Weeknight dinner doesn’t get much easier than throwing together an easy tuna noodle casserole. This quick and classic recipe is so tasty and easy to customize.
Having dinner together as a family is a big deal to me. We only get a few years together and they seem to be going faster each year.
Like most parents, I don’t have tons of time to cook dinner, but I do what I can.
Classic meals from my childhood often make an appearance on my own dinner table, as is the case with this yummy tuna noodle casserole.
Tuna Casserole Ingredients
The thing I love about tuna noodle casserole is how versatile it is. This is a really simple recipe but you could add cheese, different vegetables or even use chicken instead of tuna.
This would be soooo good with rotisserie chicken! So I’m just saying. Feel free to get creative.
For this one, I used two kinds of mushroom soup, tuna, noodles, milk, peas, butter and breadcrumbs.
How to Make Tuna Noodle Casserole
This really couldn’t be easier. You’ll want to cook the noodles first and preheat the oven.
Then, mix everything together except the butter and breadcrumbs. 
Throw it in a casserole dish and you’re almost there!
After it bakes for about 20 minutes, sprinkle the breadcrumb mixture on top and brown it in the oven for a few more minutes.
Can You Freeze Tuna Casserole?
Yes! This is a great meal to make ahead or freeze for later.
I like to make extra and freeze it for another day or use the leftovers for weekday lunches.
Want more dinner ideas? Check out these family favorites:
Print the Tuna Noodle Casserole Recipe
Tuna Noodle Casserole - Easy and Quick!
Tuna noodle casserole just like mom used to make! This is such a classic and easy recipe for a quick weeknight meal. My whole family loves it!
Ingredients
- 2 Large Cans Tuna (9oz each)
- 1 Can Cream of Mushroom Soup
- 1 Can Cream of Mushroom Soup with Garlic
- 1 Cup Milk
- 2 Cups Frozen Peas
- 4 Cups Egg Noodles
- 4 Tbsp Bread Crumbs
- 2 Tbsp Melted Butter
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Boil egg noodles for about 10 minutes
- Mix together cooked noodles, drained tuna, soup, milk and peas
- Bake for 20 minutes
- Melt butter and add to bread crumbs
- Top casserole with crumb mixture and brown in the oven for another 5 minutes
- Salt and Pepper to taste
Notes
Substitute broccoli or another veggie for peas or switch the tuna for chicken to change it up! Adding cheese to the top is also quite tasty!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 635mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 14g
Nutrition totals are estimates. Substitutions will change totals.
11 comments
I have never tried tuna in a casserole before, but it looks so delicious and sounds so easy too! Thank you so much for sharing, I can’t wait to try it xo
Enjoy! It’s such a great comfort food right now and I love that it’s pretty much made from pantry staples.
This recipe was so simple! It’s a great meal on the fly, Andrea said it best basically pantry supplies & milk and butter that’s already in the fridge. 😊
You say eggs in the comments above, but I don’t see it in the actual recipe?
Can’t wait to make it though! Without the egg?
Oh! No eggs in this one, just egg noodles is what I used! Sorry about that.
Just made it. It was wonderful.
Is it 4 Cups of cooked noodles or un- cooked when you measure the 4 cups?
Hi Debbie, I measure uncooked. Thanks for your question!
Can this be made as a freezer meal?
Sure! It would be super easy to reheat.