Featuring tender egg noodles, a creamy sauce, and the satisfying crunch of crispy fried onions, this Old Fashioned Tuna Noodle Casserole is a classic family dinner that’s packed with flavor! Perfect for busy weeknights with plenty of leftovers for lunch!
Growing up, my mom’s simple tuna casserole was a staple in our house. I always went back for seconds and loved having leftovers! Over the years, I’ve added my own special touches to make it the best old-fashioned tuna casserole. My family loves it just as much as I did growing up!
This classic tuna casserole is a vintage tuna hotdish that keeps things simple with egg noodles, canned tuna, peas, celery, onion, and cream of chicken soup for a creamy sauce. Top it with crispy fried onions and bake until golden and bubbly! If you love easy family dinners like this one, be sure to try my Ultimate Chicken Casserole too!
Want an even easier version? Try my Instant Pot Tuna Noodle Casserole for a quick dinner without using the oven!
Quick Look: Old Fashioned Tuna Noodle Casserole
- Taste: Creamy, cheesy tuna noodle casserole with a savory sauce and crispy fried onions.
- Texture: Tender egg noodles, creamy sauce, and a golden, crunchy topping.
- Time: 10 minutes prep, 40 minutes cook, 50 minutes total.
- Difficulty: Easy, budget-friendly dinner using simple grocery store ingredients.
- Servings: 6 servings, with delicious leftovers for lunch.
- Make Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.
- Storage: Keep leftovers covered in the fridge for up to 4 days.
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Definitely deserves the BEST rating! This is now my go to recipe. Absolutely delicious served right away AND as leftovers the next day. I could almost eat the whole thing by myself because it is so tasty!
Ingredient Notes
See printable recipe card below for exact ingredients and step-by-step directions.
- Cream of Chicken Soup: Creates the creamy sauce that coats the noodles. Cream of mushroom soup or cream of celery soup works great too!
- Canned Tuna: I prefer albacore tuna packed in water for its mild flavor, but chunk light tuna works too. Be sure to drain it well.
- Egg Noodles: Wide egg noodles are a classic choice for old-fashioned tuna casserole and hold the creamy sauce well.
- Mayonnaise and Milk: Keep the casserole creamy and moist without making the sauce too thick.
- Crispy Fried Onions: Add a golden, crunchy topping. You can also sprinkle on panko breadcrumbs for extra crunch.
Variations & Customizations
One of the best things about this recipe is that you can change it up using what you have on hand!
- Pasta: Swap the egg noodles for penne, rotini, or elbow macaroni. For a gluten-free tuna casserole, use gluten-free pasta and check that your soup and toppings are gluten-free too.
- Vegetables: Add bell peppers, jalapeños, shredded carrots, or spinach.
- Toppings: Try crushed potato chips for an old-fashioned tuna noodle casserole with potato chips, Ritz crackers, seasoned croutons, or Parmesan cheese and breadcrumbs.
- Proteins: Swap the canned tuna for cooked chicken, turkey, or canned salmon. If you prefer chicken casseroles, my Chicken and Stuffing Casserole is another easy dinner with a creamy filling and crunchy topping.
- Cheese: Use Monterey Jack, Swiss, Gouda, or pepper jack instead of cheddar cheese.
- Mayo Substitutes: Try Greek yogurt, cream cheese, or sour cream with a little Dijon mustard.
Love creamy, cheesy casseroles? My Chicken Bacon Ranch Casserole is another easy family dinner to add to your meal rotation!
How To Make Classic Tuna Casserole
Step 1: Preheat oven to 375°F and get out a 9×13 baking dish. In a large bowl, combine the cream of chicken soup, mayonnaise, milk, onion, celery, drained tuna, cooked egg noodles, cheddar cheese, fried onions, peas, salt, and pepper.
Step 2: Stir until all the ingredients are evenly combined and coated in the creamy sauce.
Step 3: Pour the mixture into the baking dish and spread evenly. Sprinkle French fried onions and optional breadcrumbs on top.
Step 4: Bake for about 40 minutes, or until heated through, bubbly around the edges, and golden brown on top. Enjoy!
Cooking Tips
- Cook noodles al dente: Slightly undercook the egg noodles so they don’t become mushy while baking.
