A creamy, old-fashioned tuna noodle casserole that’s cozy, budget-friendly, and ready fast. It’s truly the perfect comfort food for busy family dinners!
This is the classic 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. It tastes like childhood in the best way!
Table of Contents
Before You Get Started
There are a few simple things to keep in mind before you dive in:
- Cook your noodles just until al dente. They’ll soften more in the oven.
- Choose solid white albacore tuna packed in water. It has a firm texture and mild flavor that keeps your casserole from tasting too “fishy.” Either StarKist or Bumble Bee brands are my preference. Drain it really well so the casserole isn’t watery.
- Sharp cheddar adds the best flavor, but use what you’ve got on hand.
- Frozen peas keep their color when baked right from the freezer. Don’t like peas? Try green beans, broccoli, mushrooms, or even a bag of mixed vegetables.
- Potato chips are my family’s favorite crunchy topping, but buttery crackers, breadcrumbs, or fried onions all add a fun twist.
** Tip: Salt your pasta water generously. It’s the easiest way to make sure every bite is seasoned from the start.
Step-by-Step: How to Make Tuna Noodle Casserole
This recipe comes together in just a few steps. Think of it like layering flavors and textures until you’ve got the perfect balance of creamy filling and crunchy topping.
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook them for about 5 to 6 minutes, just until they’re slightly firm. Drain them well so you don’t end up with extra liquid in your casserole.
Step 2: Mix the Filling
In a big bowl, whisk together the condensed soup and milk until smooth. Gently fold in the cooked noodles, drained tuna, and peas if you’re using them. Season with salt and pepper to taste, but keep in mind that the soup already has a good amount of salt.
** Pro Tip: Flake the tuna gently with a fork before mixing. It keeps the fish light and tender instead of clumped together.
Step 3: Assemble the Casserole
Pour the noodle mixture into a greased 1 1/2 or 2-quart baking dish. Spread it out evenly, then sprinkle the shredded cheddar on top. Finish with a layer of crushed potato chips for that golden, crunchy topping.
Step 4: Bake Until Bubbly
Slide the casserole into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the edges are bubbling and the top is crisp and golden brown. Let it rest for a few minutes before serving so it holds together nicely.
Variations and Customizations
- Use cooked chicken instead of tuna for a new spin.
- Swap in different cheese. Swiss, Monterey Jack, or Pepper Jack all work. For an extra-cheesy casserole, stir an additional 1 cup of grated cheese right into the filling.
- Stir fresh herbs into the sauce or add a dash of Dijon mustard for a little tang. Try parsley, thyme, basil, or chives.
- Double the recipe for a 9×13 baking dish when feeding a crowd.
- Just about any noodles are fine. While egg noodles are most traditional, you can substitute with elbow macaroni, penne pasta, spaghetti, and rotini, too.
- A splash of sherry in the filling adds another layer of delicious flavor.
Preparation and Storage Tips
- Make Ahead: Assemble up to 2 days in advance, cover, and refrigerate. Bake when ready.
- Storage: Leftover tuna casserole keeps in an airtight container in the fridge for 3-4 days. Reheat leftovers gently in the oven or microwave.
- Freezer: Wrap tightly before baking and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as usual.
** Tip: When reheating, cover with foil to keep the top from burning before the center is hot.
Serving Suggestions
Serve the classic tuna noodle casserole alongside corn sticks, sour cream blueberry muffins, mixed greens with Dijon vinaigrette, our favorite house salad with candied pecans, Southern fried apples, brown sugar glazed carrots, sauteed asparagus, or Southern-style green beans.
Frequently Asked Questions
- Can I make tuna noodle casserole without cream of mushroom soup? Yes! Use cream of chicken, cream of celery, or whip up a quick homemade béchamel white sauce with butter, flour, and milk. Season it well before combining with the noodles..
- Why is my casserole watery? It could be that the noodles weren’t drained well or were cooked too long. Make sure they’re firm and dry before mixing.
- What’s the best crunchy topping besides potato chips? Ritz crackers, buttered panko bread crumbs or regular breadcrumbs, French-fried onions, or Corn Flakes cereal all work well.
- Can I make this on the stovetop without an oven? Yes, just heat the sauce and noodles together on the stovetop, top with cheese, and cover until melted.
- How do I reheat leftovers? Cover the dish with foil and warm it in a 325°F oven until heated through, or microwave individual servings with a splash of milk to keep it creamy.
This is a GREAT casserole. Easy to make, delicious to eat.
– Joe
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Classic Tuna Noodle Casserole
Equipment
- Large Pot (I like using my Dutch oven for this)
Ingredients
- 4 ounces wide egg noodles (slightly more than 2 cups)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup milk
- 2 (5 ounce) cans tuna in water, well drained and gently flaked with a fork
- ½ cup grated sharp cheddar cheese
- 1 cup potato chips, coarsely crushed
- Optional: ½ cup frozen peas
- Optional garnish: chopped fresh parsley
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.
- 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 the mixture to the prepared dish. Sprinkle cheese on top, then crushed potato chips.
- Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.
Notes
Nutrition
I double the recipe because I have big eaters. It is delicious!
– Nana
If you love tuna fish recipes as much as we do, be sure to try this tuna pasta salad, the best tuna melt recipe, our favorite tuna salad recipe, and this easy tuna Nicoise salad, too!
More Popular Casserole Recipes
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Originally published in November, 2020, this post was updated in October, 2025.
Yay! I’ve been searching a long time for a recipe like my mom use to make. Now my search is over. Thanks Blair!
That’s great, Denise! I hope it brings back good memories. It’s definitely comfort food!
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!).
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! 🙂
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.
Thanks, Linda. Those are great suggestions. I totally agree — it’s comfort food! 🙂
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
Thank you for your kind note, Chyloe!
I use bow ties…..love them
I have always used the bow tie noodles too. Yum, yum!
Thank you, Linda!
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.
YUM! That sounds great!
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!
That’s great, Joelle! I’m so glad that you enjoyed it! 🙂
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.
Hah! Well I’m glad that you found a way to make it work, Adela! 🙂 Thanks for your note!
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.
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.
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!
Sounds perfect! Thanks, Mitzi!
Hi. What can I do if I dont have milk What can I use
Hi, Nilda! You’ll want to thin the sauce with another liquid. Chicken broth or beef broth would both work fine. 🙂
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.
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!
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
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.
Your version sounds perfect, John! A classic. 🙂
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.
I love that! It always reminds me of my mom, too. You can’t beat comfort food from childhood!
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!
Thanks, Ruth!
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
That sounds delicious, Pam!
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.
Thanks, Mary! I’m glad that you made it work with the ingredients that you had on hand. Thank you for letting me know!
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.
I bet the Russian dressing is a great touch. Hope you enjoy!
When reheating how do you keep the potato chip topping crisp?
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. 🙂
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!
Sounds good, Gary. Thank you!
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.
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!
How can I adjust this recipe using UNcondensed cream of mushroom soup since I don’t have the condensed version?
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.
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!
Thanks, Brad! 🙂 I hope that your wife approves!
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
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!
Add canned chicken. So yummy! I like it both ways.