The Best Old Fashioned Tuna Noodle Casserole

The best old fashioned tuna noodle casserole brings together a creamy mushroom soup base, hearty egg noodles, tender tuna, and a crunchy topping for a nostalgic, comforting meal that’s perfect for any day of the week.

Ingredients

For the Mushroom Soup

• 1 tsp olive oil
• 1 tbsp finely chopped onion
• 5 tbsp minced garlic cloves
• 6–8 tbsp thinly sliced button mushrooms
• 3 tbsp unsalted butter
• 3 tbsp flour
• 4 cups chicken broth
• 1½ cups milk
• 1 tsp black pepper
• ½ tsp chicken bouillon
• 1 tbsp salt to taste

Everything Else

• 16 oz egg noodles, cooked al dente
• 3 (5 oz) cans of tuna in water, drained
• ½ cup frozen peas
• 1 cup shredded cheddar cheese
• 1 tbsp crushed potato chips (a couple handfuls of slightly crunched chips)

Instructions

1. Preheat and Sauté
   Preheat your oven to 350℉. In a large saucepan over medium heat, add the olive oil. Then, stir in the finely chopped onion and minced garlic, cooking until the onion softens—about 5 minutes. Continue sautéing for an extra minute to bring out the aroma.
2. Build the Soup Base
   Add the unsalted butter to the saucepan. Once melted and combined, stir in the flour and cook for about 1 minute. Pour in a little bit of the chicken broth while stirring quickly to help the mixture thicken, then slowly add the remaining broth, stirring frequently. Once combined, add the milk.
3. Season and Thicken
   Stir in the black pepper, chicken bouillon, and salt. Bring the mixture to a gentle boil, then reduce the heat to low and continue stirring occasionally. Allow the soup to thicken over several minutes, tasting and adjusting the salt if needed.
4. Combine the Casserole Components
   Mix in the frozen peas and drained tuna into the mushroom soup. Stir in the cooked egg noodles until everything is evenly coated.
5. Bake to Perfection
   Transfer the mixture to a 13 x 9 glass baking dish, spreading it evenly. Top with as many crushed potato chips as you like for an irresistible crunch. Bake uncovered for 20 minutes until the dish is heated through and the topping is nicely set.

Storage Instructions

• Refrigeration: Place any leftovers in an airtight container and store in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350℉ for about 15 minutes or microwave in 30-second intervals, stirring in between, until warmed through.
• Freezing: This casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why is My Tuna Casserole So Dry?

Tuna casseroles can sometimes turn out dry if too much liquid evaporates during baking or if the noodles absorb more broth than expected. To prevent dryness, ensure that the mushroom soup base is sufficiently creamy, and consider adding a splash of extra milk or broth if needed. Covering the dish for part of the baking time may also help lock in moisture.

Do You Put Milk in Tuna Casserole?

Yes, milk is a key component in this recipe. It helps create a smooth, creamy base for the mushroom soup, ensuring that the casserole has a rich consistency. The milk blends with the chicken broth to form a cohesive sauce that brings all the ingredients together.

Do You Cook Noodles Before Putting Them in a Casserole?

Absolutely. Cooking the egg noodles al dente before mixing them into the casserole ensures they finish cooking evenly in the oven. This pre-cooking step prevents the noodles from becoming mushy or undercooked during baking.

Is It Better to Put Tuna in Water or Oil for Casserole?

For this casserole, tuna packed in water is recommended. Water-packed tuna tends to be leaner and has a cleaner taste that blends well with the creamy mushroom soup without overpowering the other ingredients. Additionally, draining the tuna well helps maintain the desired consistency of the dish.

Enjoy this standout old fashioned tuna noodle casserole—a timeless dish that brings comfort and a delightful mix of textures and ingredients to your table.