By Becky Hardin
Published Mar 24, 2020
Food doesn’t get much more comforting than this Tuna Noodle Casserole ! Easy to make, this baked casserole is wonderfully creamy and is a great family meal that you can make ahead of time (and with pantry staples).
Why We Love This Tuna Noodle Casserole Recipe
Noodles, creamy sauce, and a crunchy topping – life doesn’t get much better! Tuna noodle casserole is a traditional comfort food and it’s a classic for a reason.
- Comforting. The rich and creamy sauce paired with a crunchy topping is nostalgic and delicious!
- Pantry Staples. Canned tuna, water chestnuts, and chicken broth make this an easy recipe to throw together when you just can’t get to the grocery store.
- Freezer Meal. This casserole freezes beautifully, making it the perfect make-ahead meal for busy weeknights.
Variations on Easy Tuna Noodle Casserole
There are tons of ways to make this classic tuna casserole your own. You can use any short pasta shape , like fusilli or bowties. Feel free to swap the Gruyere for Cheddar or Monterey Jack. In place of the cream of mushroom soup, you can use cream of celery or cream of chicken. And finally, feel free to top the casserole with crushed Ritz crackers or Panko breadcrumbs.
How to Store and Reheat
Store leftover tuna noodle casserole covered in plastic wrap or foil, and place it in the fridge for up to 4 days. Reheat the casserole in a preheated oven at 325°F for 20-30 minutes.
How to Freeze
Let the casserole cool, wrap it a couple of times in foil, and place it in the freezer. Once frozen (about 2-3 hours) transfer it to a freezer-safe bag to prevent freezer burn. You can cook the casserole from frozen at 325°F for about an hour or you can thaw it in the fridge overnight first.
Serving Suggestions
This creamy tuna casserole is a meal all by itself, but it’s great served with a hearty slice of bread or a crisp chopped salad !
More Casserole Recipes To Try
- Ham and Potato Casserole
- Crockpot Sweet Potato Casserole
- Turkey Rice Casserole
- Chicken Noodle Casserole
- Hamburger Casserole
- Crockpot Green Bean Casserole
- …More Casserole Recipes
Notes from the Test Kitchen
- Make this casserole in a 9×13-inch oven-proof casserole dish and grease it before you add the ingredients.
- Bake the casserole in a preheated oven so that it cooks evenly.
- If the top of the casserole starts to brown too quickly you can cover it with foil.
Ingredients1x2x3x
- ▢ 12 ounces dry egg noodles
- ▢ 12 ounces shredded Gruyere cheese divided
- ▢ 2 cups ruffled-style potato chips roughly crushed
- ▢ 2 slices hearty white bread torn into 1-inch pieces
- ▢ 5 tablespoons cold unsalted butter divided (⅝ stick)
- ▢ ½ teaspoon kosher salt divided
- ▢ ½ teaspoon freshly ground black pepper divided
- ▢ 1 teaspoon Herbs de Provence divided
- ▢ 12 ounces solid white albacore tuna packed in water (1 can)
- ▢ 8 ounces sliced water chestnuts drained (1 can)
- ▢ 2 tablespoons olive oil divided
- ▢ 2 tablespoons fresh lemon juice (from 1 lemon)
- ▢ 1 onion chopped
- ▢ 3 tablespoons all-purpose flour
- ▢ 2 cups half-and-half or heavy cream
- ▢ 14.5 ounces unsalted chicken broth (1 can)
- ▢ ½ cup dry white wine
- ▢ 10.5 ounces cream of mushroom soup (1 can)
- ▢ 1½ cups frozen peas
- ▢ Chopped fresh parsley optional, for garnish
Instructions
- Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Cook the noodles, to al dente, according to package directions. Drain and set aside. 12 ounces dry egg noodles
- In the bowl of a food processor, fitted with the metal blade, add ¼ cup shredded cheese, potato chips, bread, 2 tablespoons butter, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried herbs. Process the mixture for about 10 pulses or until the mixture becomes medium-coarse crumbs; set aside. 12 ounces shredded Gruyere cheese, 2 cups ruffled-style potato chips, 2 slices hearty white bread, 5 tablespoons cold unsalted butter, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Herbs de Provence
- Drain the tuna in a fine-mesh strainer and press with a rubber spatula to extract as much water as possible. Place the tuna in a large bowl and use a fork to separate the chunks into smaller pieces. 12 ounces solid white albacore tuna packed in water
- Add water chestnuts, 1 tablespoon oil, lemon juice, and the remaining ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon of herbs. Mix lightly; set aside. 8 ounces sliced water chestnuts, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice
- In a large skillet set over medium-low heat, add 1 tablespoon of oil, 1 tablespoon of butter, and the chopped onion. Cook and stir occasionally until onion is translucent and soft, about 6-8 minutes. Add the onions to the tuna mixture. 1 onion
- Melt 2 tablespoons butter in the same skillet set over medium heat. Add flour and cook, whisking constantly, until flour is golden, 1-2 minutes. Slowly, while whisking constantly, add the half-and-half, chicken broth, and wine. 3 tablespoons all-purpose flour, 2 cups half-and-half, 14.5 ounces unsalted chicken broth, ½ cup dry white wine
- Bring to a boil and reduce the heat to medium-low; simmer 5-7 minutes or until slightly thickened.
