This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Tuna Noodle Casserole recipe is written down on an old, laminated recipe card I've had for more years than I can count. It's an easy weeknight dinner that comes together in under 20 minutes, and is always a family favorite even with picky eaters. I know you're going to love the rich flavor and creamy texture of this tuna casserole. It is absolute perfection!
Jump to:
Even with years of experience cooking big dinners for my family, one of my favorite comfort foods remains a staple from my college days: tuna casserole. It's easy to make and always a favorite, so when I need a quick comfort food dinner, it's at the top of my list.
The first time I made my cheesy tuna noodle casserole, there wasn't enough left for leftovers. It's always a great feeling watching dinner disappear at a table of happy faces! You just can't go wrong with a good casserole. When I'm not making my tuna casserole recipe, you can bet I'm preparing my Chicken Noodle Casserole instead!
What makes my tuna noodle casserole special?
- Kids adore it. This is a classic recipe that both myself, my children, and my grandchildren love. It's unbeatable comfort food!
- It's easy to assemble. You won't need many ingredients, and the ingredients you do need are simple and shelf-stable.
- It's filling and hearty. This tuna noodle casserole will have you smiling for the rest of the evening, and you'll be anticipating the leftovers the next day.
- This is a super customizable dish. I like to call this one of my "kitchen sink" casseroles. It's great for throwing in the vegetables you haven't used from the fridge (or even the freezer).
- It's great for picky eaters. As I said, kids love it, so even picky eaters will gobble up this casserole.
Ingredients in Tuna Casserole Recipe with Cream of Mushroom Soup
- Elbow Noodles: Really, any pasta can work. I like elbow macaroni, but egg noodles are also delicious!
- Canned Tuna: The heart of the casserole! You can use any type of tuna, but make sure it's canned in water, not oil. If it's canned in oil, drain the tuna well and rinse it with water to ensure it's not oily when added to the dish. Solid white or light tuna will have the best texture.
- Cream of Mushroom Soup: I prefer cream of mushroom soup for tuna casseroles, as it's nice and mild! You can use canned soup or make your own. Cream of celery soup is also a great choice!
- Milk: Any type of milk will work, but I prefer the flavor of whole milk! If you'd like, you can use half milk and half chicken broth, but I like to avoid broth so the flavor of the tuna shines.
- Garlic Powder: In my opinion, garlic powder is better than fresh garlic for casserole, as it has a milder, sweeter flavor.
- Onion Powder: I like using onion powder instead of onions to keep the sauce nice and silky! However, you can also use chopped fresh onions. It's up to you!
- Salt & Pepper: You'll need enough salt for the water, and plenty of pepper to season the sauce! Use freshly cracked pepper for the best flavor.
- Mixed Vegetables: This is where you can truly customize to your tastes! Any mixed vegetables can work, be it frozen mixed vegetables, carrots, potatoes, onion, celery, corn, frozen peas, or more! I also like using fresh mushrooms and green beans!
- Shredded Cheese: The type of cheese you use is totally up to you! I recommend using a blend of Mozzarella cheese and Parmesan cheese, but it's also delicious with cheddar cheese. Use what you prefer!
- Ritz Crackers: Ritz crackers have a buttery, salty, toasty flavor that make an incredible crumb topping for casserole. However, you can also use breadcrumbs, panko, or even french-fried onions or crushed potato chips!
- Salted Butter: Mixed with crackers, the butter will form a mouthwatering crust on the top of the casserole, as well as working to keep the topping from getting too dry.
- Fresh Dill (optional): A garnish of dill is optional, but I love the added color and fresh herbal flavor it adds!
How to Make Tuna Noodle Casserole
1: Cook the Noodles
Preheat the oven to 350°F, and prepare a 9 by 13 inch casserole dish or cast iron skillet with baking spray. Cook the noodles according to package instructions, then drain them and set them aside. I recommend adding a little oil or butter to the pot so they don't stick.
2: Mix the Ingredients
In a large bowl, combine the tuna, cream of mushroom soup, milk, garlic powder, onion powder, salt, pepper, veggies, and half the cheese. Mix well until evenly combined. You don't need to defrost the veggies if they're frozen!
3: Add the Pasta
Gently toss in the cooked pasta, and mix to combine. Don't over-mix, you don't want to break the noodles!
4: Pour into Dish
Pour the mixture into the casserole dish, and top with the remaining cheese.
5: Make the Topping
Crush the crackers (I like to crush them by placing them in a strong plastic bag, then beating it up with a rolling pin!), then place them in a small bowl. Melt the butter and pour it into the bowl, and mix to combine.
