Classic Tuna Noodle Casserole Recipe
An old classic, tuna noodle casserole is the ultimate comfort food. Learn how easy it is to make classic tuna noodle casserole here.
Simple affordable ingredients are brought together in this one-dish meal that is a quintessential classic. If you are looking for a warm, comforting dinner for a crowd, try this classic Tuna Noodle Casserole Recipe.
To make this tasty classic you need a few ingredients that you probably already have on hand.
- Egg Noodles
- Cream of Celery or Cream of Mushroom Soup
- Canned Tuna
- Frozen Peas and Carrots
- Salt & Pepper
- garlic powder
- shredded cheese
- dry bread crumbs
You will also need
Preheat oven to 350 degrees F and in a large pot boil noodles according to package directions to al dente.
In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined
Fold in cooked noodles and mix until incorporated.
Pour the mixture into a 13×9 baking dish and spread it out evenly. In a small microwavable safe bowl melt 2 tablespoons of butter and combine with bread crumbs
Sprinkle 1 cup cheese on top of the casserole, then sprinkle bread crumb mixture on top of the casserole.
Bake for about 40-45 minutes or until golden brown and bubbly.
Cream of Alternative
Don’t have a can of cream of celery soup, or trying to eat healthier? Whip up your own Cream of Chicken Soup with this simple recipe. This substitute is perfect in this casserole recipe.
While this Tuna Noodle Casserole recipe calls for bread crumb topping you can try these topping substitutes
- crushed ritz style crackers
- crumbled potato chips
- crushed seasoned rice chex
It is possible to make Gluten Free Tuna Noodle Casserole with just a few simple substitutions
- Use a gluten-free “cream of soup” or make your own.
- Use gluten free bread crumbs or topping
- Substitute gluten free pasta in place of the egg noodles.
Store any uneaten casserole in the fridge for up to 3 days.
You can freeze leftover casserole for up to 2 months and reheat it when desired. Alternatively, you can premake your Tuna Noodle Casserole and skip the baking. Just wrap tightly and freeze. Thaw and bake on a busy day when you are short on time.
Why Is My Tuna Casserole Dry?
There are a few reasons why your tuna casserole comes out too dry:
- There is not enough liquid in the mix and the noodles suck it all up.
- You might be using a baking dish that is too large for the amount of casserole you have.
- Cooked too long.
But you can fix it!
Moisten your dry casserole by adding a bit of hot chicken or vegetable broth. Start with 1/4 cup and add more if needed.
Tuna Noodle Casserole
- 12 oz Egg Noodles uncooked
- 10.5 oz cream of celery soup cream of mushroom, or 1 1/4 cup homemade equivalent
- 12 oz light tuna in water drained
- 12 oz frozen peas and carrots
- ⅓ cup milk or alternative
- ¼ cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese shredded, divided
- ½ cup bread crumbs or crushed ritz crackers
- 2 tablespoons unsalted butter melted
- Preheat oven to 350 degrees F
- In a large pot boil noodles according to package directions to al dente
- In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined
- Fold in cooked noodles and mix until well combined
- Pour mixture into a 13×9 baking dish
- In a small microwavable safe bowl melt 2 tablespoons of butter and combine with bread crumbs
- Sprinkle 1 cup cheese on top of casserole
- Sprinkle bread crumb mixture on top of casserole
- Bake for about 40-45 minutes or until golden brown and bubbly
- Store leftovers in refrigerator