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The Best Creamy & Quick Tuna Noodle Casserole with Crunchy Topping

A golden spoon lifts a cheesy, creamy scoop of tuna noodle casserole topped with crispy onions.
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This is the ultimate easy tuna noodle casserole recipe. You get creamy comfort, tender noodles, and a satisfyingly crunchy topping, all ready fast enough for a weeknight dinner.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 cans (5 ounces each) tuna, drained
  • 1 cup frozen peas
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 4 ounces cream cheese, cut into cubes
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup crushed potato chips or Panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (if using Panko)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Cook the egg noodles according to package directions until they are al dente. Drain them well and set aside.
  3. While the noodles cook, prepare the sauce base. In a large saucepan over medium heat, combine the cream of mushroom soup, milk, cream cheese cubes, Dijon mustard, pepper, and salt. Stir constantly until the cream cheese melts and the sauce is smooth and hot. Do not let it boil.
  4. Remove the sauce from the heat. Stir in the drained tuna and the frozen peas. The residual heat will warm the peas through.
  5. Add the cooked, drained noodles to the sauce mixture. Stir gently until everything is evenly coated.
  6. Pour the entire mixture into your prepared baking dish.
  7. Prepare the topping: If using crushed potato chips, sprinkle them evenly over the casserole. If using Panko breadcrumbs, toss them with the melted butter first, then sprinkle over the top.
  8. Bake for 15 to 20 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For an extra layer of flavor, add 1/2 cup shredded cheddar cheese into the sauce mixture before topping.
  • If you want a truly ‘skinny tuna casserole’ version, substitute the cream of mushroom soup with a low-sodium, low-fat cream of chicken soup and use skim milk.
  • This recipe is fast; total active time is under 20 minutes, making it a perfect quick weeknight casserole.

Nutrition

Find it online: https://kitchenslang.com/quick-creamy-tuna-noodle-casserole/