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Overhead view of tuna noodle casserole in a white bowl, showcasing creamy noodles, tuna, peas, and golden topping.
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4.65 from 91 votes

Easy Tuna Noodle Casserole

This Easy Tuna Noodle Casserole is pure comfort food. Creamy, cozy, and topped with crunchy potato chips for that nostalgic finish. It’s a weeknight classic I’ve been making (and loving) for years, and it comes together in under an hour with simple pantry staples.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: tuna casserole, tuna noodle casserole, tuna noodle casserole recipe
Servings: 6
Calories: 419kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 12 ounces egg noodles dry
  • 15 ounces tuna drained (I used 3 5 oz cans tuna packed in water)
  • 10.5 ounces cream of celery soup (I used Campbell's 10.5 oz can)
  • 1 cup milk
  • 1 stalk celery chopped
  • 1 cup frozen peas
  • ¼ teaspoon black pepper or to taste
  • ¾ cup potato chips crumbled
  • 1 tablespoon fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400℉.
  • Cook the noodles according to package instructions. Drain and transfer to a large bowl.
    process shots showing how to make tuna noodle casserole.
  • To the bowl add the remaining ingredients (excluding the potato chips) and stir until well combined. Season with salt and pepper as needed. I only added pepper, but feel free to season with salt as you prefer.
    process shots showing how to make tuna noodle casserole.
  • Spray a 9x13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish. Sprinkle with the potato chips. 
    process shots showing how to make tuna noodle casserole.
  • Bake for 30 minutes or until heated through.
    process shots showing how to make tuna noodle casserole.
  • Serve warm and enjoy!

Video

Notes

  1. I always go with tuna packed in water, it gives you cleaner flavor and a better texture without that oily film. Just make sure it’s well drained so your casserole doesn’t end up soggy.
  2. Cook your noodles just until barely tender (al dente). They’ll continue cooking in the oven.
  3. Want to skip canned soup? Here's how to make your own:
Cream of celery soup recipe:
  • 1 tablespoon butter
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth (low sodium)
  • 1/2 cup heavy cream
  • salt and pepper to taste
  1. In a small saucepan melt the butter, add celery, onion and cook over medium low heat until soft. Add flour and cook for 2 minutes over low heat.
  2. Add chicken broth and cream, season with salt and pepper and bring to a boil. Use this to add to your tuna noodle casserole.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 56g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 580mg | Potassium: 560mg | Fiber: 4g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 3mg
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