A well-made Tuna Noodle Casserole is hard to beat. Tender noodles, creamy sauce, rich oil-packed tuna, and a crisp topping all come together in a way that’s simple but satisfying. This recipe is a classic done right that’s as delicious today as it’s ever been.
There’s nothing particularly complicated about making tuna noodle casserole, but each step does matter to the final result. The noodles need to be cooked correctly, the vegetables should be softened before mixing, and the sauce shouldn’t be too thick or too loose. Those easy pieces come together to make a recipe that’s creamy, well-balanced, and full of flavor.
Now, I know that most people are conditioned to pick up the tuna packed in water. However, I just don’t.
I always choose tuna packed in oil. It has huge flavor when compared to water-packed, in my opinion. The water packed just tastes, well, watery. And the difference in calories isn’t really that much. Tuna packed in oil has about 49 calories more per 3-ounce serving. For that difference, I’ll take the much more flavorful oil-packed.
Recipe Snapshot: Tuna Noodle Casserole
Cuisine: American
Cooking Method: Stovetop/Oven
Total Time: 40 Minutes
Servings: 6
Primary Ingredient(s): Egg noodles, celery, onion, tuna, pimiento, green peas, crackers
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Thank you so much for your tuna noodle casserole. I fixed it tonight, and there were no leftovers! We loved it.”
— Wendy
What Makes This Recipe Special
This tuna noodle casserole recipe stays true to the classic version. The sauce is creamy with just enough tang from the sour cream to keep it from feeling heavy. The tuna adds richness, especially when using oil-packed, and the vegetables provide both flavor and balance.
Sautéing the onion and celery before adding them deepens the flavor in a way that raw vegetables don’t. The buttery cracker topping finishes the recipe with a crisp layer that contrasts nicely with the creamy interior.
Key Ingredients
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- Egg noodles — The traditional choice for this recipe. They’re typically slightly richer in flavor than other pastas and hold their shape well during baking.
- Tuna packed in oil — The major ingredient in the recipe. I always recommend oil-packed tuna for almost any application.
- Cream of mushroom soup — Creates the base of the sauce and gives the recipe its classic consistency.
- Sour cream — Adds a slightly tangy flavor to the sauce.
- Frozen green peas — Provide a touch of sweetness, color, and nutrition.
- Pimiento — Adds mild flavor and visual contrast.
- Saltine crackers — Crushed and combined with butter for a crisp, golden topping.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- For a chicken noodle casserole, substitute cooked, diced chicken for the tuna and use cream of chicken soup.
- Add shredded cheddar cheese for a richer version.
- Include sliced mushrooms for additional texture.
- Use another short pasta if needed, though egg noodles are preferred.
- Many traditional recipes call for crushed potato chips as a topping. They’re really delicious, too!
How to Make Tuna Noodle Casserole
STEP 1. Preheat the oven to 400 degrees.
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STEP 2. Cook the noodles in boiling, salted water according to the package directions.
STEP 3. While the noodles are cooking, dice the celery and onion. Saute in a small pan with one tablespoon of the butter.
STEP 4. In a casserole dish, combine the drained tuna, mushroom soup, sour cream, pimiento, peas, sautéed celery and onion, and the cooked, well-drained noodles. Stir well to combine.
STEP 5. Melt the remaining butter in a small saute pan. Stir in the cracker crumbs until well coated with butter.
STEP 6. Sprinkle the top of the casserole with the buttered crumbs. Bake for 20-25 minutes until hot and bubbling.
Recipe Tips
- If the casserole mixture seems dry, add a few tablespoons of milk or additional sour cream before baking.
- Make sure the noodles and tuna are drained well to prevent a runny mixture.
- For a darker topping, place the casserole dish under the broiler for a minute or two at the end of baking.
- Taste the mixture before baking and adjust the salt and pepper if needed.
How to Serve
Serve the casserole hot from the oven. A fresh green salad or simple vegetable side balances the richness of the recipe nicely. It pairs well with familiar sides like steamed broccoli or sauteed carrots.
