This comforting tuna noodle casserole is a classic dish that brings together simple ingredients to create a hearty and satisfying meal. Perfect for busy weeknights, this recipe is easy to prepare and sure to please the whole family.
While most of the ingredients for this tuna noodle casserole are common pantry staples, you might need to pick up a can of cream of mushroom soup and a bag of frozen peas if you don't already have them on hand. Additionally, make sure you have a can of tuna and some crushed potato chips for the topping.

Ingredients For Tuna Noodle Casserole
Egg noodles: These form the base of the casserole, providing a hearty and filling component.
Cream of mushroom soup: This adds a creamy texture and rich flavor to the dish.
Milk: Helps to thin out the soup and create a smooth sauce.
Tuna: Provides protein and a savory taste.
Frozen peas: Adds a pop of color and a touch of sweetness.
Shredded cheddar cheese: Melts on top to create a gooey, cheesy layer.
Crushed potato chips: Adds a crunchy topping to contrast with the creamy casserole.
Technique Tip for This Recipe
When preparing the egg noodles, make sure to cook them just until they are al dente. Overcooking the noodles can result in a mushy texture once the casserole is baked. Additionally, when combining the cream of mushroom soup with the milk, whisk them together thoroughly to ensure a smooth and creamy consistency. This will help the sauce coat the noodles evenly. For an extra layer of flavor, consider adding a pinch of garlic powder or onion powder to the mixture before baking.
Suggested Side Dishes
Alternative Ingredients
egg noodles - Substitute with whole wheat pasta: Provides more fiber and nutrients while maintaining a similar texture.
cream of mushroom soup - Substitute with cream of celery soup: Offers a different but complementary flavor profile.
milk - Substitute with unsweetened almond milk: Suitable for those who are lactose intolerant or prefer a dairy-free option.
tuna - Substitute with canned chicken: Provides a similar texture and protein content for those who prefer poultry.
frozen peas - Substitute with frozen green beans: Adds a different texture and flavor while still providing a green vegetable.
shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a milder flavor and melts well.
crushed potato chips - Substitute with panko breadcrumbs: Provides a similar crunchy topping with a lighter texture.
Other Alternative Recipes Similar to This Casserole
How to Store / Freeze This Casserole
- Allow the tuna noodle casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
- Transfer the cooled casserole into an airtight container. If you don't have one large enough, you can use multiple smaller containers.
- For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.
- If you plan to keep the casserole for a longer period, freezing is the best option. Wrap the container tightly with aluminum foil or plastic wrap before placing it in the freezer.
- Label the container with the date of preparation to keep track of its freshness.
- When ready to reheat, if frozen, allow the casserole to thaw in the refrigerator overnight. This ensures even reheating.
- Preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish if it isn't already in one.
- Cover the dish with aluminum foil to prevent the cheese and potato chips topping from burning. Bake for 20-25 minutes or until heated through.
- For a crispier top, remove the foil during the last 5 minutes of reheating.
- Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover tuna noodle casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until the casserole is warmed through and bubbly. For an extra crispy top, remove the foil during the last 5 minutes of heating.
Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Add a splash of milk or cream to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through, until the casserole is heated evenly.
Stovetop Method: Place the leftover casserole in a non-stick skillet. Add a small amount of milk or broth to prevent sticking and to keep it moist. Heat over medium-low heat, stirring occasionally, until the casserole is warmed through. This method helps maintain the texture of the egg noodles and the tuna.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in an air fryer-safe dish. Cover with aluminum foil to prevent the top from burning. Heat for about 10-15 minutes, checking halfway through. Remove the foil for the last few minutes to crisp up the potato chips topping.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the casserole in a toaster oven-safe dish. Cover with aluminum foil and heat for 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to allow the cheddar cheese to melt and the potato chips to crisp up.
Best Tools for This Recipe
Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C) until it is bubbly and golden brown on top.
Pot: Needed to cook the egg noodles according to the package directions.
Colander: Used to drain the cooked egg noodles after boiling.
Mixing bowl: Essential for combining the cream of mushroom soup, milk, tuna, peas, and cooked noodles.
Wooden spoon: Useful for stirring the ingredients together in the mixing bowl.
Baking dish: The vessel in which the casserole mixture is poured and baked.
Measuring cups: Required to measure out the milk, shredded cheddar cheese, and other ingredients accurately.
Can opener: Necessary for opening the cans of cream of mushroom soup and tuna.
Cheese grater: If you are using a block of cheddar cheese, this tool will help you shred it.
Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.
How to Save Time on Making This Casserole
Use pre-cooked noodles: Save time by using pre-cooked or leftover egg noodles instead of boiling them fresh.
Frozen vegetables: Opt for frozen peas to skip washing and chopping fresh ones.
One-pot method: Combine cream of mushroom soup, milk, tuna, and peas directly in the pot used to cook the noodles to reduce dishwashing.
Pre-shredded cheese: Use pre-shredded cheddar cheese to eliminate the need for grating.
Crushed chips in advance: Crush potato chips ahead of time and store them in an airtight container for quick assembly.

Tuna Noodle Casserole
Ingredients
Main Ingredients
- 2 cups egg noodles
- 1 can cream of mushroom soup
- 1 cup milk
- 1 can tuna, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup crushed potato chips
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package directions. Drain and set aside.
- In a mixing bowl, combine cream of mushroom soup, milk, tuna, and peas. Stir in cooked noodles.
- Pour mixture into a baking dish. Top with shredded cheddar cheese and crushed potato chips.
- Bake in preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Casserole
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