Go Back
A close-up of a classic Tuna Noodle Casserole in a glass baking dish, topped with golden breadcrumbs and fresh parsley.

Classic Easy Tuna Noodle Casserole

This is the ultimate comforting and quick tuna noodle casserole, featuring a creamy, cheesy sauce, tender egg noodles, flaky tuna, and a delightful crunchy topping. Perfect for a busy weeknight dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 12 oz egg noodles uncooked
  • 2 cans tuna in water (5 oz each), drained well
  • 1 can condensed cream of mushroom soup (10.5 oz)
  • 1 cup milk (whole or 2%)
  • 1 cup shredded cheddar cheese divided
  • 1 cup frozen peas thawed
  • 1/4 cup yellow onion finely diced
  • 1/4 cup celery finely diced
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Topping
  • 1 cup crushed buttery crackers (e.g., Ritz) or panko breadcrumbs
  • 2 tbsp butter melted

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Large mixing bowl
  • Large Skillet
  • Whisk

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook Noodles and Sauté Aromatics
  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.
  2. While noodles are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely diced onion and celery and cook for 3-5 minutes, or until softened and translucent. Remove from heat.
Assemble the Casserole
  1. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, 1/2 cup of shredded cheddar cheese, garlic powder, salt, and black pepper until smooth. Stir in the sautéed onion and celery mixture.
  2. Add the drained cooked noodles, drained tuna, and thawed frozen peas to the sauce mixture. Gently stir until everything is evenly combined.
  3. Pour the mixture into the prepared 9x13 inch baking dish, spreading it out evenly.
Add Topping and Bake
  1. In a small bowl, combine the crushed crackers (or panko breadcrumbs) and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole. You can also sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cracker topping, if desired, for extra cheesiness.
  2. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.
  3. Remove from oven and let stand for 5-10 minutes before serving. Enjoy your easy tuna noodle casserole!

Notes

For an even richer flavor, you can substitute half-and-half for milk. If you don't have crackers, crushed potato chips also make a delicious crunchy topping! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.