Name: Easy Tuna Noodle Casserole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 ounce bag egg noodles; 1 ½ cups milk; 10.5 ounce can cream of mushroom soup; 10.5 ounce can cream of chicken soup; 2 (5 ounce) cans of tuna (packed in water preferred); 1 cup frozen peas; 1 cup shredded cheddar cheese; ½ cup sour cream (or mayonnaise); ½ teaspoon dried parsley (optional, plus more for topping); ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon black pepper; ⅛ teaspoon kosher salt; ⅓ cup breadcrumbs (regular or panko); ⅓ cup grated parmesan cheese; 1 Tablespoon melted salted butter

If you’re looking for a comforting, no-fuss dinner that brings all those cozy, nostalgic vibes, you’re gonna love this Easy Tuna Noodle Casserole Recipe. I absolutely love how this classic dish turns out—creamy, cheesy, with just the right crunch on top. Whether you’re making dinner for your family on a busy weeknight or whipping up something warm and satisfying for guests, this casserole has got your back. Stay with me, because I’m about to share not just a recipe, but some handy tips that’ll make your version totally foolproof.

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Why You’ll Love This Recipe

Super Simple Ingredients: You probably already have almost everything in your pantry and fridge, so no last-minute store runs.
Quick to Make: From boiling noodles to baking and broiling, you’ll have dinner ready in about 30 minutes flat.
Family Favorite: This tasty combo of tuna, creamy sauce, and cheese gets thumbs up from kids and adults alike.
Customizable Comfort: You can easily tweak it with what you have on hand—making it a versatile go-to casserole.

A white rectangular baking dish filled with a baked noodle casserole that has three visible layers: a creamy, light beige sauce mixed with small pieces of pale chicken and green peas forming the bottom and middle layers, topped with a golden brown, crispy breadcrumb crust that is evenly spread and lightly browned. The casserole rests on a white marbled surface with scattered dishes around, including a white bowl with some yellow sauce remnants, a small round bowl with green peas, and a white bowl containing a wooden spoon. Photo taken with an iphone --ar 2:3 --v 7 - Easy Tuna Noodle Casserole, Tuna Noodle Casserole, Cheeseburger Tuna Casserole, Comforting Tuna Pasta Bake, Quick Tuna Casserole Recipe

Ingredients You’ll Need

All the ingredients in this Easy Tuna Noodle Casserole Recipe come together in perfect harmony to create that creamy, cheesy, and slightly crispy dish we all crave. When shopping, I recommend looking for good quality canned tuna packed in water for the best flavor and texture—and don’t skip that little bit of Parmesan for a nutty crisp topping!

Flat lay of a small mound of golden egg noodles, a small handful of frozen green peas, a neat pile of shredded bright orange cheddar cheese, a small heap of light golden breadcrumbs, a small mound of finely grated pale parmesan cheese, a dollop of creamy white sour cream, two whole uncracked brown eggs, a small white bowl filled with creamy beige cream of mushroom soup, a small white bowl filled with creamy white cream of chicken soup, a small white bowl holding flaked pale pink tuna, a small white bowl containing smooth white milk, a small white bowl with melted golden butter, a few sprigs of dried green parsley, a tiny pile of pale beige onion powder, a tiny pile of light beige garlic powder, a tiny pile of coarse black pepper, and a tiny pile of coarse white kosher salt, all arranged with perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Tuna Noodle Casserole, Tuna Noodle Casserole, Cheeseburger Tuna Casserole, Comforting Tuna Pasta Bake, Quick Tuna Casserole Recipe

Breadcrumbs: You can use regular or panko; panko gives a lighter, crunchier topping.
Grated Parmesan Cheese: Adds a savory, salty crunch on top when combined with the breadcrumbs.
Melted Salted Butter: Mixing this with breadcrumbs and parmesan helps create that golden, crispy crust.
Egg Noodles: They cook quickly and have a nice texture that holds up in the casserole.
Milk: Provides creaminess; whole or 2% milk works great here.
Cream of Mushroom Soup: Classic base for creaminess and depth of flavor.
Cream of Chicken Soup: Pairs with mushroom soup to add richness and balance.
Canned Tuna: I use tuna packed in water for a lighter flavor and less oiliness.
Frozen Peas: Adds a sweet pop of color and texture.
Shredded Cheddar Cheese: Melts beautifully, making the casserole irresistibly gooey.
Sour Cream (or Mayonnaise): Gives an extra creamy tang that ties everything together.
Dried Parsley: Optional but freshens up the flavor and adds a bit of green on top.
Onion Powder: A subtle savoriness that enhances the dish without overpowering.
Garlic Powder: Adds a warm, aromatic kick.
Black Pepper: Freshly ground is best, for balanced seasoning.
Kosher Salt: Just a pinch, taste as you go to avoid oversalting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Easy Tuna Noodle Casserole Recipe is flexible enough to make your own. Over time, I’ve tweaked it depending on what I have or what everyone’s craving—there’s really no wrong way to do it.

Make it Healthier: I swapped sour cream for Greek yogurt once and the family didn’t even notice—still creamy but with a protein boost.
Add More Veggies: Sometimes I toss in chopped mushrooms, diced carrots, or even broccoli florets to sneak in extra greens.
Cheese Swap: Feel free to use mozzarella or Monterey Jack instead of cheddar for a milder, melty texture.
Crunch Topping Twist: Try crushed Ritz crackers or even crushed cornflakes with the butter instead of breadcrumbs for a different kind of crunch.

