Tuna Noodle Casserole has been on dinner tables across America for generations. It mixes tuna, creamy sauce and pasta in a warm, filling bake. This simple casserole is usually made with egg noodles and canned tuna and people love it for potlucks and family dinners. Its easy to prepare and so hearty that it became a go-to meal for many folks. If you love tuna-based recipes, check out our tuna pasta salad for a refreshing alternative.
Over the years this casserole not only gave families a cheap meal but also changed with new diets and tastes. In tough times people needed to stretch thier groceries and this dish fit the bill. Even today its known for being super flexible – every family adds thier own spin so it feels like a blank canvas for cooking experiments.
In this article im going to cover a simple recipe, cooking tips, a bit of history and answer questions folks often ask. Whether you already know and love this casserole or youre curious to try it for the first time, stick around as we dig into all things Tuna Noodle Casserole.
What is Tuna Noodle Casserole?
Tuna Noodle Casserole is a comfort food made by mixing cooked egg noodles, canned tuna and a creamy soup, most times cream of mushroom, plus some veggies like frozen peas. Its all baked together till bubbly. The result is a warm dish that works for family meals or parties when you dont want to fuss over a fancy entree.
The main ingredients you need are:
- Egg Noodles: The main carb that soak up the sauce and stay soft yet chewy.
- Canned Tuna: Cheap protein that gives a strong tuna flavor and a bit of flakiness.
- Cream Soups: Usually cream of mushroom or chicken, they make the sauce thick and creamy.
- Vegetables: Most recipes call for frozen peas but you could use corn, green beans or whatever you have.
- Cheese: Cheddar is often mixed in or sprinkled on top so it melts and tastes extra rich.
This casserole shows how creative home cooks can be. In some parts of the country people add olives or hard boiled eggs, others swap peas for corn or even toss in bacon. Its all about using what you like or have on hand and thats why this dish still pops up on tables from coast to coast.
History of Tuna Noodle Casserole
This casserole goes back to the early 1900s when canned food got popular in American kitchens. But it really took off in the 1950s and 60s, as families wanted fast, cheap meals. Canned tuna and soup meant you didnt have to spend hours cooking, so busy parents could get dinner on the table quicker.
Back then this dish showed up in church cookbooks and at potlucks, earning its spot as a go to comfort food. It was loved not just because it was easy but also because you could feed more people with less stuff. Thats why folks still think of it when they remember past family meals or big gatherings.
Over time the casserole kept changing. Some people swap the soup for Greek yogurt or go for whole grain pasta. Others try out asian flavors with soy sauce or use black beans for a mexi twist. Even with all these changes it still stands as a comforting meal that brings folks around the table.
Core Ingredients of Tuna Noodle Casserole
What makes Tuna Noodle Casserole work is its simple but tasty ingredients. Here are the basics:
- Egg Noodles: Soft noodles that soak up the sauce.
- Canned Tuna: Flaky protein thats ready to use.
- Cream Soups: Cream of mushroom or chicken for a thick base.
- Vegetables: Peas, corn, green beans or what you have.
- Cheese: Shredded cheddar for melty goodness.
If you wanna step it up a bit try using tuna packed in water or oil that tastes good, good frozen veggies (or fresh if you got them) and even make your own cream soup. Itll make a simple meal feel a bit fancier.
How to Make Tuna Noodle Casserole (Detailed Recipe)
Ingredients List
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: breadcrumbs, additional cheese
Directions
- Preheat oven to 350° F (175° C).
- Cook egg noodles by following the instructions on the package till theyre al dente, then drain them.
- In big bowl mix the noodles, tuna, cream soup, peas, milk, garlic powder, half the cheese, salt and pepper till its all coated.
- Grease a 9x13 inch baking dish and spread the mixture evenly inside.
- If you want add breadcrumbs or the rest of the cheese on top for extra crunch.
- Bake about 25 to 30 minutes or until its bubbly and the top looks lightly golden.
- Let it sit a few minutes before serving so it settles and tastes better.
Cooking Tips and Advice
To lighten it up try Greek yogurt instead of cream soup, it still gets creamy but with less fat. You can also use gluten free pasta or dairy free cheese if you need.
Leftovers go well in the fridge covered with foil or plastic wrap. Reheat in microwave or oven till hot so its safe to eat.
Variations on Tuna Noodle Casserole
There are many ways to switch it up:
- Classic twists: Throw in corn or diced bell peppers for some crunch or sauté some mushrooms or carrots.
- Healthier takes: Use Greek yogurt instead of soup, whole grain pasta or even cauliflower noodles if youre feeling daring.
- Global flavors: For an Asian style add soy sauce and sesame oil or red pepper flakes. Or go Tex- Mex with taco seasoning and black beans.
For a cozy sandwich, you might also enjoy our tuna melt recipe.
Tuna Noodle Casserole in Popular Culture
You might see Tuna Noodle Casserole pop up in old TV shows, cookbooks or movies whenever they want to show a simple, homey meal. Its like shorthand for family, comfort and no fuss cooking.
At potlucks and reunions its almost always a safe choice because people know it and feel good about it. For a lot of folks its a trip down memory lane, reminding them of Sunday dinners or big holiday feasts.
After all these years its still a top pick for home cooks who want a tasty meal without spending hours in the kitchen.
Nutritional Information
Here a rough idea of whats in a serving of this casserole:
- Protein: Around 20-25g, from the tuna and cheese, good for building your muscles.
- Fat: Moderate amount, mostly from cheese, you can go lighter by picking low fat cheese or yogurt.
- Carbs: Mostly from the noodles, gives energy, but you could pick whole grain for more fiber.
You also get vitamins and minerals from the veggies, so its not too bad if you eat it with a side salad or some fruit.
FAQs
What can I use instead of cream of mushroom soup? You could use Greek yogurt, or even whisk milk with a bit of flour and broth to make your own cream soup. Dairy free soups work too.
Can I make it ahead of time? Sure, you can mix everything, cover and stick it in the fridge. When youre ready just bake it, you might need a couple extra minutes in the oven.
How long does it keep in the fridge? Around 3 or 4 days if you cover it well so it doesnt dry out.
Can I freeze it? Yep, just use a freezer safe dish or bag. Try to eat it within 2 or 3 months for best taste.
What kind of tuna is best? Chunk light tuna in water is easy and mild, but if you want richer flavor you can go for solid white tuna.
tuna noodle casserole
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 whisk
- 1 spoon or spatula
- 1 oven
Ingredients
- 12 ounces egg noodles
- 10 ounces tuna in water, drained 2 cans (5 ounces each)
- 1 cup frozen peas and carrots mix
- 10.5 ounces cream of mushroom soup 1 can
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and pepper
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions. Drain the noodles in a colander and set aside.
- In a mixing bowl, combine the drained tuna, frozen peas and carrots, cream of mushroom soup, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until well mixed.
- Add the cooked egg noodles to the tuna mixture and fold gently until all ingredients are well incorporated. Season with salt and pepper to taste.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- In a separate bowl, mix the breadcrumbs with melted butter and the remaining cheddar cheese. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
- Remove from the oven, let it cool for a few minutes, and then serve warm.
