Classic Tuna Noodle Casserole combines wide egg noodles, solid white albacore tuna, sliced carrots, optional peas, shallots, Vermont white cheddar, Colby-Jack cheese, topped with panko breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.
I think Tuna Noodle Casseroles became a trendy household dish circa the 1950s for many reasons; the ingredients were cheap to purchase and easy to find at the local market, it cooked in about 25 to 35 minutes. Tuna casseroles could quickly be frozen, then reheated for later use.
While every tuna casserole may slightly vary to some extent, usually, tuna casserole is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned, drained tuna, condensed cream of mushroom soup, sliced mushrooms, and a topping such as crushed potato chips, crushed corn flakes, breadcrumbs or even french fried onions.
Below you will find my good friend Tricia’s version of The Classic Tuna Noodle Casserole, which I have slightly adapted in some areas to include optional items. The directions are fairly simple and easy to follow.
Classic Tuna Noodle Casserole Ingredients:
- Twelve ounces of wide egg noodles
- Three cans of solid white albacore tuna in water (6 oz cans), drained
- One tablespoon unsalted butter
- Three medium carrots sliced razor-thin
- 1/2 cup frozen peas, optional
- One shallot minced, optional
- Four ounces chicken stock
- Four ounces whole milk
- Four ounces heavy cream
- Two cans of cream of mushroom soup
- Six ounces freshly grated Vermont White Cheddar
- One teaspoon garlic powder
- Kosher salt to taste
- fresh ground pepper to taste
- pinch of cayenne pepper
- Six ounces Colby-Jack freshly shredded
- One tablespoon of unsalted butter
- 3/4 cup of panko breadcrumbs
- Three tablespoons chopped fresh parsley
Directions
- Preheat oven to 350 degrees
- In a large pasta pan filled with salted boiling water, cook wide egg noodles 1 minute less than the package directions state.
- Meanwhile, in a small metal skillet over medium heat, melt 1 tablespoon of unsalted butter, add razor-thin sliced carrots sauté for 2-3 minutes, add minced shallots and continue to sauté for 1-2 minutes—Reserve for later use.
- In a medium saucepan, add 6 ounces chicken stock, 6 ounces of whole milk, 4 ounces of heavy cream, 2 cans of cream of mushroom soup, bring to a slight simmer before adding 6 ounces of freshly grated Vermont White Cheddar, garlic powder, kosher salt, ground pepper, and a pinch of cayenne pepper, stirring till completely melted and smooth. Reduce heat to off.
- In a metal, skillet melts 1 tablespoon of unsalted butter, add panko breadcrumbs, toss and brown to a golden color (Reserve)
- Once egg noodles are done cooking, drain in a colander and rinse with icy water to stop the cooking process.
- Combine egg noodles with cheese sauce, reserved sautéed carrots, minced shallots, and optional peas.
- Place ingredients in a 9×13 glass oven-safe baking dish.
- Top casserole with grated Colby-Jack, golden toasted panko breadcrumbs, and fresh parsley.
- Bake at 350 degrees 20-25 minutes till cheese melts and casserole heats through.
DISCLAIMER: Recipe by Tricia Yarusso, food styling and photo by Heidy L. McCallum

Classic Tuna Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 3-6- ounce cans of solid white albacore tuna in water drained
- 1 tablespoon unsalted butter
- 3 medium carrots sliced razor-thin
- ½ cup frozen peas optional
- 1 shallot minced optional
- 4 ounces chicken stock
- 4 ounces whole milk
- 4 ounces heavy cream
- 2 cans cream of mushroom soup
- 6 ounces Vermont White Cheddar freshly grated
- 1 teaspoon garlic powder
- Kosher salt to taste
- pepper to taste
- pinch cayenne pepper
- 6 ounces Colby-Jack freshly shredded
- 1 tablespoon unsalted butter
- 3/4 cup breadcrumbs panko
- 3 tablespoons parsley chopped
Instructions
- Preheat oven to 350 degrees
- In a large pasta pan filled with salted boiling water, cook wide egg noodles 1 minute less than the package directions state.
- Meanwhile, in a small metal skillet over medium heat, melt 1 tablespoon of unsalted butter, add razor-thin sliced carrots sauté for 2-3 minutes, add minced shallots, and continue to sauté for 1-2 minutes. -Reserve for later use.
- In a medium saucepan, add 6 ounces chicken stock, 6 ounces of whole milk, 4 ounces of heavy cream, 2 cans of cream of mushroom soup, bring to a slight simmer before adding 6 ounces of freshly grated Vermont White Cheddar, garlic powder, kosher salt, ground pepper, and a pinch of cayenne pepper, stirring till completely melted and smooth. Reduce heat to off.
