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

I can make it with pantry staples—no special trip to the store needed.
It’s creamy, cheesy, and filling—the kind of meal that makes me feel instantly at home.
I can easily customize it with whatever vegetables or cheeses I have on hand.
It’s a great make-ahead meal for busy days or meal prep.
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.)

egg noodles
unsalted butter
all-purpose flour
milk
cream of mushroom soup
canned tuna, drained
frozen peas
shredded cheddar cheese
salt and black pepper
breadcrumbs

Directions

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.
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.
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.
I preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
I combine the cooked noodles with the sauce and pour the mixture into the baking dish.
In a small bowl, I toss breadcrumbs with melted butter and sprinkle them evenly over the top.
I bake the casserole uncovered for 20–25 minutes, until the topping is golden and the sauce is bubbly.
I let it rest for a few minutes before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I like to add sautéed mushrooms, diced carrots, or spinach to boost the veggie content.
Sometimes I swap cheddar for mozzarella, Monterey Jack, or a sharp white cheese.
I use crushed potato chips or French fried onions for a different crunchy topping.
I’ve even used rotisserie chicken instead of tuna for a fun twist.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat portions in the microwave or warm the whole dish in a 350°F oven, covered with foil until heated through.
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.