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!
Servings 4 people
- 4 ounces wide egg noodles (slightly more than 2 cups)
- 1 (10.5 oz) can condensed cream of mushroom soup
- ½ cup milk
- 2 cans (5 ounces each) tuna in water, drained
- ½ cup grated cheddar cheese
- 1 cup potato chips, coarsely crushed
- Optional: ½ cup frozen peas
- Optional garnish: chopped fresh parsley
Preheat oven to 350 degrees 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 mixture to 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.
Make Ahead: 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.
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.
Serving: 1/4 of the casserole | Calories: 402kcal | Carbohydrates: 36g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 912mg | Potassium: 694mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 3mg