tuna casserole with egg noodles recipe

Written ByJenny Smyth Posted on
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The Best tuna casserole with egg noodles recipe

I’m so excited to share with you one of my family’s favorite recipes – tuna casserole with egg noodles. This dish has been a staple in our household for years, and for good reason. It’s a classic comfort food that never fails to hit the spot.

I remember my kids begging me to make it for dinner every week, and I have to admit, I was always happy to oblige. There’s just something about the combination of tender egg noodles, flaky tuna, and creamy sauce that makes it irresistible. As a busy mom, I appreciate how easy this recipe is to make – it’s perfect for a quick weeknight dinner or a special occasion.

And the best part? It’s actually good for you too! The tuna provides a boost of protein, while the egg noodles offer complex carbohydrates.

Plus, you can customize it with your favorite vegetables and seasonings. I like to add some steamed broccoli or carrots on the side to make it feel like a more balanced meal. My kids love helping me assemble the casserole, and they’re always amazed by how something so simple can be so satisfying.

We’ve even made it for potlucks and family gatherings, and it’s always a crowd-pleaser. So if you’re looking for a reliable recipe that will become a family favorite, look no further! This tuna casserole with egg noodles is sure to become a staple in your household too.

Tuna Casserole with Egg Noodles

4.8 from 917 votes

A comforting classic dish featuring tender tuna in a creamy sauce, served over egg noodles. This recipe combines canned tuna, mushrooms, peas, and a rich, cheesy sauce for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Casserole

12 oz canned tuna in water, drained
8 oz egg noodles
1 can cream of mushroom soup
1 cup frozen peas
1 cup shredded cheddar cheese
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 cup milk
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For Garnishing

1 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat oven to 375°F.
2Bring a large pot of salted water to a boil.
3Add egg noodles and cook according to package instructions until al dente.
4Drain and set aside.
5In a medium skillet, heat olive oil over medium heat.
6Add onion and garlic, sauté until softened and translucent, about 3-4 minutes.
7Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
8Stir in cream of mushroom soup, milk, salt, and black pepper.
9Bring to a simmer, then reduce heat to low.
10Add drained tuna, peas, and cooked noodles.
11Stir well to combine.
12Cook for an additional 5 minutes, until the peas are heated through and the sauce has thickened slightly.
13Transfer the mixture to a greased baking dish.
14Sprinkle shredded cheddar cheese evenly over the top.
15Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
16Remove from the oven and let it rest for 5 minutes before serving.
17Garnish with chopped fresh parsley.
18Serve hot and enjoy.

🔧Equipment

Large pot
Medium skillet
Baking dish
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can mix in 1/2 cup of sour cream or Greek yogurt into the sauce. To make it spicy, add a pinch of red pepper flakes.

I always recommend making this tuna casserole with egg noodles ahead of time so that the flavors can meld together beautifully.

You can store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

When reheating, I like to add some steamed vegetables on top to make it feel like a more balanced meal.

❓ Frequently Asked Questions About Tuna Casserole with Egg Noodles

Q: What is the origin of tuna casserole with egg noodles?

This dish has its roots in American home cooking from the 1950s and 60s. It was popularized by women’s magazines and cookbooks as an easy and affordable way to feed families.

Q: Can I use canned tuna in water instead of oil?

Yes, you can use canned tuna in water instead of oil. However, keep in mind that using oil-packed tuna will give your casserole a richer flavor.

Q: How do I prevent the egg noodles from becoming mushy?

To prevent the egg noodles from becoming mushy, make sure to cook them al dente before adding them to the casserole.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free egg noodles or substituting them with zucchini noodles.

Q: Can I add other vegetables like spinach or mushrooms?

Yes, you can add other vegetables like spinach or mushrooms to make this recipe more nutritious and flavorful.

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