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Dinner One Pot Casseroles Seafood
4.6 from 87 votes

Easy Tuna Noodle Casserole

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By: Joanna Cismaru •12/19/22 31 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

Easy Tuna Noodle Casserole in a casserole dish
Table of Contents Open
  • How to Make Tuna Noodle Casserole
  • Can You Customize This Tuna Casserole?
  • Do You Bake This Tuna Noodle Casserole Covered or Uncovered?
  • Leftovers
  • Freezing
  • More Great Recipes To Try:
  • Easy Tuna Noodle Casserole
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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!

Easy Tuna Noodle Casserole process shots

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
Easy Tuna Noodle Casserole in a small white plate

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.

Easy Tuna Noodle Casserole overhead shot

More Great Recipes To Try:

  • Linguine Puttanesca with Tuna
  • The Best Tuna Salad
  • Avocado Tuna Salad
  • Shrimp Ceviche
  • Easy Tuna Melt
  • Turkey Noodle Casserole

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of tuna noodle casserole with a serving spoon taking a scoop
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4.64 from 87 votes

Easy Tuna Noodle Casserole

Prep 5 minutes
Cook 40 minutes
Total 45 minutes
Rate Recipe
This Easy Tuna Noodle Casserole is a comforting and reliable classic dish perfect for a busy weeknight and budget friendly!
6

Ingredients

  • 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

Notes

Cream of celery soup recipe:
  • 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
  1. 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.
  2. 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

Calories: 426kcal (21%)Carbohydrates: 56g (19%)Protein: 25g (50%)Fat: 10g (15%)Saturated Fat: 2g (13%)Cholesterol: 82mg (27%)Sodium: 595mg (26%)Potassium: 657mg (19%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1065IU (21%)Vitamin C: 11.1mg (13%)Calcium: 110mg (11%)Iron: 3.3mg (18%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of tuna noodle casserole with a serving spoon taking a scoop

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Originally published August 2014. Updated with new pictures and video.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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31 Comments
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Jeff Hancock
Jeff Hancock
Posted: 2 months ago

i love the idea of tomatoes. Going to try this recipe today. Question…when freezing before cooking, do you cook the noodles or freeze the noodles dry?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeff Hancock
Posted: 2 months ago

You want the noodles cooked, regardless if you’re freezing before or after. 🙂

0
Reply
Patricia A. Garcia
Patricia A. Garcia
Posted: 2 years ago

I don’t use canned soup, and use a combo of mayo and sour cream for creaminess.

0
Reply
Jeanne
Jeanne
Posted: 2 years ago

5 stars
I haven’t made tuna noodle casserole in years. My husband and I really enjoyed this recipe and I will definitely make it again. Thanks!

0
Reply
Carol
Carol
Posted: 3 years ago

Can I use canned tomatoes? What about pimentos?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol
Posted: 3 years ago

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.

0
Reply
Debi Grant
Debi Grant
Posted: 3 years ago

5 stars
Delicious!! Substituted canned chicken and it was wonderful. Definitely a keeper.

0
Reply
Maurice Carney
Maurice Carney
Posted: 4 years ago

can I use cream of mushroom soup

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Maurice Carney
Posted: 4 years ago

Yes you can

0
Reply
phyllis jennings
phyllis jennings
Posted: 4 years ago

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…

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  phyllis jennings
Posted: 4 years ago

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.

0
Reply
Joanne
Joanne
Posted: 4 years ago

5 stars
The potato chip crunch on top is SO perfect. Love!

0
Reply
Stephanie @CopyKat.com
Stephanie @CopyKat.com
Posted: 4 years ago

5 stars
Such great flavors in here. I love how easy this is to prepare.

0
Reply
cathy
cathy
Posted: 4 years ago

5 stars
My dad made his version every Friday night. Great memories!

0
Reply
Toni | Boulder Locavore
Toni | Boulder Locavore
Posted: 4 years ago

5 stars
Looks like a new favorite for weeknights!

0
Reply
Heather
Heather
Posted: 4 years ago

5 stars
An absolutely fun family favorite!

0
Reply
Erin
Erin
Posted: 4 years ago

5 stars
Such a classic! So much better than what I grew up with!

0
Reply
Lori @ RecipeGirl
Lori @ RecipeGirl
Posted: 4 years ago

5 stars
My husband’s fave!

0
Reply
lc
lc
Posted: 4 years ago

5 stars
such a great recipe!

0
Reply

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Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Get our FREE recipe eBook + weekly newsletter!

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