Why You’ll Love this Creamy Tuna Noodle Casserole
When I’m craving comfort food that won’t break the bank or take hours to prepare, this creamy tuna noodle casserole is my absolute go-to. It combines tender egg noodles, flaky tuna, and sweet peas in a velvety mushroom sauce that’s pure nostalgic goodness.
What makes this dish special? The secret’s in the simplicity. Ready in under 30 minutes with mostly pantry staples, it’s perfect for busy weeknights.
The golden, cheesy breadcrumb topping adds that satisfying crunch we all crave. Plus, it’s adaptable—swap in whatever veggies you have on hand. Comfort food doesn’t get more practical than this.
What Ingredients are in Creamy Tuna Noodle Casserole?
This classic tuna noodle casserole comes together with a handful of simple, budget-friendly ingredients that many of us already have tucked away in our pantries and refrigerators.
The beauty of this comfort food lies in its straightforward combination of protein, starch, and vegetables, all bound together with a creamy sauce and topped with a crunchy finish. Let’s break down exactly what you’ll need to create this homey dish.
- 1 (10½ ounce) can condensed cream of mushroom soup
- ½ cup milk
- 2 tablespoons chopped pimiento
- 1 cup cooked peas
- 2 (6 ounce) cans tuna, drained and flaked
- 2 cups hot cooked egg noodles (about 1 cup uncooked)
- 2 tablespoons dry breadcrumbs
- 1 tablespoon melted butter
- ¼ cup shredded cheddar cheese
When shopping for these ingredients, consider a few helpful tips. For the tuna, look for chunk light or solid white albacore packed in water for the best flavor and texture.
While the recipe calls for pimientos, these sweet red peppers add color more than flavor, so they can be optional if you don’t have them on hand.
And don’t feel limited by the breadcrumb topping—crushed potato chips, cracker crumbs, or even french fried onions can make delicious alternatives for that essential crispy topping.
The versatility of this ingredient list is what makes tuna casserole such a reliable standby in so many home kitchens.
How to Make this Creamy Tuna Noodle Casserole
Making this tuna noodle casserole couldn’t be more straightforward—it’s the kind of dish that saves dinner when you’re short on time but still want something comforting and homemade.
Start by cooking about 1 cup of egg noodles according to package directions until they’re tender but still have a bit of bite. While the noodles cook, preheat your oven to 400 degrees Fahrenheit and grab a 1½ quart casserole dish.
In your casserole dish, combine 1 can (10½ ounces) of condensed cream of mushroom soup with ½ cup milk, stirring until smooth. This creates the creamy base that makes this dish so satisfying.
Next, fold in 2 tablespoons of chopped pimiento for color, 1 cup of cooked peas for sweetness, and 2 cans (6 ounces each) of drained and flaked tuna.
When your noodles are done, drain them well and add 2 cups of these hot cooked noodles right into the mixture. Gently combine everything until well incorporated, being careful not to break up the tuna too much.
Pop the dish into your preheated oven and bake for about 20 minutes, or until everything is hot and bubbly.
For that irresistible crunchy topping that takes this casserole to the next level, mix 2 tablespoons of dry breadcrumbs with 1 tablespoon of melted butter and ¼ cup of shredded cheddar cheese in a small bowl.
After the initial baking time, remove the casserole, give it a good stir to redistribute the creamy sauce, and sprinkle the breadcrumb mixture evenly over the top.
Return it to the oven for just 5 minutes more, until the topping turns golden brown and the cheese melts. The contrast between the crispy top and the creamy interior? That’s what comfort food dreams are made of.
Creamy Tuna Noodle Casserole Substitutions and Variations
While our classic recipe creates the perfect comfort food experience, the beauty of tuna noodle casserole lies in its flexibility.
I often swap in different cream soups when the mood strikes—cream of celery or chicken work beautifully. No peas? Try corn or steamed broccoli florets.
For a flavor upgrade, consider mixing in sautéed mushrooms, diced bell peppers, or a dash of hot sauce.
Protein substitutions are simple too—canned salmon or leftover rotisserie chicken can replace tuna.
My personal favorite twist? Adding a few tablespoons of sour cream to the soup mixture for extra tang, then topping with crushed potato chips instead of breadcrumbs. Divine.
What to Serve with Creamy Tuna Noodle Casserole
Wondering what to serve alongside your creamy tuna noodle casserole?
I always reach for a bright, crisp green salad with a tangy vinaigrette to cut through the richness of the dish. The contrast works magic.
Garlic bread makes a perfect companion too—something to soak up that creamy sauce that inevitably escapes your fork.
For vegetables, I love simple steamed broccoli or roasted asparagus.
On chillier nights, a cup of tomato soup creates the ultimate comfort food pairing.
And don’t forget a glass of chilled white wine or sparkling water with lemon for sipping between those delicious, nostalgic bites.
Final Thoughts
Tuna noodle casserole has been a comfort food staple in my kitchen for as long as I can remember. There’s something magical about that creamy mushroom sauce, tender egg noodles, and flaky tuna coming together in one satisfying dish.
I love how versatile it is, too—add different veggies, swap cheeses, or try panko instead of breadcrumbs.
When life gets hectic, this humble casserole reminds me that good food doesn’t need to be complicated. Just mix, bake, and enjoy.
The familiar aroma filling my home on a chilly evening? That’s what cooking is all about. Simple ingredients, a bit of love, pure comfort.
Creamy Tuna Noodle Casserole
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Cook egg noodles according to package directions until al dente. Drain well.
- In a 1½ quart casserole dish, combine the condensed cream of mushroom soup and milk, stirring until smooth.
- Fold in the chopped pimiento, cooked peas, and drained flaked tuna.
- Add the hot cooked noodles to the mixture and gently combine everything, being careful not to break up the tuna too much.
- Place the casserole in the preheated oven and bake for about 20 minutes, until hot and bubbly.
- Meanwhile, in a small bowl, mix the dry breadcrumbs with melted butter and shredded cheddar cheese.
- After the initial baking time, remove the casserole, stir to redistribute the sauce, and sprinkle the breadcrumb mixture evenly over the top.
- Return to the oven for 5 more minutes, until the topping turns golden brown and the cheese melts.
