Easy Tuna Noodle Casserole is the ultimate comfort food. It’s full of cheesy goodness with a crunchy breadcrumb topping that can be made ahead of time. Also, leftovers are just as good the next day.
Whether short on time or craving something warm and satisfying, this Easy Tuna Noodle Casserole hits all the right notes. It’s made with pantry staples, comes together quickly, and is just as delicious the next day, making it a go-to dinner recipe you’ll turn to again and again.
Watch How to Make Easy Creamy Tuna Noodle Casserole
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Ingredients
Hint: If you have an aversion to using canned cream of mushroom soup and/or Velveeta, this recipe isn’t for you.
Making the Tuna Noodle Casserole
- As a first step, I cooked the egg noodles to the firm stage in salted boiling water for 6 minutes. After 6 minutes, I drained the noodles in a colander.
- I rinsed and dried the pan I used for the noodles. Next, I sautéed the onions and celery in some melted butter over medium heat until they softened. This took 6 or 7 minutes.
- After that, I added the cream of mushroom soup and Velveeta cheese.
- I cooked the mixture over medium heat, stirring occasionally, until the Velveeta cheese melted.
- Then, I added the canned tuna, which I had drained, to the pan and stirred to combine everything.
- Finally, I added the cooked egg noodles to the tuna mixture and stirred to ensure that the noodles were well-coated.
- I transferred the mixture to a greased casserole dish. I covered the casserole dish with aluminum foil and baked it in a preheated 350°F oven for 15 minutes.
- After 15 minutes, I removed the casserole from the oven. I removed the aluminum foil and topped the casserole with shredded cheddar cheese and breadcrumbs. Then I dotted the casserole with butter and returned it to the 350°F oven for another 15 minutes.
- After 15 minutes, the cheese was melted and bubbly, and the top was golden brown.
IMy ultimate comfort food – satisfying and delicious. Yum!
Frequently Asked Questions
I consistently use tuna packed in water, and have never tried tuna packed in oil. I personally find tuna packed in oil to be too greasy.
I often prepare this recipe in advance. Just assemble the casserole and refrigerate it unbaked for up to 24 hours. If straight from the refrigerator, plan on about 10 to 15 minutes of extra baking time. Add the cheese and the breadcrumbs as noted in the recipe
Leftovers are excellent! Refrigerate the leftovers in an airtight container for up to 3 days. Reheat covered in the oven or microwave.
Recipe Tips and Tricks
- Undercook the noodles slightly since they’ll continue to cook in the oven.
- Add peas or frozen vegetables for color and added nutrition.
- Not a fan of tuna? No problem – substitute cooked chicken or turkey.
- Pair with a crisp green salad or cucumber dill salad for contrast.
More Comfort Food Casseroles
If you’re looking for some more comfort food casseroles, check out these delicious recipes:
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Recipe
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Easy Tuna Noodle Casserole
Equipment
- medium saucepan
- 2 quart baking dish
Ingredients
- 1 ½ cups (4 ounces) uncooked medium egg noodles
- 3 Tablespoons (1.5 ounces) unsalted butter, divided
- 10 ½ ounce can cream of mushroom soup, undiluted
- ½ cup chopped onion
- ½ cup chopped celery
- 4 ounces Velveeta Cheese, cut into cubes
- 5 ounce can tuna packed in water, drained well (See Tip 1)
- 1 cup (4 ounces) shredded extra-sharp cheddar cheese (See Tip 2)
- ¼ cup dried breadcrumbs
Instructions
- Preheat oven to 350°F. Spray a 2-quart oven-safe casserole dish with nonstick spray. Set aside.
- Cook noodles in boiling salted water to firm stage, according to package directions. Drain well; set aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add onions and celery; sauté until tender, about 6 minutes. Add soup and Velveeta; cook over medium heat until the cheese is melted, stirring occasionally. Add drained tuna; stir well to combine. Add cooked noodles; stir well to ensure that noodles are well-coated. (See Tip 3)
- Transfer the mixture to the prepared casserole dish. Cover with aluminum foil and bake at 350°F for 20 minutes.
- Remove the foil. Top with shredded cheese and breadcrumbs, and dot with the remaining tablespoon of butter. Return to the 350°F oven for another 15 minutes until the cheese is melted and bubbly and the top is golden brown.
- Yield: 4 servings.
Video
Tips/Notes
- I always use tuna packed in water.
- I used extra-sharp cheddar cheese because that’s what I had on hand. However, if you prefer a milder cheese, you could also use it.
- This casserole can be prepared in advance up to this point. If desired, cover the casserole with aluminum foil and refrigerate for up to one day. Plan on adding 10 to 15 additional minutes of baking if straight from the refrigerator.
- Variations: Substitute leftover turkey for the tuna and/or add 1 cup of frozen peas to the soup and Velveeta cheese. Proceed as above.
Elena says
No Velveta, What can i substitute?
Ellen
Chula King says
Ellen,
My first choice would be American cheese. My second choice would be mild Cheddar cheese.
Chula
Marianne says
Your ingredient list does not say how much velveeta to use. I had to guess. I am trying this out tonight. So far it looks good and the sauce tasted yummy before i put it in the casserole.
PudgeFactor says
Yikes. I’m so sorry Marianne. I use 4 ounces of Velveeta. I’ve updated the recipe. Thanks for letting me know!
Chula