Tuna Noodle Casserole Recipe
The Tuna Noodle Casserole recipe is a classic old fashioned casserole made with just 10 ingredients. Perfect for a busy weeknight, it takes 15 minutes to prep which means dinner will be on the table in under an hour. Comforting egg noodles in a creamy sauce make this a guaranteed family favorite.
Servings: 8 servings
Calories: 365kcal
Ingredients
- 12 ounces egg noodles
- 2 10.5 ounce condensed cream of mushroom soup regular or low-sodium
- 1 cup milk
- 1 cup frozen peas thawed
- 10 ounces canned tuna drained and flaked
- 2 cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt or 1 teaspoon salt + ½ teaspoon black pepper
- 1 cup buttery round cracker crumbs
- 4 tablespoons salted butter melted
- Optional Topping: fresh chopped parsley
Instructions
- Preheat oven to 375°F. Butter or spray with nonstick spray a 9"x13" baking dish.
- Cook egg noodles according to the package instructions until al dente. Drain and set aside.
- In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 ½ cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.
- Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
- In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.
- Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.
Notes
Storage:
- Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. Allow to sit on the counter for 30 minutes at room temperature before reheating in the oven.
- Making this casserole ahead of time works great as well. Assemble the casserole but don't put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.
Nutrition
Calories: 365kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 951mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 2mg
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