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Easy Tuna Casserole with Egg Noodles

Tuna Casserole with Egg Noodles
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This classic American casserole blends simple pantry staples into one hearty dish. Cooked egg noodles are combined with canned tuna, peas, and a creamy sauce—often made with condensed soup and milk—then baked with a crispy topping. It’s quick to assemble, budget-friendly, and a favorite for both kids and adults.

Ingredients

Scale

  • 2 cans (5 oz each) tuna, drained and flaked

  • 3 cups cooked egg noodles

  • 1 can (10 oz) cream of mushroom soup

  • 1 cup milk

  • 1 cup frozen peas

  • 1 cup shredded cheddar cheese

  • ½ cup sour cream or mayonnaise (optional for extra creaminess)

  • ½ tsp garlic powder

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 cup breadcrumbs or crushed potato chips (for topping)

  • 2 tbsp melted butter

Instructions

  • Cook the noodles – Boil the egg noodles in salted water until al dente, then drain and set aside.

  • Prepare the sauce – In a large bowl, mix cream of mushroom soup, milk, sour cream (if using), salt, pepper, and garlic powder until smooth.

  • Add the tuna and peas – Stir in flaked tuna and peas until evenly distributed.

  • Combine with noodles – Add cooked noodles and half the cheese, stirring until everything is well coated in the creamy sauce.

  • Assemble the casserole – Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly.

  • Add the topping – Mix breadcrumbs or crushed chips with melted butter and sprinkle evenly over the top. Add remaining cheese.

  • Bake until golden – Bake at 375°F (190°C) for 25–30 minutes until bubbly and lightly browned.

  • Cool before serving – Let rest for 5 minutes before serving to help the sauce thicken slightly.

Find it online: https://gordonramsayeats.com/tuna-casserole-with-egg-noodles/