Why You’ll Love Best Ever Tuna Noodle Casserole Recipe

It combines creamy soups and melted cheese for a rich, smooth texture that elevates the typical casserole.
The crunchy topping of cheddar and breadcrumbs provides a lovely contrast to the soft noodles and tuna.
It’s “kid‑friendly” and family‑friendly—great for weeknight dinners or feeding a crowd.
Leftovers freeze and reheat beautifully, making it meal‑prep friendly.
Even people who claim to have disliked tuna‑noodle casseroles growing up have been converted by this version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Casserole:

12 ounces elbow noodles (cooked al dente)
10 ounces canned tuna in water, drained
10.5 ounce can cream of chicken soup
10.5 ounce can cream of mushroom soup
1 cup milk
16 ounces Velveeta cheese, shredded or cut into cubes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

Topping:

2 cups shredded cheddar cheese
3 tablespoons breadcrumbs

Directions

Preheat oven to 350 °F.
Boil the elbow noodles according to package directions until al dente; drain and rinse with cold water and set aside.
In a large mixing bowl, add the soups, milk, Velveeta, garlic powder, salt, and pepper; stir to combine.
Fold in the cooked noodles and the drained tuna; mix gently until well incorporated.
Pour the mixture into a large casserole dish. Cover and bake for 50 minutes.
After 50 minutes, uncover and bake for another 30 minutes.
Once the baking time is done, remove from oven, then top with the shredded cheddar cheese and sprinkle the breadcrumbs evenly over the top.
Set oven to broil (or low broil) and place casserole under the broiler for 5‑10 minutes or until the cheese is melted and the top is golden brown. Watch closely to avoid burning.
Serve immediately and enjoy.

Servings and timing

Servings: 10
Total time: 1 hour 20 minutes (Prep ~20 minutes + Bake ~1 hour)

Variations

Swap Velveeta for another mild melting cheese (such as Monterey Jack or gouda) for a slightly different flavor.
Use whole wheat or gluten‑free elbow noodles as a healthier or diet‑friendly substitute.
Add a cup of frozen peas or chopped broccoli in with the noodles for extra veggies.
Mix in half a cup of chopped bell peppers or mushrooms for added texture.
For a lighter version, use half the amount of cheese or substitute part of the Velveeta with reduced‐fat cheese.
Try topping with crushed potato chips or fried onions instead of breadcrumbs for a different crunch.
Add a teaspoon of Dijon mustard or a dash of hot sauce into the creamy mixture for a subtle kick.

Storage/Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3‑4 days. To reheat: cover the dish, bake at 350 °F for around 15‑20 minutes or until heated through.
For freezing: freeze the untouched portion in the casserole dish (covered with foil) for a few hours until solid, then transfer to a sealed container or freezer‑safe bag. To re‑bake: thaw in the fridge overnight, then heat at 350 °F until completely warm (about 15‑20 minutes) to prevent it from falling apart or turning soggy.

FAQs

What kind of tuna should I use?

You can use canned tuna in water (preferred) for a milder flavor and lighter texture. Drain well before mixing so the casserole doesn’t become watery.

Can I use a different type of pasta?

Yes—while elbow noodles are traditional, you can use shells, rotini, or any medium‐sized pasta. Just ensure it’s cooked al dente so it holds up during baking.

Can I make this ahead of time?

Yes. You can assemble all the parts and refrigerate the casserole (covered) for a few hours before baking. Extend baking time slightly if still cold from the fridge.

Can I skip the broil step?

Yes. If you don’t want the crunchy top, you can skip broiling. The casserole will still be creamy and tasty, though the top won’t be golden.

How can I reduce the sodium/fat content?

Choose low‑sodium canned soups and tuna, use reduced‐fat milk and cheese, and reduce the amount of Velveeta or cheddar to lighten the dish.

How do I know when it’s done baking?

After the covered bake and uncovered bake, the casserole should be bubbly around the edges and hot in the center. Then the broil step for the topping completes it.

Can I add vegetables?

Absolutely. Frozen peas, broccoli florets, chopped bell pepper or mushrooms all make good additions and bake well along with the casserole.

Can I double or halve the recipe?

Yes. Halving works easily for a smaller crowd; doubling may require using two casserole dishes or a larger pan to maintain even baking.

What side dishes go well with this casserole?

A crisp green salad, steamed green beans, or roasted carrots and a light vinaigrette balance out the richness. Fresh fruit or a simple slaw also work.

Is this freezer‑friendly?

Yes. The casserole can be frozen before or after baking (though unbaked may yield better texture after reheating). Thaw overnight in the fridge and reheat at 350 °F until heated through.

Conclusion

This creamy and comforting tuna noodle casserole brings together the nostalgic flavors of home‑style cooking with a golden, crunchy top that makes it extra satisfying. Whether you’re preparing a family dinner or want a make‑ahead crowd pleaser, this recipe hits the mark—rich, cheesy, and reliably delicious.