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This old-time classic tuna noodle casserole will bring you right back to childhood. It is budget-friendly and easy to double for a crowd!
Step by step photos and instructions below!
Tuna Noodle Casserole
A weeknight winner, this tuna casserole recipe is easy to whip up, has an amazing creamy sauce, topped with a crunchy mixture (made of bread crumbs and cheese.
Making this is mostly hands-off, but you could easily make this ahead on a Sunday night, and pop in the oven when you get home from work on Monday!
I really love sitting down to dinner together with my family. A casserole just screams family, comfort, and deliciousness. And squabbling over the last spoonful of food just goes with the territory I suppose.
Most people I know grew up on this as a staple in their homes, so this is serious comfort food for you! Mom would whip it up and the whole family would grab a plate, and sit down to dinner together.
I love the kind of dinner that you can either make ahead, or start cooking, and then use the time it’s in the oven to clean up and do other tasks.
Why you’ll love this recipe
- Simple ingredients, although I urge you to try this Homemade Cream of Chicken Soup vs using store-bought!
- Budget friendly. No breaking the bank here! Check out my notes for easy substitutions if you don’t happen to have an ingredient this recipe calls for.
- Easy to adjust. You can double, or triple this recipe for a crowd. Make ahead, or even freeze! You can even make extra as part of meal prepping and eat it for lunch all week long.
- Family friendly. With a creamy sauce and crunchy topping, everyone loves this.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Frequently Asked Questions
If the mixture seems dry (it should be “sauce-y” before baking) add a little more milk.
This is very much a 1950s American recipe!
Yes! Cook the noodles until JUST cooked (aka al dente). They’ll cook some more in the sauce when baking, too.
You can make this casserole and still eat it 2-3 days later.
Bake and then let it cool completely. Cover with foil, then plastic wrap. Freeze for up to 3 months.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- 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. Ritz crackers or potato chips also make an excellent topping!
- Butter. I use salted butter, this goes in the breadcrumb topping and makes it all buttery and delicious.
- Cheese. I use sharp cheddar. Shred your own or grab a bag from the store. 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. You can of course use canned soup, but why not try my Homemade Cream of Chicken soup?
- Bell Peppers and Celery. Diced the same size. You can change these out for whatever you have on hand. Carrots, green beans, peas, corn. Anything goes.
- Tuna. I use the solid albacore tuna in water, but whatever you have works!
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
Preheat the oven to 400 degrees F.
In a large saucepan, cook the noodles in salted water until al dente.
Drain the noodles and set aside.
Breadcrumb Topping
Add the breadcrumbs to a small bowl and add the melted butter. Mix until well combined, then add half the cheese.
Make the Sauce
Pour the soup and milk into a large saucepan and mix well, stirring constantly.
Add the vegetables, the other half of the cheese and the tuna.
Heat over medium heat until JUST beginning to bubble around the edges.
Stir in the parsley if using, then remove from the heat.
Assemble
Add the pasta to the tuna mixture and mix until well blended.
Pour into an 8 x 8 baking dish, and top with the bread crumb topping.
Bake
Bake at 400 degrees F for 30 minutes, or until the topping is golden brown.
Remove from the oven and let it stand for 5-10 minutes.
Devour
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 3 days. Reheat until it is piping hot!
Substitutions/Additions
Play around with the vegetables – frozen corn, green beans, frozen peas, carrots – are all good choices in this.
Fresh breadcrumbs are awesome, but either fresh or store-bought works great. I’ve also used ritz crackers mixed with parmesan cheese, crushed potato chips or those yummy french fried onions – it really is up to you!
Can I use a different flavor soup? Yes, absolutely. Sub any kind of condensed creamed soup you like – cream of mushroom soup, cream of celery, cheddar cheese – you choose!
Freezing instructions
This recipe can also be frozen after baking. Cover tightly with foil and wrap with plastic wrap. Label and freeze for up to 3 months.
Try these other weeknight recipes:
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Pork Schnitzel Recipe. A fresh take on an old favorite, this Pork Schnitzel uses a secret ingredient guaranteed to make your family drool!
