This Tuna Noodle Casserole is a super quick and easy casserole recipe that is made easy with cream of mushroom soup and canned tuna. It is one of Grumpy’s favorite meals. The addition of cooked mushrooms and peas add a taste of freshness to the casserole.
Casseroles are great for weeknight dinners with busy families. And, if you can make it healthier for the family, that makes it even better! This Tuna Noodle Casserole goes great with a slice of Homemade Soft White Bread or these Quick and Easy Dinner Rolls.
One of Grumpy's favorites: Tuna Noodle Casserole
Grumpy absolutely loves Tuna Noodle Casserole. I have never been a fan of it and that is why in all the time we have been together I have never made it for him! When he would get a craving for tuna casserole, I would buy the Tuna Helper and make it just for him while I would fix myself something else.
Last week, I asked Grumpy to help me decide our meals for the week. I really like to plan our meals since I have to work all day long. I had my Healthy Cooking Magazines in tow and looked through them, made suggestions, showed him the photos and we came up with a plan for the week that included a Tuna Noodle Casserole!
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Tips and ingredients
Canned Solid White Tuna Fish: This is the only tuna fish I will buy. I recommend you purchase tuna packed in water rather than oil to keep this recipe lower fat.
Egg Noodles: Thin or wide, whatever your preference is.
Cream of Mushroom Soup
Almond milk is my choice of milk. I like it because it does not go bad quickly compared to regular milk. I always buy the unsweetened original flavor.
Mayonnaise: I use full-fat mayonnaise but feel free to cut the fat more and use reduced fat mayonnaise if that is your preference.
Mustard: This is the powdered dry version. If you don't have this in your pantry, just use a teaspoon or two of yellow mustard.
Fresh Mushrooms: I recommend fresh mushrooms and cooking them before adding to the casserole. If you don't cook them, they will release water while baking and make the casserole watery.
Seasoned Bread Crumbs (buy them or make your own)
Make this Casserole Recipe your own
- Sub your favorite veggies for the mushrooms and peas. Frozen peas and carrots or mixed vegetables are popular.
- Substitute the bread crumb topping for crushed saltine crackers, buttery round crackers, crushed potato chips, or french fried onions.
- Sprinkle the top of the casserole with parmesan cheese
- Substitute canned mushrooms and peas if that is what you have on hand.
- Use canned chicken instead of canned tuna.
Other Casserole Recipes you may like
- Broccoli Rice and Cheese Casserole
- King Ranch Chicken Casserole
- Leftover Thanksgiving Turkey Casserole
- Chicken Parmesan Casserole
- Ham and Noodle Casserole
- Tater Tot Casserole
*If you made this Tuna Noodle Casserole, please give it a star rating*
Tuna Noodle Casserole
- 3 cups uncooked yolk free noodles
- 10.5 ounces cream of mushroom soup undiluted
- ½ cup unsweetened almond milk
- 2 tablespoon mayonnaise
- ½ teaspoon ground dry mustard
- 6 ounces solid white tuna, drained
- 8 ounces sliced mushrooms cooked
- 1 cup green peas
For the Topping:
- ¼ cup dry Italian flavored bread crumbs
- 1 tablespoon salted butter melted
- ½ teaspoon paprika
- ¼ teaspoon pepper
- Preheat the oven to 400 degrees.
- Cook the noodles according to package directions.
- In a large bowl, combine the soup, milk, mayonnaise, and mustard.
- Stir in the tuna, mushrooms and green peas.
- Drain the noodles and add them to the soup mixture. Stir until blended.
- Transfer to 8-in. square baking dish coated with cooking spray.
- Combine topping ingredients; sprinkle over casserole.
- Bake for 25-30 minutes or until bubbly.