20 Delicious Tuna Noodle Casserole Recipes Easy to Make

Craving a cozy, comforting meal that’s both easy to whip up and utterly delicious? Look no further! Our roundup of 20 Delicious Tuna Noodle Casserole Recipes is here to save your dinner routine. Perfect for busy weeknights or lazy weekends, these recipes promise to deliver the creamy, cheesy goodness you love, with a twist for every taste. Dive in and discover your next family favorite!

Classic Tuna Noodle Casserole

Nothing says comfort like a Classic Tuna Noodle Casserole, a creamy, crunchy dish that’s as easy to make as it is delicious.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Cook egg noodles according to package instructions until al dente; drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in frozen peas, tuna, cream of mushroom soup, milk, salt, and pepper. Cook until heated through, about 3 minutes.
5. Combine the tuna mixture with the cooked noodles and half of the cheddar cheese. Transfer to the prepared baking dish.
6. Sprinkle the remaining cheese and breadcrumbs evenly over the top.
7. Bake for 25 minutes, or until the top is golden and bubbly.

The secret to this casserole’s irresistible texture? The perfect balance of creamy interior and crispy, cheesy topping.

Tip: For an extra crunch, toast the breadcrumbs with a little melted butter before sprinkling over the casserole.

Creamy Mushroom Tuna Noodle Casserole

Nothing says comfort like a creamy mushroom tuna noodle casserole, a dish that’s as hearty as it is easy to whip up on a busy weeknight.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can (5 oz) tuna, drained
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic, sautéing until soft, about 5 minutes.
4. Stir in the cream of mushroom soup, milk, sour cream, tuna, salt, and pepper until well combined.
5. Fold in the cooked noodles, then transfer the mixture to the prepared baking dish.
6. Sprinkle the top with cheddar cheese and breadcrumbs.
7. Bake for 20 minutes, or until the cheese is bubbly and the top is golden brown.

The secret to this casserole’s irresistible texture? The combination of sour cream and cream of mushroom soup creates a luxuriously creamy sauce that clings to every noodle.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Cheesy Tuna Noodle Casserole

Comfort food at its finest, this Cheesy Tuna Noodle Casserole is a creamy, dreamy dish that’s sure to please the whole family.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups shredded cheddar cheese
• 1 can (12 oz) tuna, drained
• 1 cup frozen peas
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in flour until blended, then gradually whisk in milk and chicken broth. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
4. Add salt, black pepper, and dried thyme, then stir in cheddar cheese until melted. Remove from heat.
5. Fold in cooked noodles, tuna, and frozen peas until evenly coated. Transfer to a greased 9×13 baking dish.
6. Sprinkle breadcrumbs over the top and bake for 20 minutes, or until bubbly and golden.

The secret to this casserole’s irresistible appeal? A perfect balance of creamy cheese sauce and tender noodles, with a crispy breadcrumb topping for contrast.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before sprinkling them on top.

Healthy Whole Wheat Tuna Noodle Casserole

Craving comfort food that’s both wholesome and satisfying? This Healthy Whole Wheat Tuna Noodle Casserole is a cozy twist on the classic, packed with whole grains and lean protein.

Ingredients

• 8 oz whole wheat elbow noodles
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 cup low-fat milk
• 1 tbsp whole wheat flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup whole wheat breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook noodles according to package instructions; drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
3. Stir in peas and tuna; cook for 2 minutes. Sprinkle with 1 tbsp whole wheat flour, 1/2 tsp salt, and 1/4 tsp black pepper; stir to combine.
4. Gradually add milk, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat.
5. Combine the tuna mixture with the cooked noodles. Transfer to a greased baking dish.
6. In a small bowl, mix 1/2 cup Parmesan cheese, 1/2 cup breadcrumbs, and remaining 1 tbsp olive oil. Sprinkle over the casserole.
7. Bake for 20 minutes until the topping is golden and crispy.

The whole wheat breadcrumbs add a delightful crunch, making this casserole a textural dream. It’s a perfect balance of creamy and crispy, with a light yet comforting feel.

Tip: For an extra veggie boost, stir in some chopped spinach with the peas.

Spicy Tuna Noodle Casserole

Spice up your weeknight dinner with this Spicy Tuna Noodle Casserole, a comforting classic with a kick that’s sure to warm you from the inside out.

