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:
- Zucchini
- Peppers
- Broccoli
- Sun Dried Tomatoes
- Frozen veggies, such as carrots, peas and corn mix
- Mushrooms
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.
Leftovers
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!
Freezing
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:
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Easy Tuna Noodle Casserole
Ingredients
- 12 oz egg noodles dry
- 15 oz tuna drained (I used 3 5 oz cans tuna packed in water)
- 10.5 oz 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
- 1/4 tsp black pepper or to taste
- 3/4 cup potato chips crumbled
Instructions
- Preheat oven: Preheat oven to 400 F degrees.
- 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!
Video
Recipe Notes
- 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.
Nutrition Information:
Originally published August 2014. Updated with new pictures and video.
Carol says
Can I use canned tomatoes? What about pimentos?
Joanna Cismaru says
I don’t think the canned tomatoes would be a good ideas, as they might make the casserole a bit too mushy, but the pimentos would be great.
Debi Grant says
Delicious!! Substituted canned chicken and it was wonderful. Definitely a keeper.
Maurice Carney says
can I use cream of mushroom soup
Nicole Beaulieu says
Yes you can
phyllis jennings says
Should the frozen peas be cooked first or just throw in the frozen peas. It just seems like 30 minutes wouldn’t be long enough. Probably a silly question…
Joanna Cismaru says
I just throw them in frozen, they don’t need a long time to cook. If you like yours more cooked, you can place them in a bit of hot water to thaw them out first.
Joanne says
The potato chip crunch on top is SO perfect. Love!
Stephanie @CopyKat.com says
Such great flavors in here. I love how easy this is to prepare.
cathy says
My dad made his version every Friday night. Great memories!
Toni | Boulder Locavore says
Looks like a new favorite for weeknights!
Heather says
An absolutely fun family favorite!
Erin says
Such a classic! So much better than what I grew up with!
Lori @ RecipeGirl says
My husband’s fave!
lc says
such a great recipe!
Liz says
My mom always put potato chips on her tuna casserole! Your nostalgic recipe looks wonderful!
Wendy Hampton says
I had forgotten about this recipe and I don’t know why because I have loved it since the first time I tried it. So glad for the reminder! I need comfort food today after my dentist appointment and this will be perfect! Thanks for sharing it AND the reminder posting. I especially like the crushed potato chips on top!
Joanna Cismaru says
Oh good luck with the dentist appointment. 🙂
Maria says
Recipe sounds great! If you make the cream of celery soup, do you still add the cup of milk listed in the ingredients?
Nicole Beaulieu says
If you’re using the DIY recipe in the notes, still use the milk. If it’s your own big batch you can skip the milk. Just make sure you use enough soup so that the noodles aren’t dry.
Angelina says
A straightforward, easy & delicious recipe (nice photos). I liked using Cream of Celery soup, since most recipes for tuna casserole call for Cream of Mushroom soup. I used Heart Healthy soup and frozen peas & carrots, since that’s what I had on hand. A friend suggested this to me a long time ago….”If you want your casseroles ‘creamy’ (without milk on the bottom of your casserole dish) use Condensed Milk instead of regular milk”. I thought I’d pass this on, since it always works for me. I like your recipes, so I’ll be signing on to receive your blog.
Angelina says
Regarding the tuna casserole, I meant to say evaporated milk NOT condensed milk. Sorry for the confusion.
Maureen D Dugan says
How much evaporated milk do you use?
Charlie Hendricks says
I made this the other night for my little crew and they absolutely loved it. I added edamame and sugar snap peas. My husband is a fan. Sure beats his lightning fast tuna casserole. I’ll take yummy every time.
Thalia @ butter and brioche says
ooh this looks delicious, definitely know what im making for dinner tonight! thanks for the recipe and inspiration!
michele leblanc says
You are so funny, Jo! I wear progressives and yes, it does get better….although it’s a little like walking around with your head in a fishbowl the first couple of days!
jo says
Well that’s good to know, and yes you nailed it, it is like having your head in a fishbowl. LOL