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.
