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A classic tuna noodle casserole recipe 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. Serve it with a side salad or green beans, biscuits, cornbread, or fluffy dinner rolls.

Overhead image of tuna noodle casserole with potato chips on a white surface
Table of Contents
  1. How to Make Tuna Noodle Casserole | 1-Minute Video
  2. An Easy Tuna Noodle Casserole Recipe that Your Family will Love
  3. What kind of noodles for a tuna casserole?
  4. Ingredients for Classic Tuna Noodle Casserole Recipe
  5. How to Make Tuna Noodle Casserole
  6. What to Serve with Old-Fashioned Tuna Noodle Casserole
  7. Preparation and Storage Tips
  8. Recipe Variations
  9. Tips for the Best Tuna Noodle Casserole Recipe
  10. Classic Tuna Noodle Casserole Recipe

How to Make Tuna Noodle Casserole | 1-Minute Video

An Easy Tuna Noodle Casserole Recipe that Your Family will Love

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. There’s no need to make a roux with melted butter, all purpose flour, cream, or chicken broth from scratch. Instead, this inexpensive, classic comfort food dinner is perfect for busy weeknights!

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. Feel free to 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!

What kind of noodles for a tuna casserole?

This simple tuna noodle casserole calls for egg noodles — a traditional ingredient in the classic dish. I like the fairly thin “medium” egg noodles, but you can also use “wide” or “extra broad” egg noodles. Feel free to get creative and take advantage of just about any pasta that you have in your pantry. Try elbow macaroni, penne pasta, spaghetti, or rotini, too!

Overhead shot of tuna noodle casserole on a plate

Which tuna is best for tuna casserole with egg noodles?

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!

Two cans of solid white albacore tuna

Ingredients for Classic Tuna Noodle Casserole Recipe

This is just a quick overview of the ingredients that you’ll need for the best tuna casserole recipe. 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 onion instead, if you prefer.
  • 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.
Pot of cooked egg noodles

How to Make Tuna Noodle Casserole

This cheesy tuna noodle casserole comes together in 3 simple steps! Boil the noodles, stir together the filling, and bake it in the oven! The detailed directions are included in the recipe card at the bottom of the post, but here’s a quick overview:

  1. Boil the Noodles. Cook the noodles in a large pot of salted boiling water according to the package instructions, just until al dente. For wide egg noodles, this should only take about 5 minutes. Drain.
  2. Stir Together Soup and Milk. In a large bowl, whisk together condensed cream of mushroom soup and milk until completely combined.
  3. Add Remaining Ingredients. Stir in the cooked noodles, tuna fish, and peas. Season with salt and pepper, to taste.
  4. Add Topping. Transfer the noodle mixture to a 1 ½-quart baking dish. Add grated cheese and sprinkle crushed potato chips on top.
  5. Bake. Bake the casserole uncovered in a 350°F oven for 20-25 minutes, or until the topping is golden brown and the inside is hot and bubbly.
Campbells cream of mushroom soup in a bowl with milk and a whisk
Stirring together filling for campbells tuna noodle casserole
Prep shot of assembling classic tuna noodle casserole with potato chips on top
Overhead image of a casserole dish full of the best tuna noodle casserole recipe

What to Serve with Old-Fashioned Tuna Noodle Casserole

Pair the tuna noodle casserole with any of these easy sides:

Front shot of a plate full of easy tuna noodle casserole

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.
  • Storage: The leftover baked casserole will last in an airtight container in the refrigerator for 2-3 days. Reheat the leftovers in a 350°F oven, covered, just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1 minute.
  • How to Freeze: Freeze the tuna casserole before baking. Wrap tightly in plastic wrap, cover with 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.
Front shot of cheesy tuna noodle casserole in a baking dish with a silver serving spoon

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.
  • 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.
  • 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 deep 9 x 13-inch dish to serve a larger family.

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, so 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!
Overhead image of a serving of classic tuna noodle casserole on a white table

More Popular Casserole Recipes to Try

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Square image of tuna noodle casserole

Classic Tuna Noodle Casserole

4.91 from 22 votes
Prep: 20 minutes
Cook: 25 minutes
0 minutes
Total: 45 minutes
Servings 2 – 4 people
Calories 402 kcal
This old-fashioned tuna noodle casserole recipe 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.
    Pot of cooked egg noodles
  • 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. Transfer mixture to prepared dish.
    Stirring together filling for campbells tuna noodle casserole
  • Sprinkle cheese on top, then crushed potato chips.
    Prep shot of assembling classic tuna noodle casserole with potato chips on top
  • Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.
    Square image of tuna noodle casserole

Video

Notes

  • Cook the pasta just until al dente (tender, but with a firm bite). The noodles will continue cooking in the oven, so 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: 1/4 of the casseroleCalories: 402kcalCarbohydrates: 36gProtein: 27gFat: 17gSaturated Fat: 6gCholesterol: 70mgSodium: 912mgPotassium: 694mgFiber: 2gSugar: 2gVitamin A: 230IUVitamin C: 4mgCalcium: 167mgIron: 3mg
Keyword: classic tuna noodle casserole, easy tuna noodle casserole, Tuna Noodle Casserole, tuna noodle casserole recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan
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!

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Comments

  1. 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.

  2. 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.