Classic Tuna Noodle Casserole Recipe with Mushroom Soup

The classic recipe for tuna noodle casserole with cream of mushroom soup combines 8 ounces egg noodles, 2 (5-ounce) cans tuna, 1 (10.5-ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1 cup frozen peas, and 1/2 cup breadcrumbs. Cook noodles al dente, mix with soup mixture, transfer to baking dish, top with breadcrumbs, and bake at 375°F for 25-30 minutes until golden and bubbly.

If you're searching for a comforting, easy-to-prepare meal that brings back childhood memories, this tuna noodle casserole recipe with cream of mushroom soup delivers exactly that. This traditional American comfort food has been a weeknight staple since the 1950s, and for good reason—it's simple, affordable, and consistently delicious. The creamy mushroom soup creates a rich sauce that binds everything together perfectly while requiring minimal prep work.

Why This Tuna Noodle Casserole Recipe Works

What makes this particular version of tuna noodle casserole stand out is its perfect balance of convenience and homemade quality. The condensed cream of mushroom soup provides consistent flavor and texture that's difficult to replicate from scratch, especially for beginner cooks. This easy tuna noodle casserole recipe maintains the nostalgic taste many remember from childhood while allowing for simple customization based on what you have in your pantry.

The magic happens when the canned soup combines with milk to create a velvety sauce that coats the egg noodles without becoming watery. The tuna adds protein, while the optional peas contribute color and nutrition. The breadcrumb topping creates that essential crispy contrast to the creamy interior—a texture combination that makes this dish so satisfying.

Complete Ingredient List

Here's everything you'll need for this traditional tuna casserole with mushroom soup. All measurements are precise to ensure perfect results every time:

Ingredient	Amount	Notes
Egg noodles	8 ounces (about 4 cups cooked)	Wide egg noodles work best
Canned tuna	2 (5-ounce) cans	In water, drained well
Cream of mushroom soup	1 (10.5-ounce) can	Condensed variety
Milk	1/2 cup	Whole milk recommended
Frozen peas	1 cup	Optional but recommended
Breadcrumbs	1/2 cup	Panko for extra crunch
Butter	2 tablespoons	Melted, for topping
Salt and pepper	To taste	Season to preference

Equipment You'll Need

• Large pot for boiling noodles
• Colander for draining
• 9x13 inch baking dish
• Mixing bowl
• Measuring cups and spoons

Step-by-Step Instructions

Follow these detailed steps for the best tuna noodle casserole with cream of mushroom soup you've ever made. Total time from start to finish is approximately 45 minutes.

1. Cook the noodles: Bring a large pot of salted water to boil. Add egg noodles and cook according to package directions until al dente (usually 6-8 minutes). Drain thoroughly and return to pot.
2. Prepare the sauce: While noodles cook, in a mixing bowl, combine the condensed cream of mushroom soup and milk until smooth. Stir in drained tuna and frozen peas (if using). Season with salt and pepper to taste.
3. Combine ingredients: Pour the soup mixture over the cooked noodles and gently fold together until evenly coated. Be careful not to break up the tuna too much.
4. Transfer to baking dish: Pour the mixture into a greased 9x13 inch baking dish, spreading evenly.
5. Prepare topping: In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.
6. Bake: Place in preheated 375°F oven and bake for 25-30 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
7. Rest before serving: Let the casserole sit for 5-10 minutes after removing from oven. This allows the sauce to set slightly for cleaner serving.

Pro Tips for Perfect Tuna Noodle Casserole

These expert techniques will elevate your homemade tuna noodle casserole instructions from good to exceptional:

• Don't overcook the noodles: They'll continue cooking in the oven, so aim for slightly under al dente when boiling.
• Drain tuna thoroughly: Excess liquid from the tuna can make your casserole watery. Press on the tuna with a fork against the side of the strainer.
• Add freshness: Stir in 1-2 tablespoons of fresh parsley or dill at the end for a flavor boost that cuts through the richness.
• Texture variation: For extra crunch, mix 1/4 cup crushed potato chips with your breadcrumbs before topping.
• Temperature matters: Let all ingredients come to room temperature before mixing to prevent the casserole from taking too long to heat through in the oven.

Delicious Variations and Substitutions

One reason this simple tuna noodle casserole for beginners remains popular is its adaptability. Try these modifications based on your preferences or dietary needs:

• Cheesy version: Add 1/2 cup shredded cheddar cheese to the soup mixture for extra richness.
• Gluten-free option: Use gluten-free egg noodles and substitute the condensed soup with a homemade gluten-free mushroom sauce.
• Vegetable boost: Add 1/2 cup finely diced celery or mushrooms to the mixture for additional flavor and nutrition.
• Lighter version: Use low-fat soup and milk, and increase the vegetable content with additional peas or carrots.
• Extra protein: Stir in 1/2 cup chopped hard-boiled eggs with the tuna for added protein.

Serving Suggestions

This creamy tuna noodle casserole method pairs beautifully with simple sides that complement without overwhelming:

• A crisp green salad with light vinaigrette to cut through the richness
• Steamed green beans or roasted asparagus
• Buttery dinner rolls for soaking up any extra sauce
• A squeeze of fresh lemon juice over individual servings for brightness

For family meals, this casserole serves 6-8 people. Leftovers often taste even better the next day as the flavors continue to meld.

Storage and Reheating Instructions

Proper storage ensures your perfect tuna noodle casserole cooking time investment pays off for multiple meals:

• Refrigeration: Store cooled leftovers in an airtight container for up to 3-4 days.
• Freezing: This casserole freezes well for up to 3 months. Portion into individual containers for easy single servings.
• Reheating: For best results, thaw frozen casserole overnight in the refrigerator. Reheat covered with foil at 350°F until heated through (about 20-25 minutes). Add a splash of milk if the sauce seems too thick.
• Quick microwave option: For single servings, microwave on medium power for 2-3 minutes, stirring once halfway through.

Frequently Asked Questions

• Can I use fresh mushrooms instead of canned soup?
  Yes, you can make a homemade mushroom sauce by sautéing 8 ounces of sliced mushrooms with 1/4 cup chopped onions in 2 tablespoons butter until tender. Add 1/4 cup flour, cook for 1 minute, then slowly whisk in 1 1/2 cups milk. Simmer until thickened. This substitutes for the condensed soup and milk in the recipe.
• Why is my tuna casserole watery?
  A watery casserole usually happens when ingredients contain excess moisture. Make sure to drain the tuna thoroughly, cook noodles to al dente (they'll absorb liquid in the oven), and avoid adding extra liquid beyond what the recipe specifies. If using frozen peas, don't thaw them first as they'll release water.
• Can I prepare tuna noodle casserole ahead of time?
  Absolutely. Assemble the casserole without the breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time since it's going in cold. Add the breadcrumb topping just before baking for best results.
• What's the best type of tuna to use for casserole?
  Solid white albacore tuna in water is generally preferred for its mild flavor and firm texture that holds together well. Chunk light tuna works too but has a stronger flavor. Avoid oil-packed tuna as it can make the casserole greasy.
• How can I make my tuna casserole more flavorful?
  Boost flavor by adding 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, or a dash of Worcestershire sauce to the soup mixture. A squeeze of lemon juice before serving brightens the flavors. For depth, try sautéing 1/4 cup diced onion in butter before mixing with the other ingredients.