Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz Egg noodles; 1 cup Frozen peas; 1 tsp salt + 1/2 tsp pepper Salt & freshly ground black pepper; 1 medium Yellow onion, finely chopped; 3 tbsp Unsalted butter; 10.5 oz (can) Condensed cream of mushroom soup; 1 cup Milk; 12 oz Canned tuna, drained and flaked; 1.5 cups Shredded sharp cheddar cheese; 0.75 cup Panko breadcrumbs

A warm, nostalgic tuna noodle casserole with tender egg noodles, flaked tuna and bright peas in a creamy mushroom sauce topped with golden breadcrumbs and melted cheddar. Easy to assemble and baked until bubbly, it’s perfect for weeknight dinners or potlucks.

0.0(0 reviews)

Prep: 20m · Cook: 25m · Total45 mins

DifficultyEasy

Serves6

AuthorJake

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread that produces light, flaky crumbs rather than the dense, powdery texture of traditional breadcrumbs. Originating in Japan, they give fried or baked foods a very crisp, airy crust with a mild, neutral flavor. You can find them in the international or baking aisle of most supermarkets and at Asian groceries. Substitute with regular breadcrumbs, crushed cornflakes, or crushed crackers, though the coating will be denser and less crisp.

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Jake's note

"This classic recipe balances convenience and homey flavor — pantry staples come together for a reliably comforting meal. It shines for family dinners and reheats beautifully for lunches the next day."

Tuna Noodle Casserole

There’s a reason tuna noodle casserole keeps turning up at potlucks and weeknight tables: it’s comforting, forgiving, and quick to put together. This version leans on two reliable contrasts that lift the whole dish — a silky cream-of-mushroom base enriched with melted sharp cheddar and bright bursts of frozen peas, and a golden, buttery panko topping that gives each bite a satisfying crunch. Using egg noodles keeps the texture pillowy and nostalgic while flaked canned tuna provides a meaty, sea-salty backbone without fuss; sautéed onion folded into the sauce adds depth so the casserole never tastes one-note.

What makes this recipe work is small technique choices: add the peas in with the pasta to preserve their pop, reserve some cheddar for melting on top so the interior stays creamy, and dot the panko with butter so the crust browns evenly. It’s designed for busy cooks, families and anyone who wants a no-fail dish that travels and reheats well — serve it straight from the pan for a crowd or dress it up with lemon zest and herbs for company.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Cook noodles and peas

6:19 pm–6:28 pm→Make the creamy tuna sauce

6:28 pm–6:37 pm→Assemble the casserole

6:37 pm–6:46 pm→Bake until bubbly

6:46 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Cook noodles and peas

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions; add the frozen peas for the last 2 minutes of cooking. Drain thoroughly and return to the pot.

For this step

8 ozEgg noodles
1 cupFrozen peas
1 tsp salt + 1/2 tsp pepperSalt & freshly ground black pepper

Make the creamy tuna sauce

While the noodles cook, melt 2 tablespoons of the butter in a skillet over medium heat and sauté the chopped onion until soft and translucent, about 4 minutes. Stir in the condensed cream of mushroom soup and milk, whisking until smooth, then remove from heat and fold in the drained, flaked tuna and 1 cup of shredded cheddar; season with salt and pepper to taste.

For this step

1 mediumYellow onion, finely chopped
3 tbspUnsalted butter
10.5 oz (can)Condensed cream of mushroom soup
1 cupMilk
12 ozCanned tuna, drained and flaked
1.5 cupsShredded sharp cheddar cheese

Assemble the casserole

Add the cooked noodles and peas to the sauce and gently toss to combine. Transfer the mixture to a lightly buttered 9x13-inch (23x33 cm) baking dish. Sprinkle the panko breadcrumbs and the remaining 1/2 cup shredded cheddar over the top and dot with the remaining 1 tablespoon of butter.

For this step

0.75 cupPanko breadcrumbs

Bake until bubbly

Bake uncovered in the preheated oven for 20–25 minutes, or until the casserole is hot and bubbling and the topping is golden brown. If the top browns too quickly, tent loosely with foil for the last few minutes of baking.

Rest and serve

Allow the casserole to rest for 5 minutes to set, then serve warm straight from the dish. Leftovers keep well refrigerated for 3 days and reheat in the oven or microwave.

Tips from the kitchen

Cook noodles al dente

Under‑cook the egg noodles by a minute or two since they’ll finish cooking in the oven; this prevents a soggy casserole after baking and reheating.

