Perfect Tuna Noodle Casserole with Cream of Mushroom Soup

The classic tuna noodle casserole with cream of mushroom soup combines egg noodles, canned tuna, and condensed cream of mushroom soup into a comforting baked dish. This simple recipe requires just 7 basic ingredients, takes 10 minutes to prepare, and bakes for 35-40 minutes at 350°F (175°C). The dish serves 6 and delivers creamy, savory comfort with minimal effort—perfect for weeknight dinners when time matters most.

Nothing says comfort food quite like a perfectly baked tuna noodle casserole made with cream of mushroom soup. This beloved American classic has graced dinner tables since the 1950s when canned soups became pantry staples. The combination of flaky tuna, tender egg noodles, and that signature creamy mushroom sauce creates a satisfying meal that appeals to both kids and adults. What makes this version stand out is its perfect balance of simplicity and flavor—no complicated techniques required, just straightforward assembly and baking.

Essential Ingredients for Perfect Tuna Noodle Casserole

Using quality ingredients makes all the difference in this easy tuna noodle casserole recipe with cream of mushroom soup. While the classic version calls for basic pantry items, small upgrades can elevate your dish from ordinary to exceptional.

Ingredient	Standard Amount	Recommended Upgrade
Cream of mushroom soup	1 can (10.5 oz)	Add ½ cup fresh mushrooms sautéed in butter
Egg noodles	8 oz dried	Use extra-wide egg noodles for better sauce retention
Canned tuna	2 (5 oz) cans	Opt for solid white albacore in water
Milk	½ cup	Whole milk for richer texture
Breadcrumbs	½ cup	Mix with 2 tbsp melted butter before topping

Step-by-Step Preparation Guide

Follow these straightforward instructions for the best tuna noodle casserole with canned soup you've ever made. This foolproof method ensures perfectly cooked noodles and a creamy, flavorful sauce every time.

1. Cook 8 ounces of extra-wide egg noodles according to package directions, but reduce cooking time by 1 minute. Drain and set aside.
2. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
3. In a large bowl, combine one 10.5-ounce can of condensed cream of mushroom soup, ½ cup milk, and ¼ teaspoon black pepper.
4. Gently fold in the drained noodles, two 5-ounce cans of drained tuna, and ½ cup frozen peas (optional but recommended).
5. Transfer the mixture to your prepared baking dish and smooth the top.
6. Combine ½ cup breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the casserole.
7. Bake uncovered for 35-40 minutes until the topping turns golden brown and the casserole bubbles around the edges.
8. Let rest for 5 minutes before serving to allow the sauce to set.

Pro Tips for the Ultimate Casserole

Avoid common mistakes that turn this simple dish into a disappointing meal. These expert recommendations ensure restaurant-quality results every time you make homemade tuna noodle casserole using cream of mushroom soup.

• Don't overcook the noodles - They'll continue cooking in the oven, so undercook them slightly during boiling.
• Drain tuna thoroughly - Excess liquid makes the casserole watery. Press tuna against the can's side with a fork to remove extra moisture.
• Add fresh elements - Stir in ½ cup sautéed mushrooms or a handful of fresh parsley for brighter flavor.
• Let it rest - Allowing the casserole to sit for 5-10 minutes after baking helps it hold together when serving.
• Customize your crunch - Try crushed potato chips or fried onions instead of breadcrumbs for a different texture.

Delicious Variations to Try

Once you've mastered the basic tuna noodle casserole with cream of mushroom soup, experiment with these popular adaptations that keep this classic dish exciting.

Cheesy Version: Stir 1 cup shredded cheddar cheese into the soup mixture before baking. The cheese melts into the sauce, creating an extra-rich texture that kids especially love.

Healthy Makeover: For a lighter tuna noodle casserole recipe with cream of mushroom soup, use whole wheat noodles, low-sodium soup, and substitute Greek yogurt for half the milk. Add extra vegetables like diced carrots or broccoli florets.

Gluten-Free Option: Replace regular egg noodles with gluten-free pasta and use a gluten-free cream of mushroom soup. Ensure your breadcrumbs are gluten-free or omit them entirely.

Serving and Storage Recommendations

This versatile casserole pairs beautifully with simple sides that complement rather than compete with its comforting flavors. A crisp green salad with vinaigrette dressing cuts through the richness, while steamed green beans provide a fresh, colorful contrast.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of milk to restore creaminess, or warm the entire dish covered with foil in a 325°F oven for 20-25 minutes.

For meal prep enthusiasts, this tuna noodle casserole freezes exceptionally well. Portion cooled casserole into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating as directed.

Frequently Asked Questions

Can I make tuna noodle casserole without cream of mushroom soup?

Yes, you can create a homemade sauce by sautéing 8 ounces of sliced mushrooms in 2 tablespoons of butter until golden, then adding 2 tablespoons of flour to make a roux. Gradually whisk in 1½ cups of milk and simmer until thickened. Season with salt, pepper, and a dash of Worcestershire sauce for depth. This from-scratch version requires more effort but delivers superior flavor compared to canned soup.

Why is my tuna noodle casserole dry?

Dry casserole typically results from overcooked noodles absorbing too much liquid or insufficient sauce. To prevent this, undercook noodles by 1 minute before mixing, use the full amount of milk with the soup, and ensure your baking dish is properly greased. If your casserole turns out dry, add a splash of milk or broth when reheating to restore moisture.

How can I add more flavor to basic tuna noodle casserole?

Elevate your easy tuna noodle casserole recipe with cream of mushroom soup by adding ¼ cup finely diced onion sautéed in butter, a teaspoon of Dijon mustard, or a pinch of cayenne pepper. Fresh herbs like dill or parsley added after baking provide brightness. For umami depth, include a tablespoon of soy sauce or Worcestershire sauce in the mixture.

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 cooking time since you're starting with a cold dish. For longer storage, freeze the unbaked casserole for up to 3 months—thaw in the refrigerator before baking with additional cooking time as needed.

What's the best tuna for casserole?

Solid white albacore tuna in water delivers the best texture and mild flavor for tuna noodle casserole. Avoid oil-packed tuna as it can make the dish greasy. Drain the tuna thoroughly by pressing it against the side of the can with a fork—excess liquid is the enemy of a perfectly textured casserole. For premium flavor, try high-quality canned tuna labeled "pole and line caught."