13 Tuna Noodle Casserole Recipes

There’s something so comforting about a warm bowl of tuna noodle casserole, don’t you think?

It’s the ultimate blend of creamy goodness and savory flavors that instantly transports you back to cozy family gatherings.

With 13 delightful recipes to choose from, including a spicy fiesta twist and a gluten-free option, there’s truly a version for everyone.

And you won’t believe how a hint of lemon or a sprinkle of crispy bacon can elevate this classic dish to new heights!

Let’s discover these delicious variations together and bring a little nostalgia to your dinner table!

Classic Creamy Tuna Noodle Casserole

Classic Creamy Tuna Noodle Casserole is a timeless comfort food that brings warmth and nostalgia to the dinner table. This beloved dish combines tender egg noodles, savory tuna, and a creamy sauce, all topped with a golden, crispy breadcrumb crust. It’s an ideal meal for busy weeknights or when you’re craving something hearty and satisfying.

With just a few pantry staples and minimal prep time, you can whip up this delicious casserole that will please the entire family.

The beauty of Classic Creamy Tuna Noodle Casserole lies in its simplicity and the ability to customize it to your taste. Whether you’re using ingredients you already have on hand or adding your favorite vegetables for added nutrition, this dish is versatile and forgiving.

The creamy sauce, made with a combination of condensed soup and milk, envelops the noodles and tuna, guaranteeing every bite is full of flavor. Let’s plunge into the details of how to create this delightful dish for 4-6 people.

Ingredients:

• 12 ounces egg noodles
• 2 cans (5 ounces each) tuna, drained
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 1/2 cup chopped onion
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure it’s at the right temperature when your casserole is ready to bake.
2. Cook the Noodles: In a large pot, bring water to a boil. Add a pinch of salt and the egg noodles. Cook the noodles according to the package instructions until al dente. Drain the noodles and set them aside.
3. Prepare the Sauce: In a large mixing bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth. This will be the creamy base for your casserole.
4. Combine Ingredients: To the bowl with the sauce, add the drained tuna, frozen peas, chopped onion, and shredded cheddar cheese. Stir until all the ingredients are evenly combined.
5. Add Noodles: Gently fold the cooked noodles into the tuna mixture, ensuring they’re well coated with the sauce.
6. Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish. Pour the noodle and tuna mixture into the dish, spreading it evenly.
7. Prepare Topping: In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
9. Serve and Enjoy: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your Classic Creamy Tuna Noodle Casserole warm.

Extra Tips:

For a twist on the traditional recipe, feel free to add other vegetables such as sliced mushrooms, bell peppers, or even chopped broccoli for added texture and nutrition.

If you prefer a crunchy topping, you can substitute crushed potato chips or cornflakes for the breadcrumbs. Additionally, if you’re looking to reduce sodium, consider using a low-sodium version of the cream of mushroom soup.

This dish can also be made ahead of time and stored in the refrigerator for up to 24 hours before baking, making it a convenient option for meal prep.

Cheesy Tuna Noodle Bake

Cheesy Tuna Noodle Bake is a comforting, classic casserole dish that’s perfect for a family dinner or a cozy meal with friends. This rich and creamy bake combines tender egg noodles, savory tuna, and a deliciously cheesy sauce, all topped with a golden, crunchy crust. The blend of flavors and textures makes this dish a hit with both kids and adults alike.

Not only is it satisfying and delicious, but it’s also straightforward to prepare, making it a go-to option for busy weeknights or when you’re in need of a warm, home-cooked meal.

This recipe is designed to serve 4-6 people, making it an ideal choice for a family gathering or a small dinner party. The ingredients list is simple and includes many pantry staples, guaranteeing you can whip this up without a last-minute trip to the grocery store.

With just a bit of prep and some time in the oven, you’ll have a hearty and flavorful dish that everyone will love. Let’s explore the ingredients and steps needed to create this delicious Cheesy Tuna Noodle Bake.

