Description
This 35-Minute Tuna Noodle Casserole is a creamy, cheesy, and comforting dinner made with pantry staples. It’s quick to prep, family-friendly, and perfect for weeknights or leftovers. Customize it with your favorite mix-ins like peas, chips, or breadcrumbs.
Ingredients
12 oz egg noodles
10 oz tuna in water, drained
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 (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
3. Stir in the tuna and peas (if using), then gently fold in the cooked noodles until well coated.
4. Transfer the mixture to a greased 9×13-inch baking dish.
5. Sprinkle the shredded cheddar evenly on top.
6. If using, add the crushed chips or breadcrumbs for a crispy finish.
7. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.
Notes
This recipe works great with leftover veggies like cooked broccoli or spinach.
For a richer flavor, swap sour cream with Greek yogurt or cream cheese.
Make-ahead tip: Assemble the casserole the night before and bake fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 50 mg
Keywords: tuna casserole, weeknight dinner, creamy pasta