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Easy Tuna Noodle Casserole

May 26, 2020 2 min read

Easy Tuna Noodle Casserole

Who said casseroles had to have meat? This tuna and noodle recipe is the perfect selection for a quick and filling midweek casserole. It will only take you a couple of minutes to whip all the products together and 30 min to cook it. You can eat it with your favorite side dishes and easily adapt it to fit your taste by just adding some extra veggies. With just a few easy steps, you'll be hard-pressed to find better tuna casserole recipes.

What is a good side dish for tuna casserole?

This is already a hearty dish so you may not want to serve it with rice or potatoes, but that's not to say they don't go well together! If you want to opt for something a little lighter, serve your cheesy tuna noodle casserole with roasted veggies or a simple green salad. You can even save some time while maintaining the veggie intake by just adding them to your casserole. Tuna goes well with celery, carrots, and broccoli. Experiment! You may end up with something even better than we have!

Can you freeze a tuna noodle casserole?

If you don't finish the whole dish in one go, you can easily freeze it. Cover the casserole dish (make sure the dish is freezer safe) with plastic wrap and foil. Try not to leave any uncovered places as it could cause freezer-burn. You could even put the whole dish in a freezer bag if you wanted to be extra safe. If you are like us and need the dish that you cooked your tuna casserole in, you can freeze leftovers in your casserole dish and once it becomes solid (not frozen), remove the noodle casserole from the dish and cut it into pieces or place the whole tuna casserole in a freezer bag or a smaller container. You can reheat your pasta casserole in the oven or microwave. 

How To Make Tuna Casserole


Makes 6 servings

  • 5 cups uncooked egg noodles
  • 1 cup frozen peas
  • 1 can (10 oz) reduced-fat cream of mushroom soup, undiluted
  • 1 cup fat-free sour cream
  • 2/3 cup Parmesan cheese, grated 
  • 1/3 cup 2% milk
  • 1/4 tsp salt
  • 2 cans (5 oz each) light tuna in water
  • 1/4 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1/2 cup soft bread crumbs
  • 2 tbs butter


  1. Preheat the oven to 350°F. Butter your casserole dish lightly.
  2.  Cook egg noodles until al dente, add peas for the last few minutes of cooking. Drain everything with a colander.
  3. In a large bowl mix the mushroom soup, sour cream, milk, and cheese. Add a pinch of salt. Stir in flaked and drained tuna, as well as the onion and pepper. Gently mix in your cooked pasta and peas.
  4. Over low to medium heat melt the butter. Toss in the breadcrumbs and mix them.
  5. Transfer your tuna and pasta mixture into a casserole dish. Sprinkle the top with breadcrumbs.
  6. Place it in the oven for 25-30 min or until the breadcrumbs are slightly brown. Broil the dish for a few minutes before taking it out if you want breadcrumbs to be even crispier.
  7. Voila! Serve your cheesy tuna casserole and enjoy!


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