Ingredients:

• 12 oz egg noodles
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Salt and pepper to taste
• 1 cup crushed potato chips

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a light coating of butter to prevent sticking.
2. Cook Noodles: In a large pot of boiling salted water, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
3. Mix Ingredients: In a large mixing bowl, combine the drained tuna, frozen peas, chopped onion, 1 1/2 cups of cheddar cheese, cream of mushroom soup, milk, mayonnaise, garlic powder, dried dill, salt, and pepper. Stir until well combined.
4. Combine with Noodles: Add the cooked egg noodles to the tuna mixture and gently fold until the noodles are completely coated and evenly distributed.
5. Transfer to Baking Dish: Pour the noodle mixture into the prepared baking dish, spreading it evenly.
6. Add Toppings: Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole. Then, evenly distribute the crushed potato chips over the cheese layer to create a crunchy topping.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
8. Cool and Serve: Remove from the oven and let cool for a few minutes before serving. This will help the casserole set and make it easier to serve.

Extra Tips: For an extra flavor boost, consider adding a tablespoon of Dijon mustard to the tuna mixture or a splash of hot sauce for a little heat.

If you’re looking for more vegetables, you can add chopped bell peppers or sliced mushrooms to the mix. To confirm the top is crispy and golden, you can broil the casserole for the last 2-3 minutes of baking, but keep a close eye on it to prevent burning.

Healthy Spinach and Tuna Casserole

This delicious and nutritious Healthy Spinach and Tuna Casserole is a wonderful twist on a classic comfort food. Packed with protein-rich tuna and nutrient-dense spinach, this dish is perfect for a family dinner or a potluck gathering. The creamy sauce, made with low-fat ingredients, guarantees that you enjoy a decadent meal without the extra calories. The blend of flavors from the fresh vegetables and savory tuna will leave your taste buds satisfied and your body nourished.

This casserole isn’t only easy to make but also budget-friendly. It combines pantry staples like canned tuna and pasta with fresh ingredients like spinach, creating a hearty dish that everyone will love. The recipe serves 4-6 people, making it ideal for a small family or a few guests. With its simplicity and wholesome ingredients, this Healthy Spinach and Tuna Casserole is sure to become a regular in your dinner rotation.

Ingredients (Serves 4-6):

• 12 ounces egg noodles
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 2 cans (5 ounces each) tuna, drained
• 1 cup low-fat milk
• 1/2 cup low-fat sour cream
• 1/4 cup grated Parmesan cheese
• 1 cup shredded low-fat mozzarella cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup whole wheat breadcrumbs

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) to make sure it’s hot and ready for baking once the casserole is assembled.
2. Cook Noodles: In a large pot of boiling salted water, cook the egg noodles according to the package instructions until al dente. Drain well and set aside.
3. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add Spinach: Stir in the chopped spinach and cook until wilted, approximately 2-3 minutes. Remove the skillet from heat.
5. Combine Ingredients: In a large mixing bowl, combine the cooked noodles, sautéed vegetables, drained tuna, low-fat milk, sour cream, Parmesan cheese, and half of the mozzarella cheese. Season with oregano, salt, and black pepper. Mix until well combined.
6. Transfer to Baking Dish: Grease a 9×13-inch baking dish with a little olive oil. Transfer the noodle mixture into the prepared dish, spreading it evenly.
7. Top with Cheese and Breadcrumbs: Sprinkle the remaining mozzarella cheese over the top, followed by the whole wheat breadcrumbs for a crunchy topping.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
9. Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy your healthy and delicious meal!

Extra Tips:

For a richer flavor, consider adding a pinch of nutmeg to the sauce, which complements the spinach beautifully. If you want to make the dish gluten-free, substitute the egg noodles with a gluten-free pasta of your choice and use gluten-free breadcrumbs.

