Tuna and noodles is a familiar baked dish that relies on pantry staples. You combine cooked egg noodles with canned tuna, peas, and a creamy mushroom sauce. A quick trip to the oven melds the flavors and creates a bubbling hot dinner.
This meal takes about 35 minutes from start to finish. It requires minimal prep work and uses ingredients you likely already have on hand. The buttery bread crumb topping adds a slight crunch to the creamy pasta.
Why is Tuna and Noodles a Must-Try?
Mixing the filling ingredients in a separate bowl ensures the tuna and peas are distributed evenly before baking.
Adding the bread crumbs near the end of the baking time keeps them crisp and prevents them from burning.
Using a condensed soup base creates a thick sauce without the need to cook a roux on the stove.
Tuna and Noodles Ingredients
• Egg noodles: Wide or extra-wide dried egg noodles work well. They hold onto the creamy sauce better than thin pasta shapes.
• Tuna: Chunk light tuna in water provides a mild flavor. Drain it very well so the extra liquid does not thin out the sauce.
• Peas: Canned sweet green peas are traditional. Drain them completely before adding them to the bowl.
• Condensed soup: Cream of mushroom is the standard base. Cream of celery or cream of chicken also function well in this recipe.
• Bread crumbs: Plain dry bread crumbs offer a fine, even crunch. Panko bread crumbs will also work for a lighter texture.
Exact quantities are in the recipe card below.
How to Make Tuna and Noodles
Step 1: Boil the noodles
Start by heating a large pot of water on the stove. Cook the dried egg noodles just until they are tender but still have a slight bite. Drain them thoroughly so no excess water dilutes your sauce.
Step 2: Mix the filling
Combine the cooked noodles with the drained tuna, peas, condensed soup, and milk in a large bowl. Stir gently so you do not mash the peas or break the tuna into tiny pieces. Pour this mixture into a greased baking dish.
Step 3: Bake the casserole
Bake the dish until the edges start to bubble. While it bakes, stir the melted butter into the dry bread crumbs. Add this topping during the last few minutes of baking so it gets golden brown and stays crisp.
Expert Tips for Tuna and Noodles
For food safety, ensure the center of the fish casserole reaches a safe internal temperature of 145°F (63°C).
You can use frozen peas instead of canned peas. Thaw them slightly before mixing them into the casserole.
If the bread crumbs start to brown too quickly, place a piece of aluminum foil loosely over the dish for the final minutes of baking.
What to Serve with Tuna and Noodles?
Serve this casserole with a simple green salad or roasted carrots.
How to Store and Freeze Tuna and Noodles
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. You can freeze the unbaked casserole for up to 2 months. Reheat portions in the microwave or a 350°F (175°C) oven until thoroughly warmed to 145°F (63°C).
Tuna and Noodles Recipe FAQs
Can I make tuna and noodles ahead of time?
Yes, you can mix the filling and place it in the baking dish up to a day in advance. Store it covered in the refrigerator and wait to add the bread crumb topping until right before baking.
Why is my tuna casserole watery?
A watery casserole usually happens if the tuna or peas are not drained well. Make sure to press all the water out of the tuna can before adding it to the bowl.
Can I add cheese to this recipe?
You can stir half a cup of shredded cheddar cheese into the noodle mixture before baking. You can also sprinkle a little cheese on top along with the bread crumbs.
Tuna and Noodles
Ingredients
- 2 cups dried wide egg noodles 115 g
- 2 cans chunk light tuna in water drained, 5-ounce / 142 g
- 1 can green peas drained, 15-ounce / 425 g
- 1 can condensed cream of mushroom soup 10.5-ounce / 298 g
- 1 cup whole milk 240 ml
- 2 tablespoons unsalted butter melted, plus more for greasing, 28 g
- 1/3 cup plain dry bread crumbs 35 g
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Grease a 2-quart (2-liter) baking dish with a little butter and set it aside.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain the noodles well.
- Place the drained noodles, tuna, peas, condensed soup, and milk into a large mixing bowl. Stir everything together gently until the ingredients are evenly coated.
- Pour the tuna mixture into your prepared baking dish. Spread it out into an even layer.
- Mix the melted butter and dry bread crumbs in a small bowl. Set this aside for later.
- Place the baking dish in the oven and bake for 20 minutes.
- Remove the dish from the oven. Sprinkle the buttered bread crumbs evenly over the top of the casserole.
- Return the dish to the oven. Bake for another 5 minutes, or until the topping is browned and the sauce is bubbling. The internal temperature of the casserole must reach 145°F (63°C) on a food thermometer for food safety.
- Let the casserole cool for a few minutes. Season with the kosher salt and black pepper before serving.
Notes
