Tuna Noodle Casserole
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $13.00
- Nutrition
- 640 cal · 38g protein
- comfort-food
- kid-favorite
- freezer-friendly
- make-ahead
- budget
🍳 2 pans · Picky-eater safe bet: plain noodles
Tuna Noodle Casserole is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $13 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Eggs · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz wide egg noodles
- 2 cans tuna (5 oz cans)
- 1 can cream of mushroom soup (10.5 oz can)
- 1 cup milk
- 1½ cups frozen peas
- 1½ cups shredded cheddar cheese
- ½ cup panko breadcrumbs
- 2 tbsp butter
- 1 count onion
- 1/4 tsp black pepper
- 1 count cooking spray
Steps
- Heat the oven to 375°F and grease a 9x13-inch baking dish. Boil the noodles 2 minutes less than the package says, then drain.
- Melt 1 tbsp butter in the noodle pot over medium heat and cook the diced onion 4 minutes until soft.
- Stir in the soup and milk until smooth, then add the drained tuna, frozen peas, 1 cup cheddar, the noodles, and a good pinch of pepper.
- Spread in the baking dish and top with the remaining cheddar. Melt the last 1 tbsp butter, mix it with the panko, and sprinkle over the top.
- Bake 20 minutes until bubbling and golden and the center reaches 165°F.
- Picky eater tip: set aside plain noodles with a little cheddar, and serve the tuna and peas on the side.
- Make ahead: assemble without the crumbs, refrigerate up to 1 day, then add the topping and bake about 30 minutes until the center reaches 165°F.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 58 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 24 g
- Saturated fat
- 12 g
- Sodium
- 1,040 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop