Cheesy Tuna Noodle Casserole

A rich and comforting casserole loaded with tender noodles, flaky tuna, and plenty of melted cheese. This version is hearty, family-friendly, and perfect for an easy weeknight dinner.

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Preparation Time

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 4–6

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Ingredients

Main Ingredients

• 300 g (10 oz) egg noodles
• 2 cans tuna (160 g / 5 oz each), drained
• 1 can (300 ml / 10 oz) cream of mushroom soup
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• 1 small onion, finely chopped
• 2 tablespoons butter
• Salt and black pepper, to taste

Optional Add-Ins

• 1 cup frozen peas
• ½ cup sliced mushrooms
• ½ teaspoon garlic powder or paprika

Cheesy Topping

• ½ cup shredded cheddar or mozzarella cheese
• ½ cup breadcrumbs or crushed crackers
• 1 tablespoon melted butter

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Instructions

Step 1: Cook the Noodles

• Bring a large pot of salted water to a boil.
• Cook the egg noodles according to package instructions until al dente.
• Drain and set aside.

Step 2: Make the Cheesy Sauce

• Preheat the oven to 190°C / 375°F.
• Melt the butter in a saucepan over medium heat.
• Sauté the onion for 3–4 minutes until soft.
• Add mushrooms if using and cook for 2 minutes.
• Stir in the cream of mushroom soup, milk, and seasonings.
• Simmer for 2–3 minutes.
• Remove from heat and stir in 1 cup of shredded cheese until melted.

Step 3: Assemble the Casserole

• In a large bowl, combine noodles, tuna, peas, and the cheesy sauce.
• Mix gently until well coated.
• Transfer to a greased baking dish.

Step 4: Add Topping and Bake

• Sprinkle remaining cheese over the casserole.
• Mix breadcrumbs with melted butter and scatter evenly on top.
• Bake uncovered for 20–25 minutes, until bubbly and golden.

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Serving Suggestions

• Serve hot with a simple green salad or steamed vegetables.
• This dish pairs well with crusty bread.

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Tips and Variations

Extra Cheesy

• Add a mix of cheddar and mozzarella or a small amount of Parmesan.

Creamier Texture

• Replace half of the milk with cream or evaporated milk.

Storage

• Refrigerate leftovers for up to 3 days.
• Reheat covered to keep the casserole moist.