This old fashioned tuna noodle casserole is an easy comfort food dish that’s budget-friendly and delicious. It’s made with tuna, egg noodles, and peas combined with a creamy, cheesy sauce, and topped with crunchy breadcrumbs.
What's great about this recipe
- Easy to make: With straightforward instructions, this casserole is quick to assemble with items you likely already have on hand.
- Budget-friendly: Made with affordable ingredients like canned tuna, egg noodles, and pantry staples, this recipe is easy on the wallet.
- Creamy and cheesy sauce: The sauce is made from cream of chicken soup, chicken broth, and shredded cheese, creating a rich, creamy base that ties the whole dish together.
Ingredients
- Tuna – I like to use white albacore tuna in water for this recipe. Use pouch or canned. Chunk light tuna in water can also be used if you prefer it. Regardless of the type of tuna used drain it well before adding it to the casserole. And if you find yourself with extra tuna make a classic tuna macaroni salad and this wonderful tuna salad sandwich that makes a great lunch.
- Pantry – Wide egg noodles, condensed cream of chicken soup, chicken broth and breadcrumbs make this dish as easy as it is delicious. Substitute cream of mushroom soup if you prefer it.
- Dairy – From the dairy aisle you will need butter and shredded cheese. Use cheese with a medium to sharp flavor, like cheddar.
- Vegetables – Frozen peas.
- See the recipe card for quantities and preparation.
How to make old fashioned tuna noodle casserole
Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter. Remove the breadcrumbs from the heat and reserve.
Cook the egg noodles to package directions. Do not overcook, check them 1-2 minutes before the recommended time. When the noodles are done use a colander/strainer to drain them completely.
Drain the tuna, cook the peas, and prepare the creamy cheese sauce while the water comes to a boil and the noodles cook.
Cook the Peas enough to defrost. Follow the package directions but use 1-2 minutes less than the suggested cooking time. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.
Make the sauce by adding the cream of chicken soup, chicken broth, and shredded cheese to a saucepan.
Heat over medium while stirring until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove it from the heat.
Preheat the oven to 350°F
Add the noodles, tuna, peas, and the creamy sauce to a large bowl. Stir gently to combine the ingredients well.
Transfer the mixture to a 2.5 quart baking dish. (Note: you can try to combine the ingredients in the baking dish, but it might get messy.)
Sprinkle the top of the tuna noodle casserole with the prepared breadcrumbs. Sprinkle them lightly, don’t pack them down.
Bake uncovered for 30-35 minutes until bubbly on the edges, the top is golden, and it’s hot throughout, at least 165°F. in the center.
Let it set for 10-15 minutes before serving.
Make ahead
This tuna casserole can be made ahead of time. Prepare the ingredients and build the casserole as instructed. Then cover it well with aluminum foil and refrigerate for up to 1 day.
Remove it from the refrigerator a little while before baking to let the chill come out of the dish. Some bakeware does not do well with extreme temperature changes.
When you are ready to bake cover the dish loosely with aluminum foil and cook until it heats through. Then uncover and bake until golden on top, bubbly on the edges and at least 165°F in the center.
Storing instructions
- Refrigerator: Allow the casserole to cool completely. Transfer them to an airtight container. Store in the refrigerator for up to 3 days.
- Freezer: Allow the casserole to cool completely. Portion the casserole into individual freezer-safe containers. Label with the contents and date. Freeze for 2-3 months.
- Reheating: If frozen thaw the tuna casserole in the refrigerator before reheating. To reheat in the oven preheat it to 350°F. Place the desired portion in an oven-safe dish, cover with aluminum foil, and bake for 25-30 minutes, or until the center reaches at least 165°F. To reheat in the microwave place the desired portion in a microwave-safe dish. Cook on moderate heat until heated through.
- Always reheat leftovers to an internal temperature of 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- If you are sensitive to salt, use reduced sodium ingredients like low-sodium butter, broth, tuna, and/or cream of chicken soup.
- Cook the egg noodles according to package directions, but check them 1-2 minutes before the recommended time to ensure they are al dente. This prevents them from becoming mushy when baked.
- Don't let the cheese sauce come to a boil because it can cause the sauce to break. The cheese will become grainy, and the sauce will not be smooth.
- After baking, let the casserole set for 10-15 minutes before serving. This allows the dish to firm up and makes it easier to serve.
- This tuna casserole is unique because it uses cream of chicken soup instead of cream of mushroom. We love using it for creamy sauces in casseroles, like our popular creamy chicken and rice and the holiday staple green bean casserole.
If you like this recipe try these other old fashioned dishes that deserve to make a comeback!
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📖 Recipe
Old Fashioned Tuna Noodle Casserole
Ingredients
- 1 tablespoon Butter
- ¼ cup Plain Breadcrumbs or Panko Breadcrumbs
- 8 ounces Wide Egg Noodles
- 1 teaspoon Salt for the pasta water (we use kosher salt)
- 10 ounces Tuna in Water drained (we use white albacore)
- 4 ounces Frozen Peas defrosted (cooked to package directions using 1-2 minute less than the lowest suggested time on the package)
- 2 (10 ounce) cans Condensed Cream of Chicken Soup
- 1 cup Chicken Broth
- 4 ounces Shredded Cheddar Cheese
Instructions
- Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter. Remove the breadcrumbs from the heat and reserve.
- Cook the egg noodles to package directions. Do not overcook, check them 1-2 minutes before the recommended time. When the noodles are done use a colander/strainer to drain them completely.
- Drain the tuna, cook the peas, and prepare the creamy cheese sauce while the water comes to a boil and the noodles cook.
- Cook the Peas enough to defrost. Follow the package directions but use 1-2 minutes less than the suggested cooking time. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.
- Make the sauce by adding the cream of chicken soup, chicken broth, and shredded cheese to a saucepan. Heat over medium while stirring with a whisk or fork until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove it from the heat.
Build the casserole
- Preheat the oven to 350°F
- Add the noodles, tuna, peas, and the creamy sauce to a large bowl. Stir gently to combine the ingredients well. Keep stirring and tossing until everything is coated with the creamy sauce.
- Transfer the mixture to a 2.5 quart baking dish. (Note: you can try to combine the ingredients in the baking dish, but it might get messy.)
- Sprinkle the top of the tuna noodle casserole with the prepared breadcrumbs. Sprinkle them lightly, don’t pack them down.
- Bake uncovered for 30-35 minutes until bubbly on the edges, the top is golden, and it’s hot throughout, at least 165°F. in the center.
- Let it set for 10-15 minutes before serving.
Notes
- Rinse the noodles with cold water if they start to stick when you are ready to use them, so they get slippery. Drain well.
- If you are sensitive to salt use reduced sodium ingredients where possible, like low-sodium butter, broth, tuna, and/or cream of chicken soup.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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