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cozy creamy tuna casserole

Creamy Tuna Noodle Casserole

This comforting tuna noodle casserole combines tender egg noodles with flaky tuna and sweet peas in a velvety mushroom sauce, all topped with a golden, cheesy breadcrumb crust. Ready in under 30 minutes using mostly pantry staples, it's the perfect budget-friendly weeknight dinner that delivers nostalgic goodness in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups egg noodles, hot cooked about 1 cup uncooked
  • 2 (6 ounce) cans tuna drained and flaked
  • 1 cup peas cooked
  • 1 (10½ ounce) can condensed cream of mushroom soup
  • ½ cup milk
  • 2 tablespoons pimiento chopped
  • 2 tablespoons dry breadcrumbs
  • 1 tablespoon butter melted
  • ¼ cup cheddar cheese shredded

Equipment

  • 1½ quart casserole dish
  • Mixing bowl
  • Pot for noodles

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cook egg noodles according to package directions until al dente. Drain well.
  3. In a 1½ quart casserole dish, combine the condensed cream of mushroom soup and milk, stirring until smooth.
  4. Fold in the chopped pimiento, cooked peas, and drained flaked tuna.
  5. Add the hot cooked noodles to the mixture and gently combine everything, being careful not to break up the tuna too much.
  6. Place the casserole in the preheated oven and bake for about 20 minutes, until hot and bubbly.
  7. Meanwhile, in a small bowl, mix the dry breadcrumbs with melted butter and shredded cheddar cheese.
  8. After the initial baking time, remove the casserole, stir to redistribute the sauce, and sprinkle the breadcrumb mixture evenly over the top.
  9. Return to the oven for 5 more minutes, until the topping turns golden brown and the cheese melts.

Notes

For the best flavor, use chunk light or solid white albacore tuna packed in water. The pimientos add color more than flavor, so they can be omitted if unavailable. Feel free to customize this versatile dish—try different cream soups like cream of celery or chicken, or swap the peas for corn or steamed broccoli. For extra tang, add a few tablespoons of sour cream to the soup mixture.
Leftovers can be refrigerated for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.