Oh, this Cheesy Tuna Noodle Casserole! Just thinking about it brings me right back to cozy nights at home. It’s one of those classic comfort foods that just feels like a warm hug in a bowl, you know? We always had it after school or when Mom wanted something quick and easy that the whole family would devour. It’s ridiculously simple to throw together, super satisfying, and doesn’t break the bank – seriously, it’s the perfect answer for those busy weeknights when you just need a win. This recipe is the one that my grandma always made, and it’s still my go-to whenever I need a taste of nostalgia.
Why You’ll Love This Cheesy Tuna Noodle Casserole
Trust me, this casserole is a winner for so many reasons!
- Super Easy to Make: Seriously, you can whip this up in a flash, perfect for those nights when you’re short on time.
- Pure Comfort Food Bliss: That creamy, cheesy goodness mixed with tender noodles and flavorful tuna? It’s pure happiness.
- So Versatile: Feeling adventurous? Toss in some extra veggies or swap out the cheese – it always turns out great!
- Budget-Friendly: It uses simple, affordable ingredients that don’t require a trip to a specialty store. Your wallet will thank you!
Ingredients for Your Cheesy Tuna Noodle Casserole
Okay, here’s what you’ll need to grab to make this amazing dish:
- One (10.75 ounce) can condensed cream of mushroom soup – this is our creamy base!
- Half a cup of milk – just regular milk is perfect.
- One teaspoon of salt, to make all the flavors pop.
- A quarter teaspoon of black pepper for a little kick.
- Two (6 ounce) cans of tuna, make sure they’re drained really well and flaked.
- One (10 ounce) package of frozen peas, just let them thaw out.
- One (12 ounce) package of egg noodles, cooked and drained – my favorite kind!
- One cup of shredded cheddar cheese, divided – half for mixing, half for the topping.
- Half a cup of crushed potato chips, if you’re feeling fancy for that extra crunch!
Essential Equipment for Making Cheesy Tuna Noodle Casserole
You won’t need a fancy setup for this one! Just grab a large mixing bowl, a sturdy spoon for stirring, a measuring cup and spoons, and of course, your trusty 9×13 inch baking dish. A can opener is a must too, obviously!
Step-by-Step Instructions for Cheesy Tuna Noodle Casserole
Alright, let’s get this comfort food masterpiece assembled! It’s so simple, you’ll be amazed you didn’t make it sooner.
First things first, get your oven preheating to 375 degrees F (that’s 190 degrees C). You want it nice and hot and ready to go when your casserole is assembled. While that’s warming up, grab a big mixing bowl. This is where all the delicious magic happens!
In that bowl, pour in your can of condensed cream of mushroom soup. Then, add the milk, salt, and pepper. Give it a good stir with your spoon until it’s all nicely combined. It should be smooth and creamy already! If you’re looking for more ways to use tuna, check out this perfect tuna macaroni salad.
Now for the good stuff! Add in your drained and flaked tuna, and those thawed peas. I love the little pop of color and sweetness the peas give it. Then, toss in your cooked egg noodles. Oh, and don’t forget half of that shredded cheddar cheese – this is going to make it wonderfully gooey!
Mix everything together really well. Make sure those noodles, peas, and tuna are coated in that creamy sauce and cheese. It should look so good already! Next, pour this glorious mixture into your 9×13 inch baking dish. Spread it out evenly so it bakes up nice and uniform.
Time for the grand finale topping! Sprinkle the *rest* of the cheddar cheese all over the top. If you’re going for that extra crunch (and I totally recommend it!), sprinkle those crushed potato chips over the cheese. It sounds a little wild, I know, but trust me, it’s a game-changer!
Pop that dish into your preheated oven and let it bake for about 25 to 30 minutes. You’re looking for it to be bubbly around the edges and for that cheese to be all melted and golden brown. That’s the sign it’s ready for its close-up!
Once it’s out of the oven, resist the urge to dig in *immediately*! Let it stand for about 5 minutes. This little rest helps everything set up perfectly, so you get those nice, clean servings. And voila! Your amazing Cheesy Tuna Noodle Casserole is ready to be devoured!
