Mom’s Tuna Noodle Casserole is the kind of old-fashioned comfort food that never really goes out of style. It is creamy, hearty, budget-friendly, and made with simple pantry ingredients many families have used for generations.
If there is one dish that feels truly classic, it is tuna noodle casserole. This recipe is simple, filling, and especially welcome on busy nights when dinner needs to be easy but still satisfying. It is the kind of meal that brings back memories of family dinners, warm kitchens, and recipes made without fuss.
My mom made tuna noodle casserole often when I was growing up. It was an economical way to feed a family, and it always tasted good. There was nothing fancy about it, but that was part of its charm. Tender egg noodles, tuna, peas, mushrooms, cheese, and a creamy sauce all baked together under a buttery cracker topping make this casserole a dependable favorite.
When I made this dish recently, my husband immediately said it reminded him of his childhood, too. His mom also made tuna noodle casserole, which makes me think this was a familiar dinner in many homes. It is easy to understand why: the ingredients are affordable, the preparation is straightforward, and the leftovers are just as comforting the next day.
Scroll down for the printable recipe card at the bottom of the page.
How To Make Mom’s Tuna Noodle Casserole
Start by preparing the creamy base for the casserole. In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, salt, black pepper, garlic powder, and grated Parmesan cheese. Stir until the mixture is smooth and well blended. This sauce gives the casserole its rich, comforting texture and helps coat the noodles evenly.
Add the frozen peas, sliced mushrooms, drained tuna, and grated cheddar cheese to the bowl. The peas can go in straight from the freezer, so there is no need to thaw them first. Gently fold these ingredients into the sauce until everything is evenly combined.
At this stage, the mixture may not look especially fancy, but do not worry. Once the noodles are added and the casserole bakes, everything comes together into a creamy, flavorful, family-style meal.
Cook the Egg Noodles
Bring a large pot of water to a boil and cook the egg noodles for about 7 minutes, or according to the package directions. You may add salt to the water if you prefer, but it is not required for this recipe.
Once the noodles are cooked, drain them well. Add the drained noodles to the bowl with the creamy tuna mixture, then stir gently until the noodles are coated and all ingredients are evenly distributed.
Lightly coat a 2-quart baking dish with non-stick spray. Pour the tuna noodle casserole mixture into the prepared dish and spread it into an even layer.
Place the Ritz crackers in a small bag and crush them into crumbs. A rolling pin works well for this step. The cracker crumbs will bake into a lightly crisp, buttery topping that adds texture to the creamy casserole.
Bake Mom’s Tuna Noodle Casserole
Sprinkle the crushed cracker crumbs evenly over the top of the casserole. Bake the casserole uncovered in a preheated 350°F oven for 40 minutes.
When the casserole is done, the topping should be golden brown, and the edges should be hot and bubbly. This is a good sign that the sauce has warmed through and the flavors have blended together.
After removing the baking dish from the oven, place it on a wire rack and let the casserole rest for a few minutes. This short cooling time helps it firm up slightly, making it easier to cut and serve.
Serve Mom’s Tuna Noodle Casserole
Once the casserole has rested, slice it into portions with a sharp knife. Use a spatula to transfer each serving to a plate. The casserole is creamy, savory, and full of familiar flavor, making it a comforting main dish for lunch or dinner.
This easy tuna noodle casserole is a simple recipe from the past that still works beautifully today. It serves several people, uses affordable ingredients, and tastes great fresh from the oven or reheated as leftovers.
Thank you for stopping by. I hope this classic comfort food recipe brings a little warmth to your table and becomes a familiar favorite in your home, too.
Looking For More Recipes Using TUNA?
If you enjoy easy tuna recipes, there are many other family-friendly ideas to try. Tuna is a useful pantry ingredient that works well in salads, casseroles, melts, and simple lunches.
- Tuna Pasta Salad
- Old School Tuna Cashew Casserole
- Quick and Easy Open-Faced Tuna Melts
- Tuscan Cannellini Tuna Salad
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Recipe Source: My Mom
↓↓ PRINTABLE RECIPE BELOW ↓↓
Entree
American
tuna noodle casserole
- 6 cups dry egg noodles (9 ounces)
- 1 can cream of mushroom soup
- 3/4 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 cup frozen peas (unthawed)
- 1 can sliced mushrooms (7 ounces)
- 1 can albacore tuna , drained (6 ounces)
- 1 cup grated cheddar cheese
- 10-12 Ritz crackers (or Saltines, if preferred)
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Preheat the oven to 350°F.
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In a large bowl, stir together the cream of mushroom soup, sour cream, milk, salt, black pepper, garlic powder, and Parmesan cheese. Gently fold in the frozen peas, sliced mushrooms, drained tuna, and cheddar cheese. Set aside.
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Cook the egg noodles in boiling water for 7 minutes, or according to the package directions. Drain well, then gently stir the noodles into the tuna mixture until everything is fully combined.
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Spray a 2-quart baking dish with non-stick spray. Add the casserole mixture and spread it evenly. Crush the crackers into fine crumbs and sprinkle them over the top.
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Bake uncovered at 350°F for 40 minutes. Remove the casserole from the oven and let it rest on a wire rack for a few minutes before slicing and serving.
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