For me, Tuna Noodle Casserole is the ultimate edible hug. I remember the cozy scent of baking breadcrumbs and creamy sauce filling my childhood kitchen, promising a warm, comforting meal. When I make it now in my own home, that first forkful still feels like a soft blanket on a chilly day. It’s a humble, one-dish wonder that transforms simple pantry staples into something deeply satisfying. The combination of tender egg noodles, savory tuna, and that perfectly crispy topping is pure, nostalgic comfort food that always hits the spot.
Why You’ll Love This Recipe
You will adore this recipe because it’s the definition of easy, reliable comfort. It comes together in under an hour, uses affordable ingredients you likely have on hand, and results in a hearty, creamy, and deliciously crunchy casserole that the whole family will love. It’s endlessly adaptable, forgiving of substitutions, and makes for fantastic leftovers that taste even better the next day. Whether you need a quick weeknight dinner solution or are craving a taste of nostalgia, this classic dish is your delicious, no-fuss answer.
Ingredients
- 12 oz wide egg noodles
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 (5 oz) cans solid white albacore tuna in water, drained well
- 1 (10.5 oz) can cream of mushroom soup (or cream of celery)
- 1 cup frozen peas
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup plain panko breadcrumbs
A few ingredient notes can elevate this from good to great. Do not use canned tuna packed in oil for this recipe; it can make the casserole greasy. Draining the water-packed tuna very well is crucial. I prefer cream of mushroom soup for its earthy flavor, but cream of celery is a great alternative. The sour cream (or Greek yogurt) is my secret for extra tang and creaminess—don’t skip it! For the cheese, shred it yourself from a block; pre-shredded cheese has anti-caking agents that can make the sauce less smooth. I’ve tried this both ways, and trust me, this one works better.(See the next page below to continue…)