Creamy and comforting, tuna noodle casserole brings back memories of family dinners and cozy nights. There’s something incredibly satisfying about digging into a warm, cheesy dish that combines the savory flavors of tuna and vegetables with the comforting texture of egg noodles. This dish is not just delicious but also remarkably easy to prepare, making it a favorite for busy weeknights.
Tuna noodle casserole is a delightful mixture of tender pasta, tender chunks of tuna, and a rich creamy sauce, all topped with a golden breadcrumb crust. It’s perfect for families, gatherings, or whenever you need a satisfying meal that won’t break the bank or take hours to prepare.
Why you’ll love tuna noodle casserole
- Quick to prepare on busy nights.
- Pleasing and familiar flavors the whole family enjoys.
- Minimal dishes to clean up afterward.
- Make-ahead option that stores well.
- Affordable ingredients make it budget-friendly.
“This casserole is a classic favorite in my home; it never disappoints!”
Step-by-step overview
This casserole is easy to whip up in just a few steps. Start by cooking the egg noodles and mixing together the tuna, soup, and vegetables with a splash of milk. Combine it all and pour it into a baking dish, top with cheese and breadcrumbs, then bake until bubbling and golden. It’s a straightforward recipe that’s all about comfort and flavor!
What ingredients do I need for tuna noodle casserole?
- 8 oz egg noodles
- 1 can (12 oz) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Ingredient notes & swaps
- Tuna: You can use canned chicken in place of tuna if preferred.
- Cream of mushroom soup: Any cream soup, such as chicken, can work if you’re looking for variety.
- Frozen peas: Fresh or other frozen vegetables like corn can easily be substituted.
- Milk: Substitute dairy with plant-based milk for a dairy-free version.
How do I make tuna noodle casserole step-by-step?
Making tuna noodle casserole is quite straightforward. Here’s how you can do it:
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package directions; drain and set aside.
- In a large bowl, combine tuna, cream of mushroom soup, peas, milk, half of the cheddar cheese, salt, and pepper.
- Stir in the egg noodles until well combined.
- Pour the mixture into a greased baking dish.
- Top with remaining cheddar cheese and breadcrumbs, then drizzle with olive oil.
- Bake for 25-30 minutes or until the cheese is bubbly and the top is golden brown.
Pro Tip: To ensure your casserole is creamy and not dry, avoid overcooking the pasta; it should be al dente since it will continue to cook in the oven.
When it’s done baking, the casserole should be bubbling along the edges with a beautifully golden top. The cheesy aroma wafts through the kitchen, making it difficult to resist diving in immediately.
Helpful cooking tips
- Timing: Keep an eye on it as it bakes; you want the cheese to be melted and slightly brown, but not burnt.
- Texture: If you prefer a crunchier topping, you can broil the casserole for the last couple of minutes.
- Mix-ins: Feel free to add some sautéed onions or chopped celery for additional flavor and texture in the filling.
- Grease the dish well: This helps avoid sticking and makes for easier serving.
How should I serve it?
Serving tuna noodle casserole is as easy as dishing it out straight from the baking dish. Pair it with a simple green salad or steamed vegetables to balance the meal. A sprinkle of fresh herbs, like parsley, on top can add a nice touch of color and freshness. For an added flourish, serve it with some crusty bread for dipping into the creamy goodness.
Can I make it ahead? How do I store and reheat it?
You can definitely prepare tuna noodle casserole ahead of time. Assemble it in the baking dish, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours before baking. When you’re ready to bake, just remove the cover and bake as instructed, maybe adding a few extra minutes if baking from cold.
Refrigerate leftovers within 2 hours; reheat until steaming hot. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
How do I fix common issues?
- Soggy casserole: Make sure to drain the tuna and any excess liquid from the soup to avoid excess moisture.
- Dry casserole: If it comes out dry, next time try adding an extra splash of milk or soup to the mixture.
- Blending ingredients: For a better flavor profile, consider mixing all ingredients thoroughly before baking to ensure even distribution.
- Cheese not melting: If the cheese doesn’t melt, you might need to bake it a bit longer or cover it with foil to trap steam.
What variations can I try?
There are numerous ways to put your own spin on tuna noodle casserole. Here are a few ideas you can try:
- Add vegetables: Mix in sautéed bell peppers, broccoli, or even spinach for added nutrition and color.
- Cheese swap: Experiment with different types of cheese, such as gouda, mozzarella, or pepper jack for a kick.
- Herb additions: Incorporate herbs like dill or thyme to enhance the flavor profile, particularly for a fresher taste.
- Crispy topping: Add crushed potato chips or panko breadcrumbs mixed with melted butter for a crunchier topping.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! If you prefer fresh tuna, simply cook it first, flake it, and substitute it for the canned version.
Is it possible to freeze tuna noodle casserole?
Yes, you can freeze it before baking. Just cover it well and ensure it’s airtight. When you’re ready to eat, let it thaw overnight in the fridge and then bake.
What if I don’t like cream of mushroom?
You can easily swap it out for another cream soup such as cream of chicken or cheese, depending on your flavor preference.
Tuna noodle casserole can be that comforting dish that warms you up and satisfies your cravings, bringing the family together around the dinner table. With its simple ingredients and quick preparation, it’s a classic that deserves a spot in your recipe repertoire.
Tuna Noodle Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package directions; drain and set aside.
- In a large bowl, combine tuna, cream of mushroom soup, peas, milk, half of the cheddar cheese, salt, and pepper.
- Stir in the egg noodles until well combined.
- Pour the mixture into a greased baking dish.
- Top with remaining cheddar cheese and breadcrumbs, then drizzle with olive oil.
- Bake for 25-30 minutes or until the cheese is bubbly and the top is golden brown.