18 Creamy Tuna Noodle Casserole Delicious Recipes

Sometimes, all you crave is a dish that wraps you in warmth and nostalgia, and that’s exactly what our 18 Creamy Tuna Noodle Casserole Delicious Recipes deliver. Perfect for busy weeknights or cozy weekends, these recipes are your ticket to comfort food heaven. Dive in to discover twists on the classic that’ll make your taste buds dance and your family ask for seconds!

Classic Tuna Noodle Casserole

Get ready to dive into a comfort food classic that’s been winning hearts since the 1950s. This tuna noodle casserole is creamy, crunchy, and utterly irresistible—perfect for weeknight dinners or potluck surprises.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
4. Stir in frozen peas, tuna, cream of mushroom soup, milk, salt, and pepper. Cook until heated through, about 3 minutes.
5. Combine the tuna mixture with the cooked noodles. Transfer to the prepared baking dish.
6. Sprinkle shredded cheddar cheese evenly over the top.
7. In a small bowl, mix breadcrumbs with olive oil. Sprinkle over the cheese layer.
8. Bake for 20-25 minutes, until the top is golden and bubbly.
9. Let stand for 5 minutes before serving.

Flaky tuna meets tender noodles in a creamy sauce, topped with a golden, crispy crust. Serve with a side of steamed greens or a crisp salad for a balanced meal.

Cheesy Tuna Noodle Casserole

Bold flavors and creamy textures collide in this cheesy tuna noodle casserole. It’s the ultimate comfort food that’s ready in a flash, perfect for busy weeknights or lazy weekends.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Boil egg noodles according to package instructions until al dente, then drain.
2. In a large skillet, melt butter over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in frozen peas and drained tuna, cooking for 2 minutes until peas are thawed.
4. Mix in condensed cream of mushroom soup and whole milk, stirring until smooth. Tip: For extra creaminess, let the mixture simmer for 1 minute.
5. Fold in cooked egg noodles and half of the shredded cheddar cheese until evenly coated. Tip: Reserve some cheese for a gooey top layer.
6. Transfer mixture to a greased baking dish. Sprinkle remaining cheddar cheese and breadcrumbs on top.
7. Bake for 20 minutes, or until the top is golden and bubbly. Tip: Broil for the last 2 minutes for an extra crispy topping.

Delightfully creamy with a crispy, cheesy crust, this casserole is a crowd-pleaser. Serve it straight from the oven with a side of crisp green salad for a balanced meal.

Creamy Mushroom Tuna Noodle Casserole

Whip up this cozy classic with a twist that’ll have your taste buds dancing. Creamy, savory, and utterly comforting, this dish is your next weeknight hero.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 cup diced yellow onion
• 2 cups sliced cremini mushrooms
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 cans (5 oz each) tuna in water, drained
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and mushrooms; cook until softened, about 5 minutes.
4. Add garlic; cook for 1 minute until fragrant.
5. Sprinkle flour over vegetables; stir to coat and cook for 1 minute.
6. Gradually whisk in milk and chicken broth. Bring to a simmer; cook until thickened, about 5 minutes.
7. Remove from heat; stir in sour cream, Dijon mustard, salt, pepper, and paprika.
8. Fold in cooked noodles, tuna, and half the cheddar cheese until evenly combined.
9. Transfer mixture to prepared baking dish. Top with remaining cheese and panko.
10. Bake for 20 minutes until bubbly and golden. Let stand for 5 minutes before serving.

Relish the creamy texture and rich flavors that meld perfectly in every bite. Serve with a crisp green salad or roasted veggies for a complete meal that’s anything but ordinary.

Healthy Whole Wheat Tuna Noodle Casserole

Zesty and wholesome, this dish turns the classic tuna noodle casserole into a fiber-rich feast. Swap out white pasta for whole wheat, and watch the magic happen.