To add an extra layer of texture, you can toss in some sliced mushrooms or bell peppers when sautéing the onions. Finally, if you prefer a creamier consistency, you can add a splash more milk to the mixture before baking.

Gluten-Free Tuna Noodle Delight

A classic comfort dish with a gluten-free twist, the Gluten-Free Tuna Noodle Delight is perfect for anyone who loves a hearty, creamy casserole without the gluten. This dish satisfies your craving for a traditional casserole while accommodating dietary restrictions. The gluten-free pasta melds seamlessly with tender tuna, peas, and a rich, cheesy sauce, delivering a scrumptious meal that’s sure to become a family favorite.

Whether you’re serving this dish at a casual family dinner or bringing it to a potluck, its delicious flavors and creamy texture will impress everyone. The Gluten-Free Tuna Noodle Delight is simple to prepare and can easily be made in advance, making it a convenient option for busy weeknights. Gather your ingredients, preheat your oven, and get ready to enjoy a delectable casserole that’s both nourishing and comforting.

Ingredients (Serves 4-6):

• 12 oz gluten-free egg noodles
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons gluten-free all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 10 oz can of gluten-free cream of mushroom soup
• 12 oz canned tuna, drained
• 1 cup frozen peas
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat Oven and Cook Pasta: Preheat the oven to 350°F (175°C). Cook the gluten-free egg noodles according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large saucepan over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion becomes translucent. Sprinkle the gluten-free flour over the onion and garlic, stirring constantly for about 1 minute.
3. Make the Cheese Sauce: Slowly pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens slightly. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooked noodles, cheese sauce, gluten-free cream of mushroom soup, drained tuna, and frozen peas. Mix until all ingredients are well incorporated.
5. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. In a small bowl, combine the gluten-free breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
7. Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm.

Extra Tips:

For a creamier texture, you can substitute half of the milk with cream. Feel free to add extra vegetables like sliced mushrooms or chopped bell peppers for added flavor and nutrition. If you’re short on time, you can prepare the casserole a day in advance and store it in the refrigerator before baking. Just allow for a few extra minutes of baking time if it’s coming straight from the fridge.

For a crispy topping, broil the casserole for the last 2-3 minutes of baking.

Spicy Tuna Noodle Fiesta

Spicy Tuna Noodle Fiesta is a vibrant twist on the classic tuna noodle casserole, perfect for those who enjoy a bit of heat in their meals. This dish combines the comforting qualities of creamy noodles and tuna with the zesty kick of jalapeños and a variety of spices, making it an ideal choice for family dinners or gatherings with friends.

The spicy notes are balanced with the creamy texture of cheese and the freshness of vegetables, creating a dish that’s both satisfying and exciting to the palate. This version of tuna casserole isn’t only delicious but also straightforward to prepare, making it a wonderful option for busy weeknights.

By using ingredients like canned tuna and noodles, this recipe remains budget-friendly while providing a generous serving of protein and carbohydrates. The addition of spicy elements like hot sauce and pepper flakes introduces a new dimension to the traditional tuna casserole, ensuring it stands out on your dining table.

With a serving size for 4-6 people, this dish is perfect for a family meal or for having leftovers that you’ll actually look forward to the next day.

Ingredients (serves 4-6):

• 12 oz egg noodles
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup
• 1/4 cup milk
• 1 teaspoon hot sauce
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup crushed tortilla chips
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Cooking Instructions:

1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or a little oil to prevent sticking.
2. Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. Sauté Vegetables: In a large skillet over medium heat, add olive oil. Sauté the onion, garlic, red bell pepper, and jalapeño until the vegetables are tender, about 5-7 minutes.
4. Mix the Ingredients: In a large bowl, combine the cooked noodles, sautéed vegetables, drained tuna, frozen peas, 1 cup of cheddar cheese, sour cream, cream of mushroom soup, milk, hot sauce, red pepper flakes, salt, and pepper. Mix until well combined.
5. Assemble the Casserole: Transfer the mixture to the prepared baking dish. Smooth the top with a spatula.
6. Add Toppings: Sprinkle the remaining cheddar cheese evenly over the top of the casserole. Then, add the crushed tortilla chips to cover the cheese layer.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh cilantro before serving.

