My top 13 Recipes for Tuna Noodle Casseroles

These comfort casserole dishes are perfect when you want to make a hearty dinner, and have these base ingredients. It’s nothing fancy but definitely satisfying.

They are easy recipes to make that’s all the more easy to prepare when you’ve got the groceries and you make a big batch. Enjoy what is sure to become a family classic in for the long haul.

The 13 Best tuna noodle casserole and recipes

1. Classic Tuna Noodle Casserole

I love recreating an old family meal that’s really easy and comforting. It’s all about the familiar, delicious tastes.

I usually start with egg noodles, a can of tuna, cream of mushroom soup, and some peas. I also like to make a crispy topping with bread crumbs and melted butter.

When you pull the casserole out of the oven, ahhhh, so good.

Ingredients

• 12 oz wide egg noodles
• 2 cans (10.5 oz each) condensed cream of mushroom soup
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 cans (5 oz each) tuna, drained and flaked
• 1 cup frozen peas, thawed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup crushed potato chips
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the egg noodles according to package instructions. Drain and set aside.

3. Add the condensed cream of mushroom soup, milk, shredded cheddar cheese, chopped tuna, peas, chopped onion and chopped celery to the large mixing bowl. Mix in salt and black pepper to taste.

4. Fold in the cooked egg noodles until well mixed.

5. Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly.

6. Sprinkle the crushed potato chips over the top of the casserole.

7. Bake in preheated oven for 25-30 minutes or until bubbly and hot. Serve hot.

2. Cheesy Tuna Noodle Casserole

It’s a classic comfort dish, packed full of velvety egg noodles, tuna chunks and a cheesy sauce that all comes together beautifully. I love that I can put my own stamp on it and add in some freshly grated cheddar cheese, some frozen peas, and some crispy breadcrumbs on top.

It’s almost always nostalgic and reminds me of dinners around the table with family.

Ingredients

• 12 oz egg noodles
• 2 cups shredded cheddar cheese

• 10.5 oz can of condensed cream of mushroom soup

• 10.5 oz can of condensed cream of chicken soup

• 1 cup milk
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup crushed potato chips or breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. Boil the egg noodles according to package instructions until al dente. Drain and set aside.

3. Mix together the cheddar cheese, cream of mushroom soup, cream of chicken soup, milk, tuna, frozen peas, onion, celery, garlic powder, salt and pepper in a large bowl.

4. Add the cooked egg noodles to the mixture and stir to combine thoroughly.

5. Pour the casserole batter into the prepared baking dish and spread evenly. Top with crushed potato chips or breadcrumbs.

6. Bake in oven (preheated to 180C/350F) for 25-30 minutes until the top is golden and the casserole is bubbly. Let stand a few minutes before serving.

3. Creamy Mushroom Tuna Noodle Casserole

My go-to comfort food is this deliciously hefty, chunky casserole that tastes pretty dreamy – with tender egg noodles and chunky tuna mixed with a lush, creamy and earthy mushroom sauce ! 

The savoury onion and garlic added as seasoning really complements the heart-warming taste of this casserole, making it the perfect cozy dinner feast.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup frozen peas, thawed
• 1 can (10 oz) tuna, drained and flaked
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup bread crumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Cook egg noodles according to package instructions. Drain; set aside.

2. Melt butter in a large skillet over medium hear. Add chopped onion and minced garlic and sauté until onion is translucent.

3. Break up the sliced mushrooms and add them to the skillet. Stir these together and cook until the mushrooms are tender and any liquid has evaporated. Stir in the flour and cook about 1 minute.

4. Stir in the milk and broth slowly at first, and then constantly until the sauce thickens. Add salt, black pepper and dried thyme.

5. Mix in the peas, tuna, and sour cream then combine with the noodles and place in a 9×13 inch casserole dish that has been sprayed with nonstick spray.

6. Top with the shredded cheddar cheese. In a small bowl, combine the bread crumbs, grated Parmesan and olive oil; sprinkle the crumb mixture on the cheese.

7. Bake in preheated oven for 20-25 minutes or until golden on top and casserole is bubbly. Let stand a few minutes before serving.

4. Veggie-Loaded Tuna Noodle Casserole

Where nutrition is concerned, any full-bodied supper is a casserole: foods such as nutritious vegetables and protein-rich tuna combined in the perfect marriage of nutrients. I like to include broccoli, spinach, mushroom and peas as these are my favorite vegetables to pair with a protein dish like this.

