Tuna Noodle Casserole
This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.
Tuna Noodle Casserole - Pasta and tuna in a creamy sauce topped with cheese and french fried onions! The perfect casserole for busy weeknights!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
I had a couple containers of French's Fried Onions left over from the holidays, and I knew right away what I needed to do with them.
Make a casserole.
I use these onions in my chicken casserole, my onion-crusted pork tenderloin and many other main dish recipes.
When it's been a busy day and I haven't taken any meat out of the freezer to thaw, I often make this tuna noodle casserole. Do you have those days, too? Dinner time rolls around and you begin to panic a little because you have no clue what you're going to throw together?
Yep, we all have those days, believe me.
I'm 99% sure you'll have all of the ingredients you need for this casserole. If you don't have cream of chicken and mushroom soup, use a can of cream of chicken soup and a can of cream of mushroom soup.
If you don't have the french fried onions, then sprinkle some crushed up Ritz crackers over the top.
So many times we find a recipe we want to make and are so disappointed because we don't have one of the ingredients. I'm here to tell you it's OKAY and there are plenty of ways to sub ingredients.
That's why I love casseroles. They're so forgiving.
And they taste even better the next day. Wouldn't you agree?
Ready in 30 minutes, this tuna noodle casserole is a classic recipe that the whole family will love.
Just dig in, and remember, no worries if you don't have all of the ingredients. Peas or no peas, rotini noodles or macaroni noodles, it's going to be great!
Classic Tuna Noodle Casserole
Ingredients
- 12 ounce package egg noodles
- ¼ cup chopped onions
- 2 Tablespoons butter
- 2 cups shredded cheddar cheese (divided)
- 1 cup frozen peas
- 11 ounces tuna (undrained)
- 10.75 ounce can condensed cream of mushroom soup
- 10.75 ounce can condensed cream of celery soup
- ½ cup milk
- 4.5 ounce can sliced mushrooms (drained)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 ounce container French fried onions
Instructions
- Preheat oven to 375º Fahrenheit.
- Boil a pot of lightly salted water. Cook egg noodles for 8-10 minutes or until al dente, drain. Set aside.
- Sauté the chopped onions in a small saucepan with 2 tablespoons butter for 3-4 minutes.
- Add the sautéed onions, 1 cup shredded cheese, peas, tuna, soup, milk, mushrooms, salt, pepper and noodles to a large bowl and mix thoroughly.
- Transfer to a 9x13" baking dish and top with remaining 1 cup cheese.
- Cover baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove aluminum foil, top with French fried onions. Bake for 5 additional minutes.
Notes
- Customize with Vegetables: While peas and mushrooms are classic additions to tuna noodle casserole, feel free to incorporate other vegetables you enjoy. Consider adding diced carrots, bell peppers, or spinach for added color and nutrients. You can also experiment with different types of mushrooms or use fresh mushrooms instead of canned ones for a more robust flavor.
- Enhance Flavor with Seasonings: While the condensed soups provide a base of flavor, don't hesitate to season the casserole to taste with additional herbs and spices. Add a pinch of garlic powder, dried thyme, or parsley for extra depth of flavor. Taste the mixture before baking, and adjust the seasoning as needed to suit your preferences.
- Crispy Topping Variation: While French fried onions add a delicious crunch to the top of the casserole, you can switch up the topping for variety. Try topping the casserole with crushed potato chips, seasoned breadcrumbs, or even crushed crackers for a different texture and flavor profile. Customize the topping to your liking to create a casserole that's uniquely yours.
My husband and I loved this recipe. I didn’t use the French fried onions. Used some breadcrumbs instead. But will make it again. Also sending it to my daughter. Thank you!
Have you read this recipe?
"If you don’t have cream of chicken and mushroom soup, use a can of cream of chicken soup and a can of cream of mushroom soup." Are you saying that there is a "Cream of Chicken Mushroom soup?"
And this recipe requires 4 cans of soup? "2 cans (10 3/4 ounces each) cream of chicken and mushroom soup? And yet only 1 little can of tuna. And what size casserole dish and how many does this serve.
A little proof reading will improve your recipe for writing.
Hi Rose, I think you misunderstood the recipe. Yes, there is such a thing as Cream of Chicken and Mushroom soup. Here’s a photo of what it looks like: https://www.campbells.com/products/condensed/cream-of-chicken-mushroom-soup/. If you can't find it you can use one can cream of chicken and one can cream of mushroom. Hope that makes sense now.
We loved this receipe. ?? We altered the recwipe a little. And since I don’t like peas, we used frozen diced carrots. Our first plain tuna casserole was a disaster, but this one is a keeper, YUM!!!
I love your idea to use the carrots. So glad you enjoyed the casserole!
How many servings does it make
4-6 depending on portion size.
When do we add the noodles? Also, do we drain the tuna? Thanks
Hi Julie! I updated the recipe card so these steps are clearer. Hope this helps!
i must ask .... is is 2 cans of cream of chicken and 2 cans of cream of mushroom or 1 of each ... can't tell from the ingredient list
Cream of chicken and mushroom soup comes in a single can. It actually combines both flavors! You just need two cans of the "combo" soup. Hope that makes sense.