This Tuna Noodle Casserole Recipe is simple. One trusty pan and some simple ingredients can transform this classic from old-school to a weeknight staple.

Tuna Noodle Casserole | Kita Roberts

The next time you and your family are craving a simple casserole dish, grab this simple recipe. The flaky tuna mixed with creamy noodles and vegetables is always a family favorite. It’s the perfect meal for those busy nights because it can be prepped ahead of time and cooked right before dinnertime. Take a look at how this easy tuna noodle casserole will quickly become a busy weeknight go-to.

What is Tuna Noodle Casserole

Tuna noodle casserole is classic comfort food with a crunchy topping. Casseroles are American favorites because they involve dumping in meat, starches, and veggies for simplicity. This casserole is no different. The mixture of canned tuna, egg noodles, and simple vegetables gives you everything you need for a healthy meal. Plus, it’s just as good the next day as it is fresh.

Tuna Noodle Casserole | Kita Roberts

Ingredients for Cheesy Tuna Casserole Recipe

  • White bread – this is used to make the crumbly topping.
  • Unsalted butter
  • White mushrooms
  • Onion – yellow onion works best, but red onion does nicely if you have a taste preference.
  • Salt and black pepper
  • Chicken broth – use low-sodium if you can
  • Heavy cream
  • Wide egg noodles
  • Canned water-packed solid white tuna fish – Look for solid white albacore tuna as well.
  • Frozen peas
  • Parmesan cheese – opt for freshly grated for a better taste
  • Fresh parsley

How to Make the Best Tuna Noodle Casserole Recipe

  • Start by preheating the oven to 475 degrees F.
  • Pulse the butter in a food processor until you get coarse crumbs.
  • Heat a large skillet over medium-high heat and melt a Tablespoon of butter. Coat the pan with the melted butter.
  • Add the bread crumbs to the pan and cook them until they turn golden brown. Stir them often. Transfer them to a bowl and set aside.
  • Wipe your skillet clean and melt the remaining butter. Add the mushrooms and onions. Season with salt.
  • Cook the vegetables for 7-10 minutes or until the mushroom turns brown.
  • Add the chicken broth and cream, and then stir in the noodles. Adjust the heat to a simmer and cook for about 8 minutes. You just want the noodles tender.
  • Remove the mixture from the heat and add in tuna, peas, parmesan, and parsley. Season with more salt and pepper.
  • Sprinkle the breadcrumbs on top and bake in the oven until the topping is crisped. This takes about 8 minutes.


Prep the mixture ahead of time

  • If you’re super busy, prep the noodle mixture the night before and pop it in the fridge. Right before dinner, preheat your oven and stick the skillet or casserole dish into the oven to cook. Don’t add the bread topping until it’s time to cook.

Don’t forget the topping

  • The best part of this recipe of the top of the casserole. It’s nothing without that slight crunch!

What to Serve with Easy Tuna Casserole Recipe

Tuna noodle casserole doesn’t always need a side dish, but some perfect sides include Roasted Bacon Brussels Sprouts, a side salad, or a Smoked Potato Salad. You can also serve it with soft, good quality bread! Or go super big and serve it with a crab melt!

Creamy Tuna Noodle Casserole Leftovers and Reheating

Store your leftover tuna noodle casserole in an airtight container for 3 to 4 days in the refrigerator. When you go to reheat it, you can microwave it for a few minutes or place it in an oven-safe dish to warm up on medium heat.

Tuna Noodle Casserole | Kita Roberts

Recipe FAQs

Do I have to bake it In the same skillet?

No, if you don’t have a skillet or pan that can go in the oven, you can easily transfer the cooked noodles and ingredients to a casserole dish for the baking process. A baking dish will do just as well in the oven, and then you can store it with the appropriate lid.

What if I don’t like tuna?

Don’t make tuna noodle casserole…. but, if you would prefer not to use tuna in this recipe, you can easily substitute it for the cream of chicken soup or cream of mushroom soup and diced leftover smoked chicken. Canned soup will give you chicken noodle casserole, but it will be just as amazing.

What other vegetables can I add?

If you want to add more vegetables to your dish, try chopped broccoli. Steam or cook some broccoli and cut the pieces small before adding them to your mixture. Green beans also work nicely. Just make sure they are cooked well if you want them soft.


Enjoy this quick weeknight meal packed with amazing flavor. Casserole bakes like this are also a go-to in a family household. You and your family members will love the end result. If you’ve tried this recipe, help out the next guy by rating the recipe and dropping a comment below.

Tuna Noodle Casserole

5 from 1 vote
Prep: 5 minutes
Cook: 26 minutes
Total: 31 minutes
Servings: 4 Servings
Tuna Noodle Casserole | Kita Roberts
Enjoy a trip down memory lane with our Classic Tuna Noodle Casserole recipe, offering creamy, cheesy comfort in every bite. Perfect for weeknight dinners or potlucks, this delicious, easy-to-make dish is sure to please the entire family


  • 2 slices white bread ripped into chunks
  • 3 tbsp unsalted butter
  • 10 oz white mushrooms cleaned and sliced thin
  • 1 medium onion minced
  • salt and pepper
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 oz wide egg noodles
  • 12 oz canned water packed solid white tuna drained well
  • 1 cup frozen peas
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley minced


  • Preheat the oven to 475 degrees F.
  • In the bowl of your food processor, pulse the butter until coarse crumbs. 
  • Heat a large skillet over medium high heat and melt 1 tbs butter, swirling to coat the pan. 
  • Add the bread crumbs and cook until golden brown, stirring often, about 3 to 4 minutes. Transfer to a bowl and set aside.
  • Wipe the skillet clean and melt the remaining butter. Add the mushrooms and, onions and season with salt. 
  • Cook for 7 to 10 minutes, until the mushrooms release their water and are brown.
  • Add the broth and cream. Stir in the noodles. Adjust the heat to a simmer and cook, stirring often, until the noodles are tender, about 8 minutes.
  • Remove from heat and add in the tuna, peas, Parmesan, and parsley. Season with salt and pepper. 
  • Sprinkle the breadcrumbs over top in a single layer and bake in the preheated oven until topping is crisped, about 8 minutes.


Cook’s Country Skillet Suppers 2011


Calories: 838kcal | Carbohydrates: 61g | Protein: 48g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 209mg | Sodium: 869mg | Potassium: 972mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 20.9mg | Calcium: 409mg | Iron: 4.1mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 1 vote (1 rating without comment)

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Recipe Rating


  1. I am doing carnivore an I am changing the bread crumbs for pork panko and replacing the peas & onions with extracts.
    Also reduced the broth to 1/4 cup and am using Egglife wraps cut into noodles. By adjusting I have almost reduced all carbs. Thanks for your great recipe base! ****

    1. Glad you could make this one work for you!! We love replacing ‘pasta’ with sauteed cabbage in our house too and use SOOOO much pork panko ;D

  2. Why do the instructions call for preheating the oven? I don’t see where we are instructed to cook anything in the oven. Just wondering.

  3. Seriously, why do I look at recipes when I am hungry? Especially my childhood favorites… this gorgeous creation! Your tuna noodle casserole sounds and looks AWESOME!! Hugs, Terra

  4. I don’t remember having tuna noodle casserole as a kid, but that won’t stop me from starting our own family tradition. This looks delicious.

  5. Nothing like a little childhood throwback to make you crave a home-cooked meal. I love the sounds of this one, Kita!