Extra Tips: For more heat, you can leave the seeds in the jalapeño or add extra hot sauce to taste. Make sure to drain the tuna well to avoid a soggy casserole. If you prefer a creamier texture, add a little more milk or sour cream.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they reheat well in the microwave or oven.

Mediterranean-Style Tuna Casserole

The Mediterranean-Style Tuna Casserole is a delightful twist on the classic comfort food, bringing vibrant flavors and wholesome ingredients from the Mediterranean region. This dish combines the savory taste of tuna with the aromatic essence of herbs, sun-dried tomatoes, and olives, providing a flavorful and satisfying meal. Perfect for family dinners or gatherings, this casserole not only fills your kitchen with a wonderful aroma but also pleases the palate with its rich and diverse flavors.

This recipe is designed to serve 4-6 people, making it ideal for sharing. The combination of hearty tuna, tender noodles, and creamy sauce, infused with Mediterranean accents, creates a dish that’s both comforting and invigorating. With a balance of protein, carbs, and healthy fats, this casserole isn’t only delicious but also nutritious. Prepare to be transported to the sunny coasts of the Mediterranean with each bite!

Ingredients:

• 12 oz egg noodles
• 2 cans (5 oz each) of tuna, drained
• 1 cup sun-dried tomatoes, julienned
• 1 cup Kalamata olives, pitted and sliced
• 1 cup artichoke hearts, quartered
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup feta cheese, crumbled
• 2 cups baby spinach, roughly chopped
• 3 cups béchamel sauce
• 1 tablespoon capers
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the red onion and garlic, sautéing until the onion is translucent and fragrant.
3. Combine Ingredients: Stir in the sun-dried tomatoes, Kalamata olives, artichoke hearts, cherry tomatoes, and capers. Cook for about 5 minutes, allowing the flavors to meld together.
4. Mix Tuna and Spinach: Add the drained tuna and chopped spinach to the skillet, stirring gently until the spinach wilts slightly.
5. Prepare the Sauce: In a large mixing bowl, combine the sautéed mixture with the cooked noodles. Add the béchamel sauce, feta cheese, and oregano. Mix until everything is well coated.
6. Season and Assemble: Season the mixture with salt and pepper to taste. Transfer the mixture into a greased casserole dish, spreading it evenly.
7. Top and Bake: In a small bowl, mix breadcrumbs and Parmesan cheese. Sprinkle this over the top of the casserole. Place in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
8. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Extra Tips:

To enhance the Mediterranean flavors, you can add a splash of lemon juice or a sprinkle of lemon zest before serving. If you prefer a creamier texture, increase the amount of béchamel sauce. For additional depth of flavor, consider adding a pinch of smoked paprika or a few anchovy fillets during the sautéing process.

This dish can be prepared ahead of time and stored in the refrigerator, making it a convenient option for busy weeknights. Simply reheat in the oven at a lower temperature before serving.

One-Pot Tuna Noodle Casserole

This One-Pot Tuna Noodle Casserole is a comforting and easy-to-make dish that’s perfect for a weeknight dinner. With minimal cleanup and maximum flavor, it’s sure to become a staple in your recipe collection. The creamy sauce, tender noodles, and savory tuna combine to create a delightful meal that the whole family will love.

Plus, the addition of vegetables and a crispy topping makes it a complete meal in one pot. Designed to serve 4-6 people, this recipe simplifies the classic tuna noodle casserole by using just one pot, saving you time and effort in the kitchen.

The key to this dish is cooking the noodles in the same pot as the sauce, allowing them to absorb all the flavors and ensuring a creamy consistency. With just a few ingredients and straightforward steps, you’ll have a delicious and satisfying meal ready in no time.

