Easy Tuna Noodle Casserole

a spoon full of tuna noodle casserole in a pan

My kids can't get enough of my Tuna Noodle Casserole recipe! Cheesy, creamy, and totally delicious, all prepped in under 20 minutes!

Course Main Course

Cuisine American

Keyword tuna casserole recipe, tuna casserole recipe with cream of mushroom soup, tuna noodle casserole, tuna noodle casserole recipe with cream of mushroom soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 557kcal

Author Isabel Laessig

Equipment

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!

Video

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.

Nutrition