Tuna Noodle Casserole is a comforting classic that’s perfect for a weeknight meal. This creamy, cheesy, crispy dish combines tender noodles, flaky tuna, a rich sauce, and a crunchy topping for a satisfying flavor. It’s a simple recipe that’s easy to follow and can be customized with your favorite ingredients.
Love tuna recipes? Try this one next: Quick Tuna Dip.
Tuna Noodle Casserole is a beloved comfort food that’s been a staple in many households for generations. But this one is inspired by the viral TikTok recipe for Cafeteria Noodles! It’s basically a recipe for buttered noodles, but I’ve made it even better by adding tuna, a creamy, cheesy sauce, and a layer of crunchy potato chips on top. It’s a truly satisfying meal that no one is going to be able to resist!
Why You’ll Love This Recipe
- Comfort Food Classic: Tuna noodle casserole is a timeless comfort food that evokes feelings of nostalgia. Its creamy sauce, tender noodles, and flaky tuna create a satisfying and comforting dish that’s perfect for any occasion.
- Easy to Make: This casserole is a simple and straightforward recipe that requires minimal effort. With just a few pantry staples, you can whip up a delicious meal in no time. It’s a great option for busy weeknights or lazy Sundays.
Ingredients Needed
- chicken stock
- milk
- egg noodles
- cream of mushroom soup
- butter
- beef bouillon cube
- fish sauce – optional, but I like it for a bit of extra umami flavor
- olive oil
- onion
- celery
- mushrooms
- canned tuna – I prefer tuna canned in olive oil, but you can also use the kind canned in water
- frozen peas
- cheddar cheese
- potato chips – use any flavor
- parmesan cheese
How to Make Tuna Noodle Casserole
Let’s whip up a comforting tuna noodle casserole together! It’s like a warm hug in a dish!
- Preheat oven to 400. Spray a casserole dish with cooking spray.
- In a skillet, heat oil and add onion, celery and mushrooms. Sauté for 5 minutes or until onions and celery are softened.
- In a large pot or deep skillet, bring the chicken stock and bouillon cube to a boil.
- Stir in egg noodles and bring back to a boil. Add cream of mushroom soup, milk and fish sauce (if using) and again bring back to boil. Let boil for 2 minutes.
- Remove from heat and add stir in butter. Cover and let stand until butter is melted.
- Stir in sauteed vegetables, tuna, peas and shredded cheese. Pour into prepared casserole dish. Top with crushed potato chips; sprinkle parmesan cheese over top.
- Bake at 400 for 15 minutes until bubbly and chips are beginning to brown on top.
Helpful Tips
- Keep a close eye on the casserole to prevent it from drying out while it’s baking.
- Experiment with different cheeses, vegetables, or seasonings to create your own unique flavor profile.
Storage Information
Refrigerator: Tuna noodle casserole is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the oven or microwave until heated through.
Freezer: You can also freeze tuna noodle casserole for a quick and easy meal later. To freeze, let the casserole cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw frozen casserole overnight in the refrigerator and bake in the oven or microwave until heated through.
Serving Suggestions
Tuna Noodle Casserole goes great with a lot of side dishes! Here are a few ideas:
- BBQ Green Beans
- Make Ahead Mashed Potatoes
- Best Tossed Salad
- Steakhouse Wedge Salad
- Copycat Rich and Charlie’s Famous Salad
- Sally Lunn Bread
- Homemade Handmade Bread
- Done Buttered Biscuits
- My Mom’s Best Biscuits
- And don’t forget dessert! Caramel Apple Pie is the perfect sweet treat.
Variations
- Use Monterey Jack or swiss cheese instead of cheddar.
- Add a can of cream of celery soup instead of cream of mushroom.
- Throw in extra veggies like broccoli, carrots, or bell peppers.
- Add a pinch of cayenne pepper, red pepper flakes, or hot sauce for a spicy kick.
Frequently Asked Questions
Yes, you can use different noodles such as macaroni, rotini, or penne. Use what you have on hand!
Yes, you can make the casserole ahead of time and store it in the refrigerator until ready to bake.
More Comfort Food to Try
- Midwest Meets Texas Chili
- Southwest Stew
- Rich & Creamy Vegetable Casserole
- Souped Up Sloppy Joes
- Spaghetti and Meatballs
Tuna Noodle Casserole
8
servings15
minutes15
minutes340
kcal30
minutesKeep the screen of your device on
Ingredients
2 cups chicken stock
1/2 cup milk
8 oz egg noodles
1 can cream of mushroom soup
1 stick butter
1 beef bouillon cube
1 tbsp fish sauce, optional
1 tblsp olive oil
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup mushrooms, diced
4 oz canned tuna
2/3 cup frozen peas
1 cup shredded cheddar cheese
1 cup crushed potato chips
2 tblsp parmesan cheese
Directions
- Preheat oven to 400. Spray a 2 quart casserole dish with cooking spray and set aside.
- In a skillet, heat oil and add onion, celery and mushrooms. sauté for 5 minutes or until onions and celery are softened. Set aside.
- In a large pot or deep skillet, bring the chicken stock and bouillon cube to a boil over medium high heat. Stir in egg noodles and bring back to a boil. Add cream of mushroom soup, milk and fish sauce (if using) and again bring back to boil. Let boil for 2 minutes.
- Remove from heat and add stir in butter. Cover and let stand until butter is completely melted.
- Stir in sauteed vegetables, tuna, peas and shredded cheese. Pour into prepared casserole dish. Top with crushed potato chips; sprinkle parmesan cheese over top.
- Bake at 400 for 15 minutes until bubbly and chips are beginning to brown on top.
Like this recipe?
Follow @gencooks on Pinterest
