If there’s one dish that brings back warm memories, it’s Tuna Noodle Casserole. Simple yet satisfying, this casserole perfectly combines creamy, savory goodness with a crispy topping. It’s one of those classic Southern dishes that makes you feel at home with each bite.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
This Tuna Noodle Casserole recipe has a special place in my heart. It was often the highlight of family gatherings and suppers. Every forkful carries the taste of tradition and Southern comfort.
A Southern food classic
Southern food is more than just a meal — it’s an experience, a tradition and a way of life. Growing up, I remember Sunday afternoons filled with the scent of casseroles baking, from mac and cheese to hearty tuna casseroles. My family would gather around the table, laughing, sharing stories and digging into warm, filling dishes like this one.
There’s something special about Southern cuisine; it turns simple ingredients into soulful comfort food. To me, Tuna Noodle Casserole is a Southern food classic that represents family, comfort and the heart of Southern hospitality.
Ingredients
How to make Tuna Noodle Casserole
Begin by cooking the egg noodles until they’re tender but slightly firm. Sauté the onions and celery in butter to enhance their flavors. Mix the creamy soup base with mayonnaise and seasonings in a large bowl, then fold in the vegetables, peas, tuna and noodles.
Pour the mixture into a baking dish and cover with a buttery bread and cheese topping for extra crunch. Bake until the casserole is bubbly and the top turns golden brown.
Serving suggestions
Serve this Tuna Noodle Casserole fresh out of the oven with a sprinkle of parsley on top for color. This casserole pairs well with Southern side dishes like collard greens, cornbread or a crisp garden salad. You could even serve it alongside a tall glass of sweet tea, bringing a bit of Southern charm to your table.
Storage tips
To store leftovers, let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to three days.
To reheat, place individual servings in the microwave or rewarm the casserole in the oven at 350°F until heated through. Avoid freezing, as it may change the texture of the noodles.
Southern farewell
This Tuna Noodle Casserole holds a special place in my heart as it captures the warmth of Southern hospitality. I hope it brings comfort to your home as it has to mine. So, gather around the table, serve up a big helping and enjoy the flavors of this classic Southern comfort dish.
Tuna Noodle Casserole
Equipment
- Large mixing bowl
- Casserole dish
- Pot
- Colander
- Spatula or wooden spoon
- Oven mitts
Ingredients
- 1 can cream of chicken soup
- ¼ cup milk
- ½ cup mayonnaise
- ½ cup celery diced
- ½ cup onion diced
- ¼ teaspoon garlic powder
- 3 tablespoons butter divided
- ¼ teaspoon onion powder
- 1 ½ cup peas
- 6 ounces tuna water-packed drained
- ½ cup cheese shredded; I like gouda
- 8 ounces egg noodles
- 2 tablespoons parsley
- 2 slices white bread crust removed
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 2-quart casserole dish with nonstick cooking spray.
- Prepare the egg noodles according to the package directions, but cook them for 1 minute less to keep them al dente. Drain the noodles, rinse with cold water and set aside.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add diced onion and celery. Sauté for about 5-7 minutes, or until they are soft and translucent.
- In a large mixing bowl, combine the cream of chicken soup, mayonnaise, milk, garlic powder and onion powder. Stir until smooth.
- Fold in the sautéed onions and celery, peas, drained tuna and cooked noodles. Stir until the sauce coats all the ingredients well.
- Tear the white bread slices into small pieces and place them in a small bowl. Add the shredded cheese. Melt the remaining 1 tablespoon of butter, drizzle it over the bread pieces and toss until the bread is coated in butter.
- Transfer the tuna noodle mixture to the prepared casserole dish. Sprinkle the bread and cheese topping evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove the casserole from the oven and let it cool slightly. Garnish with parsley and serve warm. Enjoy!