Ingredients

• 8 oz whole wheat elbow noodles
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 cup low-fat milk
• 1 cup shredded cheddar cheese
• 1/2 cup whole wheat breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Boil noodles according to package instructions until al dente, then drain.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
4. Stir in frozen peas and cook for 2 minutes.
5. Flake tuna into the skillet, mixing gently to combine.
6. Pour in milk, bring to a simmer, then remove from heat.
7. Combine noodle mixture with tuna mixture in a baking dish. Sprinkle cheese and breadcrumbs on top.
8. Bake for 20 minutes until the top is golden and bubbly.
9. Let stand for 5 minutes before serving.

Melted cheese crowns this casserole, offering a creamy contrast to the crunchy breadcrumb topping. Serve with a side of steamed greens for a balanced meal.

Spicy Tuna Noodle Casserole

Jump into your weeknight dinner game with this Spicy Tuna Noodle Casserole—it’s bold, it’s creamy, and it’s got just the right kick to wake up your taste buds.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 can (5 oz) tuna in water, drained
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Boil the egg noodles in salted water for 7 minutes, then drain and set aside.
3. In a skillet, melt the butter over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Stir in the heavy cream, cheddar cheese, tuna, red pepper flakes, salt, and black pepper. Cook until the cheese melts, about 3 minutes.
6. Combine the cheese mixture with the cooked noodles and transfer to the prepared baking dish.
7. Sprinkle breadcrumbs evenly over the top.
8. Bake for 20 minutes, or until the top is golden and bubbly.
9. Let the casserole sit for 5 minutes before serving to allow it to set.

Velvety noodles cling to the spicy, cheesy sauce, while the crispy breadcrumb topping adds a satisfying crunch. Serve it straight from the oven with a side of steamed greens for a meal that’s as vibrant as it is comforting.

Garlic Parmesan Tuna Noodle Casserole

Zesty and comforting, this Garlic Parmesan Tuna Noodle Casserole is your next weeknight hero. **Creamy**, **cheesy**, and packed with flavor, it’s a no-fuss dish that’ll have everyone asking for seconds.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Boil egg noodles according to package instructions until al dente, then drain.
2. In a large skillet, melt butter over medium heat. Add garlic, sauté for 1 minute until fragrant.
3. Whisk in flour, cook for 1 minute to remove raw taste. Gradually add milk and chicken broth, whisking constantly to avoid lumps.
4. Bring to a simmer, cook for 3-5 minutes until thickened. Stir in Parmesan, salt, black pepper, and red pepper flakes.
5. Fold in tuna, peas, and cooked noodles until evenly coated. Transfer to a greased 9×13 baking dish.
6. In a small bowl, mix panko with olive oil. Sprinkle over casserole.
7. Bake for 20-25 minutes until top is golden and bubbly. Let stand for 5 minutes before serving.

Crispy on top, creamy inside—this casserole is a texture dream. Serve with a crisp green salad or garlic bread for a meal that’s anything but boring.

Baked Tuna Noodle Casserole with Bread Crumbs

Absolutely no one can resist the creamy, crunchy combo of this Baked Tuna Noodle Casserole. It’s the ultimate comfort food with a twist that’ll have everyone asking for seconds.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz canned tuna, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup bread crumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Boil egg noodles according to package instructions until al dente, then drain.
2. In a large skillet, melt butter over medium heat. Add onion and celery, sautéing until soft, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant. Sprinkle flour over veggies, stirring constantly for 2 minutes to create a roux.
4. Gradually whisk in milk and chicken broth, ensuring no lumps remain. Bring to a simmer, cooking until thickened, about 5 minutes.
5. Remove from heat. Stir in salt, pepper, tuna, peas, and cheese until well combined. Fold in cooked noodles.
6. Transfer mixture to a greased baking dish. In a small bowl, mix bread crumbs with olive oil and sprinkle evenly over the casserole.
7. Bake for 20-25 minutes until topping is golden and crispy. Let stand for 5 minutes before serving.

