Introduction

Few dishes capture the essence of nostalgic comfort food quite like a Creamy Tuna Noodle Casserole with Peas. This all-American classic rose to fame in the mid-20th century when home cooks embraced casseroles as hearty, budget-friendly meals that could feed the whole family. The combination of tender egg noodles, creamy sauce, flaky tuna, and sweet peas, all baked under a golden topping, makes this dish timeless.

It’s the kind of meal that instantly transports you back to cozy family dinners at the kitchen table, where warm, creamy bites were followed by laughter and second helpings. Easy to prepare, economical, and always satisfying, this casserole has earned its place as a weeknight staple.

Why I Love This Recipe

I love this recipe because it is the definition of comfort food—creamy, filling, and packed with flavor. The tender noodles soak up the velvety sauce, the tuna adds a savory, hearty note, and the peas bring just the right touch of sweetness and freshness.

Another reason I love it is its simplicity. It uses pantry staples like canned tuna and cream of mushroom soup (or homemade sauce if you want to elevate it), making it affordable and convenient. Plus, it’s a make-ahead dish that’s perfect for busy nights or when you need to feed a crowd.

Why It’s a Must-Try Dish

• Classic comfort food that never goes out of style.
• Family-friendly—kids and adults both love it.
• Budget-conscious—made with affordable pantry staples.
• Versatile—easy to customize with vegetables, cheese, or different proteins.
• Make-ahead & freezer-friendly—perfect for meal prepping.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Servings and Nutrition

• Servings: 6
• Calories per serving: ~380–420 kcal (varies by cheese and sauce used)

Course and Cuisine

• Course: Main Dish / Casserole
• Cuisine: American

Ingredients

Base Casserole:

• 12 oz (about 6 cups) egg noodles
• 2 cans (5 oz each) tuna, drained and flaked
• 1 can (10.5 oz) cream of mushroom soup (or homemade white sauce)
• 1 cup milk
• 1 cup frozen peas (thawed slightly)
• 1 cup shredded cheddar cheese (optional, for creaminess)
• ½ cup sour cream (optional, for extra creaminess)
• 1 small onion, finely diced (optional, for flavor)
• Salt and pepper, to taste

Topping:

• 1 cup breadcrumbs (plain or panko)
• 2 tbsp butter, melted
• ¼ cup Parmesan cheese, grated

Cooking Directions

1. Cook the noodles: Boil egg noodles according to package directions until al dente. Drain and set aside.
2. Mix the sauce: In a large bowl, whisk together cream of mushroom soup, milk, sour cream, and shredded cheddar (if using). Season with salt and pepper.
3. Combine ingredients: Stir in tuna, peas, and onion. Add cooked noodles and mix until evenly coated.
4. Transfer to baking dish: Pour mixture into a greased 9×13-inch casserole dish.
5. Prepare topping: Mix breadcrumbs, Parmesan, and melted butter. Sprinkle evenly on top.
6. Bake: Bake at 375°F (190°C) for 25–30 minutes, or until hot, bubbly, and golden on top.
7. Serve hot: Garnish with parsley if desired.

Step-by-Step Preparation Method

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil noodles until al dente; drain and set aside.
3. Prepare creamy mixture—combine soup, milk, sour cream, cheese, salt, and pepper in a bowl.
4. Add tuna and peas—stir gently until evenly mixed.
5. Combine with noodles—fold in cooked noodles.
6. Transfer mixture into prepared baking dish.
7. Mix topping—breadcrumbs, Parmesan, and melted butter.
8. Sprinkle topping evenly over casserole.
9. Bake for 25–30 minutes until bubbly and golden.
10. Serve immediately, warm and comforting.

How to Serve

• Serve as a stand-alone main dish with a fresh side salad.
• Pair with garlic bread or dinner rolls.
• Add a side of steamed broccoli or roasted vegetables for a balanced meal.

Recipe Tips

• Cook noodles slightly underdone—they’ll finish cooking in the oven.
• Use panko breadcrumbs for a crunchier topping.
• Add a Parmesan rind into the sauce while simmering for deeper flavor.
• For extra creaminess, mix in a bit of cream cheese.

Variations

• Healthier Version: Use whole wheat noodles and light sour cream.
• Extra Veggies: Add mushrooms, carrots, or spinach.
• Cheesy Twist: Mix in mozzarella, Monterey Jack, or Swiss cheese.
• Spicy Kick: Add red pepper flakes or diced jalapeños.
• Protein Swap: Replace tuna with shredded chicken or salmon.
• Gluten-Free: Use gluten-free noodles and breadcrumbs.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Freezing (before baking): Assemble casserole without topping, cover tightly with foil, and freeze up to 3 months. Add topping before baking.
• Reheating: Reheat in oven at 350°F (175°C) until warmed through, or microwave single servings.

Special Equipment Needed

• Large pot (for boiling noodles)
• Mixing bowls
• 9×13-inch casserole dish
• Oven

FAQ

Q1: Can I make this ahead of time?
Yes! Assemble the casserole, refrigerate overnight, then bake the next day.

Q2: Can I use canned peas instead of frozen?
Yes, but frozen peas maintain a fresher texture.

Q3: Do I have to use cream of mushroom soup?
No—swap with cream of chicken soup, cream of celery, or a homemade béchamel sauce.

Q4: How can I prevent the casserole from drying out?
Don’t overbake. Also, adding a little extra milk or cheese keeps it creamy.

Conclusion

Creamy Tuna Noodle Casserole with Peas is a timeless comfort dish that’s budget-friendly, satisfying, and perfect for family dinners or potlucks. With its creamy sauce, hearty tuna, tender noodles, and golden breadcrumb topping, this casserole is both nostalgic and versatile.

Whether you stick to the classic version or try one of the many variations, this dish is bound to become a go-to recipe in your kitchen. Comfort food doesn’t get much better than this!