Easy Tuna Noodle Casserole
This post may contain affiliate links. Please read my disclosure policy.
Tuna Noodle Casserole is classic comfort food at its best. Creamy, cozy, and topped with just the right amount of crunchy chips. It’s budget friendly, pantry friendly, and the kind of meal that somehow tastes even better the next day.
My Go-To Tuna Noodle Casserole
I’m not even going to pretend to be neutral here: I love this casserole. Like, really love it. Tuna noodle casserole has always been one of my top comfort meals, creamy sauce, tender noodles, salty chips on top? I could eat this for three days straight and not complain. (And have. Don’t judge.)
This recipe’s been on the blog since 2014, and over the years it’s had a little glow-up. Most notably: no more cherry tomatoes, because apparently people were deeply offended by the idea of warm tuna and tomatoes. Fine. Gone. But the rest? Still classic, cozy, and exactly what I crave when I need dinner without drama.
Why You’ll Love This Tuna Noodle Casserole
- Nostalgic and comforting. This is the weeknight dinner you grew up on, creamy, carby, a little crunchy, and absolutely not trying to be trendy. Just delicious.
- Budget friendly and pantry based. Canned tuna, frozen peas, soup-in-a-can… the gang’s all here. And they still work.
- Fast with no fuss. Cook the noodles, mix everything in one bowl, dump it in a dish, top with chips, and bake. That’s it.
- Customizable as heck. Hate peas? Leave ’em out. Want cheese? Toss some in. I won’t tell.
- Still going strong. Originally published in 2014 (tomatoes included, which didn’t make the cut this time), this one’s been made thousands of times and still shows up in my own meal plan because I love it that much.
Before You Start: Tips & Ingredient Notes
- Tuna: Go for tuna packed in water, not oil. It keeps the flavor clean and the texture right. And make sure to drain it well.
- Egg noodles: Cook them just until barely tender. They’ll finish cooking in the oven, so this helps keep them from turning to mush.
- Cream of celery soup: I use the canned stuff (Campbell’s), but there’s a homemade version in the notes if you want to skip the can. It’s actually pretty easy and tastes amazing.
- Frozen peas: No need to thaw them. Just toss them in straight from the freezer. If you want to mix it up, you can sub in broccoli, mushrooms, or a frozen veggie mix.
- Cheese: Totally optional. Personally, I leave it out, but if you’re team cheesy casserole, feel free to stir in a cup or two of shredded cheddar or mozzarella.
- Potato chips: This is the signature crunch. Don’t skip them. And make sure to sprinkle them on just before baking so they stay crispy, not soggy.
- Make-ahead tip: You can assemble the whole thing a day in advance. Just don’t add the chips until right before it goes in the oven.
Serve It With
This casserole is a full meal in itself, but if you want to round things out or stretch it a bit further, here are some easy sides that pair perfectly:
Caesar Salad Recipe
No Knead Bread
Broccoli Salad
Buttermilk Biscuits
Frequently Asked Questions
Can I swap fresh tuna for canned?
Sure, you can use seared fresh tuna steaks cut into chunks, but this casserole was built on the convenience of canned tuna.
What’s the best way to drain the tuna?
Rinse it under cold water and press it gently in a fine-mesh sieve. It gets rid of that fishy, tinny taste and keeps your casserole clean-tasting, not soggy or overly salty.
Can I make this ahead or freeze it?
Yes, and yes. You can prep the whole thing (minus the chips) a day ahead and keep it in the fridge. Want to freeze it? Bake it first, cool completely, then wrap it up tight. It’ll keep in the freezer for up to 3 months. Thaw overnight and reheat at 350°F until hot.
Can I bake this covered or uncovered?
Uncovered, always. Covering traps steam, which makes those glorious potato chips on top sad and soggy. You want golden and crunchy, not limp.
What if I don’t have cream of celery soup?
I’ve got a homemade version in the notes that’s honestly better than the can. Butter, flour, chopped celery, chicken broth, and cream, that’s all it takes. Comes together in about 10 minutes and gives you full control over flavor.
Can I leave out the peas (or any veggie)?
Of course. I’ve made this with broccoli, mushrooms, even zucchini. Just keep the same general volume of veggies so it bakes up nice and balanced, not watery.
Why crunchy potato chips on top?
Because they’re iconic. I’ve tried breadcrumbs, panko, even fried onions, but crushed potato chips win every time. They add salty crunch and that classic old-school texture that makes this dish what it is. Just don’t add them too early or they’ll lose their snap.
Try These Recipes Next:
- The Best Tuna Salad
- Avocado Tuna Salad
- Shrimp Ceviche
- Easy Tuna Melt
- Turkey Noodle Casserole
- Beef Noodle Casserole
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Easy Tuna Noodle Casserole
Video
Ingredients
- 12 ounces egg noodles (dry)
- 15 ounces tuna (drained (I used 3 5 oz cans tuna packed in water))
- 10.5 ounces cream of celery soup ((I used Campbell’s 10.5 oz can))
- 1 cup milk
- 1 stalk celery (chopped)
- 1 cup frozen peas
- ¼ teaspoon black pepper (or to taste)
- ¾ cup potato chips (crumbled)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400℉.
- Cook the noodles according to package instructions. Drain and transfer to a large bowl.
- To the bowl add the remaining ingredients (excluding the potato chips) and stir until well combined. Season with salt and pepper as needed. I only added pepper, but feel free to season with salt as you prefer.
- Spray a 9×13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish. Sprinkle with the potato chips.
- Bake for 30 minutes or until heated through.
- Serve warm and enjoy!
Equipment
Notes
- I always go with tuna packed in water, it gives you cleaner flavor and a better texture without that oily film. Just make sure it’s well drained so your casserole doesn’t end up soggy.
- Cook your noodles just until barely tender (al dente). They’ll continue cooking in the oven.
- Want to skip canned soup? Here’s how to make your own:
- 1 tablespoon butter
- 1 celery rib, chopped
- 1 small onion, chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (low sodium)
- 1/2 cup heavy cream
- salt and pepper to taste
- In a small saucepan melt the butter, add celery, onion and cook over medium low heat until soft. Add flour and cook for 2 minutes over low heat.
- Add chicken broth and cream, season with salt and pepper and bring to a boil. Use this to add to your tuna noodle casserole.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally published August 2014. Updated with new pictures and video.
