This old time classic tuna noodle casserole will bring you right back to childhood. Budget friendly and easy to double for a crowd! 
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 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’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!
Simple ingredients, although I urge you to try this Homemade Cream of Chicken Soup vs using store bought!
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.
Classic Tuna Noodle Casserole
Ingredients
- 8 oz pasta of your choice
- 1 cup breadcrumbs fresh or storebought
- 2 Tbs salted butter melted
- 1 cup grated cheddar cheese divided
- ½ 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
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Preheat the oven to 400F.
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In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
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Drain pasta, and set aside.
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Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
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Pour the milk and soup into a large saucepan, and mix well.
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Add the vegetables, the other half of the cheese and the tuna.
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Heat over a medium heat until JUST beginning to bubble around the edges.
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Stir in the parsley if using, then remove from the heat.
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Add the pasta to the tuna mixture, and mix until well blended.
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Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
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Bake at 400F for 30 minutes, or until the topping is golden brown.
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Remove from the oven and let it stand for 5-10 minutes.
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Devour.
Recipe 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.
Kathy McDaniel says
This looks amazing! Definitely a comfort food classic, and that topping is golden perfection. Pinning it to make it soon.
JANICE says
You said “14 ounces tuna. 2 cans. Is that right for such a small dish?
Kylee says
Hi Janice
You can do 1, but my family likes it with more. Plus, extra protein!
Kate says
According to my dad, this was a staple in his household growing up.
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”
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.
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! 😋
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.