This Tuna Noodle Casserole Recipe is classic comfort food made easy and right in one skillet!
Pair this delicious dinner with a classic green salad or some garlic breadsticks for a complete meal.
There are quite a few dishes from my childhood that I look back on and remember fondly.
Tuna Noodle Casserole was one of them. My mom would make it often, and now that I’m a mom, I too make it often.
Tuna Noodle Casserole Recipe
What I love most about this easy spin on the classic tuna noodle casserole recipe is that it uses basic pantry ingredients as well as frozen veggies. It’s a meal I can whip up in no time!
Ingredients Needed –
Here’s what you’ll need to make this one pan tuna noodle casserole from scratch. You can find the exact amounts listed in the recipe card below.
- Diced Onion
- Chicken Broth
- Egg Noodles
- Cream of Mushroom Soup
- Frozen Peas and Carrots
- Canned Tuna
- Marbled Cheddar Cheese
- Crushed Croutons
How To Make Tuna Casserole From Scratch
You’ll be shocked at how quickly this whole recipe comes together!
- Start by sautéing some onion in the pan until it’s nice and tender.
- Add in the chicken broth and cream of mushroom soup and whisk until combined.
- Stir in the egg noodles and frozen peas and carrots, then bring the mixture to a boil. Cook until the noodles are tender.
- Flake the tuna and gently fold into the pasta. Cover with the shredded cheese then let simmer with the lid on until the cheese is melted and tuna is heated through.
- Finally, crush up the croutons and sprinkle over the top!
Better Than Mom’s Tuna Casserole
What I love about this super quick and easy weeknight dinner, is that I’ve taken that classic casserole and turned it into a one skillet meal!
The noodles are cooked right in the creamy broth, resulting in an extra creamy base.
It’s like you’re mom’s casserole… only better!
What To Serve With Tuna Noodle Casserole
Easy Topping For Casseroles
Also… that crispy and garlic infused topping? Crushed up croutons!!
Seriously, it doesn’t get any easier than this!
If you’re like me, you probably already have the majority of these ingredients hanging out in your pantry!
More Easy Comforting Casserole Recipes
Ready for more deliciousness in your life? These are some of my favorite comforting casseroles made quickly and easily, for a yummy family dinner.
- Easy Chicken Noodle Casserole
- Chicken Potato Casserole
- Quick Chicken Tamale Casserole
- Chicken Enchilada Casserole
You’re going to love this quick and easy take on the classic Tuna Noodle Casserole recipe!
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Tuna Noodle Skillet Casserole
- 1 tbsp olive oil
- 1 cup diced onion
- 1 tsp minced garlic
- 4 cups chicken broth, or water
- 8 oz. egg noodles, 4 cups
- 10 oz. can cream of mushroom soup
- 2 cups carrots and peas, frozen
- salt and pepper, to taste
- 12 oz. can white tuna in water, drained
- 1 cup marbled cheddar cheese, shredded
- 1 cup garlic croutons, crushed
- Heat a large skillet over medium heat and add olive oil. Saute onion and garlic until tender, about 3 minutes.
- Add the chicken broth (or water) and soup and whisk until combined. Stir in the egg noodles and frozen vegetables. Season with salt and pepper to taste. Bring mixture to a small boil and then reduce heat. Simmer, stirring occasionally until the noodles are tender and the sauce has reduced, about 20 minutes.
- Flake the tuna with a fork and gently fold into the pasta. Top the pasta with the cheese and simmer, covered until cheese melts and tuna is heated through.
- Sprinkle the top of the casserole with the crushed croutons and serve. Enjoy!
Great recipe base. I did add seasoning, salt & pepper, garlic powder, ground mustard, paprika, and white pepper. I also replaced 1 cup of the broth with milk. That along with the cream of of mushroom to cook the pasta gave it both an amazing consistency and flavor. I may add an additional can of tuna next time. All around a great quick recipe that I will be using regularly. Thanks for posting!
During early months of pandemic when shopping was difficult i decided to try this since I already had most ingredients (i used can veggies, macaroni, and bouillon cubes in place of what I didn’t have according to recipe) and it’s a very good fresh but even better left over.
