Weeknight Classic Tuna Noodle Casserole

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This old time classic tuna noodle casserole will bring you right back to childhood. Budget-friendly and easy to double for a crowd!

I’m a working mama and have a busy life, so this kind of dinner is PERFECT for us. Even better, is that for my family of 2 adults and 2 little boys (plus an extra adult every now and then – hi Alexis!) this recipe makes enough for leftovers for lunch the next day.  

A weeknight winner, this classic Tuna Noodle Casserole is easy to whip up, and most of the time for this is hands-off. My FAVORITE.  You could easily make this ahead on a Sunday night, and pop in the oven when you get home from work on Monday!

Most people I know grew up on this as a staple in their homes. Their Mom would whip it up and the whole family would grab a plate, and sitdown to dinner together.

I love the kind of dinner that you can get cooking, and then use the time it’s in the oven to do something else, like drink wine, um..read stories with the kids, ride bikes outside or fold a load of laundry.

How to make Tuna Noodle Casserole from Scratch:

(full, printable recipe below – just scroll!)

1. Preheat the oven to 400F.
2. In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
3. Drain pasta and set aside.
4. Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
5. Pour the milk and soup into a large saucepan and mix well.
6. Add the vegetables, the other half of the cheese and the tuna.
7. Heat over a medium heat until JUST beginning to bubble around the edges.
8. Stir in the parsley if using, then remove from the heat.
9. Add the pasta to the tuna mixture and mix until well blended.
10. Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
11. Bake at 400F for 30 minutes, or until the topping is golden brown.
12. Remove from the oven and let it stand for 5-10 minutes

Ingredients in the Best Tuna Noodle Casserole:

Simple ingredients for Tuna Noodle Casserole, although I urge you to try this Homemade Cream of Chicken Soup vs using store bought!

• Pasta – any pasta will work. I like wide egg noodles, but have made this with rotini, and penne with great success
• Breadcrumbs – these can be fresh (throw some bread in the food processor or you can use the store bought kind
• Butter – I use salted butter, this goes in the breadcrumb topping and makes it all buttery and delicious
• Cheddar cheese – shred your own, some will go in the sauce, and some in the breadcrumb topping
• Milk – you can do whatever you want here – 2%, whole milk, even half n half if you so desire
• Cream of Chicken soup (click to make your own)
• Red & green bell peppers & celery – diced the same size. You can change these out for whatever you have on hand. Carrots, green beans, peas, corn – you get the idea. Right?
• Tuna – I use chunk light tuna in water (2 x 7oz cans)  

Kylee’s Notes for Classic Tuna Noodle Casserole

• You can sub any kind of condensed creamed soup you like – mushroom, celery, cheese – you choose!
• Fresh breadcrumbs are awesome, but either fresh or store bought works great
• Add more cheese if you like it cheesier!
• Play around with the vegetables – frozen corn, green beans, peas, carrots – are all good choices in this.
• If the mixture seems dry (it should be “sauce-y” before baking) add a little more milk

Try these other weeknight recipes:

Simple Sour Cream Chicken Enchiladas

Creamy Mediterranean Chicken Skillet

One Skillet Ham & Cheese Pasta

WANT TO TRY THIS CLASSIC TUNA NOODLE CASSEROLE? 
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4 from 19 votes

Print

Classic Tuna Noodle Casserole

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This old time classic tuna noodle casserole will bring you right back to childhood. Budget friendly and easy to double for a crowd!

Course: Dinner, Lunch

Cuisine: American

Servings: 6 servings

Calories: 536 kcal

Author: Kylee

Ingredients

• 8 oz pasta of your choice
• 1 cup breadcrumbs fresh or storebought
• 2 Tbs butter melted
• 1 cup grated cheddar cheese divided
• 1 cup milk
• 1 14 oz can of Cream of Chicken soup (click to make your own)
• ½ cup red bell pepper diced
• ½ cup green bell pepper diced
• ½ cup celery diced
• 14 oz chunk light tuna in water (2 cans)

OPTIONAL

• 1/4 cup Fresh parsley minced

Directions

1. Preheat the oven to 400F.
2. In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
3. Drain pasta, and set aside.
4. Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
5. Pour the milk and soup into a large saucepan, and mix well.
6. Add the vegetables, the other half of the cheese and the tuna.
7. Heat over a medium heat until JUST beginning to bubble around the edges.
8. Stir in the parsley if using, then remove from the heat.
9. Add the pasta to the tuna mixture, and mix until well blended.
10. Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
11. Bake at 400F for 30 minutes, or until the topping is golden brown.
12. Remove from the oven and let it stand for 5-10 minutes.
13. Devour.

Recipe Notes

Kylee's Notes for Classic Tuna Noodle Casserole

• You can sub any kind of condensed creamed soup you like – mushroom, celery, cheese – you choose!
• Fresh breadcrumbs are awesome, but either fresh or store bought works great
• Add more cheese if you like it cheesier!
• Play around with the vegetables – frozen corn, green beans, peas, carrots – are all good choices in this.
• If the mixture seems dry (it should be "sauce-y" before baking) add a little more milk

 

Nutrition Facts

Classic Tuna Noodle Casserole

Amount Per Serving

Calories 536 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 9g 45%

Cholesterol 49mg 16%

Sodium 1032mg 43%

Potassium 406mg 12%

Total Carbohydrates 49g 16%

Dietary Fiber 2g 8%

Sugars 4g

Protein 33g 66%

Vitamin A 19.8%

Vitamin C 31.6%

Calcium 22.2%

Iron 18.1%

* Percent Daily Values are based on a 2000 calorie diet.