This Easy Tuna Noodle Casserole is a comforting and reliable classic dish perfect for a busy weeknight and budget friendly!
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 casserole is as simple as it gets. Cook the noodles, then toss all the ingredients together and bake.
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.
CRAVING MORE TUNA RECIPES? TRY THESE:
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This Easy Tuna Noodle Casserole is a comforting and reliable classic dish perfect for a busy weeknight and budget friendly!
- 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
Preheat oven to 400 F degrees.
Cook the noodles according to package instructions. Drain and transfer to a large bowl.
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.
Spray a 9x13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish. Sprinkle with the potato chips.
Bake for 30 minutes or until heated through.
Serve warm and enjoy!
Recipe Video
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
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.
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Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Originally published August 2014. Updated with new pictures and video.
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…
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.
The potato chip crunch on top is SO perfect. Love!
Such great flavors in here. I love how easy this is to prepare.
My dad made his version every Friday night. Great memories!
Looks like a new favorite for weeknights!
An absolutely fun family favorite!
Such a classic! So much better than what I grew up with!
My husband’s fave!
such a great recipe!
My mom always put potato chips on her tuna casserole! Your nostalgic recipe looks wonderful!
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!
Oh good luck with the dentist appointment. 🙂
Recipe sounds great! If you make the cream of celery soup, do you still add the cup of milk listed in the ingredients?
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.
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.
Regarding the tuna casserole, I meant to say evaporated milk NOT condensed milk. Sorry for the confusion.
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.
ooh this looks delicious, definitely know what im making for dinner tonight! thanks for the recipe and inspiration!
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!
Well that’s good to know, and yes you nailed it, it is like having your head in a fishbowl. LOL