Drain tuna thoroughly

Press the canned tuna in a sieve or pat with paper towels and flake gently to avoid large wet clumps that can water down the sauce.

Sweeten the base with onion

Sauté the chopped yellow onion until translucent (not browned) to add natural sweetness and savory depth that balances the condensed soup.

Toast the panko first

Lightly brown the panko in the remaining tablespoon of butter before topping for extra crunch and even browning during baking.

Taste before salting

Condensed soup and canned tuna can be salty — season the assembled sauce only after combining and adjust at the end if needed.

Let it rest briefly

Allow the casserole to sit 5–10 minutes after baking so the sauce thickens slightly and it slices and serves cleaner.

Variations & substitutions

Gluten‑free swap

Use a gluten‑free egg noodle or small pasta and substitute gluten‑free breadcrumbs or crushed rice crackers for the panko to make the dish wheat‑free.

Dairy‑free option

Replace the milk with unsweetened oat or almond milk, use a dairy‑free cream of mushroom or homemade white sauce, and finish with a dairy‑free meltable cheese for similar texture.

Bright Mediterranean twist

Stir in a tablespoon of lemon juice, a couple teaspoons of capers, and crumble feta in place of half the cheddar for a tangy, briny variation.

Mushroom‑forward version

Add 8 ounces of sliced cremini or button mushrooms sautéed with the onion for real mushroom texture instead of relying solely on the condensed soup.

Crunchy potato‑chip topping

Swap panko for crushed kettle‑cooked potato chips for an extra savory, rustic crunch that kids love.

Storage & make-ahead

Cool the casserole completely, then cover tightly and refrigerate for up to 3 days. Reheat portions in the microwave or warm the whole dish in a 350°F oven, covered, until heated through, adding a splash of milk if the filling seems dry. You can freeze an unbaked assembled casserole for up to 2 months; thaw overnight and add 10–15 minutes to the baking time.

What to serve with it

Cut this rich, creamy casserole with a crisp green salad dressed with lemon vinaigrette or a simple slaw to add acidity and texture contrast; roasted Brussels sprouts or steamed green beans are also good warm sides. For drinks, a zippy Sauvignon Blanc or a clean, citrusy pale ale will cut through the richness, while soft dinner rolls help mop up the sauce when serving family‑style.

Frequently asked questions

Can I use fresh tuna instead of canned?

You can, but fresh tuna needs to be cooked, flaked, and cooled before adding; seared or canned‑style poached tuna will change the texture and increase prep time, so use it primarily if you want a fresher flavor.

Why is my casserole watery after baking?

Watery results usually come from overcooked pasta, under‑drained tuna, or not letting the casserole rest; ensure noodles are al dente, drain ingredients well, and allow 5–10 minutes after baking to let the sauce thicken.

Can I assemble this ahead of time?

Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking; add a few extra minutes to the bake time if it goes into the oven straight from the fridge.

How can I reduce sodium in this recipe?

Use low‑sodium condensed soup and low‑sodium canned tuna, and hold back on added salt until after tasting the assembled mixture to better control total saltiness.

Is there a way to make the topping more flavorful?

Mix finely grated Parmesan, a pinch of smoked paprika or garlic powder, and fresh breadcrumbs with the panko before dotting with butter for a more savory, herbed crust.

Can I freeze leftovers?

Cooked leftovers can be frozen, but the texture of the noodles may soften; freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating gently in the oven.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Cook noodles and peas

Egg noodles8 oz
Frozen peas1 cup
Salt & freshly ground black pepper1 tsp salt + 1/2 tsp pepper

Step 2: Make the creamy tuna sauce

Yellow onion, finely chopped1 medium
Unsalted butter3 tbsp
Condensed cream of mushroom soup10.5 oz (can)
Milk1 cup
Canned tuna, drained and flaked12 oz
Shredded sharp cheddar cheese1.5 cups

Step 3: Assemble the casserole

🛒 BuyPanko breadcrumbs0.75 cup

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Nutrition Facts

Per serving: about 1½ cups

Calories573

Total Fat26.7g

Saturated Fat11.7g

Trans Fat0.4g

Polyunsaturated Fat3.6g

Monounsaturated Fat6.7g

Total Carbohydrates56.7g

Dietary Fiber3.9g

Total Sugars5.1g

Protein26g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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