Creamy Tuna Casserole

A warm, cheesy, and comforting tuna casserole made with egg noodles, creamy mushroom soup, and a crunchy buttery topping. Perfect for weeknight dinners with plenty of leftovers.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

Main

2 cups uncooked egg noodles wide, curly ones are best
1 can 10.5 ounces cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese or more if you are wildly in love with cheese
2 cans of tuna in water drained and flaked
1 cup frozen peas
1 teaspoon garlic powder
Salt and black pepper to taste
1 cup crushed buttery crackers or panko breadcrumbs
2 tablespoons melted butter

Method

Bring a pot of salted water to a boil and cook the egg noodles until they are just barely al dente. Drain and set aside.
In a large bowl, stir together the cream of mushroom soup, sour cream, shredded cheddar cheese, garlic powder, salt, and pepper.
Fold in the drained and flaked tuna along with the frozen peas until everything is combined.
Gently mix the cooked noodles into the creamy tuna mixture, taking care not to break the noodles.
Grease a casserole dish and pour the mixture into it, spreading it out evenly.
Mix the crushed buttery crackers or panko breadcrumbs with the melted butter in a small bowl and sprinkle evenly over the casserole.
Preheat the oven to 350°F (175°C) and bake the casserole uncovered for 25 minutes, or until the top is golden and bubbly.
If the top is not browned enough, place it under the broiler for 1 minute, watching closely to avoid burning.
Let the casserole cool for 5 minutes before serving.

Notes

You can customize this casserole with different cheeses, add vegetables like corn or mushrooms, or switch out the topping with crushed potato chips or fried onions. Make ahead by assembling and refrigerating, then bake when ready, adding the topping just before baking.