Not only are they delicious, they add a degree of nutrition to the mix and some gorgeous colors to boot. My favorite addition is a good handful of shredded cheddar cheese to bind all the ingredients together in a sticky, gooey blanket of deliciousness.

Ingredients

• 8 oz egg noodles
• 2 cups broccoli florets
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 2 cans (5 oz each) tuna, drained and flaked
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup bread crumbs
• 2 tbsp melted butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. Cook egg noodles according to package instructions; drain and set aside.

3. Steaming: Steam broccoli, carrots and celery until soft (about 5-7 min). Add peas and steam for an additional 2 min.

4. In a large bowl, combine cooked noodles, steamed vegetables, tuna, condensed soup, milk and cheddar cheese. Stir well to combine, season with salt and pepper, to taste.

5. Pour the mixture into a buttered 9×13” baking dish. Sprinkle the bread crumbs evenly over the surface and pour the melted butter over the bread crumbs. 6) Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the top is browned. Allow it to cool slightly before serving.

5. Spicy Tuna Noodle Casserole

It’s one of my favorite things to make, with its mélange of spicy tastes: tender noodles, hot sriracha, creamy mayonnaise and savory tuna, topped with crispy fried onions and fresh green peas. Easy to make and full of contrasting flavors, this zippy casserole will spice up any dinner table.

Ingredients

• 12 oz wide egg noodles
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas
• 1/2 cup diced red bell pepper
• 1/4 cup diced green onions
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1-2 tbsp sriracha sauce (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).

2. Boil the egg noodles according to package instructions until just al dente; drain and set aside.

3. Put the tuna, peas, red bell pepper and green onions in a large bowl.

4. In a separate bowl, mix the sour cream, mayonnaise, milk, cream of mushroom soup, Parmesan cheese, Dijon mustard, sriracha sauce, garlic powder, onion powder, salt and pepper. Pour into the bowl with a tuna and vegetables, and mix well.

5. Add the cooked noodles to the tuna mixture, and then mix carefully until coated. Place in a greased casserole dish.

6. Shred the cheddar cheese and scatter it evenly over the top. Combine the panko breadcrumbs and melted butter in a small bowl; sprinkle over the cheese.

7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is browned. Cool slightly before serving.

6. Lemon-Dill Tuna Noodle Casserole

When I start thinking about dishes which are homey and comforting but have a bit of bite to them, meals with lemon, dill and tuna are one of the first that comes to mind. I love tender noodles paired with lemony dill and a salty tuna.

For this casserole, my usual suspects are tender noodles, pungent lemon juice, fresh dill and creamy elements to mellow out the flavors. This casserole is healthy, easy to make and great for all occasions.

Ingredients

• 12 oz egg noodles
• 2 cans (5 oz each) tuna, drained and flaked
• 1 cup frozen peas, thawed
• 1 cup sliced mushrooms
• 1 small onion, finely chopped
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/4 cup milk
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• Juice of 1 lemon
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 2 tbsp butter, melted

 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. Cook the egg noodles according to package instructions. Drain and set aside.

3. Combine the tuna, peas, mushrooms, onion, cream of mushroom soup, sour cream, milk, dill, lemon zest and lemon juice in a large bowl. Sprinkle lightly with salt and pepper.

4. Gently toss in the cooked noodles until just until it’s well-incorporated. Pour the mixture into the prepared baking dish.

5. Sprinkle the grated cheddar cheese over the top. Mix the melted butter with the breadcrumbs, then sprinkle over the grated cheese.

6. Bake in the preheated oven for 25-30 minutes, or until casserole is bubbly and top is browned. Let cool a few minutes before serving.

7. Southwestern Tuna Noodle Casserole

I easily could eat this all the time. One of my comfort foods.

It’s so good. So spicy.

Great mix of green chilli, cheddar and corn in the casserole. Love the black beans to give it a hearty feel.

Nice touch of cumin and chili spices – they make each bite so warm and comfy.

 Ingredients

• 8 oz egg noodles
• 2 cans (5 oz each) of tuna, drained and flaked
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 can (4 oz) diced green chilies, drained
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup diced red bell pepper
• 1/2 cup chopped green onions
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1/2 cup crushed tortilla chips

Instructions

1. Preheat the oven to 350°F (175°C). Cook the egg noodles according to the directions on the package, drain and set aside.

