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The Ultimate Tuna Noodle Casserole for Easy Comfort Food

The Ultimate Tuna Noodle Casserole

A creamy, cheesy tuna noodle casserole with tender egg noodles, green peas, and a buttery breadcrumb topping. This easy comfort-food dinner serves 6 and bakes until hot, bubbling, and golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 12 ounces Wide egg noodles
  • 2 5-ounce cans Canned tuna, drained and flaked
  • 1 10.5-ounce can Condensed cream of mushroom soup
  • 1 cup Milk
  • 1 cup Frozen peas
  • 1 cup Shredded cheddar cheese, divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Topping
  • 1/2 cup Dry breadcrumbs or panko
  • 2 tablespoons Butter, melted
For Cooking
  • As needed Salt for pasta water

Method
 

Step-by-Step
  1. Heat the oven to 375°F or 400°F, depending on your preferred baking temperature, and grease a 9-by-13-inch baking dish.
  2. Cook the wide egg noodles in salted boiling water for 7–9 minutes, or 1–2 minutes less than the package directions. Drain them well so excess water does not thin the casserole.
  3. In a large bowl, stir together the condensed cream of mushroom soup, milk, salt, and black pepper until smooth.
  4. Fold in the drained and flaked tuna, frozen peas, cooked noodles, and 3/4 cup of the shredded cheddar cheese.
  5. Spread the mixture evenly in the prepared baking dish. Stir the breadcrumbs or panko with the melted butter, then sprinkle the mixture over the casserole along with the remaining 1/4 cup cheddar.
  6. Bake uncovered for 20–25 minutes, until the casserole is hot and bubbling around the edges and the topping is golden. Let it rest for 5 minutes before serving.

Notes

Undercook the noodles slightly because they continue cooking in the oven. Drain the tuna thoroughly, avoid overbaking, and refrigerate leftovers promptly. Store covered in the refrigerator and reheat until hot.