A cozy, creamy casserole made with tuna, egg noodles, broccoli, mushrooms, and crushed potato chips — classic comfort food at its best.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Every family seems to have that one recipe, you know? The one that shows up at potlucks, Sunday dinners, and random Tuesday nights when everyone’s too tired to think. For us, that was Classic Tuna Noodle Casserole.
I can still picture my mom standing at the stove, stirring a pot with one hand and sipping coffee that had gone cold hours ago. The smell of bubbling cheese and tuna would fill the whole house. My brother and I would wander in like clockwork — pretending not to be hungry but secretly hoping dinner was ready. And it always was.
Funny thing is, for years I didn’t make it myself. I thought it was one of those “mom meals” that only tasted good in her kitchen. But one rainy afternoon, with the dog curled up on the couch and nothing but canned goods staring at me from the pantry, I gave it a shot. And you know what? The first bite hit like a memory — warm, familiar, a little messy, and perfect in its own way.
Why You’ll Love This Classic Tuna Noodle Casserole Recipe?
Let’s be honest — casseroles don’t get the credit they deserve. They’re not flashy, and they definitely won’t win any beauty contests. But when you take that first forkful of creamy noodles, savory tuna, and melted cheddar, you realize this is the kind of food that makes a bad day better.
This Classic Tuna Noodle Casserole is equal parts comforting and practical. It’s affordable, filling, and ridiculously easy to make. The crushed potato chip topping adds that salty crunch that makes you want to go back for seconds (or thirds, no judgment here). And maybe the best part? It tastes like something made with love — even when you throw it together in 30 minutes.
Ingredient Notes:
Here’s the thing — you don’t need anything fancy to make a good tuna noodle casserole. Just a few simple, humble ingredients that come together like old friends.
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Egg Noodles: They’re soft, comforting, and soak up the creamy sauce perfectly.
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Tuna: Two cans of tuna — nothing fancy, just the regular pantry stuff. I prefer tuna in water because it keeps the flavor balanced.
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Broccoli: A little green to make you feel like you’re eating healthy.
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Mushrooms: Fresh mushrooms add earthiness and make the dish feel just a little elevated.
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Onion: Adds that subtle sweetness that ties everything together.
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Cream of Mushroom Soup: The old-school secret weapon of Midwestern kitchens. Creamy, nostalgic, and still undefeated.
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Cheddar Cheese: The sharper, the better. It’s what gives this dish that golden, gooey finish.
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Milk & Cream: For that luscious texture that hugs every noodle.
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Crushed Potato Chips: The crunchy, salty finale — because life’s too short to skip the best part.
Sometimes I joke that casseroles are like people — it’s what’s inside that counts. And this one’s got a big heart.
How To Make Classic Tuna Noodle Casserole?
Step 1: Boil the pasta (and sneak a chip).
Bring a big pot of salted water to a boil. Cook your noodles until they’re just firm enough — not mushy, because they’ll bake more later. Two minutes before they’re done, toss in the chopped broccoli. Drain and set aside. (If you’re like me, now’s when you start eating the chips you were supposed to save for the topping.)
Step 2: Sauté the mushrooms.
In a dry skillet over medium-high heat, cook the mushrooms until they release their moisture and turn slightly golden — about 5 to 8 minutes. No oil yet; they’ve got enough juice to handle themselves. Set them aside.
Step 3: Cook the onions.
In the same pan, melt a couple tablespoons of butter and toss in the chopped onions. Cook until they turn soft and translucent — you’ll know because your kitchen will suddenly smell amazing.
Step 4: Mix it all up.
Now for the fun part — the big, comforting stir. In a large mixing bowl (or right back in the pasta pot, because who likes doing dishes?), combine the noodles, broccoli, mushrooms, onions, tuna, soup, cheese, milk, and cream. Add salt and pepper to taste. It won’t look glamorous yet, but trust me, it’s getting there.
Step 5: Assemble the masterpiece.
Scoop that creamy mixture into a greased casserole dish. Smooth it out and sprinkle crushed potato chips all over the top. Be generous — this is not the time for moderation.
Step 6: Bake and wait (impatiently).
Pop it in the oven at 400°F and bake for about 20 minutes, or until the top turns golden and the edges start to bubble. If you’re anything like me, you’ll open the oven door three times to “check” it — not because you don’t trust the timer, but because that smell is impossible to resist.
