Creamy Tuna Noodle Bake is the ultimate comfort food—warm, hearty, and full of nostalgic flavor. This cozy casserole combines tender egg noodles, creamy sauce, flaky tuna, and sweet peas, all topped with a golden, buttery breadcrumb crust. It’s an easy, satisfying dinner that I can throw together on a busy weeknight or prep ahead for a cozy weekend meal.
Why You’ll Love This Recipe
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I can make it with pantry staples—no special trip to the store needed.
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It’s creamy, cheesy, and filling—the kind of meal that makes me feel instantly at home.
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I can easily customize it with whatever vegetables or cheeses I have on hand.
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It’s a great make-ahead meal for busy days or meal prep.
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Leftovers reheat well and taste just as good the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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egg noodles
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unsalted butter
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all-purpose flour
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milk
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cream of mushroom soup
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canned tuna, drained
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frozen peas
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shredded cheddar cheese
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salt and black pepper
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breadcrumbs
Directions
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I bring a pot of salted water to a boil and cook the egg noodles until just tender. Then I drain and set them aside.
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In a saucepan over medium heat, I melt butter and whisk in flour to make a roux. After cooking for about a minute, I gradually whisk in the milk until smooth and slightly thickened.
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I stir in the cream of mushroom soup, then add tuna, peas, and shredded cheese. I stir everything together until it’s melted and creamy. I season it with salt and pepper to taste.
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I preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
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I combine the cooked noodles with the sauce and pour the mixture into the baking dish.
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In a small bowl, I toss breadcrumbs with melted butter and sprinkle them evenly over the top.
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I bake the casserole uncovered for 20–25 minutes, until the topping is golden and the sauce is bubbly.
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I let it rest for a few minutes before serving.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Variations
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I like to add sautéed mushrooms, diced carrots, or spinach to boost the veggie content.
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Sometimes I swap cheddar for mozzarella, Monterey Jack, or a sharp white cheese.
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I use crushed potato chips or French fried onions for a different crunchy topping.
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I’ve even used rotisserie chicken instead of tuna for a fun twist.
Storage/Reheating
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Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: I reheat portions in the microwave or warm the whole dish in a 350°F oven, covered with foil until heated through.
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Freezer: I freeze the unbaked casserole (without the topping) for up to 2 months. When ready to eat, I thaw it overnight, add the topping, and bake as directed.
FAQs
Can I make this ahead of time?
Yes, I often assemble it earlier in the day, cover it, and refrigerate it until dinnertime. I add the topping just before baking.
Can I freeze this dish?
Absolutely. I prepare the casserole, freeze it without the breadcrumbs, then bake from frozen or after thawing in the fridge.
What’s a good substitute for cream of mushroom soup?
I sometimes use cream of celery or cream of chicken soup. I’ve also made a homemade white sauce with sautéed mushrooms when I want to go from scratch.
Can I use other pasta shapes?
Yes, I’ve made this with rotini, penne, and even shells. I just make sure not to overcook them before baking.
How can I make it lighter?
I use reduced-fat cheese, low-fat milk, and a lighter soup base. I also add extra veggies to make it more balanced.
Conclusion
Creamy Tuna Noodle Bake is one of those timeless, feel-good meals that always hits the spot. It’s easy to make, full of comforting flavors, and endlessly adaptable. Whether I’m feeding a hungry family or just craving something classic and cozy, this casserole never disappoints.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Tuna Noodle Bake is the ultimate comfort food classic—tender egg noodles, flaky tuna, and sweet peas baked in a rich, cheesy cream sauce, all topped with a golden, buttery breadcrumb crust. A cozy, crowd-pleasing casserole perfect for family dinners, potlucks, or meal prep.
Ingredients
- 12 oz egg noodles
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 (10.5 oz) can cream of mushroom soup
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 1½ cups shredded cheddar cheese
- Salt and pepper, to taste
- ¾ cup breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
- Cook the Noodles:
Bring a large pot of salted water to a boil. Cook egg noodles until just al dente. Drain and set aside. - Make the Sauce:
In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk until smooth and thickened. Stir in the cream of mushroom soup. - Add the Filling:
Stir in drained tuna, frozen peas, and shredded cheddar cheese. Mix until cheese melts and mixture is heated through. Season with salt and pepper. - Assemble:
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Combine the sauce mixture with cooked noodles and spread evenly in the baking dish. - Add Topping:
Mix breadcrumbs with melted butter. Sprinkle over the casserole evenly. - Bake:
Bake uncovered for 20–25 minutes, until topping is golden and sauce is bubbling. - Serve:
Let cool for a few minutes before serving.
Notes
- Add extra veggies like mushrooms, spinach, or bell peppers.
- Try other cheeses such as Gruyère or Monterey Jack.
- Swap breadcrumbs with crushed chips or crispy onions for a twist.
- Make-ahead friendly and freezer-friendly.
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