Easy Tuna Casserole Recipe
This Easy Tuna Casserole Recipe is a classic weeknight dinner the family will love. Tuna Noodle Casserole is quick, easy, inexpensive and satisfying.
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Table of Contents
Tuna Noodle Casserole
This tuna casserole is deliciousness straight out of the 80’s. Any other eighties kids remember eating this at least twice a month?
I have kept it basically the same. The only real change being that I use frozen peas and carrots instead of canned peas. Instead of a breadcrumb topping we are using crunched up Ritz crackers, because well, it’s just so good that way.
This Tuna Noodle Casserole is a classic for a reason. It never goes out of style.
Ingredients Needed For Tuna Noodle Casserole (screenshot for grocery list)
- Egg Noodles
- Frozen Peas and Carrots
- Can of Cream of Mushroom Soup
- Whole Milk
- Shredded Mozzarella/Cheddar Blend
- Garlic Powder
- Onion Powder
- Dried Italian Season
- Salt/Pepper
- Canned Albacore Tuna
- Ritz Crackers
- Butter
How To Make Tuna Casserole
- Preheat oven to 375ºF
- Boil egg noodles according to package instructions. 1 minute before draining noodles, add frozen peas and carrots. Drain.
- Mix cream of mushroom soup, milk, garlic powder, onion powder, Italian season, shredded cheese, salt and pepper.
- Add noodles, peas and carrots and drained tuna. Mix together until fully combined. Transfer mixture to 9×9 baking pan sprayed with nonstick. Top with remaining shredded cheese.
- Mixed crushed crackers with melted butter and pepper. Sprinkle evenly over the top of the casserole.
- Bake for 20 minutes.
What Goes With Tuna Casserole
Tuna Noodle Casserole is meant to be an all in one meal. Here are a few side dish ideas if you need a little extra:
Pan Fried Green Beans – Pressure Cooker Artichokes – Oven Roasted Asparagus
More Easy Casserole Recipes
Low Carb Taco Casserole – Unstuffed Cabbage Casserole – One Pot Taco Casserole
More Canned Tuna Recipes
Mediterranean Tuna Salad – Tuna Stuffed Tomatoes – Tuna Salad Cucumber Bites
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Easy Tuna Casserole Recipe
Ingredients
- 8 ounces Egg Noodles
- 8 ounces Frozen Peas and Carrots*
- 1 Can of Cream of Mushroom Soup
- 1/2 Cup Whole Milk
- 1½ Cups Shredded Mozzarella/Cheddar Blend - divided
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Dried Italian Season
- Pinch Salt/Pepper
- 10 ounces Canned Albacore Tuna
- 12 Ritz Crackers - crushed
- 2 Tablespoons Butter - melted
- Cracked Pepper
Instructions
- Preheat oven to 375ºF
- Boil egg noodles according to package instructions. 1 minute before draining noodles, add frozen peas and carrots. Drain.
- Mix cream of mushroom soup, milk, garlic powder, onion powder, Italian season, ½ cup shredded cheese, salt and pepper.
- Add noodles, peas & carrots and drained tuna. Mix together until fully combined. Transfer mixture to 9×9 baking pan sprayed with nonstick. Top with remaining shredded cheese.
- Mixed crushed crackers with melted butter and pepper. Sprinkle evenly over the top of the casserole.
- Bake for 20 minutes.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I was wondering if this would still taste good with cream of chicken instead of cream of mushroom, my uncle is deathly allergic to mushrooms.
The recipe calls for 2 tablespoons of butter melted. When does that go in?