Ingredients:

• 12 oz egg noodles
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of mushroom soup
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 cup crushed potato chips or breadcrumbs for topping

Cooking Instructions:

1. Prepare the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
2. Add Liquids and Noodles: Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a gentle boil.
3. Cook the Noodles: Add the egg noodles to the pot, stirring occasionally to prevent sticking. Cook the noodles for about 7-8 minutes, or until they’re al dente.
4. Incorporate the Soup and Tuna: Stir in the cream of mushroom soup until fully mixed. Add the drained tuna and frozen peas, stirring gently to combine.
5. Melt the Cheese: Reduce the heat to low, add the shredded cheddar cheese, and mix until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste.
6. Add the Topping: Evenly sprinkle the crushed potato chips or breadcrumbs over the top of the casserole. Cover the pot and let it sit for a few minutes to allow the topping to slightly soften and the flavors to meld.
7. Serve: Once the casserole is heated through and the topping is slightly crispy, remove from heat and serve directly from the pot.

Extra Tips:

For extra flavor, you can add a pinch of dried thyme or parsley to the dish along with the salt and pepper. If you prefer a crunchier topping, you can place the casserole under the broiler for a couple of minutes until the topping turns golden brown.

Feel free to customize the vegetables based on what you have on hand; sliced mushrooms or diced bell peppers make great additions. If you don’t have egg noodles, other pasta types like rotini or penne can be used as substitutes.

Tuna Casserole With a Crunchy Topping

Tuna casserole is a classic comfort food that brings warmth and nostalgia to your dining table. This version of the tuna noodle casserole incorporates a delightful crunchy topping that adds texture and flavor to the dish. Perfect for a family dinner or a potluck, this casserole is easy to prepare and sure to be a hit with everyone who tries it.

The combination of tender noodles, hearty tuna, and creamy sauce topped with a satisfying crunch makes this a recipe you’ll want to make over and over again. This recipe serves 4-6 people, making it ideal for a small gathering or a cozy family meal.

The preparation involves simple ingredients that are often found in your pantry, making it an accessible dish for any day of the week. Whether you’re an experienced cook or a beginner in the kitchen, this tuna casserole with a crunchy topping is straightforward to prepare and offers a delicious result that everyone will enjoy.

Ingredients:

• 12 oz egg noodles
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 cup sliced mushrooms
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
2. Cook Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
3. Prepare Sauce: In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until well mixed.
4. Combine Ingredients: Add the cooked noodles, drained tuna, frozen peas, sliced mushrooms, and shredded cheddar cheese to the sauce. Gently fold everything together until well combined.
5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Prepare Topping: In a small bowl, mix the breadcrumbs with the melted butter. Spread this mixture evenly over the top of the casserole.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
8. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This will help the flavors meld together and make it easier to serve.

Extra Tips:

For an even crispier topping, consider using panko breadcrumbs instead of regular breadcrumbs. If you prefer a bit of spice, add a pinch of cayenne pepper to the sauce for a subtle heat.

Make sure to drain the tuna well to avoid excess moisture in the casserole. You can also substitute the cream of mushroom soup with cream of celery or cream of chicken for a different flavor profile.

Finally, feel free to add other vegetables like diced bell peppers or corn for extra nutrition and color.

Tuna and Mushroom Noodle Casserole

Tuna and Mushroom Noodle Casserole is a comforting and delicious dish that combines tender pasta, savory tuna, and earthy mushrooms in a creamy, cheesy sauce. This classic casserole is perfect for family dinners or potlucks, offering a hearty and satisfying meal that’s both easy to prepare and flavorful.

The combination of textures and flavors make this dish a favorite among both adults and children, providing a warm and cozy meal option for any occasion. The creamy sauce is made from scratch, ensuring a rich and flavorful base that perfectly complements the other ingredients.

