Tuna Noodle Casserole Recipe
This Tuna Noodle Casserole recipe combines pantry staples to recreate a childhood favorite. Canned mushroom soup, tuna and egg noodles come together for a nostalgic meal that's baked until a golden, crispy top is formed.
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Nostalgia has been at an all-time high lately, especially when it comes to the food I grew up loving. Among those dishes is this Tuna Noodle Casserole recipe. It’s a meal made from pantry staples, combining canned mushroom soup, tuna, and egg noodles for a cozy weeknight dinner.
I grew up in Kansas, where casserole was king in our house. Perfectly placed tater tots or crushed up (on purpose) potato chips served as the finishing touch for such dishes. Tuna Noodle Casserole has long been a favorite and always brings back fond memories.
Why You’ll Love This Tuna Noodle Casserole Recipe
My Tuna Noodle Casserole recipe is the classic you might know, but it’s easy to adjust and elevate. As long as you have the key elements: tuna, packaged egg noodles, and canned mushroom soup, you can make it your own from there.
- An easy weeknight option. It only takes about 45 minutes from start to finish, using pantry ingredients you might have on hand.
- Big on flavor, short on ingredients. Canned mushroom soup packs umami goodness, resulting in a savory meal with a short grocery list. You can substitute my dairy-free mushroom soup, if preferred.
- A budget-friendly meal. There are no expensive ingredients needed for this nostalgic recipe. That’s why so many of us grew up eating it!
- Great for feeding groups. If you’re entertaining and need to feed a larger group, this casserole can stretch. Double the batch and make two casseroles for larger gatherings.
The History of Tuna Noodle Casserole
My version of this classic dinner is a take on what I grew up eating, with some added veggie flair. When I looked deeper into the history of the original recipe, one I assumed was associated with the Campbell Soup Company, I got a history lesson.
It turns out that version from the early 1940s, made famous in Midwest households like the one I grew up in, was likely inspired by the first-known recipe, published a decade earlier. A “Noodles and Tuna Fish en Casserole” (so fancy!) recipe was published in 1930 in Sunset Magazine. It is credited to “Mrs. W.F.S.” from right here in Washington state.
Several other versions of the dish were published in magazines and cookbooks, especially on the West Coast, throughout the 1930s and 1940s. The more well-known Campbell’s recipe came out a handful of years after the company’s release of Cream of Mushroom Soup in 1934.
That same canned soup is one of the key ingredients I use to build the creamy base of this dish. Every time I eat it, I’m instantly taken back to my family’s dining room table.
Recipe Substitutions
While this recipe is made the old-fashioned way with a few added touches, here are some easy ways to make it your own:
- Skip the peas. I like to add frozen peas for a pop of green, but you can leave them out or even swap in other veggies you prefer. Cooked, diced carrots or finely chopped broccoli would work well.
- Add a cheesy layer. Before you spread on the breadcrumb topping, sprinkle on grated parmesan cheese or shredded cheddar cheese for an elevated addition.
- Top it your way. Instead of a buttery Italian breadcrumb topping, crunch up some crispy fried onions (yes, the ones from a classic Green Bean Casserole), or salty potato chips for even more nostalgia. Elevate it with a panko breadcrumb, as shown in the recipe card photo.
No matter if you grew up eating this simple recipe or you’re just looking for quick-and-easy weeknight dinner ideas, this Tuna Noodle Casserole is certain to bring comfort to your meal planning.
Tuna Noodle Casserole
Ingredients
- 1 package egg noodles, 12 or 16 ounces
- 10 ounces canned tuna, drained
- 21 ounces canned cream of mushroom soup, 10.5 ounces per can
- 4 ounces jarred diced pimentos, drained
- ½ cup onion, finely diced
- ½ cup diced celery, finely diced
- 2 cloves garlic, minced
- 2 cups frozen peas
- 1 cup whole milk, or milk alternative
- ¾ cup breadcrumbs, Italian-style or panko
- 3 tablespoons butter, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese, or 1 cup shredded cheddar, optional
Instructions
- Preheat oven to 400 degrees F.
- In a large pot, cook egg noodles according to package directions (about 8 to 10 minutes). Add frozen peas to the boiling noodles in the last minute of cooking. Drain and set aside.
- In the same pot, melt 1 tablespoon butter. Stir in diced onion and celery, cooking on medium heat for about 5 minutes, until onion is translucent. Add in minced garlic and cook for about 30 seconds.
- Add canned cream of mushroom soup and 1 cup milk to the pot, stirring until combined. Break up drained tuna into the pot and continue cooking until the mixture is just starting to simmer.
- Remove from heat and stir in drained pimentos, peas and egg noodles. Fold together until well combined.
- Season with salt and pepper. Transfer to a 3-quart casserole dish or cast-iron skillet. If using, sprinkle on grated parmesan or shredded cheddar cheese.
- Melt remaining 2 tablespoons butter and stir in breadcrumbs. Sprinkle topping evenly over the casserole.
- Bake for 25 to 30 minutes until topping is crispy and casserole is bubbly.
- Serve.
Notes
- Store leftovers in an air-tight container in the refrigerator for up to 5 days.
- The cheese layer is optional. Add ½ cup grated parmesan cheese or 1 cup shredded cheddar cheese before finishing with the breadcrumb topping.
- Save time by cooking onion, celery, and building the sauce in a cast-iron skillet while the noodles are boiling.
- Egg noodles generally come in 12-ounce or 16-ounce packages. Use 1 bag of your preferred brand.
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