Tuna Noodle Casserole Recipe

I reworked the Grown Up Tuna Noodle Casserole into a creamy, freezer friendly bake with a golden crunchy topping and an unexpected chicken or turkey swap that might surprise you.

I always thought tuna noodle casserole lived in the land of nostalgia and boxed dinners. But when I flipped it into a Grown Up Tuna Noodle Casserole I realized it could actually be interesting, like adult comfort food that doesnt try too hard.

Tender egg noodles cradle little pockets of flavor while bright frozen peas pop in unexpected bites, giving the whole dish a lift. I kept it honest, a tiny bit messy and full of texture so you cant help but scoop another forkful.

There are tricks I used that make it more than memory food, youll want to eat it again.

Ingredients

• Carby filling pasta that gives quick energy some iron and B vitamins
• Lean protein, omega 3s for heart low calories but watch sodium
• Adds creaminess but packs calories and sodium mushrooms bring umami
• Sweet little veggies fiber and vitamin C adds color and freshness
• Melty salty cheese gives fat and calcium boosts savory comfort
• Crunchy topping adds texture chips add salt breadcrumbs are milder
• Richer flavor and mouthfeel butter adds fat for browning and silkiness
• Aromatics that build depth slightly sweet when cooked not overpowering
• Tiny tang and umami lift brightens flavors without making it sour

Ingredient Quantities

• 12 oz egg noodles (about 3 cups uncooked)
• 2 (5 oz) cans tuna, drained (or about 3 cups cooked chicken or turkey, chopped)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas, thawed a bit
• 1 1/2 to 2 cups shredded cheddar cheese, divided
• 1/2 cup plain breadcrumbs or crushed potato chips
• 3 tbsp butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced (optional)
• 1 tsp Dijon mustard (or 1/2 tsp dry mustard)
• 1/2 tsp Worcestershire sauce (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 350 F and grease a 9×13 baking dish with a little butter or cooking spray.

2. Bring a big pot of salted water to a boil and cook 12 oz egg noodles until just shy of done, about 1 to 2 minutes less than package directions so they stay firm when baked. Drain and set aside.

3. Melt 3 tbsp butter, keep about 2 tbsp aside for the topping, and in the same skillet use the other tablespoon to sauté 1 small finely chopped onion until soft, about 4 minutes; add 1 minced garlic clove if you want and cook 30 seconds more.

4. In a large bowl whisk 1 (
10.5 oz) can condensed cream of mushroom soup with 1 cup milk, 1 tsp Dijon mustard (or 1/2 tsp dry mustard), 1/2 tsp Worcestershire sauce if using, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

5. Add 2 cans (5 oz each) drained tuna and flaked with a fork or about 3 cups chopped cooked chicken or turkey if you prefer, 1 cup thawed peas, the sautéed onion and garlic, about half of the shredded cheddar cheese and 2 tbsp chopped fresh parsley if using. Mix gently so you dont mash the tuna.

6. Fold the cooked noodles into the sauce mixture until everything is coated evenly, taste and adjust salt or pepper if needed.

7. Pour the mixture into the prepared dish, sprinkle the remaining cheddar evenly on top.

8. Toss 1/2 cup plain breadcrumbs or crushed potato chips with the reserved 2 tbsp melted butter and scatter over the cheese for a crunchy topping. If using chips press them lightly so they stick.

9. Bake for 20 to 25 minutes until bubbling and the top is golden, let rest 5 minutes before serving, garnish with extra parsley. Tip: assemble ahead and freeze unbaked for up to 3 months, thaw in the fridge overnight then bake a bit longer about 35 to 45 minutes.

Equipment Needed

1. Oven set to 350 F (you’ll need it hot)
2. 9×13 inch baking dish, greased with butter or spray
3. Large pot for boiling the egg noodles
4. Colander or strainer to drain the noodles
5. Large skillet for sautéing the onion and garlic
6. Big mixing bowl and a whisk to mix the sauce (or a fork if you dont have a whisk)
7. Measuring cups and spoons for milk, soup and seasonings
8. Wooden spoon or rubber spatula for folding the noodles in gently
9. Can opener plus a chef knife and cutting board for the onion and parsley

FAQ

Tuna Noodle Casserole Recipe Substitutions and Variations

• Tuna (2 cans) – quick swaps:
  • Cooked chicken or turkey, chopped (about 3 cups) – same texture, milder flavor, works great if you got leftovers
  • Canned or cooked salmon (10-12 oz) – richer flavor, good if you like fish but want more depth
  • Chickpeas, lightly mashed (1 can) – vegetarian option, adds nice body
  • Firm tofu, crumbled (10-12 oz) – mild and soaks up the sauce, press it first if you can
• Condensed cream of mushroom soup (10.5 oz) – creamy swaps:
  • Condensed cream of chicken soup – almost identical in texture, slightly different taste
  • Quick white sauce: 2 tbsp butter, 2 tbsp flour, 1 cup milk + a splash of stock – fresher, less canned taste
  • Greek yogurt thinned with a little chicken or veggie broth – tangy and lighter, use gently so it doesnt split
  • Condensed cream of celery or mushroom-alternative soup – same thickness, different flavor profile
• 12 oz egg noodles – pasta swaps:
  • Wide egg or pappardelle-style pasta (same cook time) – keeps that soft, hearty feel
  • Medium shells or rotini – trap the sauce well, texture change but still comfy
  • Short pasta like penne or rigatoni – a bit firmer bite, easy to find
  • Cooked rice or quinoa – for a gluten-free-ish twist, use slightly less liquid
• Breadcrumbs or crushed potato chips (1/2 cup) – crunchy topping options:
  • Panko breadcrumbs – extra crisp, lighter crunch
  • Crushed Ritz or saltine crackers – buttery flavor, easy swap
  • Crushed cornflakes or crushed pretzels – unique crunch and flavor, good if you want salty bite
  • Ground toasted oats mixed with a little melted butter – if you want something pantry-friendly

Pro Tips

1) Cook the noodles just shy of done so they finish in the oven, then drain very well and toss with a little butter or oil so they don’t clump. Works wonders to keep the bake from turning mushy.

2) Be gentle with the tuna so it stays in flakes instead of becoming one big paste. Fold everything slowly rather than stirring hard, and if the sauce looks tight add a splash of milk or a few tablespoons of reserved pasta water.

3) Brighten the whole dish with acid and contrast: a little lemon zest or a quick squeeze of lemon, or a tiny pinch of smoked paprika, will lift the flavors. Also taste for salt before baking because canned protein and cheese can change how much seasoning you need.

4) For a crunchy, non-soggy top mix breadcrumbs or crushed chips with melted butter and a handful of grated hard cheese, and sprinkle evenly. If the top is browning too fast, tent loosely with foil for part of the bake; let the casserole rest 5 to 10 minutes before serving so it sets up.