I’m not a big tuna eater, but I have great memories from childhood of when my mom would make tuna noodle casserole. I really liked it – even as a kid! So, I made some last week, just the kids. They loved it too. Here’s the version that I make that was passed down to me from my mother.
This recipe is different than most tuna noodle casseroles recipes I’ve found since it doesn’t include cheese. If you’re a cheese person, add in a cup of cheese. I also don’t like an official “crust” on it made with breadcrumbs. Maybe that’s just because my mom never did it that way?
Anyway…this makes a 9×9 pan, which was perfect for my needs, but if your family is larger than mine, it easily doubles for a 9×13 pan. I know that tuna noodle doesn’t make for a pretty picture, but it does make for a comfort meal!
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More 5-Ingredient Recipes Your Family Will Love:
- Oven-Baked Chicken Drumsticks
- Cajun Sausage and Green Bean Skillet Meal
- Slow Cooker Creamy Italian Chicken Pasta
- Buffalo Chicken Sandwiches
Tuna Noodle Casserole
Ingredients
- 8 ounces egg noodles
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 can tuna, drained
- 1/2 cup peas (either cooked and drained or from a can – about 1/2 can)
- 1 cup cheese (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Boil and drain egg noodles according to package directions.
- In a 8×8 or 9×9 greased casserole dish, mix together egg noodles, cream of mushroom soup, milk, tuna, peas, and cheese (if using.)
- Bake 30 minutes.
- Serve!
Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time. You can find her on Instagram.
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