2. In a large bowl, mix the tuna, cream of mushroom soup, black beans, corn, green chillies, cheddar cheese, sour cream, red bell pepper, green onions, cumin, chilli powder, garlic powder, salt and pepper.

3. Put cooked egg noodles into mixing bowl in a single layer and stir well.

4. Put the mixture into a 9×13 inch pan and spread evenly.

5. Sprinkle the crushed tortilla chips evenly over the top of the casserole.

6. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is nicely browned. Sprinkle with chopped fresh cilantro if desired and serve.

8. Mediterranean Tuna Noodle Casserole

This is the ultimate comfort food, the meal I begin to crave the second I’m hungry. Tender pasta, juicy stewed tomatoes, briny olives – it’s a warmed-up version of my favorite recipe with the addition of artichoke hearts and capers, for that luscious, salty, Mediterranean touch.

It’s quite possibly the Holy Grail of wholesome/delectable dishes.

Ingredients

• 8 oz egg noodles
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, drained
• 2 cans (5 oz each) tuna in olive oil, drained and flaked
• 1/2 cup Kalamata olives, pitted and sliced
• 1/3 cup capers, drained
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Bring a pot of water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

3. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

4. Add the red bell pepper and zucchini to the skillet and cook until tender, about 5-7 minutes. Add the diced tomatoes, tuna, olives, capers, parsley, oregano, salt and pepper, and cook an additional 2-3 minutes.

5. Stir the cooked egg noodles into the tuna and vegetable mixture, then transfer to the prepared baking dish.

6. Sprinkle mozzarella and feta over the top. Return to the oven and bake until the cheese is melted and bubbly, 20 to 25 minutes more. Serve hot.

9. Low-Carb Tuna Noodle Casserole

For comforting, low-carb dinners, I love to think of a tuna noodle casserole; I think you and your loved ones will really enjoy how the zucchini noodles provide a light yet filling base. I like to add plenty of Greek yoghurt to make it extra-rich, and I find I can’t stop at the Parmesan cheese to finish it off.

Ingredients

• 2 cups zucchini noodles (zoodles)
• 2 cans tuna, drained
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.

2. In a large, deep-sided skillet, melt the butter over medium heat. Add the chopped onion, celery, green bell pepper, and garlic, and sauté until the vegetables are tender, about 5 minutes.

3. Add the heavy cream, salt, black pepper, dried thyme and paprika and bring to a simmer, then cook until slightly thickened, about 5 to 7 minutes.

5. Remove from the heat and add the chopped parsley. Adapted from Essentials of Classic Italian Cooking by Marcella Hazan. Photo by James Ransom.

4. Remove from the heat and add the drained tuna, zucchini noodles, cheddar and half the grated Parmesan, then mix again.

5. Pour the mixture into the prepared baking dish and top with the remaining Parmesan cheese.

6. Bake in the preheated oven for 20-25 minutes or until casserole is bubbling and cheese on top is golden brown. Garnish with fresh parsley before serving.

10. Gluten-Free Tuna Noodle Casserole

This comforting meal has become a staple of casual family dinners and more formal table settings, using gluten-free pasta, tuna out of a can and a creamy sauce made from almond milk topped with crisp, crunchy, gluten-free crackers. With the ease of manipulating traditional flavors to achieve their gluten-free essence, I relish the simplicity of this meal.

Ingredients

• 8 oz gluten-free egg noodles
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas
• 1 cup sliced mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups gluten-free cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 cup gluten-free breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the oven to 375°F (190°C). Cook the gluten-free egg noodles according to package directions. Drain and set aside.

2. Coat a large skillet with olive oil and place over medium heat. Add the chopped onion and garlic and cook until the onion becomes translucent.

3. Add the sliced mushrooms to the skillet and sauté until cooked. Stir in the chopped peas and cook for another 2-3 minutes.

4. Stir in the drained tuna plus gluten-free cream of mushroom soup. Season with salt and pepper. Stir until well-mixed.

5. Gently fold in the cooked noodles with the tuna mixture. Transfer the tuna noodle casserole to a greased 9×13 inch baking dish. Evenly cover the mixture with the shredded cheddar cheese and finally top with the gluten-free breadcrumbs.