Tips for the Best Cheesy Tuna Noodle Casserole
Want to make this Cheesy Tuna Noodle Casserole absolutely sing? A few little tricks can take it from good to downright incredible. First off, quality really counts here. Use good canned tuna – the kind packed in oil can sometimes give a richer flavor, but I usually stick to water-packed for ease. And for that creamy sauce? Don’t skimp on the cheese; a sharp cheddar really brings the flavor, and using a block you shred yourself melts so much better than the pre-shredded stuff. Also, make sure your noodles are cooked just right – al dente is key so they don’t get mushy in the oven. A little extra crunch topping always goes a long way too!
Ingredient Notes and Substitutions for Cheesy Tuna Noodle Casserole
So, you’re ready to customize your Cheesy Tuna Noodle Casserole? Awesome! Let’s talk about a few ingredients. That cream of mushroom soup is pretty classic, but if it’s not your jam, cream of celery soup works like a charm for a slightly different vibe. Some folks even use cream of chicken soup. For the noodles, while egg noodles are a classic, any short pasta like rotini or penne totally works in a pinch. And cheese! You can absolutely swap cheddar for Monterey Jack or a Colby blend if you have it on hand. The main thing is making it work for *you*!
Serving Suggestions for Your Cheesy Tuna Noodle Casserole
Now that you’ve got this amazing casserole, what should be on the side? Since this dish is so hearty and comforting, a light, fresh salad is always a winner. I love a good crunchy salad to balance things out! And who doesn’t love a warm slice of homemade cornbread on the side? It’s perfect for soaking up any extra saucy goodness.
Storage and Reheating Instructions for Leftover Cheesy Tuna Noodle Casserole
Got leftovers? Lucky you! To store your delicious Cheesy Tuna Noodle Casserole, just pop it into an airtight container once it’s cooled down a bit. It’ll keep nicely in the fridge for about 3-4 days. For reheating, your oven is your best friend! Pop a portion back into a 350°F (175°C) oven for about 15-20 minutes until it’s heated through and bubbly again. You can also zap it in the microwave for a quick fix, but the oven really brings it back to life best.
Frequently Asked Questions about Cheesy Tuna Noodle Casserole
Can I make Cheesy Tuna Noodle Casserole ahead of time?
Oh yeah, absolutely! Just assemble the casserole completely, but don’t bake it. Cover it tightly and pop it in the fridge for up to 24 hours. You might need to add a few extra minutes to the baking time when you’re ready to cook it.
What are some good vegetarian substitutions for tuna in this casserole?
If you’re skipping the tuna, try using a can of drained and rinsed chickpeas, mashed a little, or even some cooked white beans. Some folks use crumbled firm tofu too! They all soak up that creamy sauce beautifully.
How can I make this casserole creamier?
For an extra creamy Cheesy Tuna Noodle Casserole, try adding a dollop of sour cream or Greek yogurt into the soup mixture, or even a splash of heavy cream instead of milk. And definitely don’t skimp on that cheese!
Can I freeze Cheesy Tuna Noodle Casserole?
You sure can! It freezes really well, either before or after baking. If freezing unbaked, thaw it overnight in the fridge before baking. If freezing leftovers, just wrap individual portions well and thaw before reheating gently in the oven or microwave.
Nutritional Information for Cheesy Tuna Noodle Casserole
Just so you know, the nutrition facts can wiggle around a bit depending on exactly what you use, but here’s a good ballpark for one serving of this amazing Baked Cheesy Tuna Noodle Casserole: approximately 450 calories, 20g of fat (with about 8g being saturated), 40g of carbohydrates, and a solid 25g of protein. Remember, these are just estimates!
Print
Cheesy Tuna Noodle Casserole
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic comfort food casserole made with tuna, noodles, and a creamy cheese sauce.
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (6 ounce) cans tuna, drained and flaked
- 1 (10 ounce) package frozen peas, thawed
- 1 (12 ounce) package egg noodles, cooked and drained
- 1 cup shredded cheddar cheese
- 1/2 cup crushed potato chips (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the condensed soup, milk, salt, and pepper.
- Stir in the drained tuna and thawed peas.
- Add the cooked egg noodles and half of the shredded cheddar cheese. Mix well to combine.
- Pour the mixture into a 9×13 inch baking dish.
- Top with the remaining cheddar cheese and crushed potato chips, if using.
- Bake for 25 to 30 minutes, or until bubbly and the cheese is melted and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can use cream of celery soup instead of cream of mushroom soup.
- If you don’t have potato chips, you can use breadcrumbs for the topping.
- You can add other vegetables like corn or carrots if you like.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: tuna noodle casserole, cheesy tuna casserole, comfort food, easy casserole, baked pasta