Tuna Noodle Casserole

Before You Get Started

There are a few simple things to keep in mind before you dive in:

• Cook your noodles just until al dente. They’ll soften more in the oven.
• Choose solid white albacore tuna packed in water. It has a firm texture and mild flavor that keeps your casserole from tasting too “fishy.” Either StarKist or Bumble Bee brands are my preference. Drain it really well so the casserole isn’t watery.
• Sharp cheddar adds the best flavor, but use what you’ve got on hand.
• Frozen peas keep their color when baked right from the freezer. Don’t like peas? Try green beans, broccoli, mushrooms, or even a bag of mixed vegetables.
• Potato chips are my family’s favorite crunchy topping, but buttery crackers, breadcrumbs, or fried onions all add a fun twist.

** Tip: Salt your pasta water generously. It’s the easiest way to make sure every bite is seasoned from the start.

Step-by-Step: How to Make Tuna Noodle Casserole

This recipe comes together in just a few steps. Think of it like layering flavors and textures until you’ve got the perfect balance of creamy filling and crunchy topping.

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook them for about 5 to 6 minutes, just until they’re slightly firm. Drain them well so you don’t end up with extra liquid in your casserole.

Step 2: Mix the Filling

In a big bowl, whisk together the condensed soup and milk until smooth. Gently fold in the cooked noodles, drained tuna, and peas if you’re using them. Season with salt and pepper to taste, but keep in mind that the soup already has a good amount of salt.

** Pro Tip: Flake the tuna gently with a fork before mixing. It keeps the fish light and tender instead of clumped together.

Step 3: Assemble the Casserole

Pour the noodle mixture into a greased 1 1/2 or 2-quart baking dish. Spread it out evenly, then sprinkle the shredded cheddar on top. Finish with a layer of crushed potato chips for that golden, crunchy topping.

Step 4: Bake Until Bubbly

Slide the casserole into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the edges are bubbling and the top is crisp and golden brown. Let it rest for a few minutes before serving so it holds together nicely.

Variations and Customizations

• Use cooked chicken instead of tuna for a new spin.
• Swap in different cheese. Swiss, Monterey Jack, or Pepper Jack all work. For an extra-cheesy casserole, stir an additional 1 cup of grated cheese right into the filling.
• Stir fresh herbs into the sauce or add a dash of Dijon mustard for a little tang. Try parsley, thyme, basil, or chives.
• Double the recipe for a 9×13 baking dish when feeding a crowd.
• Just about any noodles are fine. While egg noodles are most traditional, you can substitute with elbow macaroni, penne pasta, spaghetti, and rotini, too.
• A splash of sherry in the filling adds another layer of delicious flavor.

Preparation and Storage Tips

• Make Ahead: Assemble up to 2 days in advance, cover, and refrigerate. Bake when ready.
• Storage: Leftover tuna casserole keeps in an airtight container in the fridge for 3-4 days. Reheat leftovers gently in the oven or microwave.
• Freezer: Wrap tightly before baking and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as usual.

** Tip: When reheating, cover with foil to keep the top from burning before the center is hot.

Serving Suggestions

Serve the classic tuna noodle casserole alongside corn sticks, sour cream blueberry muffins, mixed greens with Dijon vinaigrette, our favorite house salad with candied pecans, Southern fried apples, brown sugar glazed carrots, sauteed asparagus, or Southern-style green beans.

Frequently Asked Questions

• Can I make tuna noodle casserole without cream of mushroom soup? Yes! Use cream of chicken, cream of celery, or whip up a quick homemade béchamel white sauce with butter, flour, and milk. Season it well before combining with the noodles..
• Why is my casserole watery? It could be that the noodles weren’t drained well or were cooked too long. Make sure they’re firm and dry before mixing.
• What’s the best crunchy topping besides potato chips? Ritz crackers, buttered panko bread crumbs or regular breadcrumbs, French-fried onions, or Corn Flakes cereal all work well.
• Can I make this on the stovetop without an oven? Yes, just heat the sauce and noodles together on the stovetop, top with cheese, and cover until melted.
• How do I reheat leftovers? Cover the dish with foil and warm it in a 325°F oven until heated through, or microwave individual servings with a splash of milk to keep it creamy.