Tuna Noodle Casserole is a classic recipe made with simple ingredients, like peas, tuna fish, creamy mushroom sauce and tender egg noodles. The flavors in this Tuna Casserole are indulgent, simple and delicious. Take a step back in time with this recipe, it is an oldie but a goodie, the whole fam is going to love it.
This easy recipe for Tuna Noodle Casserole made from scratch is ready in less than 30 minutes, is made with simple ingredients and will have the whole fam coming back for more. I have made a few alterations from my own mother’s recipe, a few that my family has really loved.
Instead of using a canned cream of mushroom soup, it is so easy to use fresh ingredients to make the cream of mushroom from scratch. I love topping this easy tuna casserole with some crushed up potato chips and then toasting them under the broiler. They add a tasty, salty, crunchy flavor to this casserole that is irresistible.
Tuna Noodle Casserole Ingredients
This tuna noodle casserole recipe is made with simple, fresh ingredients. To make this simple casserole dish you will need the following:
Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
Tips and Trick to make Tuna Noodle Casserole
This recipe for Tuna Noodle Casserole comes together pretty quick with just a few steps. Let’s walk through the simple steps with some tips and tricks.
Step 1: start by cooking the noodles in boiling salted water. Cook according to the package instructions until the noodles are soft.
Step 2: melt the butter in a large, oven safe skillet. I like to cook in my enameled cast iron pan that can go from stove top to oven easily. To the melted butter add in the onion, celery and chopped mushrooms. Season with salt, black pepper and garlic powder. Cook and stir for 1-2 minutes until softened.
Step 3: combine the milk and cornstarch and poor into the pan. Bring the sauce to a boil and cook and stir for 1-2 minutes, until it thickens.
Step 4: turn off the heat and add in the shredded cheese, stir until smooth and well blended.
Step 5: add in the peas and pasta, stir to combine and cover all of the pasta with the cream sauce.
Step 6: top the tuna casserole with crushed potato chips and place under the boiler for 1-2 minutes, until the chips are browned and crispy
How to Store Leftover Tuna Casserole
If you have leftovers of this tuna casserole, store it in an air tight container in the refrigerator for up to 3 days.
Reheat in the microwave in serving sized portions for 1-2 minutes. Be aware that the chips can become soggy when stored in the refrigerator.
What to Serve with Tuna Noodle Casserole
This casserole is delicious on its own, but you can make it more hearty by serving with some simple sides such as:
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Tuna Noodle Casserole
- 8 ounces egg noodles
- 1/2 yellow onion
- 1/4 cup celery sliced
- 1 tablespoon butter
- 1 tuna in water 5 ounce can
- 1/4 cup mushroom chopped
- 1 1/2 cups milk
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup frozen peas
- 1 cup sharp cheddar cheese shredded
- 1 cup potato chips crushed
- Cook pasta in salted water according to package instructions
- In a large oven safe pan over medium heat, melt the butter and cook the onion, celery and mushrooms for 2-3 minutes until tender.
- Combine the milk and cornstarch
- Add tuna, salt, black pepper and garlic powder into the pan and stir to combine.
- Pour in the milk and cook for 1-2 minutes until thickened.
- Turn down the heat and add in the cheese and peas. Stir to combine.
- Sprinkle crushed potato chips on top of the pan. Place under the broiler for 1-2 minutes until the chips are toasted.
- Nutrition facts are just an estimate