Few dishes carry the kind of warm, nostalgic comfort that a classic tuna noodle casserole delivers straight from the oven.
This timeless weeknight staple has earned its place at kitchen tables for generations, bringing together tender egg noodles, hearty chunks of tuna, sweet garden peas, and a velvety cream of celery sauce that binds every bite into something deeply satisfying.
Whether you grew up eating it on a cold winter evening or are discovering it for the first time, this dish has a way of feeling like home the moment it hits the table.
What sets this version apart is its simplicity — a short list of pantry-friendly ingredients that come together in minutes before the oven does the heavy lifting.
The finishing touch of buttery toasted breadcrumbs gives the top an irresistible golden crunch that contrasts beautifully with the creamy filling beneath.
Ready in just 35 minutes from start to finish, this casserole is the perfect answer to busy weeknights when you want something hearty, homemade, and genuinely delicious without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Yield: 1 (1½-quart) dish
Ingredients
- 2 cups hot cooked medium egg noodles
- 2 (6 oz) cans tuna, drained and flaked
- 1 (10.5 oz) can condensed cream of celery soup
- 1 cup cooked peas
- ½ cup milk
- 2 tablespoons chopped pimentos (optional)
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Directions
- Preheat your oven to 400°F (205°C).
- In a 1½-quart baking dish, combine the cooked egg noodles, flaked tuna, condensed cream of celery soup, peas, milk, and pimentos. Stir until everything is evenly mixed and well coated in the creamy sauce.
- Place the dish in the preheated oven and bake for 20 minutes, until the filling is hot and bubbling around the edges.
- While the casserole bakes, combine the dry bread crumbs and melted butter in a small bowl and stir until the crumbs are evenly coated.
- Remove the casserole from the oven and sprinkle the buttered bread crumb mixture evenly over the top. Return to the oven and bake for an additional 5 minutes, or until the topping is golden brown and crisp.
- Remove from the oven and let rest for a few minutes before serving.
Chef’s Notes
- For a richer, more complex flavor, substitute cream of mushroom soup for the cream of celery, or use a blend of both.
- Solid white albacore tuna packed in water produces the best texture and cleanest flavor in this dish.
- Frozen peas work beautifully here — no need to cook them fully beforehand; they’ll finish in the oven.
- To make this dish stretch further, increase the noodles to 3 cups and add an extra splash of milk to keep the sauce creamy.
- Leftovers reheat well with a splash of milk stirred in to loosen the sauce. Store covered in the refrigerator for up to 3 days.