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tuna noodle casserole

Easy Tuna Noodle Casserole (Old Fashioned Recipe)

This old fashioned tuna noodle casserole with cream of mushroom soup is creamy, cheesy, and easy to make. A classic homemade comfort food dinner that’s perfect for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 16 ounces wide egg noodles
  • 1 cup frozen peas
  • 10 ounces canned tuna, drained about 2 small cans
  • 2 10.5-ounce condensed cream of mushroom soup
  • 1 cup milk
  • 1 ½ cups shredded cheddar cheese, divided
  • ½ cup finely diced onion
  • ½ cup finely diced celery optional
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
Optional Topping:
  • ½ cup crushed saltine or Ritz crackers
  • 1 tablespoon butter melted

Method
 

  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish. Set aside.
  2. Cook the egg noodles in a large pot of salted boiling water until just tender. Drain well and return the noodles to the pot.
  3. Add the frozen peas, drained tuna, cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, diced onion, celery (if using), and garlic powder. Stir until everything is evenly combined. Season with salt and pepper to taste.
  4. Transfer the mixture into the prepared baking dish and spread it out evenly so it cooks through.
  5. Sprinkle the remaining ½ cup of shredded cheese over the top.
  6. If using the topping, mix the crushed crackers with melted butter in a small bowl and sprinkle evenly over the casserole.
  7. Bake uncovered for 20 to 25 minutes, until the casserole is hot, bubbly, and lightly golden on top. Let it rest for a few minutes before serving.

Notes

  • Do not overcook noodles before baking.
  • Store leftovers in the fridge for up to 4 days.
  • Add a splash of milk when reheating if needed.
  • Freeze up to 3 months for longer storage.

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