garlic powder. Sometimes I’ll add a small can of mushrooms. I used bowtie pasta this time around because I was out of egg noodles. Bit turned our fantastic! Great recipe. Thanks!

    1. Blair Lonergan says:

      Sounds perfect, Tonya. Thank you!

  22. Sean says:

    Boy, delicious. Comfort food for sure. Added a tsp of Worcestershire and a dash of garlic powder as well. Went with fried onions. Next time might add a little bit of sautéed onions and celery to the mix. Yum.

    1. Blair Lonergan says:

      Thanks, Sean!

  23. Nana I says:

    5 stars
    I double the recipe because I have big eaters. It is delicious!

    1. Blair Lonergan says:

      Thank you!

    2. Kelley says:

      My mom used to make this all the time but she used 2 cans of cream of celery soup, all white albacore tuna (this matters), 1/2 cup of mayo, 3/4 cup of milk, salt, pepper and half the cheese.. stir until all melted in pot then add egg noodles and she always put celery and bell peppers in it then rest of block of cheese on top.. best recipe and it’s not so dry

      1. Blair Lonergan says:

        Thanks, Kelley! That version sounds great, too!

      2. Pam Clark says:

        What kind of cheese did she use? Sharp Cheddar or Medium or Mild or what Kind it makes a difference. Thank you

        1. Blair Lonergan says:

          Hi, Pam! I typically use sharp cheddar, but any cheese that you like will work fine. It’s totally up to you!

      3. Natalie says:

        Hi Kelley you said that your mom added mayo. I always thought that my mom added mayo to her baked Mac & cheese, she used Velveeta & a few handfuls of grated parmesan but my sisters say NO WAY!! I was wondering if maybe your mom made baked mac & cheese & how she made it. Thank you, I’ve been looking for a recipe like hers for years!!

  24. Joe L. Ward says:

    5 stars
    This is a GREAT casserole. Easy to make, delicious to eat.

    1. Blair Lonergan says:

      Thank you, Joe!

  25. Elizabeth Laning says:

    Fantastic recipe. I added a 1/4 cup of sour cream into the soup mixture along with cayenne pepper, garlic powder, old bay, dill weed and a pinch of nutmeg
    It was delicious

    1. Blair Lonergan says:

      Thanks, Elizabeth! Your additions sound perfect!

  26. Seasons01 says:

    This seems like a small dish. What size casserole dish are you using? I think it would be better to double it. Tasty though!

    1. Blair Lonergan says:

      Hi! Yes, that’s a 1 1/2-quart dish. I mention in the recipe variations section that you can double all of the ingredients and bake the casserole in a 9 x 13 dish if you prefer a larger portion. Hope you get to try it soon! 🙂

    2. michele booth says:

      Instead of potatoe chips, I used French’s crispy fried onions… tummy

      1. Blair Lonergan says:

        Delicious!

  27. Linda says:

    No, no, no potato chips! They’re just wrong! Cracker crumbs, or bread crumbs… not chips! Also, try adding sour cream to the recipe, it takes it up and really adds to the texture and flavor!

    1. Carol Patterson says:

      Respectfully, there is really no right or wrong, just personal preference. I think it depends on what you grew up with. We grew up with having potato chips on top. I will try adding sour cream per your suggestion though.

  28. kiley ward says:

    5 stars
    This is the same as I remember it from years back just like my Mom made it.
    It’s great as is or throw in what you like (more peas please)
    As always serve with a dry piece of white toast.

    1. Blair Lonergan says:

      Thanks, Kiley! I’m so glad that it brings back good memories. 🙂 And yes to the white toast!

  29. Hannah says:

    5 stars
    I don’t eat tuna, but I made this for my husband who does. He ate almost the entire dish by himself in one sitting.

    1. Blair Lonergan says:

      I’m so glad that your husband approved, Hannah! Thank you!

  30. Pris says:

    Lovely! Added some sour cream, extra milk, splash of Worcestershire sauce, some powdered onion and garlic.

  31. Pris says:

    5 stars
    Oops, forgot to add my rating before clicking the button!

    1. Blair Lonergan says:

      Thank you, Pris!

  32. Jamesina says:

    5 stars
    Turned out great. I omitted the cheese and used French fried onions in place of potato chips since that’s how my mom made this in the 1970s. She also used peas, so I included them here.

    1. The Seasoned Mom says:

      Sounds delicious, Jamesina!

  33. Sunny DeBord says:

    5 stars
    So good! I added the peas with some fresh mushrooms and a little more noodle. Next time I will try this with canned chicken.

    1. The Seasoned Mom says:

      Yum! We’re so glad you enjoyed it, Sunny!

  34. lazyme says:

    5 stars
    Good comfort food. I don’t usually add potato chips but I really enjoyed the crunch this time. Thanks for sharing.

    1. The Seasoned Mom says:

      Thank you! We’re so happy you enjoyed it.

  35. Sarah Shankman says:

    5 stars
    Add more peas, please, and about a cup of sliced, lightly sautéed mushrooms. Crucial: a squeeze (or more to taste) of lemon juice to brighten it up. This is one of the dishes, along with a heck of a lot of hamburger, that fed me and three roommates in Atlanta in weekly rotation through grad school in 1964-65 when we spent a total of $20 per week (for four) for groceries. I still love it!

    1. The Seasoned Mom says:

      Thank you for the feedback, Sarah! Tuna noodle casserole is such a classic comfort food!

  36. Natalie says:

    5 stars
    So yummy and easy to make! I like how it calls for only a few ingredients. I made your chicken broccoli and rice dump and bake the other night. Quick and easy!

    1. The Seasoned Mom says:

      Thank you so much, Natalie!

  37. louise coleman says:

    5 stars
    I tried salmon instead of tuna. I don’t think it’s going to be good. I’m making it now.

    1. Blair Lonergan says:

      Hope you enjoyed it, Louise!

  38. Nellie says:

    Hi Blair,
    Just saw your tuna casserole recipe over at Stone Gable. I haven’t made this in years and had forgotton how, and this is the same recipe I used to use, so will be having this for din din soon. thanks for sharing this recipe. Love your blog.
    Blessings, Nellie

    1. The Seasoned Mom says:

      Thank you so much, Nellie! We hope you enjoy it!

  39. Jack says:

    5 stars
    Hello Blair,

    I really liked it! As someone who has struggled with learning how to cook, this was pretty easy to prepare.

    Can I freeze some of the cooked tuna noodle casserole?

    Thank you.

    1. The Seasoned Mom says:

      Hi, Jack! Yes, you can — but the quality may not be quite as good as fresh. I find that the pasta casseroles tend to dry out a little bit when frozen after baking. Wrapped tightly, it will keep in the freezer for at least 3 months.

  40. Deb Brooks says:

    Hello. My tuna casserole is very similar to yours. I do opt for cream of celery soup instead. Once in a blue moon I like to add Old Bay Seasoning to kick it up a notch. And occasionally I top it with goldfish crackers instead of the chips.

    Thanks for sharing all of your wonderful recipes. I enjoy receiving them.

    1. Blair Lonergan says:

      Your twists sound delicious, Deb! Thanks for your kind note!