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Classic Tuna Noodle Casserole Recipe That Tastes Like Home

Today I’m sharing a timeless family favorite: Old-Fashioned Tuna Noodle Casserole. Classic comfort food that’s easy to make and always satisfying.

OLD-FASHIONED TUNA NOODLE CASSEROLE (RAVE REVIEWS)

Egg noodles in a creamy mushroom-soup sauce tossed with tuna, sautéed onions, peas and cheddar, topped with crushed potato chips and baked until bubbly — just like Grandma used to make. Pure comfort food.

Read rave reviews from people who tried this recipe on Pinterest! This is a classic tuna casserole everyone loves.

If you grew up in the 1970s or 1980s, this casserole likely showed up on the dinner table often. The recipe comes from my grandmother and, while it’s been tweaked slightly over the years, it remains a beloved, old-school favorite.

Simple to prepare and incredibly comforting — this casserole is homey and satisfying.

What You Need To Make Tuna Casserole

This recipe calls for egg noodles, cream of mushroom soup, mayonnaise, sour cream, milk, solid white albacore tuna, yellow onion, butter, peas, shredded cheddar, salt, pepper and crushed potato chips for topping.

How to Make Tuna Casserole

Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Cook the egg noodles, but undercook them by about 2 minutes so they remain slightly firm. Drain and set aside.

In a skillet over medium heat, melt the butter and sauté the diced onion until tender and translucent.

In a large bowl, combine the cream of mushroom soup, mayonnaise, sour cream, milk, salt and pepper. Stir in the cooked onions and butter. Fold in the drained tuna, peas and shredded cheddar until evenly distributed. Gently fold the cooked noodles into the mixture, taking care not to break them.

Transfer the mixture to the prepared baking dish and spread it evenly. Top with crushed potato chips or your preferred topping.

Bake on the middle rack for about 30 minutes, uncovered, until heated through and the topping is golden. Serve warm and enjoy.

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Best Tuna Casserole Recipe

Old-Fashioned Tuna Noodle Casserole

Ingredients
  • 12 ounces wide egg noodles, cooked and slightly underdone (about 2 minutes less than package directions)
  • 1/2 cup yellow onion, diced
  • 2 tablespoons butter
  • 12-ounce can solid white albacore tuna, drained
  • 2 cans (10.5 oz each) condensed cream of mushroom soup
  • 1/3 cup mayonnaise (use regular mayonnaise, not a sweet dressing)
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup peas
  • 1 cup crushed potato chips for topping

Directions

1. Preheat oven to 350°F and spray a 9×13 baking dish with nonstick spray. Cook and drain the egg noodles, leaving them slightly firm.

2. Melt butter in a skillet over medium heat and sauté the diced onion until soft and translucent.

3. In a large bowl, stir together the cream of mushroom soup, mayonnaise, sour cream, milk, salt and pepper. Add the cooked onions and melted butter, then fold in the tuna, peas and cheddar.

4. Gently fold the drained noodles into the tuna mixture and transfer everything to the prepared baking dish. Sprinkle the crushed potato chips evenly over the top.

5. Bake uncovered on the middle rack for about 30 minutes, until heated through and the topping is golden. Serve warm.

Tips

  • Serve with a lemon wedge for a bright finish.
  • Omit the onion or peas if you prefer.
  • Add sautéed celery for extra crunch and flavor.
  • Instead of potato chips, use breadcrumbs, French-fried onions, or extra cheddar for a cheesier top.
  • Swap cream of mushroom for cream of chicken or mix soups to vary the flavor.
  • Season with your favorite spices to customize the dish.
  • Not a tuna fan? Substitute cooked chicken for a delicious chicken noodle casserole.

Thanks so much for stopping by! Cheers!