The addition of mushrooms adds an earthy depth to the dish, while cheddar cheese provides a slight tang and gooey finish. With a crispy breadcrumb topping, this Tuna and Mushroom Noodle Casserole is baked to golden perfection. It’s a versatile dish that can be easily customized to suit your taste preferences, making it a staple in many households.

Ingredients for 4-6 servings:

• 12 ounces of egg noodles
• 2 tablespoons of butter
• 1 medium onion, finely chopped
• 8 ounces of mushrooms, sliced
• 2 cloves of garlic, minced
• 1/4 cup of all-purpose flour
• 2 cups of milk
• 1/2 cup of chicken or vegetable broth
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of dried thyme
• 2 cups of shredded cheddar cheese
• 2 cans (5 ounces each) of tuna, drained and flaked
• 1 cup of frozen peas
• 1/2 cup of breadcrumbs
• 2 tablespoons of grated Parmesan cheese
• 1 tablespoon of olive oil
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. Sauté Ingredients: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 3 minutes. Add the sliced mushrooms and garlic, and sauté for another 5 minutes until the mushrooms are tender.
4. Make the Sauce: Sprinkle the flour over the mushroom mixture and stir well. Gradually whisk in the milk and broth, cooking until the sauce thickens, about 5-7 minutes. Stir in the salt, pepper, and thyme.
5. Combine Ingredients: Remove the skillet from heat and stir in 1 1/2 cups of cheddar cheese until melted. Add the cooked noodles, tuna, and peas, mixing well to combine.
6. Prepare for Baking: Transfer the noodle mixture to a greased 9×13-inch baking dish. In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture over the casserole.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the top is golden brown and the casserole is bubbling.
8. Garnish and Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

For a creamier sauce, you can substitute heavy cream for some of the milk. If you prefer a more intense mushroom flavor, consider using a variety of mushrooms, such as cremini or portobello.

To add a crunchy texture, you can also mix some crushed potato chips into the breadcrumb topping. For a more colorful dish, try adding other vegetables like bell peppers or carrots.

Remember to taste your sauce before baking and adjust the seasoning if necessary. Enjoy your homemade Tuna and Mushroom Noodle Casserole with a side salad or some crusty bread for a complete meal.

Dairy-Free Tuna Noodle Surprise

The Dairy-Free Tuna Noodle Surprise is a delightful twist on the classic tuna noodle casserole, perfect for those who are looking to enjoy a comforting meal without any dairy. This recipe substitutes traditional dairy ingredients with flavorful alternatives, ensuring that you don’t miss out on the creamy, rich texture that makes this dish a family favorite.

Whether you’re lactose intolerant or simply seeking a lighter version of this classic, the Dairy-Free Tuna Noodle Surprise is sure to satisfy your taste buds while keeping your dietary preferences in mind.

In this recipe, we utilize coconut milk to create a creamy base, complemented by the savory flavors of tuna, vegetables, and gluten-free pasta. This dish isn’t only comforting but also nutritious, making it a great option for weeknight dinners or potlucks.

The combination of fresh vegetables and tuna provides a balanced meal that’s both filling and nourishing. The Dairy-Free Tuna Noodle Surprise serves 4-6 people, making it perfect for a family dinner or for enjoying leftovers the next day.

Ingredients:

• 12 oz gluten-free egg noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 2 cans (5 oz each) tuna, drained
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Cook the Noodles: In a large pot of salted boiling water, cook the gluten-free egg noodles according to the package instructions until al dente. Drain and set aside.
3. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
4. Combine Ingredients: In the skillet with the vegetables, stir in the frozen peas, drained tuna, coconut milk, Dijon mustard, salt, black pepper, and dried thyme. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
5. Mix with Noodles: In a large mixing bowl, combine the cooked noodles with the tuna and vegetable mixture until well coated.
6. Prepare the Baking Dish: Transfer the noodle mixture into a greased 9×13 inch baking dish, spreading it evenly.
7. Top the Casserole: In a small bowl, mix the gluten-free breadcrumbs and nutritional yeast. Sprinkle this mixture evenly over the top of the casserole.
8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
9. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving, if desired.

