Creamy Tuna Noodle Casserole

This tuna noodle casserole is a classic American comfort dish made with tender egg noodles, flaky canned tuna, a creamy sauce, sweet peas, and melted cheddar cheese. Baked until bubbly and golden, it’s an affordable, family-friendly dinner perfect for busy weeknights or make-ahead meals.

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Course: Casserole

Cuisine: American, tuna noodle casserole

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 420kcal

Author: Olivia White

Cost: $10

Equipment

1 large pot – for boiling egg noodles
1 colander – for draining pasta
1 large mixing bowl – for combining ingredients
1 9x13-inch baking dish – lightly greased
1 medium saucepan – for homemade cream sauce
1 whisk – for preparing sauce

Ingredients

12 ounces egg noodles cooked al dente
2 5-ounce cans tuna, drained
2 cups cream sauce or cream of mushroom soup
1 cup frozen peas
1 ½ cups shredded cheddar cheese divided
½ cup milk optional for thinning
½ cup breadcrumbs or crushed crackers optional topping
½ teaspoon salt adjust to taste
½ teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles until just al dente. Drain and set aside.
If making homemade sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Slowly whisk in milk and broth. Simmer until thickened, about three to four minutes. Stir in garlic powder, onion powder, salt, and pepper.
Preheat oven to 375°F.
In a large mixing bowl, combine tuna, peas, cream sauce, and half of the shredded cheese. Gently fold in cooked noodles. Add milk if the mixture looks too thick.
Transfer mixture to a greased 9x13-inch baking dish. Top with remaining cheese and breadcrumbs.
Bake uncovered for 20 to 25 minutes until bubbly and golden. Let rest for five to ten minutes before serving.

Notes

Cook noodles just until al dente to prevent a mushy casserole. The mixture should look slightly loose before baking so it stays creamy. If reheating leftovers, stir in 1–2 tablespoons of milk and cover with foil to maintain moisture. For extra richness, add 1/2 cup sour cream to the sauce.

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