- Remove from the heat and add the remaining cheese and the mushroom soup; stir until cheese is melted and mixture is smooth. 10.5 ounces cream of mushroom soup
- Add the milk/cheese mixture to the tuna mixture and mix well.
- Add the drained pasta and toss until noodles are coated with the creamed mixture.
- Taste and season with salt and black pepper, if needed.
- Add frozen peas and stir to incorporate. 1½ cups frozen peas
- Pour the mixture into the prepared casserole dish and top with the bread-crumb mixture.
- Bake at 375°F for 35-45 minutes or until golden and bubbly. Allow casserole to cool 5-10 minutes before serving.
- Garnish with chopped fresh parsley, if desired, and serve with toasty bread and simple salad. Chopped fresh parsley
Equipment
- 9×13 Baking Pan
- Food Processor
Becky’s Tips
- Make this casserole in a 9×13-inch oven-proof casserole dish and grease it before you add the ingredients.
- Bake the casserole in a preheated oven so that it cooks evenly.
- If the top of the casserole starts to brown too quickly you can cover it with foil.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tuna Noodle Casserole Recipe
Equipment
- 9x13 Baking Pan
- Food Processor
Ingredients
- 12 ounces dry egg noodles
- 12 ounces shredded Gruyere cheese divided
- 2 cups ruffled-style potato chips roughly crushed
- 2 slices hearty white bread torn into 1-inch pieces
- 5 tablespoons cold unsalted butter divided (⅝ stick)
- ½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 teaspoon Herbs de Provence divided
- 12 ounces solid white albacore tuna packed in water (1 can)
- 8 ounces sliced water chestnuts drained (1 can)
- 2 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 onion chopped
- 3 tablespoons all-purpose flour
- 2 cups half-and-half or heavy cream
- 14.5 ounces unsalted chicken broth (1 can)
- ½ cup dry white wine
- 10.5 ounces cream of mushroom soup (1 can)
- 1½ cups frozen peas
- Chopped fresh parsley optional, for garnish
Instructions
- Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9x13-inch casserole dish with nonstick cooking spray.
- Cook the noodles, to al dente, according to package directions. Drain and set aside. 12 ounces dry egg noodles
- In the bowl of a food processor, fitted with the metal blade, add ¼ cup shredded cheese, potato chips, bread, 2 tablespoons butter, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried herbs. Process the mixture for about 10 pulses or until the mixture becomes medium-coarse crumbs; set aside. 12 ounces shredded Gruyere cheese, 2 cups ruffled-style potato chips, 2 slices hearty white bread, 5 tablespoons cold unsalted butter, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Herbs de Provence
- Drain the tuna in a fine-mesh strainer and press with a rubber spatula to extract as much water as possible. Place the tuna in a large bowl and use a fork to separate the chunks into smaller pieces. 12 ounces solid white albacore tuna packed in water
- Add water chestnuts, 1 tablespoon oil, lemon juice, and the remaining ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon of herbs. Mix lightly; set aside. 8 ounces sliced water chestnuts, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice
- In a large skillet set over medium-low heat, add 1 tablespoon of oil, 1 tablespoon of butter, and the chopped onion. Cook and stir occasionally until onion is translucent and soft, about 6-8 minutes. Add the onions to the tuna mixture. 1 onion
- Melt 2 tablespoons butter in the same skillet set over medium heat. Add flour and cook, whisking constantly, until flour is golden, 1-2 minutes. Slowly, while whisking constantly, add the half-and-half, chicken broth, and wine. 3 tablespoons all-purpose flour, 2 cups half-and-half, 14.5 ounces unsalted chicken broth, ½ cup dry white wine
- Bring to a boil and reduce the heat to medium-low; simmer 5-7 minutes or until slightly thickened.
- Remove from the heat and add the remaining cheese and the mushroom soup; stir until cheese is melted and mixture is smooth. 10.5 ounces cream of mushroom soup
- Add the milk/cheese mixture to the tuna mixture and mix well.
- Add the drained pasta and toss until noodles are coated with the creamed mixture.
- Taste and season with salt and black pepper, if needed.
- Add frozen peas and stir to incorporate. 1½ cups frozen peas
- Pour the mixture into the prepared casserole dish and top with the bread-crumb mixture.
- Bake at 375°F for 35-45 minutes or until golden and bubbly. Allow casserole to cool 5-10 minutes before serving.
- Garnish with chopped fresh parsley, if desired, and serve with toasty bread and simple salad. Chopped fresh parsley
Notes
- Make this casserole in a 9x13-inch oven-proof casserole dish and grease it before you add the ingredients.
- Bake the casserole in a preheated oven so that it cooks evenly.
- If the top of the casserole starts to brown too quickly you can cover it with foil.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
