Creamy Tuna Noodle Casserole is the kind of cozy, old-school dinner that never really goes out of style. Tender egg noodles, flaky tuna, sweet peas, and a rich, velvety sauce all bake together under a golden, crunchy topping for the ultimate weeknight comfort food. It’s budget-friendly, family-friendly, and relies almost entirely on pantry and freezer staples you probably already have on hand. This version bakes up creamy in the middle with just the right amount of structure, so it slices neatly but still feels indulgent and saucy.
Equipment
- 9×13-inch baking dish or similar casserole dish
- Large pot for boiling noodles
- Large mixing bowl
- Medium saucepan (if making sauce from scratch)
- Colander for draining pasta and peas
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 12 oz (about 340 g) wide egg noodles
- 2 cups frozen peas, no need to thaw
- 2 cans (5–6 oz / 140–170 g each) tuna in water, drained and flaked
- 2 cans (10.5 oz / 300 g each) condensed cream of mushroom soup
- 1 cup (240 ml) whole milk
- 1 cup (240 g) sour cream (full-fat for best texture)
- 1 ½ cups (170 g) shredded cheddar cheese, divided
- ½ cup (50 g) grated Parmesan cheese, divided
- ¼ cup (60 g) unsalted butter, melted (for topping + greasing dish)
- 1 cup (50 g) crushed potato chips or ¾ cup (40 g) panko breadcrumbs for topping
- ½ small onion, finely chopped (about ¼ cup)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or Italian seasoning (optional)
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions And Steps
Start by preheating the oven to 375°F (190°C) and lightly greasing your 9×13-inch baking dish with a little melted butter to help prevent sticking and boost flavor around the edges. Bring a large pot of salted water to a boil, then add the egg noodles and cook them just to al dente—1 to 2 minutes less than the package directions—so they stay firm and don’t go mushy in the oven.
In the last 2 minutes of the noodle cooking time, add the frozen peas directly to the boiling water with the pasta to quickly blanch them and take off the chill. Drain the noodles and peas together in a colander, shaking off as much excess water as possible so the sauce doesn’t get diluted.
While the pasta drains, add the condensed cream of mushroom soup, milk, and sour cream to a large mixing bowl and whisk until smooth and fully combined. Stir in the garlic powder, onion powder, dried thyme or Italian seasoning if using, salt, and black pepper, adjusting the seasoning to taste because this is your one big chance to flavor the base evenly.
Fold the drained tuna into the creamy base, breaking up any large chunks but keeping some visible flakes for texture. Add the chopped onion, 1 cup of the shredded cheddar, and ¼ cup of the Parmesan, and stir until everything is evenly distributed through the sauce.
Now tip the drained noodles and peas into the bowl and gently fold everything together, using a large spoon or spatula to avoid crushing the pasta. The mixture should look creamy and well-coated but not soupy; if it seems too tight, splash in an extra couple of tablespoons of milk to loosen it slightly.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer and pressing down lightly to remove big air pockets without compacting it. Sprinkle the remaining ½ cup cheddar and remaining ¼ cup Parmesan evenly over the top to create a cheesy base layer under the crunchy topping.
In a small bowl, combine the crushed potato chips or panko breadcrumbs with the melted butter, stirring until all the crumbs are evenly moistened. Scatter this mixture evenly over the top of the casserole so you get a crisp, golden crust in every bite instead of clumps.
Place the casserole on the middle rack of the oven and bake for 25–30 minutes, or until the filling is bubbling around the edges and the topping is deep golden brown and crisp. If the top is browning too fast before the center is hot, tent the dish loosely with foil for the last 5–10 minutes of baking.
Once baked, remove the casserole from the oven and let it rest for at least 10 minutes to allow the sauce to thicken slightly and the slices to hold together. Serve warm, scooping generous portions and making sure to get both creamy noodles and plenty of crunchy topping in every serving.
Tips And Tricks
Undercook the noodles slightly so they finish in the oven without turning soft and falling apart in the sauce. Salting the pasta water generously also helps build flavor from the very beginning and keeps the casserole from tasting flat.
Drain the tuna and peas very well; excess liquid will thin the sauce and make the finished dish watery instead of velvety. If using canned peas instead of frozen, pat them dry gently with paper towels before mixing them into the casserole base.
For deeper flavor, lightly sauté the chopped onion in a teaspoon of butter or oil until soft and translucent before adding it to the mixture. A small pinch of extra garlic powder or even a dash of Dijon mustard whisked into the sauce can also add a subtle savory boost.
If making ahead, assemble the casserole up to the cheese layer, cover, and refrigerate for up to 24 hours, but wait to add the chip or breadcrumb topping until right before baking so it stays crisp. When baking from cold, add an extra 10–15 minutes to the bake time and tent with foil if the top browns too quickly.
This recipe freezes well: assemble in a freezer-safe dish without the topping, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator, top with the buttered crumbs, and bake until hot and bubbly for an easy freezer-to-oven meal.
Variations
Swap the cream of mushroom soup for cream of celery or cream of chicken for a slightly different flavor profile while keeping the same creamy texture. You can also use a homemade white or mushroom sauce in place of condensed soup if you prefer cooking from scratch without canned ingredients.
Try using different vegetables like broccoli florets, mixed vegetables, or sautéed mushrooms instead of or in addition to peas for extra color and nutrition. For a more indulgent version, stir in extra shredded cheddar or a handful of mozzarella for a stretchier, cheesier casserole.
For a lighter spin, use reduced-fat soup, light sour cream, and part-skim cheese, and switch to whole-wheat egg noodles; the texture will be slightly different but still satisfying. You can also cut back slightly on the topping or use panko instead of potato chips for a lower-fat, crisp finish.
To change up the topping, replace potato chips with crushed butter crackers, seasoned panko, or a mix of breadcrumbs and Parmesan. A sprinkle of fresh parsley, chives, or green onions over the finished bake adds a pop of color and freshness to balance the richness.