- Drain the tuna: Remove excess liquid from the canned tuna to prevent a watery casserole.
- Prevent sticking: Toss cooked and drained noodles with a little olive oil to keep them from clumping together.
- Use freshly grated cheese: Cheddar cheese melts more smoothly when grated fresh rather than using pre-shredded.
- Watch the topping: If the fried onions start browning too quickly, loosely cover with foil. For extra crunch, broil for 1-3 minutes, watching closely.
- Let it rest: Allow the casserole to sit for a few minutes before serving so the creamy sauce can thicken.
Serving Suggestions
Serve this classic tuna noodle casserole with a simple side salad, fresh fruit, roasted asparagus, garlic monkey bread, or warm buttery bread machine rolls for an easy family dinner!
Storage, Freezing, & Reheating
- Storing: Keep leftover tuna noodle casserole in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the casserole tightly covered or in a freezer-safe container for up to 3 months. If freezing before baking, slightly undercook the egg noodles. Thaw overnight in the refrigerator before baking or reheating.
- Reheating: Cover with foil and bake at 350°F for 25-30 minutes, or until heated through. For individual portions, microwave for 2-3 minutes, stirring halfway through. Add a splash of milk to keep the casserole creamy.
- Make Ahead: Assemble up to 48 hours in advance, cover, and refrigerate until ready to bake. Add 5-10 minutes to the baking time if chilled, making sure the center is heated through.
Tuna Noodle Casserole Recipe FAQ’s
Be sure not to overbake it, and keep an eye on the edges as it cooks. If the noodles seem a little dry, stir in a splash of milk to bring back some of the creaminess.
Bake uncovered at 375°F for about 40 minutes to get a golden brown, crispy topping. If the fried onions start browning too quickly, loosely cover with aluminum foil for the remaining baking time.
More Pasta Recipes You’ll Love
This Tuna Noodle Casserole Recipe is a classic comfort food that’s perfect for busy weeknights, family dinners, or potlucks. Easy to make and packed with flavor, it’s one of those meals everyone comes back for seconds of! If you love easy casserole recipes, be sure to try my Back to School Casserole or Million Dollar Spaghetti Casserole next!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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Easy Tuna Noodle Casserole Recipe
Equipment
Ingredients
- 10.5 oz cream of chicken soup
- ½ cup mayonnaise
- ¼ cup milk
- ½ onion, diced
- ½ cup celery, diced
- 6 oz albacore tuna, drained
- 8 oz egg noodles, cooked and drained
- ¼ cup cheddar cheese, shredded
- 1 cup French Fried Onions divided between filling and topping
- Salt and pepper, to taste
- Bread crumbs, optional
- 1 cup peas canned or frozen
Instructions
- Preheat oven to 375°F and get out a 9×13 baking dish.
- In a large bowl, combine the cream of chicken soup, mayonnaise, milk, onion, celery, drained tuna, cooked egg noodles, cheddar cheese, some of the French fried onions, peas, salt, and pepper.
- Stir until everything is evenly combined and coated in the creamy sauce.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining French fried onions and optional breadcrumbs on top.
- Bake uncovered for about 40 minutes, or until heated through, bubbly around the edges, and golden brown on top. Serve and enjoy!
Notes
- Soup Substitutions: Cream of mushroom or cream of celery soup can be used in place of cream of chicken soup.
- Crunchy Topping: Swap the French fried onions for crushed potato chips or Ritz crackers for a different crunch.
- Make Ahead: Assemble up to 48 hours in advance and refrigerate covered. Add 5-10 minutes to the baking time if chilled.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Add a splash of milk when reheating to keep the noodles creamy.
Nutrition
Pamela Pray says
Absolutely delicious. Did cook 35 not 40 minutes.
Kristin Hayes says
Yay! Glad you enjoyed this casserole too! It’s definitely a favorite in my house!
Glynn Gile says
This is weird – I was wondering if I could add corn to the peas in the recipe. When I was scrolling through the pictures – there it was: a can of corn pictured with the other ingredients! So is it corn, peas, or both? Thank you.
Kristin Hayes says
Either work! Classic is using peas, however, my daughter is allergic to peas and therefore, I use corn. Even carrots work! Use your favorite veggie and enjoy!
