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This Easy Tuna Noodle Casserole is a comforting and reliable classic dish perfect for a busy weeknight and budget friendly that is ready in 45 minutes from start to finish!
Here I am with another casserole dish for you and this one is a classic that probably most of us remember from our childhood. This tuna noodle casserole is so good and so easy. It’s perfect after a long day at work, especially when the last thing you want to do is spend a lot of time in the kitchen cooking.
This is the perfect casserole for weeknight cooking because it’s ready in 45 minutes from start to finish. It’s an American classic comfort food and this recipe here is a family favorite that I’ve been making for years.
How to Make Tuna Noodle Casserole
This casserole is as simple as it gets. Cook the noodles, then toss all the ingredients together and bake. That’s all it takes, seriously!
I have to ask you though about cheese. Do you add cheese to your tuna noodle casserole? I, for one, prefer it without cheese, there’s just something about tuna and cheese that doesn’t sit well with me, but then there’s tuna melts, which I love, so go figure.
I leave that up to you, if you do prefer cheese, by all means add a cup or two of shredded cheese to this dish and I’m sure it will still be just as delicious. And for those of you who do not want to use canned soups, check out the recipe notes on how to make it from scratch.
I love some potato chips sprinkled over the casserole for a little extra crunchiness, it’s so delish! End of story. Go and make it for supper, it’s easy.
Can You Customize This Tuna Casserole?
Absolutely! That’s what’s so great about this casserole, you can make it how you like it. Hate peas? Don’t add them in. Same with tomatoes, add whatever you like. Here’s are some suggestions:
- Sun Dried Tomatoes
- Frozen veggies, such as carrots, peas and corn mix
Do You Bake This Tuna Noodle Casserole Covered or Uncovered?
I recommend baking this uncovered because of the potato chips. If you cover it with aluminum foil or a lid, you risk the potato chips getting soggy, and their whole purpose is to provide crunchiness to the dish.
If stored properly, in an airtight container, tuna casserole can last 2 to 3 days in the refrigerator, which makes a perfect lunch for the next day!
The great thing about this casserole is that you can easily freeze it before or after it’s cooked. If you’re freezing it before cooking it, make sure you wrap it tightly with plastic wrap or in an airtight container. To cook it, that it out overnight in the fridge and make sure it’s thawed out completely before placing it in the oven.
If you want freeze a baked casserole, let it cool completely before wrapping it and freezing it. Whether you freeze the casserole cooked or uncooked they can last for up to 6 months in the freezer.
More Great Recipes To Try:
- Linguine Puttanesca with Tuna
- The Best Tuna Salad
- Avocado Tuna Salad
- Shrimp Ceviche
- Easy Tuna Melt
- Turkey Noodle Casserole
- 12 ounce egg noodles (dry)
- 15 ounce tuna (drained (I used 3 5 oz cans tuna packed in water))
- 10.5 ounce cream of celery soup ((I used Campbell’s 10.5 oz can))
- 1 cup milk
- 1 stalk celery (chopped)
- 1 cup frozen peas
- 1 cup cherry tomatoes (halved)
- ¼ teaspoon black pepper (or to taste)
- ¾ cup potato chips (crumbled)
- Preheat oven: Preheat oven to 400℉.
- Cook noodles: Cook the noodles according to package instructions. Drain and transfer to a large bowl.
- Mix all ingredients together: To the bowl add the remaining ingredients (excluding the potato chips) and stir until well combined. Season with salt and pepper as needed. I only added pepper, but feel free to season with salt as you prefer.
- Transfer to a casserole dish: Spray a 9×13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish. Sprinkle with the potato chips.
- Bake: Bake for 30 minutes or until heated through.
- Serve: Serve warm and enjoy!
- 1 tbsp butter
- 1 celery rib, chopped
- 1 small onion, chopped
- 1 tbsp all-purpose flour
- 1 cup chicken broth (low sodium)
- 1/2 cup heavy cream
- salt and pepper to taste
- In a small saucepan melt the butter, add celery, onion and cook over medium low heat until soft. Add flour and cook for 2 minutes over low heat.
- Add chicken broth and cream, season with salt and pepper and bring to a boil. Use this to add to your tuna noodle casserole.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally published August 2014. Updated with new pictures and video.