Description
This Creamy Tuna Noodle Bake is a hearty and comforting casserole that combines tender noodles, canned tuna, and a luscious creamy sauce. Topped with crispy breadcrumbs and melted cheese, it’s the perfect weeknight dinner that’s easy to prepare and loved by everyone. Whether you’re feeding the family or looking for a simple dish to make ahead, this classic bake is always a winner!
Ingredients
-
2 cans (5 oz each) tuna in water or oil, drained and flaked
-
12 oz egg noodles (or any pasta of your choice)
-
1 tablespoon olive oil (if using tuna in water)
-
1 can (10.5 oz) cream of mushroom soup
-
1/2 cup mayonnaise
-
1/2 cup sour cream
-
1 cup shredded cheddar cheese (divided)
-
1/4 cup grated Parmesan cheese
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
Salt and pepper, to taste
-
1/2 cup breadcrumbs (preferably panko for extra crunch)
-
2 tablespoons butter, melted (for topping)
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter. -
Cook the Noodles:
Cook the egg noodles according to the package directions, then drain and set aside. If you’re using tuna in water, toss the cooked noodles with 1 tablespoon of olive oil to keep them from sticking together. -
Make the Sauce:
In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until well mixed and smooth. Season with salt and pepper to taste. -
Add the Tuna:
Add the drained tuna to the sauce mixture and gently fold in until the tuna is evenly combined. -
Combine Noodles and Sauce:
Add the cooked noodles to the tuna mixture and stir until everything is coated in the creamy sauce. -
Assemble the Bake:
Pour the tuna and noodle mixture into the prepared baking dish. Spread it out evenly and top with the remaining shredded cheddar cheese and the grated Parmesan cheese. -
Prepare the Topping:
In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole. -
Bake:
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the top is golden brown and crispy. -
Serve:
Let the casserole cool for a few minutes before serving. Serve as is, or pair with a fresh salad or steamed vegetables for a complete meal.
Notes
-
Make it Veggie-Friendly: Add some frozen peas, corn, or diced bell peppers to the casserole for a little extra color and flavor.
-
For Extra Creaminess: Swap the sour cream for heavy cream or add extra cheese for a richer flavor.
-
Make-Ahead: You can prepare the casserole ahead of time and refrigerate it until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s cold from the fridge.
-
Tuna Alternatives: You can use canned salmon or chicken instead of tuna for a different twist on this dish.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 40mg