Soups & Stews
This tuna casserole recipe with egg noodles and cream of mushroom soup delivers one-pot cheesy comfort in just 30 minutes—no fuss, no stress, just pure, satisfying flavor.
I developed this version after years of testing shortcuts that still taste like home, and it’s become my go-to for busy weeknights when I need something hearty but hands-off. The secret? Layers of tender egg noodles, flaky tuna, and that creamy mushroom soup base, all baked until golden and bubbly.
The beauty of this dish lies in its simplicity: one pot, minimal prep, and a pantry-friendly ingredient list that’s hard to mess up.
You’ll start with pre-cooked egg noodles (no boiling required!) mixed with canned tuna, then pour in the cream of mushroom soup and top with a sprinkle of cheese for that classic casserole finish.
It’s the kind of meal that smells like home the second it comes out of the oven—restaurant-quality comfort without the effort.
What you’ll end up with is a creamy, cheesy, mushroom-infused casserole with tender noodles and flaky tuna in every bite. The texture is perfect—creamy sauce clinging to the noodles, crispy edges on top, and just enough richness to feel indulgent.
It’s the ultimate weeknight solution that still feels special, whether you’re feeding a family or meal prepping for the week.
Serve it straight from the oven with a side of steamed green beans or a simple salad, or let it cool slightly for easy leftovers. Trust me, this is the kind of dish that disappears fast—once you try it, you’ll never go back to the boxed version.
Let’s get cooking!
Ingredients for tuna casserole recipe egg noodles cream of mushroom soup
Pantry staples that come together for creamy, cheesy comfort in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Noodles 🍝 | 2 cups | Uncooked, elbow-shaped preferred |
| Canned Tuna 🐟 | 2 cans | Flaked, in water or oil |
| Cream of Mushroom Soup 🍄 | 2 cans | Condensed, 10.5 oz each |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, medium sharp |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Green Onions 🧅 | 3 whole | Sliced, white and green parts |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra flavor depth |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Heavy Cream 🥛 | ¼ cup | For extra richness (optional) |
The egg noodles are the star here—elbow-shaped holds the sauce best, and uncooked means no extra pot to clean. Great Value or Barilla are my go-tos for quality at a good price. If you're using dried tuna, drain it well and flake it with a fork. The cream of mushroom soup is non-negotiable for that classic flavor—Campbell's or Condensed Soups Good & Plenty are both solid choices. For the cheese, Kraft 2% or sharp cheddar melts perfectly, but don't use pre-shredded (it gets clumpy).
No cream of mushroom soup? Substitute with 1.5 cups of mushroom soup plus 0.5 cup milk. Running low on milk? Heavy cream or half-and-half works in a pinch, but it'll be richer. Want extra veggies? Frozen peas or corn mix right in with the noodles. The green onions add freshness, but if you hate them, skip them entirely. For a lighter version, swap the heavy cream for milk or omit it—it's optional but adds serious richness. The garlic powder and black pepper are key for depth, so don't skip them.
This casserole reheats beautifully—just cover with foil and bake at 350°F until warmed through. Keeps for 4-5 days in the fridge, and freezes for 2-3 months. I always make a double batch because it's that good. The leftovers actually taste better the next day as the flavors meld. For meal prep, portion into containers and freeze with parchment between layers to prevent sticking.
Why You'll Love This Recipe
- Pantry Magic: I swear by this one—open the fridge, grab what’s there, and boom, dinner’s ready. No fancy shopping, no last-minute store runs. That creamy mushroom soup and canned tuna do all the heavy lifting while the cheddar ties it together like a warm hug.
- Cheesy Crunch Surprise: Between us, the sharp chedddar on top is what makes this dish dangerously good. It melts into that creamy mushroom sauce while still giving you little crispy bits—like a grown-up version of mac and cheese, but with tuna’s briny kick.
- Leftovers That Beg for More: Honestly, I always make extra because the next-day version is even better. The noodles soak up all the flavors, the cheese gets even gooier, and it reheats in seconds. Pack it for lunch or freeze portions—your future self will thank you.
- Budget-Friendly Crowd-Pleaser: This feeds five for under $10, and everyone’s happy. Picky eaters? The cheddar and noodles win them over. College students? They’ll live on this. Meal prep warriors? It’s your new staple—simple, filling, and no one complains.
Step-by-step instructions for tuna noodle casserole
This one-pot wonder comes together faster than you'd think—just 30 minutes of hands-off baking.
Cook the Egg Noodles Al Dente
Bring a large pot of salted water to a rolling boil. Add the 2 cups egg noodles and cook according to package directions until 1-2 minutes shy of al dente—they'll finish cooking in the oven. I like to taste-test one noodle at this stage to ensure it has a slight bite.
Drain the noodles and transfer them to a large mixing bowl. While still warm, toss them with the 2 tbsp butter and 0.5 tsp garlic powder using a rubber spatula. This step ensures the noodles absorb the buttery flavor before baking, creating a richer base for the casserole.
Combine Wet Ingredients
In the same bowl with the buttered noodles, add the 2 cans cream of mushroom soup, 0.5 cup milk, 0.25 cup heavy cream, 0.5 tsp salt, and 0.25 tsp black pepper. Use the spatula to mix everything together until the noodles are fully coated and the sauce looks smooth.
Here's where it gets good—stir in the 2 cans flaked tuna and 1.5 cups sharp cheddar cheese. I like to break up any large tuna chunks with my fingers so they distribute evenly. The cheese should start melting slightly from the heat of the noodles, creating that classic creamy texture we all love.
Prepare the Green Onions and Assemble
While the noodle mixture cools slightly, slice the 3 whole green onions into thin rings. Set aside half for topping and keep the rest for mixing in later. This step adds freshness that cuts through the richness of the cheese and tuna.
