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Tuna Noodle Casserole combines canned tuna, frozen peas, and egg noodles in a creamy mushroom sauce. Don’t forget the potato chips on top!
Our Tuna Noodle Casserole is a throw-back recipe to the casserole I grew up eating. It was a budget-friendly meal back then – and it still is today. You might already have all of the ingredients on hand in your pantry too.
This Tuna Noodle Casserole is 100% from-scratch – no canned soups involved! Instead, we created a luscious, creamy, mushroom sauce based on our homemade condensed cream of mushroom soup recipe, which you can find here. (It has so much better flavor than any canned soup.)
How do you make Tuna Noodle Casserole?
First – start out by cooking up a double recipe of our Condensed Cream of Mushroom Soup in a very large skillet. Remove from the heat, and whisk in two cups of half-and-half.
Next, gently stir in four cans of drained, solid white tuna, and two cups of thawed frozen peas. Keep this mixture warm under very low heat, but do not simmer or boil.
In the meantime, partially cook a bag of wide egg noodles in boiling water – but only for about 5 minutes – then drain. (The noodles will finish cooking in the oven as part of the casserole.)
Add the noodles to the warmed tuna mixture and gently stir to combine – then pour the mixture into a deep, 9×13-inch casserole dish. Crumble potato chips on top, then bake uncovered until heated through and bubbly. If you’d like your chips toasted a bit, place the casserole under the broiler for a minute or two – then serve immediately.
This Tuna Noodle Casserole serves twelve – so it’s a delicious way to feed a hungry crowd, or a smaller family with leftovers to enjoy the next day. If you prefer, feel free to cut this recipe in half and bake in a 8×8-inch dish instead.
You may enjoy these other tuna recipes:
2 prepared recipes of our Condensed Cream of Mushroom Soup (6 cups total)
2 cups half and half
4 4-ounce cans solid white tuna, drained
2 cups frozen peas, thawed
12 ounces dry wide egg noodles
2 ounces plain potato chips, crushed
Preheat the oven to 350 degrees F and spray a 9x13x3- inch casserole dish with kitchen pan spray. Put a large pot of salted water on to boil and keep it hot until further in the recipe.
In a very large skillet, make our Condensed Cream of Mushroom Soup (recipe doubled or 6 cups).
Once the soup mix is done, add the 2 cups of half and half along with the drained tuna and thawed peas and stir gently. Cover and keep the heat on low to keep the mixture hot while you cook the noodles.
Add the noodles to the pot of boiling water and set your timer for five minutes. They will still be chewy but will cook further in the oven.
After cooking for five minutes, drain and place the noodles back into the pot and pour over the hot cream and tuna mixture and stir gently.
Pour this mixture into the casserole dish then crumble the chips over the top and bake uncovered for ten minutes.
Place under your broiler for a minute or two to brown, then serve immediately.
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