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You have to check out this Tuna Noodle Casserole. It’s economical, easy to make, and tastes great! Your family will enjoy!

Tuna Noodle Casserole with green salad and red tomatoes with croutons on white plate.

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Tuna Noodle Casserole

If there were a poster child for comfort food, I’m pretty sure this recipe would be in the running to be included in that list. Whose mama and grandma didn’t make this stuff? It’s great because it uses mostly pantry staples. It’s economical, easy to make, and tastes great! I grew up eating the stuff with the cream of mushroom soup in it.

Tuna Noodle Casserole with green salad and red tomatoes with croutons on white plate top view.

You can definitely omit the canned soup and make your own. You can find a recipe for your own cream of whatever soup HERE.   I like to serve it with a side salad, fruit and usually some type of bread.

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Servings: 8 servings

Tuna Noodle Casserole

By Jamie Sherman
If there were a poster child for comfort food, I'm pretty sure Tuna Noodle Casserole would be in the running to be included in that list. Whose mama and grandma didn't make this stuff? It's great because it uses mostly pantry staples. It's economical, easy to make, and tastes great! I grew up eating the stuff with the cream of mushroom soup in it. You can definitely omit the canned soup and make your own.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
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Ingredients 

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 cans cream of mushroom soup, undiluted, 10 3/4 oz. each
  • 1 cup milk
  • 1 ½ cup frozen peas, thawed and drained
  • 4 cans tuna, drained, 5 oz. each
  • 4 cups medium egg noodles, cooked and drained, about 1/2 of a 12 oz. package
  • 1 – 1 ½ cups Cheddar cheese, shredded

Instructions 

  • Preheat oven to 400°F. Spray a 3 quart casserole with cooking spray and set aside.
  • In a small skillet, melt the butter over medium-high heat. Add the onion and cook until onion is soft.
  • Meanwhile, in a large bowl, combine the soup, milk, peas, tuna and noodles. When the onions are soft, add them to the mixture. Mix well.
  • Transfer the mixture to the prepared pan. Sprinkle the cheese over the top.
  • Bake for 20-25 minutes or until the mixture is heated through and the cheese is melted.

Notes

  • You can definitely omit the canned soup and make your own.

Nutrition

Calories: 335kcal, Carbohydrates: 26g, Protein: 28g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 76mg, Sodium: 863mg, Potassium: 414mg, Fiber: 3g, Sugar: 4g, Vitamin A: 567IU, Vitamin C: 12mg, Calcium: 220mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on November 3, 2012. Updated on April 22, 2021.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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11 Comments

  1. Food Done Light says:

    Thanks for sharing on Thursdays Treasures. Looks delish

    Reply
  2. Miz Helen says:

    Hi Jamie,
    We just have to have a Tuna Casserole every now and then. Your Tuna Noodle Casserole looks delicious. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  3. Debi Bolocofsky says:

    Hi Jaimie,
    This tuna casserole looks delicious. I love tuna casserole. Thanks so much for sharing with Adorned From Above.
    Debi

    Reply
  4. Judy @ Contented at Home says:

    My husband thinks I'm strange, but I LOVE tuna noodle casserole! My mom always made it very similar to your recipe, but she didn't use cheese and never baked it. I will be trying this soon–yummy! 🙂

    Reply
  7. MM says:

    My mom made this often during Lent. One of my dad's favorites. I don't remember her adding peas. Gosh, that seems like so long ago. Thank you for linking up, Jamie!

    Reply
  8. Claiming Our Space says:

    My mum used to make something similar but used tinned chicken and cream of chicken soup since none of us like tuna. Thanks for sharing on Tout It Tuesday! Hope to see you next week.

    Reply
  9. pengboo says:

    Almost my recipe but I use a can of cream of onion soup in place of the chopped onion. Just add a bit more noodles.

    Reply
  10. With A Blast says:

    Pinned 🙂 Sounds delicious! We usually make a tuna dish using a pre-mixed mushroom powder/pasta box … lol..that's on our very lazy days. I like the peas in there.

    Reply