There’s just something about a bubbling, cheesy casserole coming out of the oven that makes a house feel like home. And if you ask me, nothing quite says comfort food like a Creamy Tuna Noodle Bake. It’s one of those tried-and-true dishes that generations have turned to for warmth, ease, and a whole lot of flavor.
Whether you’re whipping this up for a cozy family dinner, meal prepping for the week, or bringing a dish to share at a potluck, this bake hits all the right notes. It’s creamy, cheesy, and loaded with pantry staples like canned tuna, noodles, and frozen peas. The crunchy topping gives it that perfect finish that’ll have everyone going back for seconds (and maybe even thirds).
I still remember the first time I made this—it was a chilly Tuesday night, and I had no clue what to make with the ingredients I had on hand. I threw together some egg noodles, tuna, and soup, crossed my fingers, and popped it in the oven. What came out was pure magic. Since then, I’ve tweaked it just enough to make it even creamier and more flavorful, but it’s still ridiculously simple—because who has time for complicated on a weeknight?
Let’s get into it.
Why You’ll Love This Creamy Tuna Noodle Bake
Quick and simple – Ready for the oven in under 20 minutes
Pantry-friendly – Uses staples you probably already have
Kid-approved – Even picky eaters love the creamy, cheesy flavor
Customizable – Add extra veggies, spice, or even switch up the protein
Ingredients You’ll Need
This recipe serves 6–8 people, depending on how hungry everyone is!
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
STEP 1: Preheat and Prep
First things first, get that oven heating up. Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This helps prevent any sticking and gives you that perfectly golden crust along the edges.
STEP 2: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add your 12 oz of egg noodles and cook until just al dente—remember, they’ll keep cooking a bit in the oven, so no need to overdo it here. Drain the noodles and set them aside.
STEP 3: Make the Creamy Base
In a large mixing bowl, whisk together the following until smooth:
1 can of cream of mushroom soup
1/2 cup sour cream (or mayo, if you prefer a richer flavor)
1/2 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
This mixture should be thick but pourable—smooth enough to coat everything but creamy enough to give it that signature casserole richness.
STEP 4: Combine Everything
Now it’s time to bring the magic together. Gently fold in:
Drained tuna
Frozen peas
1 cup shredded cheddar cheese
Then add your cooked noodles and stir until everything’s well combined. Make sure the noodles are evenly coated with that creamy mixture. You want every bite to be as delicious as the next.
STEP 5: Transfer to the Baking Dish
Spoon the mixture into your prepared baking dish, spreading it out evenly. Sprinkle some extra shredded cheddar on top (because there’s no such thing as too much cheese, right?). If you’re going for that crunchy top, mix 1/2 cup crushed crackers or breadcrumbs with 2 tablespoons of melted butter and sprinkle it over the cheese.
Creamy Tuna Noodle Bake: Bubbly, Golden, and Full of Flavor
Welcome back! If you’ve already assembled your creamy tuna noodle mixture and sprinkled that glorious cheese (and maybe that buttery cracker topping) over the top, you’re just a bake away from total comfort food bliss. This next part is all about getting that perfect finish—golden, bubbly, and irresistibly satisfying.
Now, let’s move on to the final steps of the recipe, along with a few tips and variations that can help you make this dish exactly how you like it.
STEP 6: Bake Until Bubbly and Golden
Slide your casserole into the preheated 375°F oven and bake for 25 to 30 minutes. You’re looking for the edges to start bubbling and the top to turn a light golden brown.
If you added a breadcrumb or cracker topping, it should be lightly crisped at this point. For an extra crispy top, you can turn on the broiler for the last 1–2 minutes. Just keep a close eye on it—broilers can go from perfect to burnt real fast.
STEP 7: Let It Rest
This part is key! When your tuna noodle bake comes out of the oven, let it sit for about 5 minutes before diving in. This gives the casserole time to set up, so you’re not scooping out a runny mess. Plus, it lets all the flavors settle and meld together beautifully.
Serving Suggestions
This casserole is hearty enough to be a full meal on its own, but if you want to round things out, here are a few simple side ideas:
A crisp green salad with vinaigrette to balance the richness
Steamed broccoli or green beans
Garlic bread or dinner rolls (because carbs on carbs can be a beautiful thing)
Simple Variations to Try
What I love about this recipe is how easy it is to tweak based on what you have in the fridge or pantry. Here are a few quick ideas if you’re looking to mix things up:
Swap the protein: Not a tuna fan? Cooked chicken or canned salmon work just as well.
Add more veggies: Stir in sautéed mushrooms, diced bell peppers, or even spinach.
Use different cheese: Cheddar is classic, but Monterey Jack, mozzarella, or even a sprinkle of parmesan on top can totally change the flavor.
Kick up the heat: A pinch of red pepper flakes or a few dashes of hot sauce can add just the right amount of zip.
Make-Ahead and Storage Tips
This dish is awesome for meal prep or make-ahead dinners. Here’s how to keep things simple:
Make-ahead: Assemble the entire casserole (minus the cracker topping) and refrigerate, covered, for up to 24 hours before baking. Just add the topping right before it goes into the oven.
