Classic Tuna Noodle Casserole

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

4.97 from 33 votes

Classic Tuna Noodle Casserole

A creamy, classic tuna noodle casserole with cheesy sauce and a crispy topping that’s quick, comforting, and perfect for family nights.

Course Dinner

Cuisine American

Keyword classic tuna noodle casserole, Tuna Casserole, tuna casserole recipe, Tuna Noodle Casserole, tuna noodle casserole recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 533kcal

Author Blair Lonergan

Equipment

1.5-Quart Casserole Dish
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.

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.

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).

Nutrition