There’s something undeniably nostalgic about a bubbling tuna noodle casserole fresh from the oven. Creamy, cheesy, and loaded with familiar flavors, this dish has been a staple in American kitchens for generations—and for good reason. It’s a perfect blend of practicality and comfort, bringing together pantry-friendly ingredients in a hearty, satisfying way.

This Creamy Tuna Noodle Bake is a modern nod to the classic. It features tender egg noodles coated in a rich, mushroom-based sauce, combined with sweet green peas and flaky tuna. Cheddar cheese adds a layer of gooey richness, and the option to top it all with buttery cracker crumbs or breadcrumbs gives it a golden crunch that elevates every bite.

Whether you’re cooking for a weeknight dinner, a family gathering, or just looking to relive a bit of childhood comfort, this dish hits all the right notes. It’s quick to assemble, endlessly adaptable, and loved by kids and adults alike. The best part? It reheats beautifully, making it ideal for leftovers or make-ahead meal planning.

While it’s deeply rooted in tradition, this recipe offers flexibility—swap the cream base, change up the vegetables, or play with toppings to make it uniquely yours. However you serve it, this cozy casserole brings warmth to the table with every forkful.

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients :

• 12 oz egg noodles
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream or mayonnaise
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional topping: 1/2 cup crushed crackers or breadcrumbs mixed with 2 tablespoons melted butter

Instructions :

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook the egg noodles according to package directions until al dente. Drain and set aside.
3. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream (or mayo), milk, garlic powder, salt, and pepper until smooth.
4. Add in the drained tuna, frozen peas, and 1 cup of shredded cheddar. Mix to combine.
5. Fold the cooked noodles into the mixture, ensuring all noodles are well coated.
6. Transfer the mixture to the prepared baking dish. Sprinkle additional cheddar cheese on top. If using, mix crushed crackers or breadcrumbs with melted butter and scatter evenly over the top.
7. Bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
8. Let rest for 5 minutes before serving for the best texture and flavor.

Variations :

• Veggie Mix-Up: Swap peas with frozen mixed vegetables or sautéed mushrooms for variety.
• Protein Twist: Use canned salmon or shredded rotisserie chicken instead of tuna.
• Cream Base Options: Try cream of celery or cheddar soup for a different flavor profile.
• Low-Carb Version: Substitute egg noodles with cooked spaghetti squash or low-carb pasta alternatives.

Tips :

• Be sure to drain the tuna well to avoid excess liquid in the bake.
• For extra richness, stir in a tablespoon of cream cheese with the sauce.
• If preparing in advance, cover tightly and refrigerate until ready to bake—add 5–10 extra minutes to the bake time if baking from cold.
• Toast your cracker or breadcrumb topping before sprinkling for extra crunch and flavor.

This Creamy Tuna Noodle Bake is the kind of satisfying, from-scratch comfort food that never goes out of style.