Classic Tuna Noodle Casserole

Posted: October 13

Time: 50 minutes

Yield: 8 servings

recipe image

Creamy Classic Tuna Noodle Casserole is a recipe that’s been well-loved since the '50s, and it’s been a part of the culinary landscape since! It’s a creamy, cheesy, and comforting meal with plenty of flaky and mildly sweet tuna. Tender, tasty, and easy to make, Classic Tuna Noodle Casserole is perfect for when you have a crowd or just want a lot of leftovers of something you know you love to eat!


• 1 (16 ounce) package extra wide egg noodles • 2/3 cup frozen peas • 2/3 cup Monterey Jack, Colby, and cheddar cheese, grated and combined together • 1 (12 ounce) can cream of mushroom soup • 1 (16 ounce) can tuna, drained • 1 (12 ounce) can mushrooms, sliced • salt, to taste • pepper, to taste • seasoned breadcrumbs, optional, for topping • fresh herbs, optional, for topping


Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly grease a 9x13-inch casserole dish.

Step 3

Cook the egg noodles, following package directions, for exactly 6 minutes.

Step 4

Rinse the noodles briefly in cold water to stop the cooking process.

Step 5

Drain the noodles thoroughly.

Step 6

Place the noodles into a large bowl.

Step 7

Add the peas, cheese, mushroom soup, tuna, and mushrooms to the bowl, mixing gently but thoroughly.

Step 8

Bake the casserole for 45-55 minutes. Top with the seasoned breadcrumbs and bake until toasted, about 10 minutes uncovered.

Step 9

Remove the casserole from the oven, top with fresh herbs, and serve.

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