Tuna Noodle Casserole
Tuna Noodle Casserole is a classic comfort food that feels like a warm hug on a plate. It’s made with tender egg noodles, creamy mushroom sauce, chunks of tuna, and…
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Tuna Noodle Casserole is a classic comfort food that feels like a warm hug on a plate. It’s made with tender egg noodles, creamy mushroom sauce, chunks of tuna, and a crunchy topping that adds the perfect texture. The combination of gooey cheese and hearty noodles makes it a family favorite week after week.
I love making this casserole when I want something easy but satisfying. It’s one of those recipes where everything comes together in one dish, and you get a cozy meal without too much fuss. Plus, it’s a hit whether I’m serving it for a casual dinner or packing it for a potluck. A little advice from me: don’t skip the crunchy topping—it’s what makes every bite extra special!
Whenever I make Tuna Noodle Casserole, it reminds me of home and those simple dinners that everyone loved growing up. It’s a dish that’s easy to customize too, so I sometimes add peas or swap out the mushroom soup for a homemade sauce. No matter how you make it, this casserole always has a way of bringing people together around the table.
Key Ingredients & Substitutions
Egg Noodles: These give a nice soft and chewy texture. If you don’t have egg noodles, use other pasta like rotini or penne. Just cook them al dente to avoid mushy casserole.
Tuna: Canned tuna in water works best for a light taste. You can swap with canned chicken or cooked salmon for variety. Make sure to drain it well to avoid extra moisture.
Cream of Mushroom Soup: This makes the sauce creamy and easy. If you prefer homemade, mix milk, flour, butter, and mushrooms for a fresher taste. For dairy-free, use a plant-based cream soup.
Peas: Frozen peas add color and sweetness. You can substitute with canned peas or green beans. I sometimes add corn for a sweeter note.
Crispy Topping: Fried onions add great crunch and flavor. Breadcrumbs mixed with melted butter are a good substitute. For a healthier option, try crushed cornflakes or panko breadcrumbs.
How Can You Get a Perfectly Crispy Topping Every Time?
The topping is the best part of Tuna Noodle Casserole. Here’s how to make it crisp and golden:
- If using fried onions, sprinkle them evenly on top just before baking.
- For breadcrumbs, mix them with melted butter to help them turn golden and crispy.
- Bake uncovered so steam doesn’t make the topping soggy.
- Keep an eye on the casserole near the end of baking to avoid burning the topping.
- If topping isn’t browning enough, you can broil for 1-2 minutes, but watch carefully.
I find that this crispy layer adds texture contrast, making each bite more enjoyable. Don’t rush this step—it’s worth it!
Equipment You’ll Need
- Large pot – to boil the egg noodles easily and quickly.
- Colander – for draining pasta and rinsing peas if needed.
- Large mixing bowl – to combine all ingredients without spills.
- 9×13-inch casserole dish – just the right size for even baking.
- Skillet or frying pan – to sauté onions if you decide to use them.
- Wooden spoon or spatula – for stirring everything together gently.
Flavor Variations & Add-Ins
- Swap tuna for canned chicken or cooked shredded rotisserie chicken for a different protein.
- Add sautéed mushrooms or chopped bell peppers to boost veggie content and flavor.
- Use Swiss or mozzarella cheese instead of cheddar for a milder, creamier taste.
- Mix in a teaspoon of curry powder or smoked paprika to give the casserole a new twist.
How to Make Tuna Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces egg noodles
- 2 (5 oz) cans of tuna in water, drained and flaked
- 1 cup frozen peas
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup chopped onions (optional)
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or parsley (optional)
- Salt and pepper, to taste
Topping:
- 1 cup crispy fried onions or breadcrumbs
- 2 tablespoons butter (if using breadcrumbs)
Time Needed to Make This:
This recipe takes about 10 minutes to prep, 25-30 minutes to bake, and a few minutes to let it rest. So, plan for around 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Noodles:
Preheat your oven to 350°F (175°C). Bring a pot of salted water to a boil and cook the egg noodles according to the package instructions until they are just tender (al dente). Drain the noodles well and set them aside.
2. Cook the Onions (Optional):
If you’re using onions, heat a little oil or butter in a pan and sauté the chopped onions until they become soft and translucent. Let them cool down slightly before using.
3. Mix the Casserole Ingredients:
In a large mixing bowl, combine the cooked noodles, flaked tuna, frozen peas, cream of mushroom soup, milk, shredded cheddar cheese, sautéed onions (if using), garlic powder, dried thyme or parsley if you like, and salt and pepper to taste. Stir everything gently until all ingredients are well mixed.
4. Assemble and Add Topping:
Grease a 9×13-inch casserole dish and spread the tuna mixture evenly inside. For the topping, if using crispy fried onions, sprinkle them evenly over the top. If using breadcrumbs, melt the butter and mix it with the breadcrumbs, then sprinkle the mixture evenly over the casserole.
5. Bake and Serve:
Bake the casserole in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and crispy, and the casserole is hot and bubbly. Once done, let it sit for about 5 minutes before serving to let the flavors settle. Enjoy your creamy, comforting Tuna Noodle Casserole!
Can I Use Frozen Tuna for This Recipe?
Fresh or thawed tuna can work, but canned tuna is easiest and most traditional. If using frozen tuna, thaw it completely and drain any excess liquid before mixing.
How Long Can I Store Leftover Casserole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when ready to serve, adding a few extra minutes if needed.
What Can I Use Instead of Cream of Mushroom Soup?
You can substitute with homemade mushroom sauce or cream of celery soup. For a dairy-free option, try a plant-based cream soup or a simple combination of broth and milk thickened with a little flour.