- In a metal, skillet melt 1 tablespoon of unsalted butter, add panko bread crumbs, toss and brown to a golden color (Reserve)
- Once egg noodles are done cooking drain in a colander and rinse with very cold water to stop the cooking process.
- Combine egg noodles with cheese sauce, reserved sautéed carrots, minced shallots, and optional peas.
- Place ingredients in a 9×13 glass oven-safe baking dish.
- Top casserole with grated Colby-Jack, golden toasted panko breadcrumbs and fresh parsley.
- Bake at 350 degrees 20-25 minutes until cheese melts and casserole heats through.
Notes
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
Nutrition
If you enjoyed this Classic Tuna Noodle Casserole, here are a few other suggestions
- Southern-Style Cheesy Hashbrown Casserole is one of the ultimate comfort food casseroles that I make, and this one has absolutely no canned soup. It is made with chunky-style hashbrowns, deliciously mild cheddar cheese, white sharp cheddar cheese, heavy cream, sour cream, minced carrots, chopped onions, and seasoned with Cajun seasoning, kosher salt, and freshly ground peppercorns.
- Broccoli Alfredo Rice is one of those dishes that fit all those needs and won’t heat the kitchen this summer. It’s a perfect side for chicken, fish, or even pork.
- Southern Broccoli and Rice Casserole is a Southern favorite in our home, and one of our most beloved recipes passed down from one generation to the next; made with long grain rice, fresh never frozen broccoli, sautéed Vidalia onions, sharp white cheddar, mild yellow cheddar, sour cream, low sodium vegetable broth, and topped with seasoned breadcrumbs before being baked to perfection.
17 Comments
Broccoli Alfredo Rice | The McCallum's Shamrock Patch
March 17, 2021 at 10:04 am[…] Classic Tuna Noodle Casserole combines wide egg noodles, solid white albacore tuna, sliced carrots, optional peas, shallots, Vermont white cheddar, Colby-Jack cheese, topped with panko breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen. […]
Lindsey Spam
October 21, 2020 at 8:25 pmI tried this Tuna casserole, and it was wonderful! I will be making it again!!!! Thanks so much for sharing this recipe!
hmccallum
February 18, 2021 at 9:53 amThank you, Lindsey! I appreciate your sharing feedback!
Sarah's Attic of Treasures (Includes Stories From Our Neck Of The Woods)
July 15, 2015 at 3:54 pmHeidy,
As always, I love the history lessons that usually come with your posts.
I would make this exactly like you suggested except, I’d have to leave out the carrots and peas because Danny doesn’t like them.
Or I would make 2 pans, one with the veggies and one without.
I for one love tuna casserole.
Have a good evening.
Sarah
Heidy L. McCallum
July 15, 2015 at 5:25 pmTwo of my favorite things Sarah, food and history lol. I guess it comes out when I blog. One of the great things about recipes is you can always make little changes to make everyone happy.
As always, thanks for the love!
<3
Your friend
Heidy
Cheryl B
November 17, 2014 at 2:16 pmHeidy, this was the best tuna noodle casserole I have ever made. Thank you for the recipe.
Heidy L. McCallum
November 17, 2014 at 10:29 pmThanks Cheryl , Tricia does have a fantastic recipe here! We are thrilled you enjoyed it <3
dishofdailylife
November 1, 2014 at 2:14 amLove this recipe! I remember tuna noodle casserole from when I was a kid and it looked nothing like this! This recipe looks awesome! Putting it on the menu to try! 🙂
Heidy L. McCallum
November 6, 2014 at 10:53 pmThank you Michelle, I love a good Tuna casserole! Glad you enjoyed it too
April J Harris (@apriljharris)
October 31, 2014 at 1:38 pmLove this recipe, Heidy – it’s tuna noodle casserole made extra special! It looks and sounds delicious 🙂
Heidy L. McCallum
October 31, 2014 at 7:21 pmThanks so much April
Joanne T Ferguson
October 31, 2014 at 12:35 amG’day! Great recipe and photo Heidy! This so reminds me of childhood yum!
Cheers! Joanne @What’s On The List Pinned
Heidy L. McCallum
October 31, 2014 at 2:56 amThank you this Classic Tuna Casserole was a fun collaboration of my friend and I—we had a blast!
Nicole Neverman
October 30, 2014 at 9:47 pmHediy, you are the casserole queen!! This tuna noodle casserole sounds amazingly delicious. Thank youso much for yet another fantastic post xx
Heidy L. McCallum
October 30, 2014 at 11:38 pmThank you, it’s actually my good friend Tricia’s recipe with a few ADAPTATIONS :-).
Nicole Neverman
October 30, 2014 at 9:47 pmThank you so much for attending week 8 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
http://picnicnz.blogspot.co.nz/
Heidy L. McCallum
October 30, 2014 at 11:37 pmThanks for being a wonderful co-host!