|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 112g||41%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A classic American dish, tuna noodle casserole is a favorite family meal. This simple recipe is a great way to switch up your weeknight dinner routine and make good use of a few pantry staples. Not only is it quick and delicious, but it's easy on the budget, too.
This tuna noodle casserole is a nostalgic recipe that many adults remember from their childhood. It's easy to swap out ingredients to suit your tastes and what you have handy in your pantry. For instance, you can make egg noodles or use shells, macaroni, spaghetti, or almost any pasta instead. It works with different types of condensed cream soup or canned or frozen mixed vegetables as well. Serve tuna noodle casserole with bread and salad and dinner is on the table in less than an hour.
Click Play to See This Tuna Cheddar Casserole with Noodles Recipe Come Together
- 12 ounces medium egg noodles (cooked and drained)
- 2 (10.75-ounce) cans condensed cream of mushroom soup
- 2 cups green peas (cooked)
- 1 1/2 cups shredded sharp cheddar cheese
- 2 (6-ounce) cans tuna (drained and flaked)
- 1/2 cup milk
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- 1 cup soft breadcrumbs
- 2 tablespoons butter (melted)
Gather the ingredients.
Heat oven to 350 F.
Spray a 2 1/2- to 3-quart casserole dish with cooking spray.
Combine the noodles, soup, peas, cheese, tuna, and milk. Add salt and freshly ground black pepper. Spoon into the prepared baking dish.
In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole.
Bake for 15 to 20 minutes until hot and bubbly and the breadcrumbs are browned.
Serve and enjoy.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips. Omit the soft breadcrumbs and melted butter.
- Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
- Jazz up the flavor by adding an Italian seasoning blend or a combination of dried oregano, basil, and garlic. Paprika is an excellent addition as well.
- Add some sliced sautéed mushrooms or onions to the casserole mixture.
- Add a few tablespoons of diced drained pimientos to the casserole.
- Use cream of celery soup instead of cream of mushroom soup or one can of each.
- If you prefer a homemade sauce, omit the soup and milk, replacing them with about 2 1/2 to 3 cups of thickened white sauce.
- No tuna? This recipe is also a good use for canned chicken and cream of chicken soup. Or, cook and flake a couple of boneless chicken breasts.
How to Store and Freeze
This tuna noodle casserole can be stored in the fridge for up to a day before baking or frozen and eaten up to three months later:
- Make sure to cook the pasta al dente when preparing to freeze.
- Follow the recipe as written, leaving off the buttered breadcrumbs. Do not bake. Wrap tightly and place in the fridge or freeze.
- When ready to bake, add the buttered breadcrumbs. If baking from the fridge, add about 5 to 10 minutes to the cook time. When baking from frozen, do not defrost. The casserole will take about twice as long to cook (40 minutes).