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Tuna Noodle Casserole

  • Author: Jocelyn Brown
  • Prep Time: 5-10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 48 minute
  • Yield: 5-6 servings 1x


  • 1 (12 oz) bag  egg noodles, uncooked
  • 1 (10.5 oz) can cream of celery soup or 1 ¼ cup homemade
  • 1 (12 oz) can light tuna in water, drained
  • 1 bag (12 oz) frozen peas and carrots, rinsed ** see notes
  • ⅓ cup milk
  • ¼ cup mayonnaise 
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded, divided

For the Crumb Topping:

  • ½ cup bread crumbs
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees F
  2. In a large pot boil noodles according to package directions to al dente 
  3. In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined
  4. Fold in cooked noodles and mix until well combined
  5. Pour mixture into a 13×9 baking dish
  6. In a small microwavable safe bowl melt 2 tablespoons of butter and combine with bread crumbs
  7. Sprinkle 1 cup cheese on top of casserole
  8. Sprinkle bread crumb mixture on top of casserole 
  9. Bake for about 40-45 minutes or until golden brown and bubbly
  10. Store leftovers in refrigerator 


Peas and carrots are optional and can be omitted. But if you want to add peas, use frozen peas only.