Old fashioned tuna noodle casserole is delicious comfort food casserole that is incredibly easy to make. This classic recipe will bring you back to your childhood days as you bite into the crunch of the baked buttery topping, creamy sauce with noodles, mushrooms and peas. It's just like you remember it!
Tuna casserole uses many items you probably already have in your pantry. Egg noodles, canned tuna, milk, frozen peas and a handful of other ingredients. It comes together quickly and will keep everyone coming back for more.
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❤️ Why You'll Love It
- Hearty, easy to make and budget friendly meal.
- Warm, cozy and a a crowd pleaser.
- Make for a friend or a holiday potluck.
- Made with simple ingredients that kids love.
Make this old fashioned tuna noodle casserole for your next get together. A simple and satisfying dish. Great for summer bbqs or your next holiday table. Tuna casserole recipe travels well and will always be the first to go on your buffet table.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a deep saucepan melt butter then add mushroom and sauté until cooked.
- Sprinkle flour on top and stir until no longer white then pour milk over gradually while whisking so no lumps are visible. Season and stir until it thickens.
- In a large bowl, mix noodles, tuna, peas, cheese then pour the white sauce over. Mix everything well and taste to adjust seasoning.
- Pour the mixture into prepared baking pan. Top with bread crumbs and butter mixture. Bake for about 20-25 minutes until bubbly and top is golden brown.
💡 Amira's Tips
- You can use any pasta you like in this recipe.
- If you need to save time instead of making the white sauce from scratch you can use two cans of condensed cream of mushroom soup mixed with one cup of milk or half and half.
- You can use regular bread crumbs.
🧺 Storage
Leftover old fashioned tuna noodle casserole can be refrigerated in an airtight container for up to 3 days.
⌛ Make Ahead
- Make the sauce and let it come to room temperature. Mix in another ⅓ cup of milk then stir in pasta and the rest of the ingredients. Place in the baking dish, cover tightly and refrigerate for up to 3 days. When ready to bake, sprinkle top with bread crumbs and bake as directed.
- You can also place the dish in the freezer for up to 3 months. Thaw overnight in the fridge then proceed with the recipe as written.
👩🍳 Variations
- Add frozen corn instead of peas or any vegetable you like. If you using other vegetables like broccoli, cook them first before adding to the casserole.
- In place of the bread crumb topping, you can use a cup of crushed potato chips or french fried onions.
- If you do not like tuna you can use chicken instead.
💬 FAQs
Panko are bread crumbs made from crustless white bread that is dried and crushed up to make a crunchier topping.
Yes, if you are pressed on time or just prefer the taste, you can use 2 cans of condensed cream of mushroom soup mixed with 1 cup of milk or half and half instead of the homemade white sauce.
📣 Related Recipes
- Chicken Hash Brown Casserole is an easy, comfort food casserole you can whip up in minutes. A family favorite chicken and potato casserole that's also perfect for busy weeknights.
- Mashed Potatoes Chicken Casserole is a family favorite delectable comfort food that will take your mashed potatoes to a whole new level. Great for a satisfying weeknight dinner or as a side dish for the holidays.
- Comforting and simplified Easy Lasagna Casserole for those nights when you are craving the classic Italian dish with minimal effort.
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Old Fashioned Tuna Noodle Cassserole
Equipment
- 1 13x9 baking dish
- 1 deep saucepan
Ingredients
- 12 oz egg noodles
- 2 5 ounce cans of tuna drained
- 2 cups shredded cheddar cheese
- ¾ cup frozen peas
For the creamy sauce:
- 5 Tablespoons butter
- 8 oz sliced fresh mushrooms
- 7 Tablespoons all purpose flour
- 5 cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
For the crunchy topping:
- 2 Tablespoons butter melted
- ¾ cup Panko breadcrumbs
Instructions
- Preheat oven to 350°F.
- Spray a 13x9 baking dish with oil and set aside.
- Cook pasta in salty boiling water until al dente, 1 minutes shy of package directions. Drain and set aside.
- Place drained tuna in a small bowl and break apart with fork.
- In another bowl combine bread crumbs and metled butter.
Make the sauce:
- In a deep saucepan melt butter then add mushroom and sauté until cooked.
- Sprinkle flour on top and stir until no longer white and cooked.
- Pour milk over gradually while whisking so no lumps are visible.
- Season with garlic powder, onion powder, salt and pepper and stir until it thickens.
- In a large mixing bowl, mix noodles, tuna, peas, cheese then pour the white sauce over.
- Mix everything well and taste to adjust seasoning.
- Pour the mixture into the prepared baking pan and top with bread crumbs and butter mixture.
- Bake in the center of your oven for about 20-25 minutes until bubbly and top is golden brown.
Notes
- You can use any pasta you like in this recipe.
- If you need to save time instead of making the white sauce from scratch you can use two cans of cream of mushroom soup mixed with one cup of milk or half and half.
- You can use regular bread crumbs.
- Make ahead:
- Make the sauce and let it come to room temperature. Mix in another ⅓ cup of milk then stir in pasta and the rest of the ingredients. Place in the baking dish, cover tightly and refrigerate for up to 3 days. When ready to bake sprinkle top with bread crumbs and bake as directed.
- You can also place the dish in the freezer for up to 3 months. Thaw overnight in the fridge then proceed with the recipe as written.
- Please check the nutrition disclaimer policy.
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