How to Make Easy Tuna Noodle Casserole Recipe

Step 1: Prepare the Crunchy Topping

Start by mixing your breadcrumbs, grated Parmesan, and melted salted butter in a small bowl. This combo is the secret to that golden, crispy topping that everyone loves. Set it aside while you get the rest of the casserole going.

Step 2: Cook the Egg Noodles Just Right

Boil your egg noodles according to the package instructions until they’re al dente—soft but still with a slight bite. I’ve learned that overcooking the noodles here makes the casserole mushy, so keep a close eye! Once cooked, drain them well and transfer to your prepared baking dish.

Step 3: Combine Everything Into a Creamy Mixture

Next, add the milk, cream of mushroom soup, cream of chicken soup, canned tuna (drained), frozen peas, shredded cheddar, sour cream, dried parsley, onion powder, garlic powder, black pepper, and kosher salt right on top of your noodles in the baking dish. Mix it all until everything is evenly coated and blended. If you prefer, mix everything in a separate large bowl, but I find it’s one less dish if I do it in the baking pan!

Step 4: Bake and Broil to Perfection

Sprinkle the breadcrumb topping evenly over your casserole. Pop it into the oven at 400°F and bake for about 15 minutes until you see it bubbling around the edges. Then, switch your oven to broil and watch carefully as you brown the top for about a minute—this gives an irresistible golden crunch. Remember, don’t walk away here; that broiler works fast!

Pro Tips for Making Easy Tuna Noodle Casserole Recipe

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Don’t Overcook the Noodles: Keeping the egg noodles al dente prevents a mushy casserole and keeps some bounce in every bite.
Drain Your Tuna Well: I’ve made the mistake of skipping this and ended up with a watery casserole; draining keeps the flavors balanced.
Broil Last for Crunch: The quick broil gives that perfect crisp top—just watch closely so it doesn’t burn.
Mix It All Together Carefully: Stir gently to evenly distribute ingredients without mashing the noodles.

How to Serve Easy Tuna Noodle Casserole Recipe

Easy Tuna Noodle Casserole Recipe - Serving

Garnishes

I usually top mine with a sprinkle of extra dried parsley for a fresh look, and sometimes a few cracks of fresh black pepper right before serving. If I have fresh herbs like chives or dill, they add a lovely brightness as a garnish, too.

Side Dishes

This casserole pairs beautifully with a crisp green salad or steamed green beans for a pop of color and freshness. I also love serving it alongside some crusty garlic bread to mop up any extra creamy sauce.

Creative Ways to Present

For special occasions, I sometimes assemble individual portions in ramekins and sprinkle the breadcrumb topping on just before baking. It looks fancy but takes no extra effort! Another fun idea is to serve this alongside a vibrant beet or carrot salad for a colorful plate that impresses without stress.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I’ve found that letting it cool completely before sealing up helps prevent sogginess. Plus, it tastes even better the next day once the flavors really meld.

Freezing

I often freeze half of the casserole before baking to save time later. Just cover tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and then bake as usual, adding an extra 10-15 minutes to the baking time if needed.

Reheating

To keep that crispy topping intact, I reheat leftovers in the oven at 350°F for about 15-20 minutes. Microwaving works in a pinch, but the casserole won’t stay as crisp. A little sprinkle of fresh Parmesan or cheese before reheating can brighten it up nicely.

FAQs

Can I use canned tuna packed in oil instead of water?

Yes! You can use tuna in oil, but I recommend draining it very well and maybe reducing added butter or fats in the recipe to balance the extra oiliness. Tuna packed in water tends to give a lighter flavor, but oil-packed tuna adds richness if that’s what you prefer.
Is it okay to skip the breadcrumb topping?

Absolutely. The casserole will still taste creamy and delicious without the topping, but you’ll miss out on that satisfying crunch and golden finish. For a slight crunch without breadcrumbs, try sprinkling a small amount of toasted crushed nuts or cheese on top before baking.
Can I make this casserole dairy-free?

Making this dairy-free is a bit of a twist, but it’s doable. Use dairy-free milk alternatives like almond or oat milk, replace sour cream/mayo with a suitable vegan version, and find dairy-free cheese options. Skip the traditional cream soups or swap with homemade dairy-free cream sauces. It requires some adjustments, but it’s possible for those with dietary needs.
Can I prepare this casserole ahead of time?

Yes! You can assemble the whole casserole a day ahead of baking. Just cover it tightly and keep it refrigerated. When ready to serve, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

This makes weeknight dinners so much easier, and the flavors often taste even better after resting.

Final Thoughts

This Easy Tuna Noodle Casserole Recipe holds a special spot in my kitchen rotation because it’s just so reliable and comforting. I remember the first time I made it, how it reminded me of my grandma’s cooking—but with my own little tweaks. It’s a recipe that feels like a warm hug on a plate, perfect for busy weeknights or feeding a crowd. I really hope you give it a try—you won’t be disappointed, and chances are it’ll become one of your family favorites, too. Happy cooking!