Tuna Noodle Casserole

Comfort food gets a glow-up with this irresistibly creamy tuna noodle casserole! This isn’t your standard cafeteria fare – we’re talking perfectly tender noodles wrapped in a velvety sauce, topped with a golden crown of crispy, cheesy breadcrumbs.

Every bite delivers the perfect balance of flaky tuna, colorful vegetables, and that amazingly crunchy topping that makes casseroles truly special. The secret? We’re cooking the pasta just shy of al dente and using both sharp cheddar and cream of chicken soup for the ultimate creamy texture.

Ingredients

For the Base:

• 8 ounces egg noodles
• 2 cans (8 ounces total) solid tuna, drained
• 1 cup milk
• 1 can (14 ounces) cream of chicken soup
• ½ cup red bell pepper, finely diced
• ½ cup green bell pepper, finely diced
• ½ cup celery, finely diced
• ½ cup grated cheddar cheese

For the Topping:

• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• ½ cup grated cheddar cheese
• ¼ cup fresh parsley, minced (optional)

Steps

1. Preheat your oven to 400°F (200°C). Position rack in the center for even heating.
2. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and cook pasta for 2 minutes less than package directions. The pasta should be slightly firmer than al dente as it will continue cooking in the oven.
3. While pasta cooks, prepare the topping. Combine 1 cup breadcrumbs with 2 tablespoons melted butter in a bowl, mixing until evenly moistened. Add ½ cup cheese and mix well. The mixture should hold together when lightly squeezed.
4. In a large saucepan, combine 1 cup milk with cream of chicken soup over medium heat. Whisk until smooth and no lumps remain.
5. Add diced vegetables, ½ cup cheese, and drained tuna. Heat until bubbles just begin to form around the edges (3-4 minutes). The sauce should coat the back of a spoon.
6. Fold in optional parsley and cooked pasta, ensuring every noodle is well-coated. The mixture should be loose – it will thicken during baking.
7. Transfer to an 8×8-inch baking dish, spreading evenly. Top with the breadcrumb mixture, covering completely.
8. Bake for 30 minutes or until topping is golden brown and edges are bubbling. If topping browns too quickly, tent with foil after 20 minutes.
9. Let rest for 5-10 minutes before serving. This allows the sauce to set and prevents burning.

Smart Swaps

• Use whole wheat pasta for extra fiber
• Swap cream of chicken soup for cream of mushroom for a different flavor
• Try panko breadcrumbs for extra crunch

Make It Diabetes-Friendly

• Use high-fiber whole grain pasta (reduces net carbs by 6g per serving)
• Replace regular breadcrumbs with almond meal (reduces carbs by 8g per serving)
• Add extra vegetables to increase fiber and reduce carb density
• Portion into 1-cup servings (approximately 28g net carbs per serving)

Pro Tips

• Don’t overmix the tuna to keep it flaky
• For make-ahead prep, assemble everything but the topping up to 24 hours in advance
• Leftovers stay fresh for up to 3 days when properly refrigerated