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Easy Tuna Noodle Casserole
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4.84 from 6 votes

Easy Tuna Noodle Casserole

Easy Tuna Noodle Casserole is my ultimate comfort food. It's full of cheesy goodness, and topped with a crunchy bread crumb topping.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4
Calories: 394kcal


  • 1 ½ cups (4 ounces) uncooked medium egg noodles
  • 3 Tablespoons unsalted butter divided
  • 10 ½ ounce can cream of mushroom soup, undiluted
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 ounces Velveeta Cheese
  • 5 ounce can tuna packed in water, drained well
  • 1 cup (4-ounces) shredded Cheddar cheese (I use Extra Sharp, but the choice is yours)
  • 4 Tablespoons dried bread crumbs


  • Preheat oven to 350° F.
  • Cook noodles in boiling salted water to firm stage, according to package directions. Drain well; set aside.
  • In a heavy saucepan, melt 2 tablespoons butter over medium heat. Sauté onions and celery until tender, about 6 minutes. Add soup and Velveeta cheese; 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.
  • Transfer to a greased 2-quart oven proof casserole dish. Top with shredded cheddar cheese and bread crumbs. Dot with remaining tablespoon of butter.
  • Bake uncovered at 350° F for 25 to 30 minutes, or until bubbly and golden brown.
  • Yield: 4 servings.


Variations: Substitute leftover turkey for the tuna and/or add 1 cup of frozen peas to the soup and Velveeta cheese. Proceed as above.


Calories: 394kcal | Carbohydrates: 25g | Protein: 25g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1266mg | Potassium: 387mg | Fiber: 2g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 1.9mg | Calcium: 355mg | Iron: 1.9mg