This Tuna Noodle Macaroni Casserole Recipe is a Classic Family Dinner just like Grandma used to make! Tender egg noodles in a creamy, cheesy sauce with hearty tuna is baked hot and bubbly in your oven. Top with some breadcrumbs for a crispy finish and you have an inexpensive, quick dinner that is full of flavor for any night of the week!
Classic Tuna Noodle Casserole Recipe
There are some dishes that just remind you of your childhood. Simpler times, endless summer days and being called in for supper as the sun goes down. Recipes like these Swedish Meatballs, Shake n’ Bake Pork Chops, Chicken and Dumplings or Impossible Cheeseburger Pie all bring back fond memories. It’s been fun to create and share updated, homemade versions of a lot of these classics.
This Tuna Macaroni Casserole gives me similar memories. It’s total comfort food at it’s best. What is Comfort Food to me? It’s easy, cheap, delicious and feeds your whole family! This Tuna Casserole can be be thrown together in just minutes and costs less than $10! And, trust me, the whole family will love it!
How To Make Tuna Macaroni Casserole
It is SO EASY to make this dish. Most of these ingredients are pantry staples that you probably already have in your kitchen. First just round up the ingredients. I’m listing them all below. But the great thing about casseroles, especially this one, is that the ability to improvise and mix things up to your liking! For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- NOODLES- We used Elbow Macaroni Noodles for this recipe. But you can substitute for whatever you want. A lot of people use egg noodles. Or you could try rotini, penne or anything else that sounds great!
- CREAM OF MUSHROOM SOUP– This gives the dish it’s smooth, cream texture. You can substitute for Cream of Chicken Soup or Cream of Celery Soup as well if you’d like.
- MILK- This is a good opportunity to shave some calories if you’d like to use low fat milk.
- PEAS– We used can peas. You can use frozen peas if you need to, no need to thaw them. You can also add lots of other vegetables if that sounds good. Frozen Carrots, Broccoli or a vegetable mixture would be great!
- CHEESE- We used Cheddar Jack. But, again, improvise if you’d like. Sharp or mild cheddar cheese or even pepper jack cheese to give this a bit of kick! We always like to shred our own cheese rather than buying the pre-shredded cheese at the store. Shredding your own cheese will melt a little better.
- TUNA- You’ll want to use quality, canned tuna for this recipe. Starkist is fine. Make sure you drain it well before adding it. Or else your casserole will come out way too runny! If you just aren’t a huge tuna fan (then why are you reading this recipe!?!? LOL?) you can substitute canned chicken.
- SALT AND PEPPER- To taste.
- BUTTER– We used unsalted. It’s being mixed with the breadcrumbs, which have enough salt in them.
- BREAD CRUMBS- We used regular. But try Italian or Panko, whatever sounds good to you! Ritz Crackers combined with some melted butter would be awesome! Feeling adventurous? Try some Potato Chips, Fritos or even Nacho Cheese Doritos to make this even cheesier! Oh yeah, and French Fried Onions would work too!
Once you have all the ingredients. Simply cook the noodles. Combine all the ingredients together. Put them in your casserole dish and bake! Easy. Easy. EASY!
Storage and Freezing
Leave leftovers in a covered dish in your refrigerator. It should be good for up to 5 days. You can make this the night before and keep it in your fridge and then bake it just before serving if you’d like. Just make sure to not put the breadcrumbs on until just before putting in the oven.
You can freeze Tuna Casserole. In fact, it freezes nicely! And, you can either freeze it before or after baking.
- FREEZE BEFORE BAKING– Mix together the noodles and the the tuna mixture. No breadcrumbs! Put in a freezer bag and freeze for up to 5 months. Just take out of the freezer and put in the fridge for about 24 hours before you want to bake. Once fully thawed, put in your casserole dish and top with breadcrumbs. And bake as directed.
- FREEZE AFTER BAKING- Let the casserole cool fully. I like to freezer wrap individual portions. So I can just take out what I need to thaw as I go. I wrap them in freezer wrap and put them in a freezer bag. Make sure to label and date them.
How To Serve
This Tuna Noodle Casserole will probably stand by itself just fine as a family dinner. But, here are some suggestions for sides:
Tools For This Recipe
- 9×13 CASSEROLE DISH WITH LID-We love using bakeware that comes with it’s own lid. No more mess aluminum foil!
- SET OF 7 DIFFERENT SIZES OF MIXING BOWL– Everything you need!
We hope you enjoy this Old Fashioned Tuna Macaroni Casserole Recipe! Drop a line in the comments below to let us know how it worked out for you!
Tuna Noodle Casserole
- 1 16 ounce package elbow macaroni noodles prepared
- 2 10.75 ounce cans cream of mushroom soup
- ½ cup milk
- 1 15 ounce can peas
- 2 cups shredded cheddar jack cheese
- 2 6 ounce cans tuna drained
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 cup breadcrumbs
- Preheat the oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
- In a large bowl, mix together the cream of mushroom soup, milk, peas, cheese, tuna, salt, and pepper.
- Add the cooked pasta and stir to coat.
- Spread the mixture in the prepared baking dish.
- Combine the melted butter and breadcrumbs in a small bowl, then sprinkle the mixture over the top of the casserole.
- Bake in the preheated oven for 25 to 30 minutes, until the sauce is bubbly and the breadcrumbs are golden brown.