This Cheesy Tuna noodle Casserole with Peas is a classic comfort dinner made with egg noodles, canned tuna, frozen peas, cream of mushroom soup, cheddar cheese, and sour cream baked together under a golden, cheesy crust.
It’s the kind of dinner that comes together from pantry staples and feeds a family without any fuss.
It’s perfect for busy weeknights, a reliable meal prep option, and one of those dishes kids reliably eat without complaint.
If you’re into easy tuna recipes and family-friendly baked dinners, these are worth bookmarking too:
- Homemade Toasted Tuna Melt Sandwich
- Cucumber Bites with Tuna Salad and Radish
- Sweet Macaroni Salad
- 15 Easy Kid Friendly Dinners For Picky Eaters
Ingredients You’ll Need
Canned tuna in water drains cleaner than oil-packed here — you want the casserole creamy from the sauce, not oily. Egg noodles are the classic choice; they hold up in the casserole without going mushy the way thinner pasta tends to.
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Ingredients
3 cups egg noodles, cooked al dente
2 cans (5 oz each) tuna in water, drained
1 cup frozen peas
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1/2 cup breadcrumbs (for topping)
1 tablespoon butter, melted (for topping)
Directions
- Preheat your oven to 375u0026#176;F (190u0026#176;C) and grease a 9×13-inch baking dish.
Cook the egg noodles in salted boiling water until just al dente — about 1 to 2 minutes less than the package says.
Theyu0026#8217;ll continue cooking in the oven, so pulling them slightly early prevents them from turning soft and mushy in the casserole. - In a large bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth.
Season with garlic powder, onion powder, salt, and black pepper.
Stir in 1 1/2 cups of the shredded cheddar, the drained tuna, and the frozen peas. - Add the cooked noodles to the bowl and fold everything together gently until the noodles are evenly coated.
Don’t over-stir — you want the tuna in chunks, not completely broken apart.
Transfer the mixture to the prepared baking dish and spread into an even layer. - Scatter the remaining 1/2 cup of cheddar over the top.
Mix the breadcrumbs with the melted butter and sprinkle evenly over the cheese layer.
The buttered breadcrumbs create a crispy crust on top — that’s what separates this from a plain baked casserole. - Bake uncovered for 25 to 30 minutes until the top is golden brown and the edges are bubbling.
If the breadcrumbs brown too fast, loosely tent with foil for the last 10 minutes.
Let the casserole rest for 5 minutes before scooping — it firms up slightly and serves much more cleanly.
- Scoop into bowls and serve warm — enjoy!
Important Recipe Notes
- Undercook the noodles slightly. Al dente or even a touch firmer than that — they finish cooking in the oven and will be just right by the time it comes out.
- Drain the tuna very well. Excess liquid from the cans makes the sauce watery. Press the tuna with the lid before fully opening.
- Butter the breadcrumbs. Dry breadcrumbs scattered on top never crisp properly. Tossing them with melted butter first is a small step that makes a real difference.
- Storage. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15 minutes to restore some crispiness on top.
- Freezer friendly. Freeze unbaked (without the breadcrumb topping) for up to 2 months. Add the topping fresh before baking from frozen, adding 15 to 20 extra minutes.
How to Serve, Store & Customize This Recipe
Serving Scoop while hot and serve in bowls or on plates. A simple side salad keeps it balanced. The casserole is filling on its own — one portion goes a long way.
Storing Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15 minutes to get the top crispy again. The microwave works for speed but the breadcrumb topping softens.
Customizing Add a handful of sliced mushrooms or corn kernels to the filling for extra texture. Swap the cheddar for a mix of cheddar and Gruyere for a deeper flavor. For a crunchier topping, use panko breadcrumbs instead of regular.
Cheesy Tuna Casserole with Peas and Egg Noodles
Course: Recipes6
servings15
minutes30
minutes450
kcalIngredients
3 cups egg noodles, cooked al dente
2 cans (5 oz each) tuna in water, drained
1 cup frozen peas
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1/2 cup breadcrumbs (for topping)
1 tablespoon butter, melted (for topping)
Directions
- Preheat oven to 375°F. Cook egg noodles to just al dente (1 to 2 minutes less than package directions).
- Whisk soup, sour cream, and milk. Add garlic powder, onion powder, 1½ cups cheddar, tuna, and peas.
- Fold cooked noodles into the mixture gently, then transfer to the baking dish.
- Top with remaining cheddar, then buttered breadcrumbs for a crispy crust.
- Bake uncovered 25 to 30 minutes until golden and bubbling. Rest 5 minutes before serving.
- Scoop into bowls and serve warm — enjoy!
Notes
- Use wide egg noodles for the classic tuna casserole texture, but rotini, shells, or elbow macaroni can also work.
- Cook the noodles just until al dente because they will continue cooking while the casserole bakes.
- Drain the canned tuna well before mixing it in so the casserole stays creamy instead of watery.
- Frozen peas can be added directly if they are small, but thawing them first helps them heat evenly.
- Cheddar cheese gives this casserole a rich, family-friendly flavor, but mozzarella, Monterey Jack, or a shredded cheese blend also works.