Honestly, very very good! I added pepper, garlic salt, parsley and a tiny bit of left over sour cream at the end. I had only mozzarella cheese as well. This came together fantastic. I am not a huge cream of mushroom fan, and I like how it was incorporated into this recipe.
First off let me start by saying I NEVER leave comments. I understand that everyone has their own opinion on everything. I printed this recipe & planned on making it on one of those really busy nights. I had everything I needed but after reading some comments about how bland it was I put off making this for over a month. Don’t make the same mistake I did, GO MAKE THIS NOW. This recipe was absolutely amazing. The only thing I did different was I make the broth out of Knorr powder bouillon. I used 5 tsp to 4 cups of hot water. It had so much flavor, rich and creamy and the 1 (12 oz) can of tuna is the perfect amount. We don’t like peas & carrots so we didn’t add them & it still was amazing. This recipe will now be in my monthly rotation. AMAZING, AMAZING, AMAZING.
I’m so glad you gave the recipe a try Lisa! And thank you for taking the time to comment. I know everyone’s time is valuable, so I truly appreciate it!!
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Shawn I’m sorry to say this but I thought my razor was dull until I made this, It needs MUCH more and MUCH more seasoning. I’m not that good enough of a cook to know what to add. It needs MUCH more tuna. I understand that most recipes on Pinterest people copy and post without even trying them. I think this is the case, Although your Taco Soup recipe I gave 5 stars it was delicious but was it really yours?
Hey Danny, I’m sorry you felt the dinner was lacking in flavor. You can definitely add salt and pepper to taste. Garlic would also be another easy addition, whether you add in garlic powder or minced garlic, it would be a great addition to boost the flavor. Sometimes that’s all it needs! 🙂 And yes, these are all my recipes. Hope you give it another try!
Classy reply. I tried the recipe and although I added additional seasoning I must say it was very tasty and my children loved it. Thank you for this quick and easy recipe.
I’m so glad you enjoyed it Alisha! Thank you for your comment!
So, here we are, the middle of April 2020, staying home because of COVID-19, and acknowledging that hard times are here. Thank you for providing a recipe that uses the pantry staples we have stocked. This tuna noodle casserole was delicious! I am gluten-free some I easily made some adaptions.
So glad you enjoyed the recipe Amy!! We can get through these tough times! 🙂
Shawn I meant no harm or disrespect and I meant that with my heart. I just expected more “punch” and I did add 5 small cloves of garlic with more salt and pepper and a bit of garlic powder and cayenne pepper, Thank you so much for your reply to me.
Thank you for sharing a delisous & so easy recipe.
So glad you enjoyed it!
I am making this now and realize you mention 8 oz noodle and then u said it is 4 cups. 4 cup is 32 oz. Plz clarify. Not sure how this recipe will turn out as I am unsure of the quantity to use.
Really enjoyed this simple yet delicious recipe. Tweaked a little as well. Definitely agree with others who added fresh garlic, onion powder, smoked paprika & a few grinds of pepper. Had shallots on hand and used 2 of those instead. Only had 5oz cans tuna and used 3 of those. Prefer a less “soupy” tuna noodle so I omitted a half-three quarters cup chicken stock and added an extra half cup diced sharp cheddar cheese. Also added my noodles after ingredients came to a boil and only simmered for 15 minutes to keep the noodles firmer. Chopped up fresh parsley as a garnish. All in all, a nice comforting meal.
Sounds like you made some great changes!
I made it today March 12, 2020 I used two small cans of tuna and one of those pouches, because the two cans didn’t equal what the recipe called for. I addEd garlic like what you get from an anti pasta place at the grocery store. I also added mixed frozen veggies that had carrots , beans, and corn and peas, just because that’s all I had on hand. I thought it was delicious. I was amazed at how the noodles cooked up and it wasn’t runny. I put mine in a casserole dish and finished up with the cheese and croutons.
Yay! So glad you enjoyed it Sarah!
Thank you for your recipe. This was good and rather simple. I surprised my boyfriend for a Sunday afternoon lunch and he loved and appreciated it!
I took other poster’s suggestions and added some seasonings: Minced garlic with the onion saute. I had some celery, so chopped that for added texture. Also, chopped carrots, as I didn’t have frozen, just the peas.