You’ll love the creamy interior contrasted with the crispy bread crumb topping. Serve with a side of steamed green beans for a pop of color and freshness.

Easy One-Pot Tuna Noodle Casserole

Jump into comfort with this Easy One-Pot Tuna Noodle Casserole—creamy, crunchy, and utterly no-fuss. Just toss, simmer, and devour.

Ingredients

• 2 cups elbow macaroni
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 can (5 oz) tuna, drained
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, boil 4 cups of water over high heat. Add 2 cups elbow macaroni and cook for 8 minutes, stirring occasionally. Drain and set aside.
2. Return the pot to medium heat. Melt 1 tbsp butter, then add 1/4 cup breadcrumbs. Toast for 2 minutes until golden, then remove and set aside for topping.
3. In the same pot, combine 1 can condensed cream of mushroom soup, 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
4. Add the cooked macaroni, 1 can drained tuna, and 1 cup frozen peas to the pot. Stir gently to combine.
5. Sprinkle 1/2 cup shredded cheddar cheese over the mixture. Cover and let sit for 3 minutes until the cheese melts.
6. Top with the toasted breadcrumbs before serving.

Yield a forkful of creamy noodles, tender peas, and crispy topping—perfect with a side of garlic bread for dipping.

Low-Carb Tuna Noodle Casserole with Zucchini Noodles

Make your weeknight dinners exciting with this low-carb twist on a classic comfort dish. Swap out pasta for zucchini noodles and dive into a creamy, cheesy tuna casserole that’s both satisfying and guilt-free.

Ingredients

• 2 cups zucchini noodles
• 1 can (5 oz) tuna, drained
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 minutes until slightly softened.
3. In a bowl, mix tuna, heavy cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
4. Combine the tuna mixture with the zucchini noodles in the skillet. Stir well to coat the noodles evenly.
5. Transfer the mixture to a baking dish. Sprinkle additional cheddar cheese on top if desired.
6. Bake for 20 minutes until the cheese is bubbly and golden.
7. Let the casserole cool for 5 minutes before serving to allow the sauce to thicken.

Rich in flavor and creamy in texture, this casserole is a low-carb dream. Serve it with a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Gluten-Free Tuna Noodle Casserole

Viral comfort food alert! This gluten-free tuna noodle casserole swaps the wheat without skimping on the creamy, cheesy goodness. Perfect for weeknights or meal prep—ready in under an hour.

Ingredients

• 8 oz gluten-free elbow noodles
• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 2 cups gluten-free chicken broth
• 1 cup almond milk
• 2 tbsp cornstarch
• 1 cup frozen peas
• 2 cans (5 oz each) tuna, drained
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup gluten-free breadcrumbs

Instructions

1. Preheat oven to 375°F. Boil noodles according to package, drain, and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms; sauté for 5 minutes until soft.
3. Whisk together chicken broth, almond milk, and cornstarch in a bowl until smooth. Pour into skillet with vegetables.
4. Bring mixture to a simmer, stirring constantly, until thickened—about 3 minutes.
5. Stir in peas, tuna, cheese, salt, and pepper. Fold in cooked noodles until evenly coated.
6. Transfer mixture to a greased baking dish. Sprinkle breadcrumbs evenly on top.
7. Bake for 20 minutes, or until bubbly and breadcrumbs are golden.
8. Let stand for 5 minutes before serving to allow sauce to thicken further.

Outrageously creamy with a crispy top, this casserole is a gluten-free dream. Serve with a side of steamed greens for a balanced meal that doesn’t compromise on flavor.

Slow Cooker Tuna Noodle Casserole

Transform your weeknight dinner with this **Slow Cooker Tuna Noodle Casserole**—creamy, comforting, and crazy easy. Toss everything in, and let the slow cooker do the magic.

