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Tuna casserole in a white baking dish with a wooden spoon.
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4.39 from 36 votes

Tuna Noodle Casserole

This easy tuna noodle casserole recipe is packed with flavor and has an unexpected crunch. It's made with pantry ingredients for those nights when you forgot to take anything out to thaw. Easy and delicious!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Casseroles
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 1 package (12 ounces) egg noodles (or whole wheat wide noodles)
  • 2 cans (10 ¾ ounces each) cream of chicken soup (look for low-sodium or Healthy Request)
  • 2 cans (5 ounces each) solid white albacore tuna in water (or any type of canned tuna)
  • 1 can (5 ounces) sliced water chestnuts (optional)
  • 2 cups frozen peas (unthawed)
  • ¼ cup finely minced onion (optional)
  • 1 ½ cups grated sharp cheddar cheese, divided

Instructions

  • Preheat oven to 350°F. Lightly spray a 9 x 13 inch baking dish with cooking spray.
  • Cook noodles according to directions on package. When finished cooking, drain.
    1 package (12 ounces) egg noodles
  • Meanwhile, open the cans of soup, tuna, and water chestnuts. Drain the tuna and water chestnuts; roughly chop the water chestnuts if there's large pieces.
    2 cans (10 ¾ ounces each) cream of chicken soup, 2 cans (5 ounces each) solid white albacore tuna in water , 1 can (5 ounces) sliced water chestnuts
  • In a very large bowl, mix together cooked pasta, cream of chicken soup, tuna, water chestnuts, frozen peas, onion (optional) and 1 cup of the cheese. Mix until everything is combined.
    2 cups frozen peas, 1 ½ cups grated sharp cheddar cheese, divided, ¼ cup finely minced onion
  • Spread casserole mixture into prepared pan. Sprinkle with remaining cheddar cheese or top with optional topping (see notes).
  • Bake for 35 minutes or until golden brown and heated through. If noodles are getting too crispy for your liking, cover with foil.

Video

Notes

  • Optional toppings: Instead of shredded cheese, top the tuna casserole with crushed potato chips, canned fried onions, crushed Ritz crackers or bread crumbs mixed with melted butter and cheese. Top casserole with desired topping before baking, bake as directed. (If you don't add a topping at all, cover the pan with foil when you bake it so the top of the casserole doesn't dry out.)
  • Make ahead: Bake one now, freeze one to eat later. Divide the mixture evenly between two baking dishes. Bake one today, and freeze the other casserole, wrapped and labeled, to eat later. For best results, thaw overnight in the refrigerator before baking as directed.
  • Troubleshooting: Try stirring a half cup of milk into the mixture before baking if your casserole consistently turns out dry. If you prefer, cover the casserole with foil to prevent the top from drying out. If you added toppings, uncover the casserole for the last 10 minutes of baking.

Nutrition

Calories: 304kcal | Carbohydrates: 26g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 813mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 15mg | Calcium: 182mg | Iron: 2mg

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