Ingredients

• 8 oz egg noodles
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in water, drained
• 1 cup frozen peas
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
4. Stir in the drained tuna, frozen peas, cream of mushroom soup, 1/2 cup milk, 1 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper. Cook until the mixture is heated through, about 5 minutes.
5. Combine the tuna mixture with the cooked noodles and transfer to the prepared baking dish. Top with 1 cup shredded cheddar cheese and 1/4 cup breadcrumbs.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

The secret to this dish’s irresistible appeal lies in the perfect balance of creamy, cheesy goodness with a spicy kick that lingers just enough to keep you coming back for more.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Tuna Noodle Casserole with Peas and Carrots

There’s something undeniably comforting about a creamy tuna noodle casserole, especially when it’s dotted with sweet peas and carrots for a pop of color and nutrition.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in the carrots and cook for another 5 minutes until slightly tender. Add the peas and cook for 2 minutes more.
5. Remove the skillet from heat and mix in the tuna, cream of mushroom soup, milk, cheddar cheese, salt, pepper, and paprika until well combined.
6. Fold in the cooked noodles, then transfer the mixture to the prepared baking dish. Sprinkle breadcrumbs evenly over the top.
7. Bake for 25 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.

The secret to this casserole’s irresistible appeal lies in the creamy mushroom soup base, which melds beautifully with the tender noodles and veggies for a hearty meal that’s both satisfying and simple to make.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Baked Tuna Noodle Casserole with Bread Crumbs

There’s something undeniably comforting about a classic tuna noodle casserole, especially when it’s topped with crispy bread crumbs and baked to perfection.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup bread crumbs
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Whisk in the flour until smooth, then gradually add the milk and chicken broth, stirring constantly until the mixture thickens, about 5 minutes.
5. Stir in the salt, black pepper, and paprika, then fold in the tuna, peas, and cooked noodles until well combined.
6. Transfer the mixture to the prepared baking dish and sprinkle with cheddar cheese.
7. In a small bowl, mix the bread crumbs with olive oil and sprinkle over the casserole.
8. Bake for 25 minutes, or until the top is golden and the casserole is bubbly.

The crispy bread crumb topping adds a delightful contrast to the creamy, cheesy noodles beneath, making every bite a perfect balance of textures.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Tuna Noodle Casserole with Cream of Chicken Soup

This Tuna Noodle Casserole is a comforting classic that’s as easy to make as it is delicious, perfect for a cozy weeknight dinner.

Ingredients

• 8 oz egg noodles
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup milk
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain.
3. In a large bowl, mix the cream of chicken soup, milk, tuna, peas, cheddar cheese, salt, and black pepper. Stir in the cooked noodles until everything is well combined.
4. Pour the mixture into the prepared baking dish. In a small bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the casserole.
5. Bake for 25 minutes, or until the top is golden and the casserole is bubbly around the edges.

The crispy breadcrumb topping adds a delightful crunch to this creamy, hearty casserole, making it a hit with both kids and adults alike.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the breadcrumb topping before baking.

Light Tuna Noodle Casserole with Greek Yogurt

This Light Tuna Noodle Casserole with Greek Yogurt is a comforting classic made healthier, without sacrificing any of the creamy, savory goodness you crave.

Ingredients

• 8 oz whole wheat egg noodles
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) light tuna in water, drained
• 1 cup plain Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup whole wheat breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook noodles according to package instructions; drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in frozen peas and cook for 2 more minutes.
3. In a large bowl, combine cooked noodles, sautéed vegetables, tuna, Greek yogurt, Parmesan cheese, dried thyme, salt, and black pepper. Mix well.
4. Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs evenly over the top.
5. Bake at 375°F for 20 minutes, or until the top is golden and the casserole is bubbly.

The Greek yogurt adds a tangy richness that pairs perfectly with the savory tuna and sweet peas, creating a balanced flavor profile in every bite.

Tip: For an extra crispy topping, broil the casserole for the last 2 minutes of baking.

Tuna Noodle Casserole with Cornflakes Topping

There’s something irresistibly comforting about a classic Tuna Noodle Casserole, especially when it’s topped with a crispy, golden layer of cornflakes. This version is a breeze to whip up and bakes to perfection in no time.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups cornflakes, lightly crushed
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain.
3. In a large skillet, melt 2 tbsp butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in the cream of mushroom soup, milk, peas, tuna, salt, and pepper. Cook until the mixture is heated through, about 5 minutes.
5. Combine the soup mixture with the cooked noodles and transfer to the prepared baking dish.
6. In a small bowl, mix the crushed cornflakes with 2 tbsp melted butter. Sprinkle evenly over the casserole.
7. Bake for 20-25 minutes, or until the topping is golden and the casserole is bubbly.