- Pesto Stuffed Chicken (with Cream Cheese). Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
- 4 Ingredient Meatball Casserole. A super easy family dinner you can feel good about, coming right up!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- Chicken Florentine. A great way to make a weeknight dinner a bit more special.
- ALL WEEKNIGHT RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Classic Tuna Noodle Casserole
Ingredients
- 8 oz pasta of your choice I recommend egg noodles
- 1 cup breadcrumbs fresh or storebought
- 2 Tbs butter melted
- 1 cup grated cheddar cheese divided
- 1 cup milk
- 1 14 oz 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
- 8 oz solid tuna 2 cans
OPTIONAL
- 1/4 cup Fresh parsley minced
Instructions
- Preheat the oven to 400F.
- In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
- Drain pasta, and set aside.
- Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
- Pour the milk and soup into a large saucepan, and mix well.
- Add the vegetables, the other half of the cheese and the tuna.
- Heat over a medium heat until JUST beginning to bubble around the edges.
- Stir in the parsley if using, then remove from the heat.
- Add the pasta to the tuna mixture, and mix until well blended.
- Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
- Bake at 400F for 30 minutes, or until the topping is golden brown.
- Remove from the oven and let it stand for 5-10 minutes.
- Devour.
Tips & Notes:
- 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
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in January of 2018. It was republished with updated process shots in November of 2021.
Katherine From San Diego says
This was amazing. I made it with cream of celery soup and added green olives. Great recipe!
Rita says
Can you use canned chicken instead of tuna? We are not tuna fans.
Kylee says
absolutely!
Normajean you says
It was pretty good. Next time I’ll use less breadcrumbs. One cup was too much for the size of the dish.
ANNA MORRISON says
Thank you for this easy quick and delicious old fav. Wish I’d had it when my kids were little🙂
Gil says
Made this up early for dinner tonight.
Used Cream of Celery, Peas, Corn & Carrot medley.
Reminds me of the days growing up when mom used to make the Tuna Helper Tuna Casserole dinner, although I think this is alot better.
Johanna says
Do you mix condensed soup with water as stated on can?
Kylee says
Hi Johanna – no, you don’t
Deanna says
I am making this for a senior for their freezer Can I freeze it into portion size for them?
Kylee says
This is not a great recipe for freezing!
Amber says
Do you leave the water in the tuna can or drain it.
Johnna says
My family loved this. I used peas and carrots and think next time I’ll add a little bit of velveeta cheese.
Kylee says
Oooh. Velveeta is my guilty dirty little secret. I love it!!
TIM says
can you freeze this dish
Kylee says
Hi Tim, I haven’t tried freezing it – I don’t know how well it would do! Let me know if you try it.
Priscilla says
This looks so good!♥️ Love the topping too! I think I’ll add some cream cheese to the tuna mixture…(maybe a little sour cream too) ?! Thanks for the recipe! ?
Danielle says
This brings back memories. I love tuna noodles casserole. In my much younger days, I used to buy boxes and boxes of Tuna Helper at the store and just eat it for days. I don’t do the Tuna Helper anymore, but I do love a good homemade tuna noodle casserole! This sounds delicious, especially with that topping.
Linda says
ONE OF MY FAVORITES GROWING UP???
My mom made her’s (without the cheese) with cream of mushroom soup & crumbled up potato chips on top and then baked…really easy to make.
Or I make a single serving you can make in the microwave at work (or a quick meal by yourself at home) with 1 can of tuna in water, 1 microwaveable Mac & Cheese cup, 1 small can of carrots & peas combo (or your favorite veggie). Microwave the Mac&Cheese cup as directed on cup, mix in drained tuna, then gently mix in veggies. Pour mixture into microwaveable bowl, cover lightly (I use a paper plate)and microwave 1 1\2 minutes to heat tuna & veggies. Top with crumbled potato chips (plain or cheddar cheese flavor…yum)after removing from microwave. It’s surprisingly good and only takes 7 to 8 minutes (waiting for the Mac&Cheese to cook for 4 minutes takes the longest). I’ve recruited many a single co-worker & retired friend to my “Poor Folks Tuna Casserole”
Kate says
According to my dad, this was a staple in his household growing up.
Kathy McDaniel says
This looks amazing! Definitely a comfort food classic, and that topping is golden perfection. Pinning it to make it soon.