Once it’s out, give it a few minutes to cool. The waiting’s torture, but that first creamy, cheesy bite? Worth it. Every. Single. Time.
Storage Options:
If you’ve got leftovers — which, let’s be real, rarely happens — this dish stores beautifully. Cover it up or move it to an airtight container and pop it in the fridge for up to three days.
Want To Save This Recipe?
It reheats easily in the microwave or oven, and a splash of milk brings the sauce back to life. You can also freeze it for up to two months. I like freezing it in smaller portions for those “I cannot cook today” kind of nights. (We’ve all been there.)
Variations and Substitutions:
Here’s where you can make this Classic Tuna Noodle Casserole your own — because cooking isn’t about rules, it’s about personality.
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Switch the Protein: Not a tuna fan? Swap in chicken or even salmon.
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Add More Veggies: Peas, carrots, or spinach fit right in.
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Go Fancy: Use panko breadcrumbs instead of chips if you’re feeling extra.
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Make It Spicy: Add a dash of hot sauce or red pepper flakes.
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Lighten It Up: Try Greek yogurt instead of cream or use low-fat cheese.
I’ve made this recipe a dozen different ways, and somehow, it’s never bad. That’s the beauty of it.
What to Serve with Classic Tuna Noodle Casserole?
This casserole can totally hold its own, but if you’re setting the table for family dinner, here are a few things that go perfectly with it:
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Garlic Bread: Because carbs deserve company.
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Green Salad: Something crisp to cut through the creaminess.
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Roasted Veggies: Carrots or zucchini add a nice touch.
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Pickles: Yes, seriously. That tangy bite works magic here.
If you’re eating it in sweatpants with a glass of wine on the couch? Also valid. Highly recommended, actually.
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely! Assemble it, cover it, and keep it in the fridge for up to a day. Add the chips right before baking so they stay crisp.
What’s the best tuna to use?
Chunk light tuna in water is my go-to. It’s mild and blends perfectly with the creamy sauce.
Can I use something other than canned soup?
Sure! A quick homemade sauce with butter, flour, milk, and mushrooms works great if you’ve got the energy for it. But no shame in the shortcut — life’s busy.
Sometimes, when I’m stirring this casserole together, I think about how recipes like this are kind of time machines. They take you back — to a kitchen that smelled like butter and onions, to a dinner table that was a little messy but full of laughter.
This Classic Tuna Noodle Casserole isn’t fancy, but that’s the point. It’s warm, reliable, and just a little imperfect — kind of like life, really.
So next time you’re craving something simple and real, make this. And maybe save a handful of chips to eat while it bakes — you’ve earned it.
Can’t wait to hear what you think.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Tuna Noodle Casserole
Ingredients
- 1 tablespoon salt
- 12 ounces wide egg noodles
- 2 cups chopped broccoli about ½ pound
- 8 ounces sliced fresh mushrooms
- 2 tablespoons butter
- 1 medium onion chopped
- 2 6-ounce cans tuna drained
- 1 10.5-ounce can cream of mushroom soup
- 2½ cups grated cheddar cheese
- ⅓ cup milk
- 1 tablespoon cream
- Salt and pepper to taste
- 1 cup crushed potato chips
Instructions
Preheat the oven.
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or equivalent oven-safe casserole dish. Set aside.
Cook the noodles and broccoli.
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt, then the noodles. Cook uncovered on high heat, stirring occasionally. Two minutes before the noodles reach al dente, add the chopped broccoli and cook for 2 additional minutes. Drain both together in a colander and set aside.
Sauté the mushrooms.
- In a large frying pan, dry-sauté the mushrooms over medium-high heat. Do not add oil or butter; the mushrooms will release their own moisture as they cook. Stir occasionally and continue cooking until the liquid has evaporated and the mushrooms are slightly browned, about 5–10 minutes. Remove from heat and set aside.
Cook the onion.
- In the same pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Remove from heat.
Combine all ingredients.
- In a large mixing bowl, combine the drained noodles and broccoli with the sautéed mushrooms and onion. Add the tuna, cream of mushroom soup, grated cheddar cheese, milk, and cream. Season with salt and pepper to taste. Mix gently until all ingredients are evenly coated and combined.
Assemble the casserole.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the crushed potato chips over the top to form an even layer.
Bake.
- Bake uncovered in the preheated oven for 20 minutes, or until the casserole is hot throughout and the topping is golden brown.
Serve.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. Serve warm as a comforting main dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