The cornflakes topping adds a delightful crunch that contrasts beautifully with the creamy, savory filling beneath. It’s a texture play that’ll have everyone coming back for seconds.

Tip: For an extra flavor boost, try mixing a teaspoon of dried thyme into the soup mixture before baking.

Gluten-Free Tuna Noodle Casserole

Who says comfort food can’t be gluten-free? This Tuna Noodle Casserole is a creamy, dreamy dish that’ll have everyone asking for seconds.

Ingredients

• 8 oz gluten-free elbow noodles
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) gluten-free cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup gluten-free breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook noodles according to package instructions, then drain.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in peas, tuna, cream of mushroom soup, milk, salt, and pepper. Cook until heated through, about 3 minutes.
4. Combine the tuna mixture with the cooked noodles. Transfer to a greased baking dish.
5. Sprinkle with cheddar cheese and breadcrumbs. Bake for 20 minutes until bubbly and golden.

The secret to this casserole’s irresistible texture? The gluten-free breadcrumbs add just the right amount of crunch without overpowering the dish.

Tip: For an extra kick, mix in a teaspoon of Dijon mustard with the soup and milk.

Tuna Noodle Casserole with Spinach and Feta

This Tuna Noodle Casserole with Spinach and Feta is a cozy twist on the classic, packed with creamy textures and a tangy kick that’ll have everyone asking for seconds.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 10 oz frozen spinach, thawed and drained
• 1 can (12 oz) tuna in water, drained
• 1 cup crumbled feta cheese
• 1 cup sour cream
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
3. Stir in spinach, tuna, feta cheese, sour cream, milk, salt, and pepper. Mix until well combined.
4. Add the cooked noodles to the skillet, tossing gently to coat with the spinach mixture.
5. Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs evenly over the top.
6. Bake for 20 minutes, or until the top is golden and the casserole is bubbly.

The feta cheese melts into the casserole, creating pockets of creamy, tangy flavor that perfectly complement the savory tuna and spinach.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

One-Pot Tuna Noodle Casserole

Nothing says comfort like a creamy, hearty One-Pot Tuna Noodle Casserole that comes together in just one dish for easy cleanup.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. In a large pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. Stir in the frozen peas, drained tuna, condensed cream of mushroom soup, milk, salt, black pepper, and paprika. Cook until the mixture is heated through, about 5 minutes.
4. Add the cooked egg noodles back to the pot, stirring to combine. Sprinkle the shredded cheddar cheese on top, cover, and let sit for 2 minutes until the cheese melts.

This casserole stands out with its creamy texture and the perfect balance of savory tuna with a hint of paprika for a subtle smokiness.

Tip: For a crispy topping, broil the casserole for the last 2 minutes of cooking, watching closely to prevent burning.

Tuna Noodle Casserole with Cheddar Cheese

There’s something undeniably comforting about a creamy Tuna Noodle Casserole, especially when it’s topped with a golden layer of cheddar cheese. This version is a breeze to whip up and sure to become a weeknight favorite.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 (5 oz) cans tuna, drained
• 1 cup frozen peas
• 1 1/2 cups shredded cheddar cheese, divided

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in flour, salt, pepper, and thyme, cooking for 1 minute. Gradually whisk in milk and chicken broth, bringing to a simmer until thickened, about 5 minutes.
4. Remove from heat. Stir in tuna, peas, 1 cup cheddar cheese, and the cooked noodles until well combined.
5. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle remaining 1/2 cup cheddar cheese on top.
6. Bake at 375°F for 20 minutes, or until bubbly and cheese is golden.

The secret to this casserole’s irresistible appeal lies in the creamy sauce that clings to every noodle, with the sharp cheddar adding a delightful tang.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Tuna Noodle Casserole with Green Beans

Comfort food gets a fresh twist with this Tuna Noodle Casserole, where crisp green beans add a delightful crunch to every creamy bite.

Ingredients

• 8 oz wide egg noodles
• 1 cup fresh green beans, trimmed and halved
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 (5 oz) cans tuna in water, drained
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions; drain and set aside.
2. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in flour until combined, then gradually whisk in milk and chicken broth. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
5. Season with salt, pepper, and paprika. Fold in tuna, green beans, and cooked noodles until evenly coated.
6. Transfer mixture to a greased baking dish. Top with cheddar cheese and breadcrumbs.
7. Bake at 375°F for 20 minutes until bubbly and golden on top.

