35-Minute Tuna Noodle Casserole

WANT TO SAVE THIS RECIPE?

Whether you’re feeding a family or need a dish that reheats like a dream, this classic favorite is budget-friendly, pantry-staple based, and endlessly comforting. Plus, it’s versatile enough for your own creative touches. Want to toss in peas or crushed crackers on top? Go for it!

There’s nothing more comforting than a warm, creamy casserole fresh from the oven, and this 35-Minute Tuna Noodle Casserole delivers just that—quick, easy, and oh-so-satisfying. Packed with tender noodles, flaky tuna, and a creamy, cheesy sauce, it’s the ultimate weeknight dinner when time is short but you still want something hearty.

---

What Kind of Tuna Should I Use?

Solid white albacore tuna in water works best for this recipe, as it holds its shape and offers a cleaner flavor. Chunk light tuna is also a good option if you prefer a softer texture and more classic canned tuna taste. Whichever you use, be sure to drain it well.

---

Ingredients for the 35-Minute Tuna Noodle Casserole

• 12 oz egg noodles
• 2 (5 oz) cans of tuna in water, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup frozen peas (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup crushed potato chips or breadcrumbs for topping (optional)

---

How To Make the 35-Minute Tuna Noodle Casserole

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

Step 2: Mix the Filling

In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the tuna and peas (if using), then gently fold in the cooked noodles until well coated.

Step 3: Assemble the Casserole

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar evenly on top. If using, add the crushed chips or breadcrumbs for a crispy finish.

Step 4: Bake

Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.

---

Serving and Storing Your Tuna Noodle Casserole

Serve the casserole warm straight from the oven alongside a crisp green salad or roasted vegetables for a balanced meal. Leftovers keep well in the fridge for up to 4 days and reheat beautifully in the microwave or oven. For freezing, portion into airtight containers and freeze for up to 2 months.

---

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Assemble it up to a day in advance, cover tightly, and refrigerate. Just bake it when you’re ready to serve.

What can I use instead of cream of mushroom soup?

Cream of celery or cream of chicken works well. You can also make your own roux-based white sauce for a homemade touch.

Is there a dairy-free version?

Use dairy-free sour cream, plant-based milk, and vegan shredded cheese. Opt for a dairy-free condensed soup alternative or homemade version.

How do I make it more filling?

Add extra protein like chopped hard-boiled eggs or mix in cooked broccoli or spinach.

Can I use other types of pasta?

Yes, rotini, penne, or even macaroni can work in place of egg noodles—just aim for similar cook time.

---

Want More Casserole Ideas?

If you love cozy meals like this tuna noodle casserole, check out these other comforting dishes:

• Creamy Garlic Chicken Breasts
• Chicken Cordon Bleu Casserole
• Sour Cream Beef Noodle Casserole
• One-Pot Creamy Beef and Garlic Butter Pasta
• The Ultimate Taco Casserole

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so it’s easy to find again.

And if you try it, drop a comment! Did you go classic or jazz it up with extra veggies or spice? I love seeing your takes on these recipes.

Want more weeknight ideas? Check out my daily recipes on Pinterest @ Nina Dishes.

---

Print

WANT TO SAVE THIS RECIPE?