The Best Old Fashioned Tuna Noodle Casserole

I’ve been making The Best Old Fashioned Tuna Noodle Casserole for years, and it always brings back that cozy, homemade feeling you only get from a true classic.

It’s creamy, cheesy, and perfectly comforting with tender noodles, savory tuna, and that rich, familiar sauce.

This is the kind of casserole my grandma would pull out of the oven on a chilly evening, filling the whole kitchen with that warm, nostalgic aroma.

What You Need to Know

• This casserole is creamy and hearty with a soft, cheesy texture and a lightly golden top
• Store leftovers covered in the fridge for up to 3 to 4 days and reheat gently
• You can assemble everything ahead of time and bake when ready
• For a lighter version, use low-fat soup, milk, and reduced-fat cheese

Ingredients Overview

• Wide egg noodles: Traditional choice, but you can swap with medium egg noodles or even rotini if needed
• Frozen peas: No need to thaw, or substitute with mixed vegetables or green beans
• Canned tuna: Use chunk light or albacore depending on preference, packed in water or oil
• Cream of mushroom soup: Classic base, or substitute with cream of chicken or cream of celery
• Milk: Whole milk gives the creamiest texture, but 2 percent or even evaporated milk can work
• Cheddar cheese: Sharp cheddar adds more flavor, but mild cheddar or Colby Jack are great options
• Onion: Yellow or white onion both work, or use a small amount of onion powder
• Celery (optional): Adds a bit of texture, or leave it out for a smoother casserole
• Garlic powder: Can be replaced with fresh minced garlic if preferred
• Salt and pepper: Adjust based on taste and the saltiness of your soup
• Crackers for topping: Saltines or Ritz both work, or swap with breadcrumbs or skip entirely

How to Make The Best Old Fashioned Tuna Noodle Casserole

Step 1: Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish so the casserole doesn’t stick.

Step 2: Cook the egg noodles according to package directions until just tender. Drain and return them to the pot while still warm.

Step 3: Add the peas, tuna, cream of mushroom soup, milk, 1 cup of shredded cheese, onion, celery, and garlic powder to the pot. Stir everything together until well combined and creamy. Season with salt and pepper to taste.

Step 4: Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheese over the top for that classic cheesy finish.

Step 5: If using, mix the crushed crackers with melted butter and sprinkle evenly over the casserole for a crisp topping.

Step 6: Bake uncovered for 20 to 25 minutes until hot and bubbly and the top is melted and lightly golden.

Grandma’s Tips

• Slightly undercook the noodles so they don’t get too soft while baking
• Let the casserole sit for a few minutes after baking so it sets and serves more easily

Modern Updates

• Add a handful of sautéed mushrooms or spinach for extra flavor and texture
• Swap in Greek yogurt for part of the soup or milk for a lighter, protein-packed option

Serving Suggestions

Serve this tuna noodle casserole with a simple green salad, buttered peas, or roasted vegetables for a balanced meal. It also pairs nicely with warm dinner rolls or crusty bread to soak up that creamy sauce.

More Comfort Food Recipes

• Old Fashioned Funeral Potatoes (Grandma's Cheesy Recipe)
• Old Fashioned Cowboy Pasta Salad
• Traditional Meatloaf Recipe
• Chicken Bacon Ranch Casserole (Quick and Easy)
• Grandma's Old Fashioned Mac and Cheese Recipe
• Easy Ground Beef Taco Casserole (Cheesy Recipe)

FAQs

What is tuna noodle casserole made of?

Tuna noodle casserole is typically made with egg noodles, canned tuna, cream of mushroom soup, milk, cheese, and simple vegetables like peas or celery. It’s baked into a creamy, comforting dish.

Can you make tuna noodle casserole ahead of time?

Yes, you can assemble the casserole ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the bake time if starting cold.

How do you keep tuna noodle casserole from drying out?

Make sure there is enough sauce by using the correct amount of soup and milk. Covering the dish loosely with foil while reheating can also help keep it moist.

Can tuna noodle casserole be frozen?

Yes, you can freeze it before or after baking. Wrap tightly and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating or baking.