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Square overhead shot of tuna noodle casserole in a baking dish.
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4.93 from 27 votes

Classic Tuna Noodle Casserole

This old-fashioned tuna noodle casserole is an easy, comfort food classic that's ready for the oven in just 20 minutes!
Course Dinner
Cuisine American
Keyword classic tuna noodle casserole, easy tuna noodle casserole, Tuna Noodle Casserole, tuna noodle casserole recipe
Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings 3 people
Calories 533kcal
Author Blair Lonergan

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 casserole | Calories: 533kcal | Carbohydrates: 53g | Protein: 32g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 834mg | Potassium: 1292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 297mg | Iron: 3mg