Sue says
Very good recipe, very filling dish! Thanks!!
Kristin says
Yay!! Glad you enjoyed! Such tasty comfort food!
Terry Hartman says
This is the first recipe I’ve seen with mayonnaise. I’m intrigued, but can you tell me what this does? Does it make it richer, thicker, bind better? I plan on making this with left over chicken.
Kristin says
Hi Terry! The mayonnaise adds a creaminess to this and a TON of flavor! It helps keep the casserole moist and prevent it from drying out too! Great idea on using leftover chicken in this recipe instead of tuna! Be sure to keep me posted what you think!
Connie S Gibbs says
this was delicious. I put the fried onions on top of the casserole and used two cans of tuna. I’ll definitely save this one.
Kristin says
Yay!! So glad you enjoyed! Love fried onions, I add them anytime I can!! Such a fav in my house too!
Susan says
I can tell you that I haven’t made this recipe yet, but definitely want to try it. I add mayonnaise after the noodles are cooked to bind. The mayonnaise helps to separate so the noodles don’t clump together. I then make the sauce similar to recipe shown, combine noodles, sauce and veggies. Put into cookware and cook in oven.
Kristin says
Great tips, thanks!! Hope you enjoy!
Karen says
I always add six chopped hard boiled eggs and up the cheddar to 3/4 cup. We love it!
Kristin says
Great idea! I will need to try that!
Joan Schaller-Bauer says
p.s. I never drain the tuna. I use all the juice/water! I only use petite peas and was generous with them! The green peppers give it an almost ala king dimension, I think; it really makes a big difference!!!
Kristin says
Great thinking! Yum!
Joan Schaller-Bauer says
I have this in the oven as we speak! It needs about 20 minutes more; I took off the lid and now the panko breadcrumbs will brown up a bit. I added a big dollop of sour cream [ in stead of the the cheese] as I have often seen that as an ingredient and I like the tang. I seasoned it with a generous dash of Mrs. Dash’s seasonings, garlic granules, onion powder, lemon zest and lemon/pepper seasonings. I used quite a generous amount of onions and celery and diced green peppers. I had it all mixed up last night and ready to go, only to discover hubby had used up all the tuna! [ Oddly enough, I had fresh tuna steaks in the fridge, which I pan seared instead]. So the casserole went in the fridge overnight until I got the tuna today and boy, did it smell great when I opened the container to add the tuna!!!
As an older lady, I grew up with this dish, and have made it many, many times. Most recipe’s are too bland for my palette, but, this sounded above average [ with my adjustments] It smells wonderful right now! I am sure it will be delicious! I have been hankering for tuna casserole and when this landed in my inbox, bingo! I must remember to post this to fb, so others can enjoy a good old fashioned ’50’s recipe of comfort food! Serving this with a light salad of sliced onions [ vidalia, of course], slivered radishes, european cukeumber, green peppers with a splash of vinegrette. Yums! Thanks for the great recipe!
[ btw. this box to leave a comment is much better now. I can actually see the type and blow it up so I can read it better! Thanks for that! All the best!
Kristin says
Sounds great! Glad you enjoyed it and love hearing of the additions you made, sounds great! Glad you like the updated comment box as well, I love hearing feedback and making any changes needed! Hope you enjoy the leftovers just as much!!
Terry Miller says
Can you freeze this for a day or two?
Kristin says
Absolutely! I actually have my leftovers from last week in my freezer for later this week! No problem doing so at all!
Suzan says
I like this with chicken instead of tuna
Kristin says
Great idea! I bet its just as yummy!
John says
I’m going to make this tonight. Thanks for the great idea! Did I hear u say u made it for 6 other families? That’s a lot of cooking! Lol
Kristin says
Oh yea! Hope you enjoyed this! And yes, I made this for 6 families plus my own! That was a few months back and I am STILL tired, haha!!
Wendy Hampton says
Definitely deserves the BEST rating! This is now my go to recipe. Absolutely delicious served right away AND as leftovers the next day. I could almost eat the whole thing by myself because it is so tasty!
Kristin says
Yea!! So glad to hear you enjoyed it!!