Easy tuna noodle casserole recipe is a simple version of the classic. This quick dinner recipe takes just 30 minutes – perfect for weeknights!
Tuna noodle casserole is a retro classic! This simple version is made with pantry staple ingredients and takes just minutes to make.
This tuna casserole recipe makes a great weeknight dinner, and it only takes about 30 minutes to prepare. Serve it with a simple green salad for a quick and easy meal.
Ingredient notes
- Canned tuna: Solid white albacore tuna in water or chunk light tuna in water will work.
- Cream of mushroom soup: You can use another type of condensed soup, like cream of chicken soup or cream of celery soup, if you would prefer.
- Milk: Any milk from skim milk to whole milk will work.
- Cheese: Sharp cheddar cheese is my go-to. However, you can substitute white cheddar cheese, a triple cheddar cheese blend, or another type of cheese like Monterey Jack or Colby.
How to make tuna noodle casserole
Step 1: Preheat the oven to 375°F. Grease a 9×13 inch casserole dish with nonstick cooking spray.
Step 2: Cook the egg noodles according to the package directions. Drain the pasta, and return them to the pot.
Step 3: Stir in the tuna, cream of mushroom soup, milk, cheddar cheese, salt, and pepper.
Step 4: Spread the noodle mixture into the prepared baking dish in an even layer.
Step 5: In a small mixing bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumbs over the noodles.
Step 6: Bake for 15-20 minutes, or until the top starts to brown. Sprinkle the fresh parsley over the top of the casserole just before serving.
Recipe FAQs
You can! If you’d like to add peas to the casserole, just stir frozen peas into in with the other ingredients in step 4.
Yes, feel free to use a different type of noodle, like penne or elbow macaroni, if you would prefer.
Panko or regular bread crumbs will work. You can use regular or Italian bread crumbs.
Variations
- Toppings: Omit the breadcrumbs and butter and use crumbled potato chips or Ritz crackers instead.
- Vegetables: You can use a pea and carrot blend or sauté celery and onion.
- Cheese: Feel free to omit the cheese if you prefer.
- French fried onions: French fried onions make a tasty topping. Just use them with, or in place of, the bread crumbs.
Make ahead directions
Tuna noodle casserole can be made up to one day in advance. Prepare the casserole through step 5.
Wrap the casserole in plastic wrap and place in the fridge. When you’re ready to bake the casserole, resume the recipe at step 6 and add an additional 5-10 minutes to the baking time.
Storage
Any leftovers should be stored in an airtight container in the refrigerator. The casserole is best eaten within 3 days.
More easy casserole recipes
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Easy Tuna Noodle Casserole
Equipment
- 9×13 pan
Ingredients
- 16 ounces egg noodles
- 10 ounces canned tuna drained
- 2-10.5 ounce cans cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese blend
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup bread crumbs
- 1 tablespoon butter melted
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch casserole pan with nonstick cooking spray.
- Cook the noodles according to the package directions.
- Drain the noodles, and return them to the pot.
- Stir in the tuna, cream of mushroom soup, milk, cheddar cheese, salt, and pepper.
- Spread the noodles into the prepared pan in an even layer.
- In a small mixing bowl, combine the bread crumbs and butter.
- Sprinkle the bread crumbs over the noodles.
- Bake for 15-20 minutes, or until the top starts to brown.
- Sprinkle the fresh parsley over the top of the casserole just before serving.
Notes
- Canned tuna: Solid white albacore tuna in water or chunk light tuna in water will work.
- Cream of mushroom soup: You can use another type of condensed soup if you would prefer.
- Milk: Any milk from skim milk to whole milk will work.
- Cheese: Sharp cheddar cheese is my go-to. However, white cheddar cheese, a triple cheddar cheese blend, or another type of cheese can be substituted.
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Susan says
Do you have to add milk to this recipe?
Kate says
The milk helps to thin out the cream soup. You could use nondairy milk, like unsweetened almond milk, or you could try chicken or vegetable broth. If you use broth, though, it won’t be as quite as creamy.
Taylor says
This recipe is easy and my family likes it.
Kate says
Thank you!
Trudy says
Your recipes all look great. Is it possible to use salmon instead of the tuna. If not do you have a recipe that uses salmon . I do enjoy getting the recipies that you send, most don’t require a trip to the grocery store to purchase the ingredients that you need. Thanks.
Kate says
Thank you so much! I appreciate that! This recipe is pretty flexible, so while I haven’t tried it, but I think that canned salmon or even canned chicken would work in place of the tuna.
Ariel says
Hi Kate, tried the dish and it tasted very good. Can I know if I am able to convert the measurements into cup or grams automatically so I need not convert it myself.
Kate says
Hi! Thank you! Absolutely! You can find the weight in grams by clicking on “metric” directly below the recipe. I hope that helps!
Pj says
I use mayo instead of chz. Tastes pretty good.
Kate says
Thank you!