Today I am sharing an old school classic and family favorite – Old Fashioned Tuna Noodle Casserole! Comfort food at its best!
OLD FASHIONED TUNA NOODLE CASSEROLE (RAVE REVIEWS)
Egg noddles in a delicious creamy mushroom soup sauce tossed with tuna, sauteed onions, peas and cheddar cheese, topped with crushed potato chips then baked to perfection…just like grandma used make. Old school comfort food at its best.
Read rave reviews from people who tried this recipe on Pinterest! This is the BEST tuna casserole recipe!
If you were a kid growing up in the 70s and 80s, there’s a good chance this casserole was served often at the dinner table – it was a staple in our home. This recipe was passed down from my grandma and has changed a smidgen over the years but still remains a classic.
Old school comfort food at its best! Simple to make, so good.
What You Need To Make Tuna Casserole
Egg noodles, cream of mushroom soup, mayonnaise, sour cream, milk, solid white albacore tuna, yellow onion, butter, peas, cheddar cheese, salt, pepper and potato chips.
HOW TO MAKE TUNA CASSEROLE
Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through. Enjoy!
Pinnable Image
Old Fashioned Tuna Noodle Casserole
- 12 ounces wide egg noodles (not extra wide), slightly under cooked with a little firmness *under cook about 2 minutes less than according to package
- 1/2 cup yellow onion, diced
- 2 tablespoons butter
- 12 ounce can solid white albacore tuna in water, drained well
- 2 cans (10.5 ounces) condensed cream of mushroom soup – OR make homemade condensed cream of mushroom soup
- 1/3 cup mayonnaise (like Hellmann’s – not Miracle Whip)
- 1/3 cup sour cream
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup peas
- 1 cup crushed potato chips
Directions
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well.
Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through. Enjoy!
Tips
There are many variations for tuna casserole – you can easily adapt this recipe to your liking:
- I love tuna casserole served with a wedge of lemon to squeeze on top
- omit onion and peas if you do not care for them
- add some sauteed celery if you like
- instead of potato chips, top with bread crumbs, French fried onions or top with extra cheddar cheese if you want it super cheesy
- use cream of chicken soup instead of cream of mushroom or mix in a can of cream of celery with cream of mushroom or cream of chicken
- jazz it up with spices
- not a fan of tuna…substitute with chicken
Thanks so much for stopping by!
Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
everything looks so great. would love all the receipes .
how many servings does this recipe make?
Can frozen peas be used here?
Yes you can, Jerry.
Can this be assembled a day ahead and then baked the day of?
Yes it can, Martha!
This is a great recipe! I changed it a little but kept the main ingredients the same. I used a veggies rotine, less gluten, and used mozzarella cheese instead of the cheddar, because that is what I had. Best tuna casserole ever, thank you
I don’t have mayo, but do have Miracle Whip. What will it do to the taste if I use it?
I do not recommend Miracle Whip, Linda. You could sub it with more sour cream.
I make one similar to this only instead of peas I use chopped green pepper. It’s amazing. Very rarely any leftovers. I don’t cook the onions or green peppers to give a little crunch.
My mother has NEVER liked the Tuna Noodle Casserole my dad has always made. I hadn’t found this out until AFTER I had made your recipe and she said it was delicious!! The whole family loved it too! I’m making it again for Christmas dinner and she has made me swear to make it using your recipe. Thanks for sharing your fantastic recipe! It’s a keeper!!
Do you cook the peas before adding it to the casserole?
No. I never have.
Can this casserole be frozen?
Honestly. I have to give you huge props. I’ve been using online recipes and this format you have created is amazing. Step by step pictures were awesome. Kind of like lego instructions…. add whats missing, BOOM. And then at the end you have alternative hints/tips. These will help people branch out and become creative with recipes. Huge high five. And I haven’t even started to make it. Lol
Best tuna casserole we’ve had. Only thing I added was capers. 😋
I used to make this in the 50’s and 60’s when Catholics were not allowed to eat meat on Friday’s. Family loved it and it was inexpensive
It’s not often that I’m looking for good casserole recipes; however, your post of The Best Tuna Casserole sounded good. However, I soon realized that I only had one of cream of mushroom soup. That’s when a wee bit of creativity was needed. To replace the one can I was missing, I substituted Hell of a Good French Onion dip and a bit of soup cream. Great modification, to which I added a little celery salt. The end result is now one of my Go-To easy weeknight dinners!
Using sharp or extra sharp cheddar knocks up the flavor to a new level!
I put Durkee onion rings some what crushed up instead of chips,so good!
I made The Old Fashioned Noodle Casserole. It was very good. I added 1 tsp of oregano and about 1/2 tsp of onion powder. I also used penne pasta instead of egg noodles. I liked that it was very creamy. I also topped it with French fried onion rings. I will definitely make this again