Name: Creamy Tuna Noodle Casserole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup breadcrumbs (can use regular or panko); 1/3 cup grated parmesan cheese; 1 tablespoon melted salted butter; 12 ounce bag egg noodles; 1 1/2 cups milk; 10.5 ounce can cream of mushroom soup; 10.5 ounce can cream of chicken soup; 2 (5 ounce) cans of tuna (preferably packed in water); 1 cup frozen peas; 1 cup shredded cheddar cheese; 1/2 cup sour cream (or mayonnaise); 1/2 teaspoon dried parsley (optional, plus more for topping); 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/8 teaspoon kosher salt

If you’re on the hunt for a cozy, family-friendly dinner that feels like a warm hug, you’ve just hit the jackpot. This Creamy Tuna Noodle Casserole Recipe is one of those timeless dishes that never disappoints. It’s rich, comforting, and comes together way faster than you’d expect — perfect for busy weeknights when you want something homemade without the fuss. Trust me, I’ve made this casserole countless times, and every single bite keeps my family coming back for more!

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples that you likely already have on hand, making it super convenient.
Creamy, Comforting Flavor: The mixture of cream soups and cheese creates that irresistible creamy texture everyone adores.
Quick to Prepare: Ready in just 30 minutes, it’s perfect when you need a wholesome meal fast.
Crowd-Pleaser: My family’s go-to when we want something comforting and satisfying—guaranteed smiles at the table.

The image shows a white rectangular baking dish filled with a creamy pasta casserole topped with a golden brown crumb crust. The pasta beneath is wide egg noodles, mixed with small green peas and pieces of tender meat, all coated in a thick, light beige sauce. The crispy, toasted crumb layer on top is evenly spread, with a slightly rough texture and some green herb specks. The dish is placed on a white marbled surface, surrounded by various white bowls and plates with small amounts of sauce and spice remnants. A wooden spoon rests in one bowl, showing traces of the creamy sauce. photo taken with an iphone --ar 2:3 --v 7 - Creamy Tuna Noodle Casserole, easy tuna casserole, comforting family dinner, quick weeknight dinner, tuna pasta bake

Ingredients You’ll Need

Each ingredient in this Creamy Tuna Noodle Casserole Recipe works together to build that perfect balance of creaminess, flavor, and texture. I always recommend using good-quality canned tuna and fresh (or frozen) peas for the best results.

Flat lay of fresh yellow egg noodles coiled loosely, two shiny silver cans of tuna opened showing flaky light pink tuna, a small pile of bright green frozen peas glistening with frost, a wedge of sharp orange cheddar cheese with a slightly crumbly texture, a mound of creamy sour cream with a smooth surface, a handful of golden brown panko breadcrumbs with a rough texture, a small heap of pale beige grated parmesan cheese, and scattered dried parsley flakes in vibrant green, all arranged artfully to highlight their natural colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy Tuna Noodle Casserole, easy tuna casserole, comforting family dinner, quick weeknight dinner, tuna pasta bake

Breadcrumbs: I like to use panko for extra crunch, but regular breadcrumbs work beautifully too.
Parmesan cheese: Adds a sharp, nutty flavor that complements the tuna and creamy sauce.
Melted salted butter: Binds the breadcrumb topping and helps it crisp up nicely.
Egg noodles: The classic choice here—cook ‘em al dente for that perfect chewy bite.
Milk: Helps loosen the soups and adds to the creamy sauce.
Cream of mushroom soup: One half of the creamy base that gives a lovely depth of flavor.
Cream of chicken soup: Mixes with the mushroom soup to boost richness and velvety texture.
Canned tuna (packed in water): I prefer this for a cleaner, less oily taste, but packed in oil can work too.
Frozen peas: Adds color and fresh bursts of sweetness to the casserole.
Shredded cheddar cheese: Melts through the casserole for that gooey cheese goodness.
Sour cream (or mayonnaise): Adds tang and extra creaminess—sour cream is my favorite.
Dried parsley (optional): A hint of herbiness and pretty green color.
Onion powder: Enhances savory depth without the need to chop fresh onions.
Garlic powder: Adds a warm, aromatic undertone.
Black pepper: Seasoning to taste, helps bring all the flavors together.
Kosher salt: Just the right touch to make everything pop.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is so versatile—I love tweaking it depending on what I have in the fridge or my mood. Feel free to make it your own; that’s part of the fun!

Use different cheeses: I sometimes swap cheddar for mozzarella or Swiss for a milder, gooier texture.
Make it gluten-free: Use gluten-free pasta and breadcrumbs to keep everyone happy.
Add more veggies: Toss in mushrooms, chopped carrots, or even spinach to boost nutrition and color.
Spice it up: A pinch of cayenne or smoked paprika can add a subtle kick that wakes up the flavors.

How to Make Creamy Tuna Noodle Casserole Recipe

Step 1: Prep Your Topping Mix

Start by combining the breadcrumbs, grated parmesan cheese, and melted salted butter in a small bowl. Stir them together until everything is evenly coated and crumbly. This mixture will create a beautifully crunchy topping that contrasts with the creamy casserole underneath. I like to set this aside while I prepare the rest—it’s a nice little multitasking step.

Step 2: Cook the Egg Noodles Just Right

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions—usually about 5 to 7 minutes. Aim for al dente, which means they’re cooked but still have a slight bite. Overcooked noodles can get mushy once baked, and that’s no fun. Drain them well to avoid extra water making the casserole soupy, then transfer the noodles to your prepared baking dish.