6: Top, Bake and Serve!
Sprinkle the butter and cracker mixture over the top of the casserole, then bake, uncovered, for 30-35 minutes until bubbly and golden brown. Serve, and enjoy!
Recipe Tips
- You can make this tuna noodle bake with a casserole dish, or a large cast iron skillet for an even more perfect crust!
- Check on the casserole 20 minutes into its bake time. If it's browning too fast, cover it with foil for the remainder of the cooking time.
- You can use any veggies you'd like! This recipe is a great way to use up leftover odds and ends of frozen vegetable bags.
- You can make this recipe gluten-free by using gluten free noodles (I recommend a quality brand; budget brands tend to disintegrate). You may need to make your own soup, as canned condensed soup tends to be thickened with flour.
- This dish freezes well.
Storing and Reheating Tuna Casserole
- Refrigerator: Leftover casserole is easy to store in the fridge for up to 4 days. I like to wrap the baking dish with plastic wrap until there are only a few portions left, at which point I move it to airtight containers.
- Freezer: This casserole freezes very well! Freeze it in serving-sized airtight containers, then reheat in the microwave in 45-second bursts, stirring each time.
- Make-Ahead: This is a great make-ahead casserole recipe! Fully assemble the casserole except for the bread crumb topping, then wrap it in plastic and store it in the fridge for up to 3 days or the freezer for up to 3 months, until ready to bake. Then top with crackers and butter and bake for a dinner with barely any prep! Note: For baking from frozen, double the bake time and cover for the first 30 minutes.
FAQ
I've used just about every type of tuna for this recipe, from solid white to chunk light to albacore to skipjack! It doesn't really matter so long as it isn't packed in oil. If it is, be sure to drain out the oil well to ensure the casserole doesn't get too oily.
The type of cheese you use is really up to your tastes! I prefer milder, saltier cheeses such as Parmesan and mozzarella, but I've also made it with cheddar cheese and found it delicious, like a tuna macaroni and cheese. I've also made it with smoked gouda and found it a delightful twist!
You can make tuna noodle casserole without soup by making your own. The soup is essentially made from milk, flour, and mushrooms, so you can make your own by sauteing 8 oz of mushrooms in a pan with 4 Tablespoons of butter, then adding in about 3 Tablespoons of flour. Stir it up, then pour in 2 or 2½ cups of milk. Once it's smooth and creamy, it's ready to use in the recipe in place of soup!
This is an easy tuna noodle casserole I just know you're going to love. My family is a big fan of this dish, so I'm excited to share it with you. If you make it, leave a comment and a rating below. I would love to hear what you think!
Easy Tuna Noodle Casserole
Equipment
- Pot for boiling noodles
Ingredients
- 12 oz Elbow pasta
- 20 oz Canned tuna in water - 2 cans, drained
- 21 oz Cream of mushroom soup - 2 10.5 oz cans
- 1 cup Milk
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion powder
- 1 teaspoon Salt
- 1 Tablespoon Pepper
- 15 oz Mixed vegetables
- 2 cups Shredded cheese - divided
- 24 Ritz crackers - crushed
- 1 stick Salted butter - melted
- Fresh dill - garnish
Instructions
- Preheat the oven to 350°F, and prepare a 9"x13" casserole dish or cast iron skillet with baking spray. Cook the noodles according to package instructions, then drain them and set them aside.
- In a large bowl, combine the tuna, cream of mushroom soup, milk, garlic powder, onion powder, salt, pepper, veggies, and half the cheese. Mix well until evenly combined.
- Gently toss in the cooked pasta, and mix to combine.
- Pour the mixture into the casserole dish, and top with the remaining cheese.
- Crush the crackers, then place them in a small bowl. Melt the butter and pour it into the bowl, and mix to combine.
- Sprinkle the butter and cracker mixture over the top of the casserole, then bake, uncovered, for 30-35 minutes until bubbly and golden brown. Serve, and enjoy!
Notes
- You can make this tuna noodle bake with a casserole dish, or a large cast iron skillet for an even more perfect crust!
- Check on the casserole 20 minutes into its bake time. If it's browning too fast, cover it with foil for the remainder of the cooking time.
- You can use any veggies you'd like! This recipe is a great way to use up leftover odds and ends of frozen vegetable bags.
- You can make this recipe gluten-free by using gluten free noodles (I recommend a quality brand; budget brands tend to disintegrate). You may need to make your own soup, as canned condensed soup tends to be thickened with flour.
Comments
No Comments