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Tuna Noodle Casserole

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A classic and comforting Tuna Noodle Casserole made with tender egg noodles, creamy sauce, flaky tuna, and a crunchy breadcrumb topping. Perfect for a nostalgic, family-friendly meal.

Ingredients

Scale
  • 12 oz egg noodles
  • 2 tbsp butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken or vegetable broth
  • 1/2 cup sour cream
  • 1 can (10 oz) cream of mushroom soup
  • 2 cans (5 oz each) tuna, drained and flaked
  • 1 cup frozen peas
  • 1/2 cup grated cheddar cheese (optional)
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). 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 2 tbsp butter over medium heat. Add onion and cook until soft, about 3–4 minutes. Add garlic and cook 1 more minute.
  4. Sprinkle in flour and whisk for 1–2 minutes to form a roux. Gradually add milk and broth, whisking constantly until smooth and thickened, about 5 minutes.
  5. Stir in sour cream, cream of mushroom soup, salt, and pepper. Mix well.
  6. Add cooked noodles, tuna, peas, and cheese (if using). Stir until combined.
  7. Transfer mixture to the prepared baking dish.
  8. In a small bowl, mix breadcrumbs with melted butter and sprinkle over the casserole.
  9. Bake for 20–25 minutes, until bubbling and golden on top. Let sit for 5 minutes before serving.

Notes

  • Use crushed potato chips instead of breadcrumbs for a retro twist.
  • Swap peas for mixed veggies if desired.
  • Can be assembled ahead and refrigerated before baking.

Nutrition

Find it online: https://ukfinda.com/tuna-noodle-casserole/