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Classic Creamy Tuna Noodle Casserole

A hand holding up a thick slice of creamy tuna noodle casserole with peas and a crispy topping.
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This recipe delivers the ultimate comfort food: a creamy, cheesy tuna noodle casserole made with simple ingredients. It is a satisfying, easy weeknight dinner that brings nostalgic flavor to your table.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 2 cans (10.5 ounces each) condensed cream of mushroom soup
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 cans (5 ounces each) tuna in water, drained
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed potato chips or panko breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain the noodles and set them aside.
  3. While the noodles cook, melt the butter in a large saucepan over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
  4. Whisk the flour into the butter mixture and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the cream of mushroom soup and milk until the sauce is smooth. Bring the mixture to a simmer and cook until it thickens slightly, about 3 minutes.
  6. Remove the sauce from the heat. Stir in the drained tuna, frozen peas, salt, pepper, and 3/4 cup of the shredded cheddar cheese until the cheese melts into the sauce.
  7. Fold the cooked egg noodles into the creamy tuna mixture until everything is evenly coated.
  8. Pour the mixture into your prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
  9. Scatter the crushed potato chips or breadcrumbs evenly over the cheese layer.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
  11. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a scratch-made version, replace the condensed soup with a homemade white sauce using 4 tablespoons butter, 1/4 cup flour, 2 cups milk, and 1 teaspoon onion powder.
  • If you prefer a crispier topping, mix the breadcrumbs with 1 tablespoon of melted butter before sprinkling over the casserole.
  • You can substitute frozen mixed vegetables for the peas if you like.

Nutrition

Find it online: https://cookingbyfelix.com/tuna-noodle-casserole-easy-weeknight-dinner/