I added smoked paprika, red chile powder, black pepper, garlic and onion powder, salt-free garli herb seasoning and a pinch of crushed red pepper flakes along with the broth.
We didn’t have croutons on hand, so I crushed a few seasoned Ritz ceackers atop.
I would make this again. : )
Ritz crackers sound good, too! Now which shall I try? I have both, croutons and crackers! Maybe I’ll add both!I tried this recipe before and it went fast! I only had canned mixed vegs and it came out great! This time I have mozzarella cheese and sharp cheddar , I’ll try some of each!
I made this tonight with a few small alterations. I added two minced garlic cloves for thlast minute of sauteeing the onions. I also sprinkled the onions and garlic with salt and pepper and smoked paprika. From there I followed the recipe, except I didn’t have croutons so I seasoned and toasted panko crumbs to sprinkle on top. It was very good!!! My son gave it 2 thumbs up. Nice recipe to have on hand for busy school nights.
Awesome! So glad you enjoyed the recipe Brenda!
Great new twist on an old recipe my mama used to make. She put smashed potatoe chips on to top.
Me I like being prepared. My hard time might just be one hard and awful day and just don’t want to cook.
Made this tonight and I loved how easy it was! My family loved it, too and my 8 year-old son even asked for seconds! I followed the recipe exactly and it was perfect. The noodles did not get mushy at all. This will be our new tuna-noodle casserole recipe! Thank you!
Awesome! So glad you enjoyed it!
I made your recipe and I sautéed some garlic along with the onions. It’s quite good. Now, what could you possibly mean by “…when the hard times come?” Has your church scared you into thinking the black helicopters and the ATF are eventually going to “take over?” Or, maybe nuclear war? I wish you people could stop for the 5 minutes it would take to think things through rationally. Your pastor doesn’t know a single thing more than you do. You probably know more than he does. I’m not downing church. I’m downing letting anyone but God and you do your thinking for you. I see you are from Utah and I don’t want to stereotype. You sound like a nice person and you probably are a good mother and a good lady in your community. My grandma put up preserves for the winter during the depression and times don’t get any harder than that. Oh, we may get financially screwed again like in the 30’s and your food saving will put you ahead of the rest of the pack, but, we are not going to get bombed by nuclear N. Korea and the ATF has better things to do. This material world is ruled by the almighty dollar and the rulers of the nations will move heaven and earth to prevent anything from interfering with that, I solemnly promise you. So, don’t get scared. Check out the facts for yourself and I bet you’ll be surprised.
I’m so glad you enjoyed the recipe. When I prepare for “hard times,” this could be anything from a financial hardship to a hurricane. Really, it’s just best to be prepared for anything. I don’t see why this could be considered a bad thing?
Yeah, I think your reaction is a bit over the top. Why not just, I dunno, NOT read her blog if you don’t like what she has to say?
That said, I agree with your sentiments. I feel that the concept of “prepping” is a tad freakish. Especially when suggested by any religious organization.
Damn good recipe though.
doubled it with 16oz mini shells, used spare seasoning packets from ramen noodles for broth, used plain potato chips for croutons, used 3 x 7 oz cans of tuna, chopped a whole onion b/c I didn’t feel like measuring, simmers little longer at 5000 ft.
The whole thing fit (barely) in my 12 in. saute pan (deep vertical sides not slanted sides), do not think I fully doubled the veggies, used a 16oz pkg. I agree cheese is great, used sharp cheddar, again, didn’t measure(lazy) but my daughter said more cheese ( she always says that)
The fam liked it. My ultra picky 9 yr old ate all of his dinner without coercion or taking all night. that means he loved it. bookmarking this one to use it again.
Don’t the noodles get mushy cooking that long?
as long as they’re not fresh, hand-made noodles, which cook a lot more quickly. Lately I’ve been letting the soup/sauce come to a boil first before adding the noodles, and they’re also okay. We go through the dish too fast to notice any difference in texture. ^_^
I made this for supper tonight and it was good! I especially liked that it was a one pot meal, quick and easy to make! I thought the crushed croutons was a nice touch also. Thanks for the recipe!
Awesome! So glad you liked it! 🙂