Extra Tips:

For a bit of extra flavor, you can add a teaspoon of lemon juice to the tuna mixture to brighten up the taste. If you prefer a bit more crunch on top, consider adding a handful of crushed gluten-free cornflakes or almonds to the breadcrumb mixture.

For those who love a bit of spice, a pinch of red pepper flakes can be stirred into the tuna mixture for an added kick. Remember, when cooking gluten-free pasta, take care not to overcook it, as it can become mushy more quickly than traditional pasta.

Enjoy your Dairy-Free Tuna Noodle Surprise with a side salad for a complete meal.

Tuna Noodle Casserole With a Hint of Lemon

Tuna Noodle Casserole with a Hint of Lemon is a delightful twist on the classic comfort food, adding vibrancy and a bit of zest to the dish. This recipe combines tender noodles, savory tuna, and a creamy sauce with a touch of lemon to brighten the flavors. Perfect for a family meal, this casserole is both satisfying and easy to prepare, making it an excellent choice for weeknight dinners or when you’re craving something hearty yet invigorating.

The creamy texture of the sauce is complemented by the subtle tanginess of the lemon, enhancing the overall taste without overwhelming the traditional flavors. The dish is baked to golden perfection, creating a crispy top layer that contrasts beautifully with the creamy interior.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and will surely impress your family or guests with its delicious taste and comforting appeal.

Ingredients (Serves 4-6):

• 12 oz egg noodles
• 2 cans (5 oz each) tuna, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 1/2 cup grated cheddar cheese
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons butter
• Zest and juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little butter or cooking spray to prevent sticking.
2. Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook until al dente, according to package instructions. Drain and set aside.
3. Make the Sauce: In a medium-sized saucepan, combine the cream of mushroom soup and milk over medium heat. Stir until smooth and heated through. Add the lemon zest and juice, and mix well to incorporate the flavors.
4. Combine Ingredients: In a large bowl, combine the cooked noodles, drained tuna, peas, and the lemon-infused sauce. Mix gently to confirm everything is evenly coated.
5. Assemble the Casserole: Pour the mixture into the prepared baking dish. Sprinkle the cheddar cheese evenly on top, followed by the breadcrumbs and Parmesan cheese.
6. Bake: Dot the top with small pieces of butter to help with browning. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
7. Serve: Remove from the oven and let it rest for a few minutes before serving. This allows the casserole to set slightly for easier serving.

Extra Tips:

When making Tuna Noodle Casserole with a Hint of Lemon, feel free to experiment with additional ingredients like chopped onions or mushrooms for added depth of flavor.

Be sure to taste the sauce before adding it to the noodles to adjust the lemon flavor to your preference. You can also substitute cheddar cheese with your favorite cheese blend or add a pinch of red pepper flakes for a hint of spice.

For a gluten-free version, use gluten-free noodles and breadcrumbs. Enjoy this comforting dish with a fresh green salad on the side for a balanced meal.

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole is a delicious and comforting dish that combines tender noodles, savory tuna, and a creamy sauce all cooked perfectly in the convenience of an Instant Pot. This one-pot meal is perfect for busy weeknights, as it requires minimal preparation and cooks in a fraction of the time compared to traditional methods.

With its rich flavors and hearty texture, it’s bound to become a family favorite. This recipe serves 4-6 people and is ideal for a cozy family dinner or a casual gathering. The Instant Pot not only expedites the cooking process but also enhances the flavors by infusing the ingredients together under pressure.

The combination of tuna, noodles, and creamy sauce is elevated with the addition of peas for a pop of color and a bit of freshness, making this dish both satisfying and nutritious.

