4 Ingredient Tuna Casserole with Egg Noodles
If your fridge is starting to look bare but you’re not quite ready for a grocery store run, this easy tuna casserole is one of my favorite recipes to make when ingredients are low.
This easy meal gets down to basics. The casserole is a mix of creamy mushroom soup, tender egg noodles, and a can of tuna. Add a sprinkle of crispy panko topping and bake for 30 minutes. Voila! Classic comfort food, made simple and delicious.
I love this one for babies and kids because there’s no sour cream or whole milk making it fairly gentle on their stomachs. Too much dairy and fat in one dish can be hard on developing digestive systems. This casserole is the perfect balance of creamy and light.
For another easy dinner, try Cheesy Mashed Potato Chicken Casserole or 3 Ingredient Meatloaf.
❤️ Why You’ll Love 4 Ingredient Tuna Casserole
- 4 simple ingredients.
- Ready in 30 minutes or less.
- Crispy crunchy topping.
- Family favorite – even picky eaters will like this one.
- Heathy fats from solid white albacore tuna.
- Filled with protein.
🍲 Ingredients
Egg Noodles
Cream of Mushroom Soup
Canned Tuna
Breadcrumbs
Optional: Green Peas
Optional: Parmesean cheese
👩🍳 How to Make 4 Ingredient Tuna Casserole
- Preheat your oven to 375°F (190°C). Prep an 8 x 8 casserole dish.
- In a large mixing bowl, combine the cooked noodles, cream of mushroom soup, and drained tuna. Mix well until all ingredients are evenly combined.
- Transfer the mixture into a greased baking dish, spreading it out evenly.
- Top the casserole with breadcrumbs.
- Place the casserole dish in the preheated oven and bake for about 25-30 minutes, or until the casserole is hot and bubbly and the breadcrumbs start to turn golden brown.
- Once done, remove from the oven and let it cool for a few minutes before serving.
🪄 Tips and Tricks
- This is a great one for baby led weaning. Set aside a few cooked egg noodles to serve to babies just starting BLW. For the more advanced eaters and toddlers, serve the meal as is or cut the noodles into smaller pieces.
🗒 Substitutions
- Add extra veggies like: green peas, green beans, diced yellow onion.
- Add parmesan cheese or sharp cheddar cheese prior to baking.
- Use rotini pasta or any other thicker noodle.
- Add green onions or parmesan cheese prior to serving.
🗒 Best served with
- Serve this with a side of Broccoli Parmesan or Air Fryer Green Beans.
👝 How to Store Leftovers
Store leftover tuna casserole in an airtight container in the fridge for up the three days. Add a little milk if it seems like it’s dried out in the fridge.
🤔 Common Questions
This is not gluten-free as written. To make gluten-free you need gluten-free noodles, breadcrumbs and a gluten-free cream of mushroom soup.
There is dairy in the cream of mushroom soup. To make this dairy-free you need to sub out for a dairy-free version or make your own.
Absolutely, I suggest using a thicker noodle, as the pasta is 1/4 of the recipe. Pappardelle, tagliatelle or rotini are great options.
4 Ingredient Tuna Casserole
Ingredients
- 2 cups cooked egg noodles
- 1 can cream of mushroom soup 10.5 oz
- 1 can tuna 12 oz, drained
- 1/2 cup breadcrumbs
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8 x 8 casserole dish.
- In a large bowl, combine the cooked egg noodles, cream of mushroom soup, and drained tuna. Mix well until all ingredients are evenly combined.
- Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Top the casserole with breadcrumbs.
- Place the casserole dish in the preheated oven and bake for about 25-30 minutes, or until the casserole is hot and bubbly.
- Once done, remove from the oven and let it cool for a few minutes before serving.
Notes
- Serve with peas, diced onions or cheese, if desired.
