This is real-deal comfort food. It’s creamy, warm, cheesy, and has that golden crispy topping that makes you go back for “just one more bite.”
It’s been a go-to in my family since I was a kid, and every time I make it, it brings me right back to cozy nights at home.
Everything comes together in one dish—pasta, tuna, peas, and that super nostalgic creamy mushroom sauce. Perfect for a quick weeknight dinner or even a casual get-together.
What You’ll Need
- 12 oz wide egg noodles
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 ½ cups frozen peas (no need to thaw)
- 1 can (10.5 oz) cream of mushroom soup
- ¾ cup whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 cup plain breadcrumbs
- 2 tbsp butter, melted
- Cooking spray or a little extra butter for greasing the dish
Why I Love This Recipe
This recipe’s got that nostalgic feel with modern cozy vibes. I’ve made this for everything—quick dinners, potlucks, even Sunday meals when I want something filling but not fussy.
- Classic taste that hits all the comfort food notes
- Easy to throw together with pantry staples
- Feeds a crowd and reheats like a dream
- That golden, crunchy topping is just magic
Servings & Cook Time
Serves: 6
Total Time: 40 minutes
Prep Time: 15 minutes
Bake Time: 25 minutes
Pro Tips
- Undercook your noodles by about 1 minute—they’ll finish cooking in the oven.
- Drain your tuna well so the casserole isn’t watery.
- Mix the breadcrumb topping right before baking so it stays crisp.
- Use sharp cheddar for the most flavor—it balances the creamy sauce perfectly.
- Let it rest for 5–10 minutes after baking so it sets nicely for serving.
Tools Required
- Large pot
- Colander
- 9×13-inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
- Small bowl (for breadcrumbs)
- Cooking spray or butter
Substitutions and Variations
- No peas? Use frozen corn or cooked broccoli instead.
- No cream of mushroom? Try cream of celery or cream of chicken soup.
- Want more crunch? Add crushed potato chips or French fried onions on top.
- Dairy-free? Use dairy-free cheese, milk, and sour cream.
Make Ahead Tips
Assemble the whole casserole (except the breadcrumbs) up to 24 hours ahead. Cover and refrigerate. Add the crumb topping right before baking.
Full Recipe + Instructions
Step 1: Cook the Egg Noodles
Boil 12 oz wide egg noodles in salted water until just barely tender (about 1 minute less than the package says). Drain and set aside.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with cooking spray or a little butter.
Step 3: Mix the Sauce
In a large bowl, combine:
- 1 can (10.5 oz) cream of mushroom soup
- ¾ cup whole milk
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Stir until smooth and creamy.
Step 4: Add Tuna, Peas, Cheese, and Noodles
To the sauce, stir in:
- 2 cans flaked tuna
- 1 ½ cups frozen peas
- 1 cup shredded cheddar
- Cooked egg noodles from earlier
Gently fold everything together until evenly coated.
Step 5: Fill the Baking Dish
Pour the mixture into your greased 9×13 baking dish and spread evenly.
Step 6: Add Crunchy Topping
In a small bowl, mix:
- 1 cup plain breadcrumbs
- 2 tbsp melted butter
Sprinkle evenly over the casserole.
Step 7: Bake
Bake uncovered for 25 minutes, or until the top is golden and the edges are bubbly.
Step 8: Cool & Serve
Let the casserole rest for 5–10 minutes. Scoop into bowls and serve warm.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze individual portions for up to 2 months.
Why This Recipe Works (Quick Science)
The creamy base from the soup and sour cream coats each noodle so it doesn’t dry out in the oven. The starch in the noodles helps the sauce thicken, and the breadcrumbs toast perfectly with the butter on top to lock in moisture and add that crunch we all crave.
Macros (Per Serving — Approximate)
- Calories: 420
- Protein: 24g
- Carbs: 38g
- Fat: 19g
- Fiber: 3g
- Sugars: 4g
Common Mistakes
- Overcooking the noodles: They’ll turn mushy in the oven.
- Not draining the tuna enough: Too much liquid makes it soggy.
- Skipping the rest time: The sauce needs time to set after baking.
- Adding the breadcrumb topping too early when prepping ahead: It’ll get soggy in the fridge.
What to Serve With
- A crisp green salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or green beans
- Pickles or a tangy slaw on the side
FAQ
Can I make this gluten-free?
Yes! Use gluten-free egg noodles and a gluten-free condensed soup. Swap breadcrumbs for crushed gluten-free crackers.
Can I use fresh mushrooms instead of soup?
Sure! Sauté 1 cup chopped mushrooms in butter, then mix with a roux and milk to make your own sauce.
Can I double this recipe?
Yes, just use two 9×13 pans or one large foil tray. You may need to bake a bit longer.
Hope You Love It
This tuna noodle casserole is cozy, simple, and always hits the spot. I’d love to hear how it turned out for you—leave a comment and let me know!