Easy Tuna Noodle Casserole With Cheddar Cheese

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Tested by
Colleen Graham Reviewed on 01/23/20 by
Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world.
Learn about The Spruce Eats' Recipe Testing Panel
Colleen Graham
Updated 09/18/20
Easy tuna noodle casserole recipe

​The Spruce / Diana Chistruga 
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
1015 Calories
41g Fat
112g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 1015
% Daily Value*
Total Fat 41g 53%
Saturated Fat 22g 109%
Cholesterol 137mg 46%
Sodium 1599mg 70%
Total Carbohydrate 112g 41%
Dietary Fiber 5g 18%
Protein 48g
Calcium 839mg 65%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

1:19

Click Play to See This Tuna Cheddar Casserole with Noodles Recipe Come Together

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tuna noodle casserole
    ​The Spruce / Diana Chistruga

  2. Heat oven to 350 F.

  3. Spray a 2 1/2- to 3-quart casserole dish with cooking spray.

    Spray casserole dish
    ​The Spruce / Diana Chistruga

  4. Combine the noodles, soup, peas, cheese, tuna, and milk. Add salt and freshly ground black pepper. Spoon into the prepared baking dish.

    Combine noodles and soup
    ​The Spruce / Diana Chistruga

  5. In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole.

    Toss breadcrumbs over casserole
    ​The Spruce / Diana Chistruga

  6. Bake for 15 to 20 minutes until hot and bubbly and the breadcrumbs are browned.

    Baked tuna noodle casserole
    ​The Spruce / Diana Chistruga

  7. Serve and enjoy.

    Serve tuna noodle casserole
    ​The Spruce / Diana Chistruga 

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.

Recipe Variations

  • 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 sautĂ©ed 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).

Related Articles