Easy Tuna Noodle Casserole Recipe

A spoon scooping up a serving of tuna casserole from a white baking pan.

4 from 57 votes

Easy Tuna Noodle Casserole Recipe

This Easy Tuna Noodle Casserole Recipe combines tender egg noodles, canned tuna, peas, and cheddar cheese in a creamy sauce. Topped with crispy French fried onions and baked until golden brown, it's a budget-friendly family dinner that's packed with flavor!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 369kcal

Author: Kristin Hayes

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