Classic Creamy Tuna Noodle Casserole with Crispy Topping
I’m Alex, and I’m glad you’re here. This recipe proves that soul-satisfying food doesn’t have to be complicated. Make this easy, creamy, and cheesy tuna noodle casserole, a true comfort food favorite, perfect for your weeknight dinner rotation.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk works best for richness)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 (5 ounce) cans tuna in water, drained well
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed potato chips or panko breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the egg noodles according to package directions until al dente. Drain them well and set aside.
- While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the onion, peas, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the milk until the mixture is smooth. Bring the sauce to a gentle simmer, stirring until it thickens slightly.
- Stir in the cream of mushroom soup, drained tuna, salt, and pepper. Cook for 2 minutes, stirring to combine everything.
- Remove the skillet from the heat. Stir in 3/4 cup of the shredded cheddar cheese until melted and smooth.
- Fold the cooked egg noodles into the creamy tuna mixture until everything is evenly coated.
- Pour the noodle mixture into your prepared baking dish.
- Mix the crushed potato chips (or panko breadcrumbs) with the remaining 1/4 cup of cheddar cheese. Sprinkle this topping evenly over the casserole.
- Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.
- Let the casserole rest for 5 minutes before you serve this family favorite.
Notes
- For an extra savory flavor, substitute the potato chips with crushed Ritz crackers mixed with 1 tablespoon of melted butter.
- If you want a homemade white sauce instead of condensed soup, whisk 4 tablespoons of butter into the flour, then slowly add 3 cups of milk, cooking until thick before adding the tuna and seasonings.
- You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6
- Sodium: 750
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
- Cholesterol: 65