This one’s a throwback in the best possible way.
Creamy Tuna Noodle Bake is one of those classic casseroles that’s been filling tables for decades. It’s budget-friendly, easy to make, and built with pantry staples—yet it’s warm, creamy, and totally satisfying. We’re talking tender egg noodles, canned tuna, peas, and a rich, cheesy sauce baked until golden and bubbly.
It’s the kind of meal you pull together on a Tuesday night when the fridge is looking a little bare but you still want something cozy and home-cooked. It checks all the boxes for weeknight ease and nostalgic comfort.
Don’t let the simplicity fool you—when it’s baked just right, it comes out golden on top, creamy in the middle, and packed with flavor. And yes, it makes fantastic leftovers.
Why This Classic Tuna Bake Always Delivers
There’s a reason this dish keeps coming back—it’s easy, cozy, and always hits the spot.
- Pantry-friendly – Most of the ingredients are probably already in your kitchen
- Quick to prep – Minimal chopping and no stovetop sauce required
- Creamy and filling – A warm, rich bake that feeds a family
- Mild and kid-friendly – No strong flavors—just creamy goodness
- Freezer-friendly – Great for making ahead or batch cooking
It’s a smart solution for busy weeknights or when you want something that feels old-school in the best way.
What You’ll Need for a Creamy Tuna Noodle Bake
This recipe uses everyday ingredients that come together to create something better than the sum of its parts.
- Egg Noodles – Cooked just until tender
- Canned Tuna – Drained, packed in water or oil
- Cream of Mushroom Soup – Adds the creamy base (or use cream of celery)
- Sour Cream – For a little tang and extra creaminess
- Frozen Peas – Straight from the freezer, no need to thaw
- Shredded Cheddar Cheese – A little mixed in, a little on top
- Milk – Loosens the sauce to keep it from drying out
- Garlic Powder & Onion Powder – Simple seasoning
- Salt & Pepper – To taste
- Optional Toppings: Breadcrumbs, crushed Ritz crackers, or fried onions
Use this as a base and customize it with herbs, other veggies, or extra cheese.
How to Assemble and Bake It
You’re only a few easy steps away from creamy, cheesy comfort.
- Preheat oven – Set to 375°F and grease a 9×13 casserole dish.
- Cook noodles – Boil until just tender. Drain well and set aside.
- Make the filling – In a large bowl, stir together the soup, sour cream, milk, seasonings, cheese, tuna, and peas.
- Add noodles – Fold the noodles into the mixture gently.
- Transfer to the dish – Spread the mixture evenly in the pan.
- Top and bake – Sprinkle with more cheese and optional breadcrumbs. Bake uncovered for 25–30 minutes until hot and golden.
- Cool slightly – Let it rest a few minutes before serving to help the sauce thicken.
It comes out creamy in the middle with crispy edges around the pan—and that’s the best part.
Best Side Dishes to Serve with Tuna Noodle Bake
This dish is rich and filling, so keep the sides light and fresh for balance.
| Side Dish | Why It Works |
|---|---|
| Steamed Broccoli | Clean, green, and simple |
| Tossed Salad | A fresh mix with vinaigrette cuts the richness |
| Roasted Asparagus | Adds earthy contrast and texture |
| Garlic Bread | Great for scooping up that creamy sauce |
| Applesauce or Sliced Fruit | Sweet and refreshing to lighten the meal |
| Sautéed Zucchini | Mild and quick to make |
| Tomato Cucumber Salad | Crisp, juicy, and chilled for contrast |
You don’t need much—just something bright to play off the creamy base.
Storing and Reheating Creamy Tuna Bake
This casserole is great for leftovers and works well for prepping ahead.
How to Store It
Let it cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.
How to Reheat
- Oven: Cover and reheat at 350°F for 20–25 minutes
- Microwave: Individual portions heat well on medium in 60-second intervals
- Skillet: Add a splash of milk and gently reheat over low for creamy texture
Can You Freeze It?
Yes. Freeze it before or after baking. Wrap well, thaw overnight in the fridge, and reheat fully before serving.
Frequently Asked Questions About Tuna Noodle Bake
Can I use cream of celery soup instead?
Absolutely. It adds a slightly different flavor but still keeps that creamy texture.
What type of tuna works best?
Chunk light or solid white both work. Just drain it well before mixing in.
Is this dish good for meal prep?
Yes! It reheats beautifully and keeps its texture in the fridge for days.
Can I add vegetables?
Totally. Chopped spinach, mushrooms, or corn all work well—just stir them in with the peas.
What if I don’t like canned soup?
Make a quick homemade cream sauce with butter, flour, milk, and seasoning as a substitute.
Creamy Tuna Noodle Bake
Equipment
- Large mixing bowl For combining filling ingredients
- Casserole Dish 9×13 baking pan
Ingredients
- 12 oz egg noodles cooked and drained
- 2 cans tuna drained
- 1 can cream of mushroom soup or cream of celery
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese plus extra for topping
- 1 cup frozen peas or other vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- optional topping breadcrumbs or cracker crumbs
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 casserole dish.
- In a large bowl, mix soup, sour cream, milk, seasonings, tuna, peas, and 1 cup of cheese.
- Fold in cooked egg noodles until everything is well combined.
- Transfer mixture to baking dish. Top with remaining cheese and optional breadcrumbs.
- Bake uncovered for 25–30 minutes until bubbly and golden on top. Let cool slightly before serving.
Notes
- Use whole wheat noodles or gluten-free if preferred.
- Try Monterey Jack or Swiss cheese for a flavor change.
- Great for freezing—just assemble and freeze before baking.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.