Easy Tuna Noodle Casserole (No Cheese)
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This easy tuna noodle casserole is a classic, budget-friendly dish ready in just 30 minutes. You can make this family favorite with just 6 simple ingredients (and no cheese!)
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I think tuna casserole was a staple comfort food meal for just about every American kid growing up.
Now, as an adult, I can see why! It’s an inexpensive meal to make with just a few ingredients, preps in a flash, and cooks in just 30 minutes, perfect for a busy weeknight!Â
Ingredients
- cooked egg noodles – I like to precook the noodles al dente the previous evening to make it pull together faster the next day. If you have to boil the noodles first plan for about 45 minutes from start to finish and cook them while the oven preheats.
- peas – I used frozen peas but you can substitute canned peas (drained)
- tuna – use tuna fish packed in water, not oil, and thoroughly drain it
- cream of mushroom soup, milk, and salt form the creamy sauce that holds the casserole together
Step by step
- Preheat the oven and spray an 8 by 8 inch casserole dish with nonstick cooking spray.
- In a large bowl mix together all of the ingredients and pour into the prepared casserole dish.
- Bake for 25 minutes.
Simple right? Now we see how easy it is, it is no wonder so many of us grew up on this classic recipe!
Variations
- substitute the can of cream of mushroom soup with another “cream of” canned soup (cream of chicken, cream of celery)
- top with 1 cup of crushed potato chips for a crispy topping
- I prefer tuna casserole with no cheese but you can add parmesan cheese or cheddar cheese to it if you like cheese with your tuna casserole
- substitute another type of frozen or canned vegetable – green beans or mixed vegetables are good alternatives
- classic tuna casserole is made with egg noddles but feel free to substitute another pasta of your choice
Serving suggestions
This easy casserole can be a meal all on its own but you can also serve it with a small side salad or you can see all of our best ideas for what to serve with tuna casserole for more inspiration.
​Storage
Store leftover tuna noodle casserole in an airtight container for up to 3 days. Reheat in the microwave.
This casserole freezes well both before or after baking. Wrap tightly in plastic wrap or store in a freezer-safe container and keep in the freezer for up to 3 months. If freezing an unbaked casserole allow it to thaw overnight in the refrigerator before baking and extend the cooking time 5-10 minutes.
If you try this recipe please comment and rate it below, I love hearing from you!
PrintEasy Tuna Noodle Casserole (No Cheese)
- Total Time: 35 minutes
- Yield: 6 1x
Description
This easy tuna noodle casserole is a classic, budget-friendly dish ready in just 30 minutes. You can make this family favorite with just 6 simple ingredients (and no cheese!)
Ingredients
- 2 cups egg noodles, cooked
- 10.5 ounces Cream of Mushroom soup
- 1/3 cup milk
- 10 ounces chunk light tuna in water, drained and flaked
- 1 cup frozen peas
- 1/2 teaspoon salt
Instructions
- Preheat the oven and spray an 8 by 8-inch casserole dish with nonstick cooking spray.
- In a large bowl mix together all of the ingredients and pour into the prepared casserole dish.
- Bake for 30 minutes.
Notes
Store leftover tuna noodle casserole in an airtight container for up to 3 days. Reheat in the microwave.
This casserole freezes well both before or after baking. Wrap tightly in plastic wrap or store in a freezer-safe container and keep in the freezer for up to 3 months. If freezing an unbaked casserole allow it to thaw overnight in the refrigerator before baking and extend the cooking time 5-10 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 2.2 g
- Sodium: 750.2 mg
- Fat: 5.3 g
- Carbohydrates: 20.4 g
- Fiber: 1.9 g
- Protein: 15.8 g
- Cholesterol: 35.6 mg
Bake at what temperature? Maybe I am just overlooking it but don’t see it.