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
Chicken and Stuffing Casserole
45 minutes mins
Dump and Bake Meatball Casserole
55 minutes mins
Chicken and Noodle Casserole
45 minutes mins
Originally published in November, 2020, this post was updated in October, 2025.
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!
Sounds perfect, Tonya. Thank you!
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.
Thanks, Sean!
Thinking you guided us with the right directions. Adding other veggies or cheeses and garlic might be a lovely variation on a theme and welcome in our home –
Thank you for a terrific Tuna Casserole that is sumptuous and nicely filling – Great Recipe … I will try others you suggest
Thank you, Boyd Babbitt
We’re so glad you enjoyed the recipe, Boyd! Thank you for trying it out. We hope you do give others on the site a try.
I double the recipe because I have big eaters. It is delicious!
Thank you!
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
Thanks, Kelley! That version sounds great, too!
What kind of cheese did she use? Sharp Cheddar or Medium or Mild or what Kind it makes a difference. Thank you
Hi, Pam! I typically use sharp cheddar, but any cheese that you like will work fine. It’s totally up to you!
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!!
Hey, Natalie! This is our favorite baked mac and cheese recipe with mayo: https://www.theseasonedmom.com/homemade-mac-and-cheese/ Maybe it’s similar to your mom’s? Let me know if you try it! 🙂
This is a GREAT casserole. Easy to make, delicious to eat.
Thank you, Joe!
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
Thanks, Elizabeth! Your additions sound perfect!
This seems like a small dish. What size casserole dish are you using? I think it would be better to double it. Tasty though!
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! 🙂
Instead of potatoe chips, I used French’s crispy fried onions… tummy
Delicious!
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!
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.
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.
Thanks, Kiley! I’m so glad that it brings back good memories. 🙂 And yes to the white toast!
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.
I’m so glad that your husband approved, Hannah! Thank you!
Lovely! Added some sour cream, extra milk, splash of Worcestershire sauce, some powdered onion and garlic.
Oops, forgot to add my rating before clicking the button!
Thank you, Pris!
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.
Sounds delicious, Jamesina!
So good! I added the peas with some fresh mushrooms and a little more noodle. Next time I will try this with canned chicken.
Yum! We’re so glad you enjoyed it, Sunny!
Good comfort food. I don’t usually add potato chips but I really enjoyed the crunch this time. Thanks for sharing.
Thank you! We’re so happy you enjoyed it.
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!
Thank you for the feedback, Sarah! Tuna noodle casserole is such a classic comfort food!
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!
Thank you so much, Natalie!
I tried salmon instead of tuna. I don’t think it’s going to be good. I’m making it now.
Hope you enjoyed it, Louise!
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
Thank you so much, Nellie! We hope you enjoy it!
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.
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.
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.
Your twists sound delicious, Deb! Thanks for your kind note!