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This old-time classic tuna casserole will bring you right back to childhood. Budget-friendly and easy to double for a crowd!
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’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.
Simple ingredients, although I urge you to try this Homemade Cream of Chicken Soup vs using store-bought!
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 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.
I REALLY love the whole sitting down to dinner together part. A casserole just screams family, comfort, and deliciousness. There’s nothing like squabbling over the last spoonful of food. No? Must be just my family then!
Ingredients:
- 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
- CHEESE – I use sharp cheddar – 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 – you are welcome to use a canned version, but why not try my Homemade Cream of Chicken soup?
- RED & GREEN BELL PEPPERS AND 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 usually use the solid albacore tuna in water, but whatever you have works!
How to make Tuna Noodle Casserole from Scratch:
(full, printable recipe below – just scroll!)
- GET PREPPED!
- Preheat the oven to 400F.
- In a large saucepan, cook the noodles in salted water for slightly less than it recommends on the package (around 2 mins less).
- 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 400F 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/FAQs
- Can this be frozen? Nope! But it’s so fast to make, you really don’t need to, since you can whip it up on a weeknight.
- 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!
- What kind of breadcrumbs? 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!
- Like cheese? Add more!
- Don’t have the same vegetables in your freezer? Play around with the vegetables – frozen corn, green beans, frozen peas, carrots – are all good choices in this.
- What if my mixture is dry? If the mixture seems dry (it should be “sauce-y” before baking) add a little more milk
Try these other weeknight recipes:
- Chicken
- Simple Sour Cream Chicken Enchiladas (a huge family fave)
- Creamy Mediterranean Chicken Skillet (you also need this one in your life
- Pork
- Pork Schnitzel Recipe (my secret ingredient makes these AMAZING)
Pan Roast Pork Tenderloin (30 minutes!) - Blue Cheese Crusted Pork Chops (To DIE for!!)
- Pork Schnitzel Recipe (my secret ingredient makes these AMAZING)
- Pasta
- One Skillet Ham & Cheese Pasta
- The Best Baked Mac and Cheese (from Princess Pinky Girl)
- Classic Easy Beef Lasagna (from Real Housemoms)
- See all weeknight recipes
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Classic Tuna Noodle Casserole
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 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
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:
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
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.