Step 3: Mix Up the Creamy Casserole Filling

Next, pour in the milk, cream of mushroom soup, and cream of chicken soup over the noodles. Add both cans of tuna, frozen peas, shredded cheddar cheese, sour cream, and all your seasonings (parsley, onion powder, garlic powder, black pepper, and salt). Now, stir it all gently but thoroughly so every noodle is coated in that luscious sauce. You can either do this right in the baking dish or mix everything in a large bowl and then pour it back into the dish—it’s up to what feels easier for you.

Step 4: Top and Bake It to Perfection

Spread the breadcrumb mixture evenly over the creamy tuna blend. Pop it into your preheated oven at 400°F and bake for about 15 minutes. You’ll know it’s ready when the edges start bubbling up nicely. Then turn your oven to broil (high) for just about a minute—watching closely!—until that topping turns a gorgeous golden brown. It happens quickly, so don’t wander away.

Step 5: Let It Rest and Serve

Once out of the oven, sprinkle some extra dried parsley on top for a fresh look and flavor. Let your casserole sit for a few minutes to set up; this also makes it easier to serve. I love how the cheese stretches and all the creamy goodness meld together during this resting time. Now, grab your favorite plates and dig in!

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Pro Tips for Making Creamy Tuna Noodle Casserole Recipe

Drain Tuna Thoroughly: I learned the hard way—excess water from tuna can make the casserole watery, so give it a good drain and even a gentle press with paper towels.
Don’t Skip the Broil: That crispy breadcrumb topping adds texture and flavor—you’ll regret it if you skip this final step!
Use Al Dente Noodles: Cooking the noodles just right helps prevent mushiness after baking, keeping the casserole perfectly textured.
Mix Ingredients Well: Make sure the sauce, tuna, and noodles are evenly combined to get that consistent creamy flavor in every bite.

How to Serve Creamy Tuna Noodle Casserole Recipe

A white baking dish filled with a creamy pasta casserole made of curly pasta mixed with a white sauce, small pieces of light-colored meat, and green peas. The top layer is covered with a golden-brown crunchy breadcrumb topping, sprinkled with fresh green parsley pieces. At the front, a wooden spoon with a woman's hand holding it scoops out a portion, showing the creamy inside with visible pasta, meat, and peas. The dish sits on a white marbled surface with a stack of white plates blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Creamy Tuna Noodle Casserole, easy tuna casserole, comforting family dinner, quick weeknight dinner, tuna pasta bake

Garnishes

I’m a sucker for a sprinkle of fresh parsley or chives right on top. It adds a pop of color and a mild herbal note that brightens up the creamy casserole. Sometimes, I like to finish with a few extra shreds of sharp cheddar cheese before serving for those cheesy cheese lovers.

Side Dishes

This dish stands wonderfully on its own but pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of steamed broccoli for some added crunch. Roasted vegetables like carrots or asparagus also complement the creamy tuna casserole nicely.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with extra crispy breadcrumbs and a sprig of thyme—you’d be surprised how a simple presentation twist elevates this humble casserole into something fancy! It’s also great packed in cute mini cast iron skillets if you want to impress dinner guests.

Make Ahead and Storage

Storing Leftovers

I typically store leftovers in an airtight container in the refrigerator, and they last well for up to 3 days. When reheating, I cover the dish loosely with foil to keep the moisture in while warming it up. This helps the casserole stay creamy instead of drying out.

Freezing

You can freeze this casserole either before baking or after it’s cooked. For best texture, I recommend freezing it unbaked: just assemble everything, cover well with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before baking as usual.

Reheating

When reheating, I preheat the oven to 350°F and warm the casserole covered for about 20 minutes until heated through. This prevents the topping from getting too hard or burnt. You can also re-broil for a minute at the end if you want that crispy crust back.

FAQs

Can I use fresh tuna instead of canned in this recipe?

Fresh tuna isn’t typically used in tuna noodle casserole because canned tuna has a milder, flaky texture that blends well into the creamy sauce. Fresh tuna tends to be firmer and may not break down properly when baked, changing the dish’s texture and flavor considerably.
Is it possible to make this casserole dairy-free?

Absolutely! You can swap the milk for a plant-based milk like almond or oat milk, use dairy-free cream soups, and opt for a vegan cheese alternative. Just make sure your soup replacements are similar in thickness to keep that creamy consistency.
What’s the best way to avoid a soggy casserole?

Drain your noodles and tuna really well, and don’t overcook the pasta. Also, resist the urge to add extra liquid beyond what the recipe calls for. Baking uncovered (until bubbling) allows any excess moisture to evaporate, giving you that nice creamy yet firm casserole.
Can I prepare this recipe ahead of time?

Yes! Assemble the casserole up to the baking stage, then cover and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature for 15 minutes before finishing the cooking process. This makes weeknight dinners a total breeze.

Final Thoughts

This Creamy Tuna Noodle Casserole Recipe holds a special place in my heart. It reminds me of lazy Sunday dinners with family, where everyone gathers ’round for something that feels both nostalgic and nourishing. If you give it a try, I’m certain you’ll appreciate how comforting, easy, and downright delicious it is—whether you’re feeding kids, friends, or just treating yourself. So, keep this one in your recipe arsenal; it’s a classic you’ll lean on time and time again.