How to Store
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven or microwave until warmed through. Add a small amount of milk if needed to bring the sauce back to the right consistency.
This recipe can be frozen for up to two months. The texture of the noodles may soften slightly after thawing.
Questions About Tuna Noodle Casserole
Yes. Assemble the recipe (storing the topping separately), cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.
Egg noodles are traditional, but short pasta shapes like rotini or penne work will work also.
Add more sour cream or a small amount of cream to the mixture.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Tuna Noodle Casserole
Ingredients
- 2 cups medium egg noodles
- 1 rib celery diced
- ½ small onion diced
- 2 tablespoons butter divided
- 12 ounces canned tuna packed in oil drained
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 2 tablespoons chopped pimiento
- 1 cup frozen green peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup crumbled saltine crackers
Instructions
- Preheat the oven to 400 degrees.
- Cook the noodles in boiling, salted water according to the package directions.2 cups medium egg noodles
- While the noodles are cooking, dice the celery and onion. Saute in a small pan with one tablespoon of the butter.1 tablespoon butter1 rib celery, ½ small onion
- In a casserole dish, combine the tuna, mushroom soup, sour cream, pimiento, peas, sautéed celery and onion, salt, pepper, and the cooked, well drained noodles. Stir well to combine.12 ounces canned tuna packed in oil, 10.5 ounces cream of mushroom soup, ½ cup sour cream, 2 tablespoons chopped pimiento, 1 cup frozen green peas, 1 teaspoon salt, ½ teaspoon black pepper
- Melt the remaining butter in a small saute pan. Stir in the cracker crumbs. 1 tablespoon butter1 cup crumbled saltine crackers
- Sprinkle the top of the casserole with the buttered crumbs. Bake for 20-25 minutes until hot and bubbling.
Notes
- Use tuna packed in oil for the best flavor.
- Drain all ingredients thoroughly before combining.
- Sauté vegetables before adding to improve flavor.
- Substitute chicken and cream of celery soup for a variation.
- Broil briefly if additional browning is desired on the topping.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana, thank you so much for your tuna noodle casserole. I fixed it tonight, and there were no leftovers! We loved it. I have tried things similar in the past in the box and I stopped buying it because we don’t like it. Nobody would eat it, but you’re recipe was great! Thank you.
My pleasure! I’m glad you liked the recipe.
Sometimes nothing beats a good old classic. This looks so comforting and delicious, Lana. I’ve actually never ever made a tuna noodle casserole, but now I think I need to make your recipe.
This sounds delicious! It’s funny, growing up I couldn’t stand fish but tuna casserole was the one seafood dish I was willing to eat! :)
I think almost all kids like this casserole, Kimberly!
Boy, I haven’t eaten tuna noodle casserole in years. I’ve also never tried oil packed tuna. Perhaps it’s time to remedy both of those facts! I really like the added crunch of saltines on top.
I’d really encourage you to try the oil packed, Kirsten. There’s just no comparison in taste and so little difference in calories. Just be sure to drain it well.
I love that I am seeing more tuna recipes lately. It is such a staple in our house! Looks great!
Tuna is always in my pantry, Nancy. It’s so convenient and so good for you.
This is the recipe I use. For additional ‘crunch’, I do add a can of water chestnuts (which I mince). Yes, I agree, oil packed tuna has much more flavor than oil packed tuna.
I like the idea of water chestnuts, Virginia. That would give a very nice texture!
What a wonderful comfort food. My mom use to make Tuna Noodle casserole for us but you added a few more ingredients that really sound like great additions. Thanks!
Thanks, Ginny. Tuna noodle casserole is one of the first things I ever learned to cook. It’s most definitely comfort food and vintage comfort food at that.
Yum – almost exactly like mine, except that I also add in a small can of (drained) sliced mushrooms, and I use a different topping. Tuna Noodle Casserole is our favorite, and I agree with you about using tuna packed in oil. Thanks Lana, for posting this delicious classic casserole recipe.
Sometimes I use a bread crumb topping, Angelina, or either a crushed potato chip topping. The sliced mushrooms sound really good.