Few things hit that nostalgic sweet spot like a bubbling-hot, golden-topped Creamy Tuna Noodle Bake. This classic comfort food never goes out of style, blending tender egg noodles, savory tuna, creamy sauce, bright peas, and a melted cheese finish that will seriously win over any crowd. Whether you’re feeding a family on a weeknight or simply craving something soul-hugging with pantry staples, this tuna noodle casserole is an all-in-one meal that promises both ease and flavor in every forkful.
Ingredients You’ll Need
Just a handful of familiar ingredients come together to create the magic of Creamy Tuna Noodle Bake. Each item brings its own character—whether it’s the velvety sauce, the subtle bite of onion, or that unforgettable cheesy topping. You probably have most of these on hand!
- Egg noodles (12 ounces): Wide egg noodles give the perfect soft, springy base that soaks up every bit of sauce without becoming mushy.
- Tuna (two 5-ounce cans, in water, drained): The star of the show, providing delicate flavor and a protein boost—use high-quality tuna for best results.
- Cream of mushroom soup (10.5 ounces): This shortcut ingredient delivers creaminess and deep umami flavor with zero effort.
- Sour cream (1 cup): Adds rich tang and helps make that sauce extra luscious and smooth.
- Milk (1/2 cup): Loosens the sauce just enough for perfect coating on every noodle.
- Onion (1 small, diced): Sautéed onion brings a subtle, savory sweetness that rounds out the casserole.
- Frozen peas (1 cup): Bright pops of color and sweetness—peas are essential for freshness and balance.
- Shredded cheddar cheese (1 cup): A gooey, melty layer for that true comfort-food appeal—don’t skimp on quality here!
- Grated Parmesan cheese (1/2 cup): Offers a nutty, salty boost that complements the other cheeses and the creamy sauce.
- Garlic powder (1 teaspoon): Lends just the right hint of savory depth without overwhelming the other flavors.
- Black pepper (1/2 teaspoon): Gives a gentle kick and balances the richness.
- Salt (1/2 teaspoon): Brings out all the flavors—be sure to taste and adjust as needed, especially depending on your soup’s saltiness.
- Breadcrumbs (1 cup): For that essential, crispy topping that everyone fights over.
- Unsalted butter (2 tablespoons, melted): Helps those breadcrumbs turn perfectly golden brown up top.
- Fresh parsley (2 tablespoons, chopped, for garnish): This last touch adds a burst of fresh, herby color and taste right before serving.
How to Make Creamy Tuna Noodle Bake
Step 1: Get the Oven and Baking Dish Ready
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a touch of butter so your Creamy Tuna Noodle Bake lifts out cleanly when it’s time to serve.
Step 2: Cook the Egg Noodles
Bring a big pot of salted water to a boil and cook the egg noodles just until al dente—you don’t want them to turn mushy in the oven. Drain them well and set aside; the hot noodles will finish cooking as the casserole bakes.
Step 3: Mix Up the Creamy Filling
In a large mixing bowl, add the drained tuna, cream of mushroom soup, sour cream, milk, diced onion, frozen peas, cheddar cheese, Parmesan cheese, garlic powder, black pepper, and salt. Stir it all together until everything is well combined and evenly distributed—this is where the magic of Creamy Tuna Noodle Bake really starts to happen!
Step 4: Combine with Noodles
Gently fold the cooked, drained noodles into your tuna and sauce mixture. Mix carefully so you don’t break up the noodles too much; you want them to stay nice and springy for the best texture.
Step 5: Transfer and Top
Spoon your noodle mixture into the prepared baking dish, spreading it out into an even layer. In a separate small bowl, toss the breadcrumbs with the melted butter until every crumb is coated. Sprinkle this buttery mixture evenly over the top of your casserole to set the stage for that irresistible crunch.
Step 6: Bake Until Bubbly and Golden
Slide the dish into the preheated oven and bake, uncovered, for 25 to 30 minutes. You’re looking for that Creamy Tuna Noodle Bake signature: a bubbling hot center and a topping that’s beautifully golden brown.
Step 7: Garnish and Serve
Once out of the oven, let your casserole cool for a few minutes. Just before serving, sprinkle chopped fresh parsley across the top for a pop of color and freshness. Dig in and enjoy!
