Classic Tuna Noodle Casserole
You know those nights when you open the pantry and feel like you’re starring in your own little cooking show—except you’ve got toddlers hanging off your legs and important Zoom calls pinging? Yeah, that was me last week. I was staring at a sad box of egg noodles, a couple of cans of tuna, and a bag of frozen peas wondering if dinner was going to be cereal again. Spoiler alert: no judgment if you go that route, but I decided to roll up my sleeves and whip up my mama’s creamy tuna noodle casserole instead. The results? Cozy, craveable, and downright comforting—plus, it only took about 40 minutes from start to finish. (Yes, really!)
Growing up in the Midwest, this casserole was as classic as apple pie—simple pantry ingredients thrown together in one bowl, baked to a golden, bubbling masterpiece, and topped with that irresistible buttery cracker crunch. It feels like a big, warm hug in food form, and I promise, you’ll get major “wow” points from anyone lucky enough to snag a second helping. Ready to dive in?
Why You’ll Love This
- Cozy comfort in every spoonful—just like grandma used to make
- Creamy scratch-made sauce (no canned soups here, thank you very much!)
- Family-approved—kids practically lick their plates clean
- Hands-on time under 15 minutes; pop it in the oven and call it a night
- Budget-friendly staples you already have hiding in your pantry
- Golden, buttery cracker topping for peak crunch satisfaction
- About 350 calories and 25g protein per serving—yes, we can call it balanced
- Leftovers are next-day magic (you’ll want to make a double batch)
Ingredient Notes
- Wide Egg Noodles (12 oz): These hold up beautifully in the sauce—cook them al dente (just a smidge firm) so they don’t turn to mush after baking.
- Butter (2 tbsp + extra): Unsalted is my go-to so I can control the saltiness. Keep a little extra on hand for dotting atop the crackers—yes, we’re going full-on buttery bliss.
- Yellow Onion (1 small): Gives sweetness and depth—finely chop so no one gets a surprise onion chunk.
- White Mushrooms (8 oz, optional): I love the earthy notes, but if your crowd isn’t a fan, feel free to skip or swap for shredded carrots for a pop of color and sweetness.
- Garlic (2 cloves): Minced—you want that gentle kiss of garlic, not an overpowering punch.
- All-Purpose Flour (¼ cup): Thickens the sauce—cook it out for at least a minute so there’s no raw-flour taste.
- Low-Sodium Chicken Broth (1½ cups): Or veggie broth if you’re vegetarian—just watch the overall salt level.
- Whole Milk (1 cup) + Greek Yogurt (1 cup): The combo makes the sauce both creamy and tangy. If you crave extra richness, swap the milk for half-and-half—but the yogurt keeps things light(ish).
- Canned Tuna (2 cans, drained): Pat or paper-towel dry—nobody wants a watery sauce. I usually grab solid white albacore for that nice flaky texture.
- Frozen Peas (1 cup): Thaw under running water or just stir straight in—they add a sweet pop of green.
- Dried Thyme, Salt & Pepper: Simple seasoning—feel free to throw in a pinch of smoked paprika if you’re feeling sassy.
- Sharp Cheddar (1 cup, optional): For extra cheesy flair—mix half in the casserole and sprinkle the rest on top.
- Buttery Crackers (1 cup, crushed): Ritz or Town House are perfect—crush in a sealed bag with a rolling pin so your topping is uniform and dreamy.
- Fresh Parsley (2 tbsp, chopped): Brightens the dish at the very end—don’t skip it unless you really hate looking at green flecks.
Directions
- Preheat & Prep: Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter (or nonstick spray, but butter makes me happy). This step guarantees that perfect slide-out moment when you announce, “Dinner’s ready!”
- Cook the Noodles: Bring a big pot of salted water to a boil. Stir in the egg noodles and cook for 1 minute less than the package instructions—aim for al dente. Drain and set aside. (Pro tip: Don’t rinse them! A little starch helps the sauce cling.)
- Sauté Veggies: In that same pot, melt the 2 tablespoons of butter over medium heat. Toss in the chopped onion and mushrooms, cooking until the onions are translucent and mushrooms have given up their juices, about 4 minutes. Stir in the garlic and cook another 30 seconds until fragrant—your kitchen will smell amazing.
- Make the Sauce: Sprinkle the flour over the veggies and stir constantly for about a minute to toast it (no raw taste, please!). Slowly whisk in the chicken broth, then pour in the milk and Greek yogurt, whisking until the sauce bubbles and thickens—about 3–4 minutes. You’re looking for a silky, clingy texture (think macaroni-and-cheese vibe).
- Fold in the Goodies: Reduce heat to low and gently stir in the drained tuna, thawed peas, dried thyme, salt, and pepper. Let it all get cozy for a minute, then fold in the cooked noodles and half the shredded cheddar (if using). Give it a good stir so everything’s evenly coated.
- Assemble: Pour the mixture into your prepared dish, smoothing the top with a spatula. Sprinkle the remaining cheddar over the surface, then evenly layer on the crushed crackers. Dot the topping with little bits of extra butter—that’s the secret to that bakery-style golden crunch.
- Bake: Slide into the oven and bake for 20–25 minutes, until you see bubbly edges and a toasty golden-brown crust on top. If the whole thing looks a little pale, give it a minute or two under the broiler—but keep a close eye so it doesn’t burn.
- Rest & Serve: Let the casserole rest for 5 minutes before scooping. Trust me, this helps the sauce settle so you’ll get neat little squares instead of a soupy disaster. Garnish with chopped parsley, grab a big spoon, and dig in while it’s still warm and melty.
Variations & Flavor Twists
- Broccoli-Cheddar Twist: Swap peas for 2 cups of chopped broccoli florets and trade the cheddar for Colby-Jack. Extra color, extra comfort!
- Gluten-Free Friendly: Use chickpea or rice pasta and your favorite gluten-free flour blend—same vibe, no wheat.
- Veggie Boost: Skip the mushrooms and add shredded carrots, diced bell pepper, or even a handful of spinach for extra nutrients and color.
- Spicy Kick: Stir in a chopped jalapeño or sprinkle ¼ teaspoon of crushed red pepper flakes for a little heat (the kiddos can bow out if they’re sensitive).
- Vegan Swap: Replace dairy with cashew cream (or coconut milk) and swap the tuna for a can of chickpeas. Season with a pinch of kala namak for that “eggy” flavor.
- Surf ’n’ Turf Upgrade: Stir in 8 oz of shredded rotisserie chicken or leftover roasted veggies for an even heartier casserole—double the protein, double the cozy factor.
Storage & Reheating Tips
- Fridge: Store any leftovers in an airtight container for up to 3 days. Casseroles do lose a bit of that original crunch, but don’t worry—we’ve got fixes.
- Freezer: Scoop individual portions into freezer-safe containers (label with the date) and freeze for up to 2 months. Perfect for busy nights or surprise guests.
- Reheating from Fridge: Microwave on medium power for 2–3 minutes, stirring halfway. If you crave that crunch, pop it under the broiler for a minute after warming.
- Reheating from Frozen: Thaw overnight in the fridge, then bake at 350°F for about 15 minutes, or until heated through and bubbly again.
- Make-Ahead: Assemble the casserole in your dish, cover tightly with foil, and refrigerate up to 24 hours before baking. When you’re ready, bake straight from the fridge—add a few extra minutes to the bake time.
Final Thoughts
There you have it—my cozy, comforting take on Classic Tuna Noodle Casserole, perfect for turning those hectic weeknights into family-friendly feasts. It’s one of those recipes that feels like a hug from the inside out, and it’s so versatile you can make it your own. Let me know in the comments if you tried the spicy jalapeño twist or swapped in chickpeas for a vegan version—I live for your feedback (and photos!). Got questions, ingredient swaps, or secret topping hacks? Drop them below! Happy cooking, friends, and may your casseroles always be creamy, crunchy, and oh-so-satisfying.
Classic Tuna Noodle Casserole
Classic Tuna Noodle Casserole is the ultimate creamy comfort food, baked to golden perfection and perfect for family-friendly weeknights.
Ingredients
- 12 oz wide egg noodles Barilla or store brand
- 2 tbsp unsalted butter plus extra for greasing
- 1/2 cup yellow onion finely chopped
- 8 oz white mushrooms sliced (optional but adds depth)
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth or veggie broth
- 1 cup whole milk or half-and-half for extra creaminess
- 1 cup plain Greek yogurt replaces half the milk for tang
- 2 cans tuna in water drained (I like Bumble Bee)
- 1 cup frozen peas thawed (Green Giant if you're picky)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish so the casserole slides out easily when everyone's eyeballs light up.
- Bring a large pot of salted water to a boil. Toss in egg noodles and cook 1 minute less than package instructions—aim for al dente. Drain and set aside.
- In the same pot, melt 2 tablespoons of butter over medium heat. Add onion and mushrooms. Cook until onions are translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over veggies; stir constantly for 1 minute to cook off the raw taste. Slowly whisk in chicken broth, then milk and Greek yogurt. Keep whisking until the sauce bubbles and thickens, about 3–4 minutes.
Notes
Tips on ingredients: Cook al dente—slightly firm—so they hold up after baking. Opt for whole-milk Greek yogurt to keep the sauce luxuriously silky. Pat dry tuna on paper towels to avoid a watery sauce. Crush crackers in a zip-top bag with a rolling pin for uniform crumbs.
Nutrition
Calories: 350kcal
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