Ingredients

• 2 cups egg noodles
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 2 cans (5 oz each) tuna, drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. **Layer** the egg noodles, cream of mushroom soup, milk, frozen peas, tuna, salt, and black pepper in the slow cooker.
2. **Stir** the mixture gently to combine all ingredients evenly.
3. **Cover** and cook on LOW for 4 hours or HIGH for 2 hours, until noodles are tender. Tip: Avoid opening the lid frequently to keep the heat consistent.
4. **Mix** the shredded cheddar cheese, breadcrumbs, and melted butter in a small bowl for the topping.
5. **Sprinkle** the topping over the casserole in the last 30 minutes of cooking. Tip: This adds a crispy texture without overcooking.
6. **Let** the casserole sit for 10 minutes before serving to thicken. Tip: This step ensures the perfect creamy consistency.

Here’s the deal—this casserole comes out **creamy** with a **crispy top**, and the peas add a sweet pop. Serve it straight from the slow cooker for a cozy, no-fuss meal.

Tuna Noodle Casserole with Peas and Carrots

Forget boring weeknight dinners—this tuna noodle casserole is your new go-to. Packed with peas, carrots, and creamy goodness, it’s comfort food that doesn’t skimp on flavor.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1 can (5 oz) tuna in water, drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and carrots; cook for 5 minutes until softened.
4. Add garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and stir to coat.
5. Gradually whisk in milk, ensuring no lumps remain. Cook for 3-5 minutes until sauce thickens.
6. Stir in cheese until melted. Add tuna, peas, salt, pepper, and paprika. Mix well.
7. Fold in cooked noodles until evenly coated. Transfer mixture to prepared baking dish.
8. Bake for 20-25 minutes until bubbly and golden on top.

Now, the casserole emerges creamy with a slight crunch from the veggies. Serve it straight from the oven with a sprinkle of fresh parsley for a pop of color.

Tuna Noodle Casserole with a Crunchy Topping

Make your weeknight dinners unforgettable with this Tuna Noodle Casserole, topped with a crispy, golden crust that’ll have everyone asking for seconds.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 cup crushed potato chips

Instructions

1. Preheat oven to 375°F. Boil egg noodles according to package instructions until al dente, then drain.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in frozen peas, tuna, condensed soup, and milk. Cook until heated through, about 5 minutes. Tip: For extra flavor, add a pinch of black pepper.
4. Combine the tuna mixture with the cooked noodles. Transfer to a greased 9×13 inch baking dish.
5. Sprinkle shredded cheddar cheese evenly over the top, followed by crushed potato chips. Tip: For an extra crunchy topping, lightly press the chips into the cheese.
6. Bake for 20 minutes, or until the topping is golden and the casserole is bubbly. Tip: Let it stand for 5 minutes before serving to set.

Fresh out of the oven, the casserole boasts a creamy interior with a satisfying crunch from the topping. Serve it with a side of steamed green beans for a colorful, balanced meal.

Tuna Noodle Casserole with a Twist of Lemon

Dive into a comfort classic with a zesty upgrade that’ll make your taste buds dance. This tuna noodle casserole gets a bright makeover with lemon, turning the familiar into something extraordinary.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Cook egg noodles according to package instructions until al dente, then drain.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in frozen peas, cooking for another 2 minutes until warmed through.
5. Remove skillet from heat. Mix in tuna, cheddar cheese, sour cream, mayonnaise, lemon zest, lemon juice, salt, and pepper.
6. Add cooked noodles to the skillet, tossing gently to combine.
7. Transfer mixture to the prepared baking dish.
8. In a small bowl, combine breadcrumbs and olive oil. Sprinkle evenly over the casserole.
9. Bake for 20 minutes, or until the top is golden and crispy.
10. Let stand for 5 minutes before serving.

Perfectly creamy with a crispy top, this casserole bursts with fresh lemon flavor. Serve it with a side of steamed greens for a colorful, balanced meal.

Tuna Noodle Casserole with a Hint of Dill

Just when you thought tuna noodle casserole couldn’t get any better, we’re throwing in a hint of dill for that fresh, herby kick. This dish is your weeknight hero—creamy, comforting, and ready in a flash.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 375°F.
2. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in frozen peas, cooking for another 2 minutes until warmed through.
5. Add drained tuna, cream of mushroom soup, milk, cheddar cheese, dill, salt, and pepper to the skillet. Mix well to combine.
6. Fold in the cooked egg noodles until evenly coated with the mixture.
7. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle breadcrumbs evenly over the top.
8. Bake for 20 minutes, or until the top is golden and the edges are bubbly.
9. Let stand for 5 minutes before serving to allow the casserole to set.

Makes for a creamy, hearty dish with the perfect crunch from the breadcrumb topping. Serve with a side of crisp green salad to balance the richness, or enjoy as is for the ultimate comfort food experience.

Tuna Noodle Casserole with a Touch of Mustard

Forget boring weeknight dinners—this tuna noodle casserole brings the zing with a bold mustard twist. Ready in a flash, it’s creamy, crunchy, and totally craveable.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Boil egg noodles according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
3. Sprinkle flour over onions; stir to coat. Gradually whisk in milk until smooth. Tip: Keep the heat medium to avoid scorching.
4. Stir in mustard, salt, and pepper. Cook until slightly thickened, about 3 minutes.
5. Fold in peas, tuna, and cooked noodles. Transfer to a greased baking dish.
6. Top with cheese and breadcrumbs. Bake for 20 minutes until golden and bubbly. Tip: For extra crunch, broil the last 2 minutes.
7. Let stand 5 minutes before serving. Tip: This dish firms up as it cools, making leftovers even better.

Kick up the comfort with this casserole’s creamy interior and crispy top. Serve with a side of pickles for a tangy contrast, or pack it for lunch—it’s just as good cold.

Tuna Noodle Casserole with a Sprinkle of Paprika

Skip the takeout—this Tuna Noodle Casserole is your weeknight hero. **S**tart with pantry staples, end with a golden, paprika-kissed masterpiece.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1/2 tsp paprika

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
4. Stir in frozen peas, tuna, cream of mushroom soup, milk, salt, and pepper. Cook until heated through, about 5 minutes.
5. Combine tuna mixture with cooked noodles. Transfer to prepared baking dish.
6. Sprinkle shredded cheddar cheese evenly over the top.
7. In a small bowl, mix breadcrumbs and paprika. Sprinkle over cheese.
8. Bake for 20-25 minutes, until bubbly and golden brown on top.

**C**reamy noodles meet crispy topping in this comfort classic. Serve with a side salad for a balanced meal, or enjoy straight from the dish—no judgment here.

Tuna Noodle Casserole with a Dash of White Wine

Alright, let’s dive straight into this creamy, dreamy Tuna Noodle Casserole that’s about to become your weeknight hero. A splash of white wine elevates the flavors, making every bite a little celebration.

Ingredients

• 8 oz egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup dry white wine
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook egg noodles according to package instructions until al dente, then drain.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
4. Whisk in flour to create a roux, cooking for 1 minute until golden.
5. Gradually pour in milk and white wine, stirring constantly until the mixture thickens, about 5 minutes.
6. Remove from heat and stir in cheddar and Parmesan cheeses until melted.
7. Fold in cooked noodles, tuna, peas, salt, and pepper until evenly coated.
8. Transfer mixture to the prepared baking dish and sprinkle breadcrumbs on top.
9. Bake for 20-25 minutes until bubbly and golden brown on top.

Now, the casserole emerges with a crispy top layer giving way to a creamy, cheesy interior. Serve it straight from the oven with a side of crisp greens for a contrast in textures.

Conclusion

Ultimate comfort awaits in these 18 creamy tuna noodle casserole recipes, perfect for cozy family dinners or potluck gatherings. Each dish promises a delightful blend of flavors that’ll have everyone asking for seconds. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this roundup on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.