The secret to this casserole’s irresistible texture? The green beans stay perfectly crisp-tender, offering a fresh contrast to the creamy noodles.

Tip: For an extra crispy topping, broil the casserole for the last 2 minutes of baking.

Tuna Noodle Casserole with Alfredo Sauce

Comfort food gets a creamy upgrade with this Tuna Noodle Casserole, blending tender pasta, flaky tuna, and rich Alfredo sauce for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz wide egg noodles
• 2 cups Alfredo sauce (store-bought or homemade)
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain.
3. In a large bowl, mix the cooked noodles, Alfredo sauce, tuna, peas, 1/4 cup Parmesan cheese, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Season with salt and pepper to taste.
4. Transfer the mixture to the prepared baking dish.
5. In a small bowl, combine the breadcrumbs, remaining 1/4 cup Parmesan cheese, and melted butter. Sprinkle evenly over the casserole.
6. Bake at 375°F for 20-25 minutes, until the topping is golden and the casserole is bubbly.

The magic of this casserole lies in the crispy, buttery breadcrumb topping that contrasts beautifully with the creamy Alfredo and tender noodles beneath.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before sprinkling them over the casserole.

Tuna Noodle Casserole with Sweet Peas

There’s something irresistibly comforting about a creamy tuna noodle casserole, especially when it’s dotted with sweet peas for a pop of color and sweetness.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen sweet peas
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions until al dente; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Whisk in flour until smooth, then gradually add milk and chicken broth, stirring constantly until the mixture thickens, about 5 minutes.
4. Stir in salt, pepper, and paprika. Fold in tuna, peas, and cooked noodles until evenly coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle with cheddar cheese and breadcrumbs.
6. Bake at 375°F for 20 minutes, or until bubbly and the top is golden brown.

The creamy sauce paired with the tender noodles and sweet peas creates a harmony of textures and flavors that’s hard to beat. It’s the kind of dish that brings everyone to the table with just one whiff from the oven.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Tuna Noodle Casserole with Crushed Potato Chips

Comfort food gets a crunchy upgrade with this Tuna Noodle Casserole, topped with crushed potato chips for an irresistible texture.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup frozen peas
• 2 (5 oz) cans tuna, drained
• 1 1/2 cups crushed potato chips
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
3. Stir in flour until blended. Gradually whisk in milk and chicken broth. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
4. Add salt, black pepper, and dried thyme. Stir in frozen peas, tuna, and cooked noodles until well combined.
5. Transfer mixture to a greased 9×13-inch baking dish. Top with crushed potato chips and shredded cheddar cheese.
6. Bake at 375°F for 20 minutes, or until bubbly and the topping is golden.

The crushed potato chips add a delightful crunch that contrasts beautifully with the creamy tuna and noodles, making every bite a joy.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Tuna Noodle Casserole with Dill and Lemon

This Tuna Noodle Casserole with Dill and Lemon is a comforting classic with a bright twist, perfect for weeknight dinners that feel a little special.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions until al dente; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Whisk in flour and cook for 1 minute. Gradually add milk and chicken broth, whisking constantly until the mixture thickens, about 5 minutes.
4. Stir in dill, lemon zest, lemon juice, salt, and pepper. Fold in tuna, peas, and cooked noodles until well combined.
5. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle with Parmesan and panko breadcrumbs.
6. Bake for 25 minutes until bubbly and the top is golden brown.

The fresh dill and lemon zest bring a refreshing lightness to this hearty casserole, making it a standout dish that’s both comforting and invigorating.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Tuna Noodle Casserole with Roasted Red Peppers

Comfort food gets a colorful upgrade with this Tuna Noodle Casserole, where roasted red peppers add a sweet, smoky depth to every bite.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 (12 oz) can tuna in water, drained
• 1 cup roasted red peppers, chopped
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package instructions until al dente; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Whisk in flour and cook for 1 minute. Gradually add milk and chicken broth, whisking constantly until the mixture thickens, about 5 minutes.
4. Stir in Parmesan cheese, salt, black pepper, and dried thyme. Fold in cooked noodles, tuna, and roasted red peppers until well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, mix panko breadcrumbs with olive oil; sprinkle evenly over the casserole.
6. Bake for 25 minutes, or until the top is golden and the casserole is bubbly.

The roasted red peppers not only bring a vibrant hue to this classic dish but also infuse it with a subtle sweetness that complements the savory tuna perfectly.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 20 delicious tuna noodle casserole recipes inspires your next cozy meal! Each recipe is easy to make, perfect for busy weeknights or comforting weekends. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy cooking!