Classic tuna noodle casserole is made with canned tuna, egg noodles, and just a few other simple ingredients then baked in a buttery breadcrumb topping.
From the recipe collection of Tara Ippolito
Sometimes theres nothing better than an old school classic tuna noodle casserole. Simple recipes like this one are life savors on busy weeknights when Im swamped but need to get dinner on the table fast. It just can't get and easier than that if you ask me, theres practically nothing to it at all.
Another great thing about this recipe is that I usually already have most of the ingredients to make in my pantry. I can easily throw this together and have a delicious, filling dinner in no time. I hope you give this recipe a try. If you do, I know you'll love it just as much as my family and I do.
Ingredients
Heres everything you'll need to make this delicious casserole. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Egg Noodles
- Canned Tuna
- Cream Of Mushroom Soup
- Frozen Peas
- Butter
- Onion
- Celery
- Salt and Pepper, to taste
- Milk
- Cheddar Cheese
- Seasoned Breadcrumbs
How To Make It
Here is how to make this amazing meal. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 400 degrees.
In a large skillet, sautĆ© the chopped onion and celery in butter and lightly season them with salt and pepper. Set them aside once theyāre soft and let them cool slightly. In a large bowl, mix together the tuna, cooked noodles, cream of mushroom soup, peas, milk, cheese, sautĆ©ed onion and celery salt and pepper. Place the mixture into a casserole dish and smooth it out until its flat and even.
PRO TIP: Be sure to drain the tuna very well to avoid a "fishy" tasting cassrole.
Next, in a medium size bowl, mix melted butter and breadcrumbs together then sprinkle it over the casserole. Place it into the center rack of the oven for about 20 minutes or until the breadcrumbs are toasted and the casserole is bubbling on the sides. Let it rest for 5 minutes, serve ad enjoy!
PRO TIP: Let the casserole cool for 5 minutes for the filling to thicken and settle.
Can This Be Made Ahead Of Time?
Yes, it can be! Just assemble the casserole then place it, covered, in the fridge. Add the breadcrumb topping just before popping it into the oven.
What Kind Of Tuna Should I Use?
Any brand of canned tuna would be okay to use here. I prefer tuna canned in water but tuna canned tuna in oil would be ok to use, too
Storage
Let the casserole cool completely and place it into a food safe, air tight container and it will last in the refrigerator for up to three days.
Classic Tuna Noodle Casserole Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 3 Cups Egg Noodles, cooked and rinsed under cold water
- 2 Tbs Butter, divided
- 1 Small Onion, diced
- 2 Stalks Celery, diced
- ā Cup Frozen Peas, thawed
- 5 Oz Can Tuna, drained well
- 10.5 Oz Cream Of Mushroom Soup
- Ā½ Cup Milk
- 1 Cup Cheddar Cheese, shredded
- Ā½ Cup Seasoned Breadcrumbs
Instructions
- Preheat the oven to 400 degrees
- Saute the diced onion and celery in 1 tbs of butter. Lightly season it with salt and pepper and once the vegetables are soft, set them aside to cool slightly.
- In a large bowl, add the peas, tuna, soup, milk, cheese, egg noodles and sauteed vegetables. Season with salt and pepper then give everything a nice big mix until its evenly combined.
- Add the mixture to a 9 x 13" baking dish and smooth the mixture out until its flat and even.
- Mix 1 tbs of melted butter with the breadcrumbs and sprinkle it evenly over the top of the casserole.
- Place it into the center rack of the oven for about 20 minutes or until the breadcrumbs are toasted and the casserole is nice and bubbly.
Video
Other Easy Casserole Recipes
If you like super easy to make casserole recipes like this one, you have to try this Sloppy Joe Casserole, Easy Swiss Chicken Casserole and French Onion Broccoli Casserole.
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