Ingredients:

• 12 oz egg noodles
• 2 cans (5 oz each) of tuna, drained
• 1 cup frozen peas
• 1 can (10.5 oz) of cream of mushroom soup
• 1 1/2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients and verifying your Instant Pot is ready. Drain the tuna and set it aside. Measure out the egg noodles, frozen peas, and cheese.
2. Layer the Ingredients: In the Instant Pot, add the egg noodles first, spreading them evenly across the bottom. Pour the chicken broth over the noodles, covering them as much as possible. Add the cream of mushroom soup, spreading it gently with a spoon, but don’t stir.
3. Add Tuna and Peas: Evenly distribute the drained tuna over the layer of soup, followed by the frozen peas.
4. Season and Cook: Sprinkle the garlic powder, onion powder, salt, and pepper over the top. Secure the lid on the Instant Pot and confirm the valve is set to the sealing position. Select the “Pressure Cook” or “Manual” setting, and set the time for 5 minutes on high pressure.
5. Quick Release: Once the cooking time is complete, perform a quick release by carefully turning the valve to the venting position. Be cautious of the steam. Once the pressure has fully released, open the lid.
6. Add Cheese and Milk: Stir in the shredded cheddar cheese and milk, mixing well until the cheese is melted and the sauce is smooth and creamy.
7. Final Stir and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the casserole hot, garnished with additional cheese if desired.

Extra Tips:

For a crunchy topping, consider adding crushed potato chips or breadcrumbs after cooking. Simply sprinkle them over the top and place the casserole under a broiler for a minute or two until lightly browned.

If you prefer a slightly lighter version, use low-fat milk and cheese. Additionally, you can add other vegetables such as carrots or bell peppers to increase the nutritional value and add more color to the dish.

Remember that the noodles will absorb some of the sauce as it sits, so if you prefer a saucier casserole, you might want to add a little extra milk or broth just before serving.

Tuna Noodle Casserole With Bacon Twist

Tuna Noodle Casserole With Bacon Twist is a delightful variation of the classic comfort food that brings a smoky, savory depth to the dish. This version combines the creamy, hearty goodness of traditional tuna noodle casserole with the irresistible flavor of crispy bacon. The bacon adds a layer of texture and richness, elevating the dish to a new level of deliciousness. Perfect for a family dinner or a potluck, this casserole is sure to be a crowd-pleaser that will have everyone coming back for seconds.

This recipe is designed to serve 4-6 people, making it ideal for family meals or small gatherings. The preparation involves a few simple steps and uses ingredients that are likely to already be in your pantry or easily sourced from your local grocery store. The result is a satisfying and flavorful dish that combines the creaminess of the sauce with the crunch of bacon and the tenderness of noodles and tuna, creating a harmonious blend of tastes and textures.

Ingredients:

• 12 oz egg noodles
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 2 cans (5 oz each) tuna, drained and flaked
• 1 cup frozen peas
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee your casserole bakes evenly.
2. Cook the Noodles: Boil the egg noodles in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
3. Prepare the Bacon: Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and crumble once cooled. Set aside.
4. Sauté Vegetables: In the same skillet, melt butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent. Add the mushrooms and cook until they’re soft and golden.
5. Make the Sauce: Reduce the heat to low and stir in the cream of mushroom soup and milk. Mix well until the sauce is smooth and heated through.
6. Combine Ingredients: In a large mixing bowl, combine the cooked noodles, sautéed vegetables, tuna, peas, crumbled bacon (reserve some for topping), and half of the cheddar cheese. Season with salt and pepper.
7. Assemble the Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese, breadcrumbs, Parmesan cheese, and reserved bacon on top.
8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
9. Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For a more pronounced bacon flavor, consider using bacon fat instead of butter when sautéing the vegetables. If you prefer your casserole to have a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.

You can also experiment with different types of cheese, such as mozzarella or Gruyere, for a different taste profile. Finally, if you want to make this dish ahead of time, assemble the casserole and refrigerate it for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge.