One chilly evening last fall, I found myself rummaging through the pantry, desperate for something delicious but low-effort. Honestly, it had been one of those days where the last thing I wanted was a complicated dinner. That’s when I stumbled across a can of tuna and a pack of egg noodles — and like magic, the comforting idea of a Tuna Noodle Casserole bubbled to the surface. It’s the kind of dish that wraps you in a warm, cozy hug, yet is simple enough to pull together on a weeknight. With just a bit of chopping, stirring, and baking, the whole family can gather around a meal that feels like home. Trust me, this is a dinner worth diving into.

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What You’ll Need

The beauty of this recipe is that most of these ingredients are pantry staples. You might not even need a grocery run.

• 1 cup bread crumbs
• 5 tablespoons butter, divided
• 1 can mushrooms, drained
• 1 can peas, drained
• 2 cans tuna in water, drained
• 2 celery sticks, diced
• 1 cup shredded cheese (cheddar works great!)
• 1 cup chicken broth
• 12 ounces cooked egg noodles
• 1/4 cup flour
• 3 cloves garlic, minced
• 1 cup milk
• 1 small onion, diced
• 2 tablespoons chopped parsley
• 1/4 cup pimientos, diced
• Salt and pepper to taste
• 1/4 cup sherry (optional, but adds depth)

How to Make Tuna Noodle Casserole: Mommie Cooks

1. Melt 1 tablespoon of the butter in a skillet over medium heat. Toss in the garlic, onion, celery, mushrooms, and a pinch of salt and pepper. Cook for about 3 to 4 minutes until everything is soft and fragrant.
2. Remove the veggies from the pan and turn the heat down to medium-low. Melt the remaining 4 tablespoons of butter in the skillet. Once melted, sprinkle in the flour and mix it up to create a roux.
3. To the roux, slowly add in the milk, sherry, and chicken broth. Stir continuously and bring the mixture to a boil until it thickens, about 5 minutes.
4. Reduce the heat to low and return the cooked veggies to the pan. Add in the tuna, peas, and pimientos. Give it a good stir to combine everything.
5. Fold in the cooked egg noodles, ensuring they’re coated with the creamy goodness. Pour the mixture into an oven-safe dish.
6. Top the casserole with bread crumbs and shredded cheese. Sprinkle with parsley for a pop of color.
7. Bake in a preheated oven at 350°F for about 20 minutes, or until the cheese is bubbly and golden-brown.

Cook’s Notes

This casserole is pretty forgiving, so give yourself some grace if you’re not exact with measurements. Leftovers can be stored in the fridge for up to 3 days — just pop them in the microwave for a quick reheat. If you fancy making it ahead, prepare the casserole up to the baking step, then cover and refrigerate. When you’re ready to eat, bake it for an extra 10 minutes or so to ensure it’s heated through.

Watch out for overcooking the noodles initially; they’ll soften further as they bake, so aim for al dente. Also, if you’re not into sherry, simply leave it out or replace it with a bit more broth.

Make It Your Own

• Swap the tuna for crispy tofu for a vegetarian spin.
• Add a spicy kick with a teaspoon of red pepper flakes mixed into the sauce.
• Trade the canned mushrooms for fresh ones, sautéing them with the onions and celery for an earthier flavor.
• Use gluten-free noodles and flour to make this dish gluten-friendly.

If you try this recipe, I’d love to hear how it turns out for you! Drop a comment or tag me in your culinary adventures. Happy cooking, friends!

Related update: Tuna Noodle Casserole: Mommie Cooks