Classic Tuna Noodle Casserole (from scratch)
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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!
Try Spicy Tuna Salad, or cream Tuna Pasta salad too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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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.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts 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 Tuna Noodle Casserole
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet 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
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Classic Tuna Noodle Casserole
Ingredients
- 8 ounces pasta of your choice I recommend egg noodles
- 1 cup breadcrumbs fresh or storebought
- 2 tablespoons butter melted
- 1 cup grated cheddar cheese divided
- 1 cup milk
- 14 ounce 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
- 8 ounces solid tuna 2 cans
OPTIONAL
- 1/4 cup fresh parsley minced
Instructions
- Preheat the oven to 400°F.
- In a large saucepan, cook 8 ounces pasta of your choice in salted water for slightly less than it recommends on the package (around 2 mins less).
- Drain pasta, and set aside.
- Meanwhile, add 1 cup breadcrumbs to a small bowl, and add 2 tablespoons butter (melted). Mix until well combined, then add half of the 1 cup grated cheddar cheese.
- Pour 1 cup milk and 14 ounce can of cream of chicken soup into a large saucepan, and mix well.
- Add diced ½ cup red bell pepper, ½ cup green bell pepper, ½ cup celery, 8 ounces solid tuna, and the remaining cheese.
- Heat over a medium heat until JUST beginning to bubble around the edges.
- Stir in 1/4 cup fresh 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 400°F for 30 minutes, or until the topping is golden brown.
- Remove from the oven and let it stand for 5-10 minutes.
- Devour.
Video
Notes
- You can sub any kind of condensed creamed soup you like – mushroom, celery, cheese – you choose! Make your own cream of chicken soup!
- 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
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in January of 2018. It was republished with updated process shots in November of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I just made this tuna casserole and it is so creamy and delicious! Thank you for sharing 🤗🙂
Recipe was a big hit. I used 2 cans of cream of mushroom and increased the amount of egg noodles as well as added white onion to the mix, We look foward to the leftovers tomorrow 🙂
Good flavor. Needs less bread crumb mixture by about half.
Added French fried onions in place of breadcrumbs
How do you double it for a crowd
Make two pans?