One Pan Tuna Noodle Casserole Recipe

Name: One Pan Tuna Noodle Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 8 oz wide egg noodles; 2 (5 oz) cans tuna in water, drained; 1 (10.5 oz) can cream of mushroom soup; 1 cup frozen peas; 1 ½ cups chicken or vegetable broth; 1 cup shredded cheddar cheese; ½ cup milk (any kind); ½ cup plain breadcrumbs; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; Salt and pepper to taste

I’ll never forget the first time I tried to make this one pan tuna noodle casserole. I was so proud of myself for not using a box mix, but I totally forgot to drain the tuna. The whole thing turned into this weird, fishy soup that my dog wouldn’t even eat. Now, after more fails than I can count, it’s my go-to easy dinner for crazy weeknights. It’s the ultimate comfort food that always reminds me of my grandma, even if my version is a little less perfect.

Recipe Card

Recipe Title	One Pan Tuna Noodle Casserole Recipe
Servings	4-6 people
Prep Time	10 minutes
Cooking Time	30 minutes
Calories	Approx. 420 per serving

Ingredients

8 oz wide egg noodles
2 (5 oz) cans tuna in water, drained
1 (10.5 oz) can cream of mushroom soup
1 cup frozen peas
1 ½ cups chicken or vegetable broth
1 cup shredded cheddar cheese
½ cup milk (any kind)
½ cup plain breadcrumbs
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
Salt and pepper to taste

That cream of mushroom soup is non-negotiable for me now. I once tried to be fancy and make a homemade white sauce. It curdled immediately and I had to start all over. Just use the can, trust me. And for the tuna, get the kind in water, not oil. The oil makes everything way too greasy, learned that the hard way.

Directions

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet over medium heat.
Add the diced onion and cook until soft, about 5 minutes.
Add the garlic and cook for one more minute until fragrant.
Pour in the broth and milk, then bring it to a gentle simmer.
Stir in the uncooked egg noodles, cream of mushroom soup, and frozen peas.
Bring everything to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally so the noodles don’t stick.
Take the skillet off the heat and gently fold in the drained tuna and half of the shredded cheese.
Season with a good pinch of salt and pepper.
Sprinkle the rest of the cheese and the breadcrumbs evenly over the top.
Bake for 15-20 minutes, until the top is golden brown and bubbly.
Let it sit for 5 minutes before serving—it’ll be crazy hot!

The biggest mistake I make is not stirring the noodles enough while they simmer. They love to glue themselves to the bottom of the pan. One time I ended up with a crispy, burnt layer on the bottom and perfectly cooked noodles on top. It was a weird textural experience I don’t recommend.

This one pan tuna noodle casserole is my secret weapon for when my kids have three different activities on the same night. I can throw it together, pop it in the oven, and have 20 minutes to help with homework. The leftovers are maybe even better the next day, if there are any. It’s a total family favorite that doesn’t make a huge mess.

I’ve tried to fancy it up with fresh herbs or fancy mushrooms, but honestly, the simple version is the best. The one thing I might change next time is adding a little hot sauce for a kick. My husband says it’s perfect as is, but I like to experiment. It’s a forgiving recipe, which is why I love it so much.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	45g	16g	25g

I know it’s not a salad, but it’s not the worst thing either! I was surprised by the protein content from the tuna. To make it a bit healthier, I sometimes use low-sodium broth and soup. For my gluten-free friend, I use gluten-free noodles and it works great. It’s a pretty flexible dish for different diets.

Ingredient Swaps

Ingredient	Substitution
Cream of Mushroom Soup	Cream of Chicken or Celery Soup
Peas	Diced carrots or broccoli florets
Cheddar Cheese	Monterey Jack or Swiss
Breadcrumbs	Crushed potato chips or crackers

I’ve tried almost all of these swaps. The cream of chicken soup works just fine, but my kids prefer the mushroom flavor. The crushed potato chips on top are a game-changer for crunch, but they get soggy faster than breadcrumbs. Avoid super watery veggies like zucchini, they’ll make the whole thing mushy.

Tips

Don’t skip draining the tuna! This is the most important step.
Use a big enough skillet so you have room to stir everything.
Let it rest after baking so it sets up and doesn’t burn your mouth.
If you don’t have an oven-safe skillet, just transfer it to a baking dish before the oven step.

That last tip I learned the hard way. I didn’t have an oven-safe pan one time and thought, “It’ll be fine.” I put my regular skillet in the oven and melted the plastic handle everywhere. The casserole was delicious but my kitchen smelled like burnt plastic for a week. Just use a baking dish, it’s easier.

FAQ

Can I use canned chicken instead of tuna?
Absolutely! I’ve done this when I didn’t have tuna. It tastes more like a chicken pot pie filling, but it’s still really good. Just make sure to drain it well too.

Why are my noodles still hard?
This usually means your liquid wasn’t hot enough when you added the noodles, or your skillet wasn’t simmering. If this happens, just add a splash more broth and keep cooking on the stove for a few more minutes before baking.

Can I make this ahead of time?
Yes! Assemble the whole thing but don’t bake it. Cover it and stick it in the fridge for up to a day. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the baking time since it’s cold.

That’s everything I know about making One Pan Tuna Noodle Casserole Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.