Freezing: This casserole freezes surprisingly well! Assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. To bake, thaw in the fridge overnight and bake as directed.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture, or pop a portion in the microwave if you’re in a rush.
Creamy Tuna Noodle Bake: Your Questions Answered + Final Thoughts
You’ve made it this far, and hopefully your kitchen is already starting to smell like cozy, creamy goodness. This final part of our Creamy Tuna Noodle Bake journey is all about answering those common “Wait, can I…?” questions that tend to pop up—plus a little wrap-up to tie everything together.
Whether you’re new to tuna casserole or it’s already one of your go-to comfort meals, these tips should help you feel even more confident the next time you bake it.
Frequently Asked Questions About Tuna Noodle Bake
1. Can I use a different type of pasta?
Yes, absolutely! While egg noodles are traditional and give that soft, tender bite, you can easily substitute rotini, penne, or shells if that’s what you have on hand. Just avoid anything too delicate like angel hair, which may get mushy.
2. What can I use instead of cream of mushroom soup?
If you’re not a fan of cream of mushroom, cream of celery or cream of chicken are great alternatives. You can also make a quick homemade white sauce using butter, flour, milk, and a little seasoning if you want to skip the canned stuff entirely.
3. Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day in advance and store it in the fridge (just hold off on the topping until right before baking). When you’re ready to bake, let it sit out for about 15 minutes while the oven preheats, then bake as directed.
4. Is there a dairy-free version of this recipe?
Definitely doable. Use a dairy-free cream soup, swap the sour cream for a plant-based alternative like dairy-free yogurt or mayo, and choose a dairy-free cheese. Just be sure to check that your substitutions are meltable and heat-safe.
5. Can I freeze leftovers?
Yes, leftovers freeze well for up to 2 months. Portion them into airtight containers for easy grab-and-go meals later. To reheat, thaw in the fridge overnight and warm in the oven or microwave.
6. What can I do if my casserole seems too dry?
If your casserole feels a bit dry after baking, it could be from overcooking or not enough liquid. You can stir in a splash of milk or a bit of extra soup before reheating to loosen it up. Next time, try slightly undercooking the noodles so they don’t soak up too much sauce.
7. How do I make the topping extra crispy?
For maximum crunch, broil the casserole for 1–2 minutes at the end of baking. You can also mix a bit of grated parmesan into your cracker or breadcrumb topping to give it more texture and flavor.
Final Thoughts: A Classic That Never Fails
There’s a reason why tuna noodle casserole has been a weeknight staple for decades—it’s warm, satisfying, and full of flavor without requiring a ton of ingredients or effort. This Creamy Tuna Noodle Bake takes everything that’s great about the original and gives it a little update: more creaminess, more flavor, and that irresistible cheesy top with a golden crunch.
It’s the kind of dish you can come back to again and again, and each time make it just a little different based on what you’re craving or what’s in the fridge. Whether you’re making it for a family dinner, prepping ahead for the week, or bringing it to a gathering, this bake is always a winner.
If you give this recipe a try, I’d love to hear how it turned out for you! Feel free to share your twists—maybe you added mushrooms, used a spicy cheese, or made it totally from scratch. There’s no wrong way to tuna noodle, and the best part is making it your own.
Until next time, happy baking—and enjoy every creamy, cheesy bite!
Print
Creamy Tuna Noodle Bake
Description
This classic casserole is a comforting, cheesy dish perfect for busy weeknights or family gatherings. Tender egg noodles are enveloped in a creamy sauce enriched with cream of mushroom soup and sour cream, and mixed with tuna, peas, and cheddar cheese. A crispy topping of extra cheese and buttered crackers or breadcrumbs creates a delightful contrast in texture. This dish is versatile, allowing you to add your favorite seasonings or extra ingredients to suit your taste.
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
1️⃣ Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2️⃣ Cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
3️⃣ In a large mixing bowl, whisk together the cream of mushroom soup, sour cream (or mayonnaise), milk, garlic powder, salt, and pepper until the mixture is smooth.
4️⃣ Gently fold in the drained tuna, frozen peas, and 1 cup shredded cheddar cheese until evenly combined. Add the cooked egg noodles and ensure all strands are well coated with the creamy mixture.
5️⃣ Transfer the combined ingredients into the prepared baking dish, spreading them out evenly. Sprinkle additional shredded cheddar cheese on top. If using, evenly distribute the optional topping of crushed crackers or breadcrumbs mixed with melted butter over the cheese.
6️⃣ Bake in the preheated oven for 25 to 30 minutes, or until the casserole is hot, bubbly, and the top is lightly golden. For a crispier finish, you may broil for an additional 2 minutes while monitoring closely.
7️⃣ Remove from the oven and let the casserole rest for about 5 minutes before serving to allow the flavors to meld and the texture to settle.
Notes
This dish can be easily customized by adding sautéed onions or a pinch of red pepper flakes for extra heat. For a lighter version, consider swapping sour cream with Greek yogurt. Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave. Enjoy this hearty, comforting bake as a fulfilling meal that pairs wonderfully with a simple green salad or steamed vegetables.