Transfer the noodle mixture to a greased 9x13-inch baking dish. Sprinkle the remaining sliced green onions evenly over the top, then scatter the reserved 1 tbsp dried parsley across the surface. This garnish adds color and a subtle herbal note that elevates the dish.
Bake Until Bubbly and Golden
Preheat your oven to 375°F while you assemble the casserole. Once the oven is ready, place the baking dish on the middle rack and bake for 20-25 minutes until the top is golden brown and the edges bubble vigorously.
I know it's tempting to peek, but resist! Opening the oven too early lets steam escape, which can make the top dry out. When you see those beautiful golden bubbles forming, you'll know it's ready. The internal temperature should reach 160°F at the center.
Rest and Serve Warm
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly and the flavors to meld together. The dish will be hot, but the edges will firm up just enough to make serving easier.
Cut into squares and serve immediately while still warm. The noodles should be tender, the tuna flakes should be moist but not soggy, and the cheese should have melted into a creamy blanket. This one-pot comfort dish is perfect for busy weeknights or meal prep—just reheat any leftovers with a splash of milk to restore creaminess.
Pro Tips For Making Tuna Casserole Recipe Egg Noodles Cream Of Mushroom Soup
- Drain and Rinse Noodles: I learned this the hard way—overcooked, mushy noodles ruin everything. Drain them just before adding to the casserole, then rinse under cold water to stop the cooking. This keeps them firm and prevents that sad, gloppy texture.
- Mix Tuna Last: Cream of mushroom soup breaks down when heated too long, turning grainy. Stir in the drained tuna and half the cheese right before baking—this keeps the texture smooth and the tuna warm, not rubbery.
- Use Whole Milk for Creaminess: Skimping on milk here is a mistake. Whole milk adds richness that skim or almond milk can’t match. If you’re health-conscious, at least use 2%—your casserole will taste like it’s from a diner, not a sad weeknight shortcut.
- Bake Until Bubbly, Then Broil: The cheese needs time to melt evenly, but broiling at the end guarantees a golden, crispy top. Bake covered at 350°F (175°C) until bubbly, then uncover and broil for 2–3 minutes—watch it like a hawk to avoid burning.
Wine and beer pairings for this recipe
White Wine Classics
For this creamy, cheesy casserole, I always reach for a crisp Chardonnay with just a touch of oak—like a La Crema Sonoma Coast or Kendall-Jackson Vintner's Reserve. The slight acidity cuts through the richness while the buttery notes complement the tuna and cheese beautifully.
If you prefer something lighter, a Sauvignon Blanc from New Zealand (like Oyster Bay) brings bright citrus notes that refresh your palate between bites. 🍷
Light Beer Pairings
A light lager or pilsner keeps the meal balanced without overpowering the dish. I love Heineken or Corona Extra for their crisp, clean profiles—they cleanse the palate between forkfuls of creamy casserole.
For a craft option, try a Belgian witbier like Hoegaarden, which adds a subtle peppery note that pairs surprisingly well with the mushrooms and green onions.
Rich Red Options
If you're craving red wine, go for something light and fruity like a Pinot Noir—think Meiomi or La Crema Monterey Pinot Noir. The bright acidity and red fruit flavors won't clash with the tuna or cheese.
Avoid heavy, tannic reds like Cabernet Sauvignon, as they'll overpower the delicate flavors of this dish.
Non-Alcoholic Pairings
Don't drink? No problem! A sparkling apple cider like Martinelli's adds a festive touch, while a ginger beer like Feather's brings a spicy kick that cuts through the creaminess. For something more traditional, try a sparkling lemonade—it's refreshing and keeps the meal feeling special without alcohol.
Pro Tip for Pairings
Let your wine or beer breathe for 5-10 minutes before serving to open up the flavors. If you're serving this casserole with a side salad, pour the wine slightly earlier so it's at its best when the main course arrives.
And remember—this dish is all about comfort, so don't stress over perfect pairings. The right drink just makes it feel like a celebration! ✨
Nutrition facts
Frequently asked questions
Can I use regular noodles instead of egg noodles?
You can substitute regular pasta, but egg noodles are ideal because they hold their shape better and absorb the creamy sauce beautifully. For a similar texture, try small shell pasta or rotini—just reduce the baking time by 3-5 minutes since they cook faster. Avoid long noodles like spaghetti, as they'll break apart during baking.
How do I prevent the casserole from getting watery?
The key is to avoid overcooking the noodles and using the right amount of liquid. Cook the noodles 1-2 minutes less than package instructions, and drain them well. If your casserole seems too wet after baking, return it to the oven for 5-10 minutes at 400°F to thicken the sauce. For extra insurance, sprinkle a thin layer of crushed crackers or breadcrumbs on top before baking.
Is it better to use oil-packed or water-packed tuna?
Oil-packed tuna adds richness and helps create a creamier texture in the casserole, but water-packed works fine too. If using oil-packed, drain it thoroughly and consider reducing the heavy cream to 0.125 cup to balance the fat content. For extra flavor, add 1 tsp lemon juice or 1/2 tsp smoked paprika to the tuna before mixing it in.
Can I make this ahead of time for meal prep?
This casserole actually tastes better the next day as the flavors meld. Assemble it up to 24 hours ahead and refrigerate uncovered, then bake when ready. For freezing, assemble the dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake at 375°F for 30-40 minutes, adding a splash of milk if it seems dry.
What's the best way to reheat leftovers?
For best results, cover the casserole with foil and reheat at 350°F for 15-20 minutes until warmed through. If it seems dry, add 2-3 tablespoons of milk or broth before reheating. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until hot, stirring between each interval to restore creaminess.