6. Bake for 25-30 minutes, until the casserole is bubbly and the topping is golden brown. Allow it to cool a few minutes before serving.

11. Tuna Noodle Casserole with Peas and Carrots

It is a typical warm-creamy comfort-food dish that I prepare regularly, using the slow cooker. Tender egg noodles, chunks of flaky tuna, and a creamy sauce.

Peas and carrots blended in. Cheese on the top.

After all, this was one of the meals I used to prepare regularly for the family, so it seemed a good fit for a cozy little dinner.

Ingredients

• 12 oz egg noodles
• 2 cups frozen peas and carrots, thawed
• 2 (5 oz) cans of tuna, drained
• 1 (10.5 oz) can of condensed cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Boil the egg noodles according to package instructions, then drain them well.

2. In a deep bowl, mix the hot noodles, thawed peas and carrots, drained tuna, cream of mushroom soup, milk and shredded cheddar cheese. Stir. Add some salt and pepper to taste.

3. Spread the mixture out in a large greased 9×13 inch baking dish.

4. In a small bowl, mix the breadcrumbs and the melted butter until the breadcrumbs are coated. Sprinkle the mixture over the casserole.

5. Bake in a preheated oven for about 25-30 minutes, or until the casserole is bubbling hot and the breadcrumb topping is lightly browned.

6. Put in the oven and bake for 4 hours – at 83 degrees. Let it cool down for a couple of minutes, serve and enjoy.

12. Tuna Noodle Skillet Casserole

As comfort food, it doesn’t get any better. I love that this recipe is so simple and satisfying.

I generally mix tender egg noodles, creamy mushroom soup, tender, flaked tuna and some sharp cheddar cheese. I add peas for color and a bit of sweetness that I enjoy.

Ingredients

• 2 cups egg noodles
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 2 cans (5 oz each) tuna, drained and flaked
• 1 cup shredded cheddar cheese
• 1/2 cup crushed potato chips or breadcrumbs (optional, for topping)
• Salt and pepper to taste

Instructions:

1. Cook the egg noodles in a large pot of boiling, salted water until al dente. Drain and set aside.

2. Add the olive oil to a large skillet and place over medium heat. After the oil is warm, add the chopped onion and the minced garlic. Cook until soft and fragrant, about 3-4 minutes.

3. Add the frozen peas, condensed cream of mushroom soup and milk, then stir to combine.

4. Mix in the drained, flaked tuna with the noodles. Cook, stirring occasionally, until the mixture is hot throughout, about 5 minutes. Season to taste with salt and pepper.

5. Sprinkle the shredded cheddar cheese over the top of the skillet mixture. Cover and let cook on low heat until the cheese is melted, about 2-3 minutes.

6. (Optional): Sprinkle crushed potato chips or breadcrumbs on top before serving for an added crunch; serve immediately.

13. Tuscan Tuna Noodle Casserole

When you want comfort food, but with an Italian twist, you’re looking for this! It has all of my favorite things all rolled into one: flaked tuna, sun-dried tomatoes and plenty of rich, creamy Alfredo.

I also like to add fresh spinach and artichoke hearts to this dish. It’s the ultimate comfort food.

Ingredients

• 12 oz wide egg noodles
• 2 cans (6 oz each) tuna packed in olive oil, drained
• 1 cup sun-dried tomatoes, rehydrated and chopped
• 1 cup artichoke hearts, quartered
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 2 cups milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F (190°C). Cook the egg noodles according to package instructions until al dente, then drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute, stirring. Add sun-dried tomatoes, artichoke hearts, and spinach and cook 3 to 4 minutes, until spinach is wilted.

3. Meanwhile, in a second saucepan, melt the butter over medium heat. Stir in the flour, and cook for 1 to 2 minutes to form a roux. Slowly whisk in the milk and continue to stir until it thickens. Add the oregano, basil, salt, and pepper.

4. Mix together the tuna, ricotta and the vegetable mixture in a large bowl. Add the noodles and pour the milk mixture over the top, stirring well to combine everything.

5. Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the Parmesan and mozzarella evenly over the top.

6. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown. Allow to cool slightly before serving. Bon appetit, Tuscan Tuna Noodle Casserole!