This recipe is my Mama’s BEST Tuna Noodle Casserole recipe that is creamy, cheesy and packed with flavor. Tuna Casserole is the ultimate comfort food with tasty key ingredients like egg noodles, cheddar cheese and butter, your whole family will be begging for seconds!
Tuna Noodle Casserole
Fall is upon us, which means something very important – it’s time for comfort food! While this recipe is an easy go-to for dinner all year round, we especially enjoy whipping it up in the colder months. There’s just something so satisfying about a big, warm helping of tuna noodle casserole this time of year!
Even with picky eaters in the house, this recipe is always a hit. We even refer to it sometimes as “cheesy goodness,” because that’s truly what it is! On top of it being loved by everyone, another added bonus of this recipe is how easy it is to whip up. If you’ve got hungry eyes looking at you after a long day at work, this recipe is just what you need.
Leftovers are scarce when we make this for dinner. Everyone always helps themselves to seconds! However, if you do have leftovers, this recipe reheats wonderfully. Leftovers can be frozen or refrigerated and be almost as delicious as it when it was freshly baked. Really, there’s no downside to making this tuna noodle casserole.
How To Serve Tuna Noodle Casserole
One of the many great things about this dish is that it can be a meal on its own without the need for a side dish. In our homes, we usually just serve it up on a plate or bowl all by itself. However, there are plenty of other options.
If we do add a side to this dish, it’s almost always broccoli! Roasted broccoli is always complimentary to this savory dinner and adds some extra vegetables to our plates. Other veggies are great, too! Whether you make zucchini noodles, cauliflower or a side salad, you’ll be happy with your end result.
More than anything, just make sure you serve this dish nice and warm our of the oven with the creamy inside and that amazing cheesy breadcrumb topping!
You only need a handful of ingredients to make this Tuna Noodle Casserole and most you probably already have in your fridge/pantry.
- Wide Egg Noodles
- Shallots, Diced
- Albacore Tuna
- Cream of Mushroom Soup
- Petite Green Peas
- Shredded Sharp Cheddar Cheese
- Panko Bread Crumbs
- Fresh Minced Thyme
- Melted Butter
- Shredded Sharp Cheddar Cheese
The fresh thyme in the topping is always optional, but oh man does it add a ton of flavor! It really adds a nice touch to this classic dish.
How to make Tuna Noodle Casserole
Step 1: Cook the egg noodles, drain them and place them in a large bowl.
Step 2: Sauté the shallots, in butter, and then, add them to the egg noodles.
Step 3: Add the tuna, cream of mushroom soup, peas and cheese to the egg noodles and stir.
Step 4: In a small bowl, combine breadcrumbs, thyme and melted butter. Spread the mixture evenly over the casserole. Then, sprinkle the 1/2 cup of cheddar cheese on top.
Step 5: Loosely cover the casserole dish with foil and bake for 20 minutes at 350°F. After that, remove the foil and bake for an additional 10 minutes. Serve warm!
Can I prep this casserole ahead?
Yes! This Tuna Noodle Casserole is a great make ahead recipe. You could prep it a few days ahead, following all directions until it comes to the step of placing it in the oven.
Then, instead of popping it into the oven, I cover the casserole tightly with saran wrap or foil and pop it into the fridge for up to 48 hours.
When I am ready to bake it, I take it out of the fridge and set it on the counter and then start pre-heating the oven and bake the casserole as directed in the recipe!
Tips for the best Tuna Noodle Casserole
- Make sure you do not overcook your casserole! If it’s in the oven too long, it will dry out and not be as creamy as it should be. You also want to avoid overcooking so your cheddar cheese does not get burned.
- Do not overcook the egg noodles. You want the egg noodles to be al dente, because they will continue to cook a little in the casserole. If the noodles are over cooked, they can easily become mushy in the casserole.
How to store leftovers:
I like to keep the leftovers in a airtight container and store them in the fridge for up to 5 days. I reheat them in the oven, when possible, for the best texture. However, they are also tasty if microwaved for a couple of minutes!
You can also freeze the leftovers for up to 3 months. If you do decide to freeze any leftovers, make sure you defrost your casserole before reheating it again. This will give you the best reheated texture.
We just know that you’re going to adore this easy recipe for my Mama’s best Tuna Noodle Casserole! It’s extra creamy, super cheesy and full of flavor — what’s not to love? Grab a big bowl and get ready to enjoy this easy, delicious, comforting dinner!
Tuna Noodle Casserole
- 12 oz wide egg noodles
- 1 tablespoon butter
- 2 shallots, diced
- 1 9 oz can Albacore Tuna, drained
- 2 10.5 oz cans cream of mushroom soup
- 1 cup petite green peas
- 2 cups shredded sharp cheddar cheese
- 1 cup Panko bread crumbs
- 1 tablespoon fresh minced thyme
- 2 tablespoons melted butter
- ½ cup shredded sharp cheddar cheese
- Preheat oven to 350°F. Spray a 9×13 casserole dish with non stick spray. Set aside.
- Cook egg noodles according to package until al dente. Drain noodles and place in a large mixing bowl. Set aside.
- Melt the butter and sauté shallots for 2 to 3 minutes, until translucent. Add them to the egg noodles. Then add the tuna, cream of mushroom soup, peas and cheese. Mix thoroughly and spread evenly in prepared casserole dish.
- In a small bowl, combine the breadcrumbs, thyme and melted butter. Spread mixture evenly over the casserole. Sprinkle the 1/2 cheddar cheese over breadcrumbs.
- Loosely cover casserole dish with foil and bake 20 minutes, remove foil and bake for 10 minutes more. Serve warm!