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Homemade tuna noodle casserole in a white baking dish, topped with golden breadcrumbs and parsley, with creamy noodles, tuna chunks, and green peas.

Tuna Noodle Casserole

A creamy, rich, and deeply satisfying tuna noodle casserole perfected over 15 years. Made with real sauce—not just canned soup—and smart techniques like undercooking noodles and mixing breadcrumbs inside and out.
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Course: Dinner
Cuisine: American
Keyword: 3 ingredient tuna noodle casserole, 4 ingredient tuna casserole, Best tuna noodle casserole recipe, Classic tuna noodle casserole, Easy tuna noodle casserole, Healthy tuna noodle casserole, Tuna Noodle Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Servings: 8
Calories: 410kcal
Cost: $11

Equipment

  • Large pot (For boiling noodles)
  • 9x13 inch baking dish (For baking the casserole)
  • Large mixing bowl (For combining ingredients)
  • Can opener (To open canned tuna and soup)
  • Measuring cups & spoons (For accurate ingredient portions)

Ingredients

  • 12 oz Egg noodles - Wide or medium; cook just shy of tender
  • 2 tablespoon Butter - For sautéing and topping
  • ½ cup Diced onion
  • ½ cup Diced celery
  • 2 tablespoon All-purpose flour - To thicken the sauce
  • 1.5 cups Milk - Or use half milk, half cream
  • 1 can Cream of mushroom soup - (10.5 oz)
  • ¼ cup Sour cream - Adds creaminess
  • 2 tablespoon Reserved tuna liquid - Optional but recommended for flavor
  • 2 cans Tuna (in water or oil) Drained; 5 oz cans
  • 1 cup Frozen peas - Or mixed vegetables
  • Salt and pepper - To taste
  • ½ cup Breadcrumbs - For topping
  • 1 tablespoon Melted butter - Mixed with breadcrumbs for topping

Instructions

  • Bring a large pot of salted water to a rolling boil over high heat, making sure there’s enough water to fully submerge the noodles.
  • Add the egg noodles to the boiling water and cook them until just shy of al dente — they should still have a slight bite since they will finish cooking in the oven.
  • Drain the noodles thoroughly in a colander but do not rinse them; leaving the surface starch helps the sauce cling better later.
  • In a large skillet over medium heat, melt 2 tablespoons of butter and sauté the diced onions and celery until soft and translucent, about 5–7 minutes.
  • Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw taste, forming a roux that will thicken the cream sauce.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 410kcal (21%) | Carbohydrates: 36g (12%) | Protein: 22g (44%) | Fat: 20g (31%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 60mg (20%) | Sodium: 650mg (28%) | Potassium: 420mg (12%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 780IU (16%) | Vitamin C: 4mg (5%) | Calcium: 140mg (14%) | Iron: 2.4mg (13%)
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