Classic Tuna Noodle Casserole is a dish I grew up eating, especially during the lent. With simple ingredients and straightforward instructions, it’s the perfect comfort dish to whip up when you’re craving some homestyle goodness. In fact, my Husband requests this recipe, quite often!
Ingredients to Make Classic Tuna Noodle Casserole
- Canned Tuna: Albacore tuna in water works best in this classic tuna dish. Substitute with canned chunk light tuna, or canned salmon for a different flavor.
- Wide Egg Noodles: Egg noodles provide the perfect texture for this classic casserole. Substitute with any other pasta shape like penne or rotini if preferred.
- Cream of Mushroom Soup: Substitute with cream of chicken soup for a slightly different taste, or homemade mushroom sauce, for a fresher option.
- White or Yellow Onion: Can substitute with shallots or leeks for a milder taste.
- Crushed Red Pepper Flakes: Adds a subtle kick of heat. Adjust amount according to spice preference, or omit altogether for a milder dish.
- Panko Breadcrumbs: Easily substitute with regular breadcrumbs, crushed crackers or crushed potato chips.
- Fresh Chopped Parsley: Dried parsley can be used, if fresh is not available.
- Frozen Peas: Add frozen peas, if desired.
How to Make Tuna Noodle Casserole
This Classic Tuna Noodle Casserole is incredibly easy to prepare, and requires just a handful of pantry staples.
- Preheat the oven to 350°F (175°C).
- Drain the canned tuna.
- Cook the egg noodles. Drain.
- In a pan, melt one stick of butter. Add the diced onions and crushed red pepper, sauté until the onions are softened.
- In a large bowl, combine the tuna, cream of mushroom soup, salt and pepper.
- Stir in the melted butter and onions.
- Fold in the egg noodles, until fully coated.
- In a separate bowl, melt the remaining butter. Stir in the Panko breadcrumbs and fresh parsley.
- Transfer the tuna noodle mixture into a butter-lined casserole, spreading it out evenly.
- Sprinkle the buttered breadcrumbs over the top.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30-35 minutes.
- After remove the foil and broil the for an additional 2-3 minutes, or until the top is golden brown and crispy.
How to Serve and Store Tuna Noodle Casserole
Serving:
- Serve the tuna noodle casserole straight from the oven.
- Easily, serve this tuna dish as a main meal, or pair it with a side salad, steamed vegetables and/or crusty bread.
Storing Leftovers:
- If you have any leftovers, allow the casserole to cool completely at room temperature.
- Transfer to an airtight container or cover the casserole dish tightly with aluminum foil.
- Store the leftovers in the refrigerator for up to 3-4 days.
- To reheat, simply microwave individual portions, or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Additional Tip:
- This comforting casserole can also be frozen for longer storage. Transfer cooled leftovers to a freezer-safe container or wrap the casserole tightly with plastic wrap and aluminum foil.
- Frozen tuna noodle casserole can be stored for up to 2-3 months.
More Canned Tuna Recipes to Love
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Classic Tuna Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
Description
Classic Tuna Noodle Casserole is made with simple ingredients, and straightforward instructions. It’s the perfect dish to whip up when you’re craving some homestyle goodness.
Ingredients
- 15-ounces solid white albacore tuna in water, drained
- 12-ounces wide egg noodles
- 15-ounces cream of mushroom soup, plus more if needed
- 1 1/2 sticks butter, divided
- 1/2 white or yellow onion, diced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh chopped parsley
- Optional: frozen peas (for added color and nutrients)
Instructions
- Preheat the oven to 350°F (175°C).
- Begin by draining the canned tuna and setting it aside.
- Cook the egg noodles according to 1/2 of the time required, according to the package instructions. Drain and set aside.
- In a pan, melt 1 stick of butter over medium heat. Add the diced onions and crushed red pepper flakes. Sauté until the onions are softened.
- In a mixing bowl, combine the drained tuna, cream of mushroom soup, salt and black pepper.
- Stir in the melted butter and onions mixture until well combined.
- Add the cooked egg noodles to the tuna mixture, gently folding until the noodles are fully coated.
- In a separate microwave-safe bowl, melt the remaining butter. Stir in the panko breadcrumbs and fresh parsley, until they are evenly coated.
- Line a casserole dish with butter.
- Transfer the tuna noodle mixture into the dish, spreading it out evenly.
- Sprinkle the buttered breadcrumbs over the top of the casserole.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30-35 minutes.
- Afterwhich, remove the foil and broil the for an additional 2-3 minutes, or until the top is golden brown and crispy.
- Serve hot and ENJOY!
Notes
- Canned tuna in water works best in this recipe.
- Drain the tuna, well.
- Salt the water for the noodles.
- Cook the egg noodles to about 1/2 of the required time on the package.
- Typically, I cook the entire package of noodles (16-ounces), just in case I need to add a bit more.
- Adjust the crushed red pepper according to your preference, or even eliminate.
- Add frozen peas, if you desire.
- If the mixture seems to dry after adding the noodles, stir in a touch more cream of mushroom soup.
- Too wet, add in the extra noodles.
- Easily substitute the panko with crushed crackers or crushed potato chips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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