How to Serve Creamy Tuna Noodle Bake
Garnishes
Take your Creamy Tuna Noodle Bake to the next level with some fresh, simple garnishes. Chopped parsley adds a burst of color and freshness, while a little extra grated Parmesan or even a quick squeeze of lemon over individual portions can brighten up every bite.
Side Dishes
Since this dish is so hearty, try serving it with a crisp green salad dressed in a tangy vinaigrette or some blistered green beans for extra veggies. If you want a classic combo, warm dinner rolls or a slice of rustic bread rounds out the meal perfectly, just right for mopping up every bit of creamy sauce.
Creative Ways to Present
For a fun twist, divide the casserole mixture into individual ramekins before baking, creating adorable personal portions for guests or family. Or, serve larger scoops of Creamy Tuna Noodle Bake right from the dish at the table for that comforting, family-style nostalgia—it’s sure to spark smiles all around!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them in an airtight container and refrigerate for up to four days. The flavors deepen overnight, making the next-day Creamy Tuna Noodle Bake even more irresistible for lunch or an easy dinner.
Freezing
Creamy Tuna Noodle Bake is totally freezer-friendly! Simply let it cool completely, wrap the dish tightly in plastic wrap and foil, and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating for best texture.
Reheating
To reheat, pop leftovers in a 350°F oven, covered with foil to prevent drying out, until hot throughout (about 20 minutes). You can also microwave single portions for a quick lunch, but use a microwave-safe cover to keep the pasta nice and moist.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! If you have leftover cooked fresh tuna, just flake it and use it in place of canned. It’ll give your Creamy Tuna Noodle Bake a slightly different texture and even more flavor depth.
What can I use instead of cream of mushroom soup?
Feel free to swap in cream of celery or cream of chicken soup if you’d prefer a different flavor profile. You can also use a homemade white sauce with sautéed mushrooms to maintain that creamy vibe.
How do I make this dish gluten-free?
Use your favorite gluten-free pasta and either gluten-free canned soup or a homemade white sauce. Substitute gluten-free breadcrumbs (or even crushed gluten-free crackers) for the topping and you’ll have a delicious, gluten-friendly Creamy Tuna Noodle Bake.
Can I add other vegetables?
Definitely! Diced carrots, sautéed bell peppers, or chopped spinach all make fantastic add-ins and can be tossed right into the filling with the peas. Just be sure to lightly cook denser veggies first so they’re tender by the end of the bake.
Is it possible to assemble this casserole in advance?
Yes! You can assemble the entire Creamy Tuna Noodle Bake up to a day ahead, cover it tightly, and refrigerate. Add the buttery breadcrumb topping just before baking so it stays crisp and golden.
Final Thoughts
There’s just something truly heartwarming about a big, bubbly Creamy Tuna Noodle Bake, and I hope it becomes as cherished at your table as it is at mine. Gather your ingredients and dive in—you’re only a few easy steps away from a timeless classic everyone will love!
Print
Creamy Tuna Noodle Bake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this comforting Creamy Tuna Noodle Bake. A classic casserole dish that’s perfect for a cozy family dinner or potluck gathering. Tender egg noodles, savory tuna, and a rich blend of cheeses come together in a flavorful creamy sauce, topped with a crispy breadcrumb crust. This easy-to-make recipe is sure to become a favorite in your meal rotation.
Ingredients
Main Dish:
- 12 ounces egg noodles
- 2 cans (5 ounces each) tuna in water (drained)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 small onion (diced)
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Topping:
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter (melted)
Garnish:
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook noodles: Cook egg noodles according to package directions until al dente, then drain.
- Prepare filling: In a large bowl, mix tuna, cream of mushroom soup, sour cream, milk, onion, peas, cheddar cheese, Parmesan, garlic powder, pepper, and salt until combined. Stir in the noodles and mix well.
- Assemble: Transfer the mixture into the prepared baking dish.
- Add topping: In a small bowl, combine breadcrumbs with melted butter and sprinkle evenly over the casserole.
- Bake: Bake uncovered for 25 to 30 minutes until bubbly and golden brown on top.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute cream of mushroom soup with cream of celery for a different flavor.
- For a crunchy twist, use crushed potato chips instead of breadcrumbs.
- This casserole can be prepared ahead, refrigerated, and baked when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
