Tried and true Tuna Noodle Casserole has stood the test of time for decades. This from scratch recipe is made with tender egg noodles, sweet vegetables, canned tuna, all coated in a creamy sauce without soup, and topped with potato chips. It’s your best friend on a busy weeknight, with dinner ready in 25 minutes!

We took our crazy popular Chicken Pot Pie Noodles and put a classic tuna noodle casserole spin on it. It’s so good!

Easy Tuna Noodle Casserole Recipe

There’s a reason tuna noodle casserole is a classic and loved throughout the midwest (and everywhere!) – this version checks all the boxes, too.

• Quick: this dish is done start to finish in 25 minutes.
• Easy: you only need a pot to boil the noodles and a skillet to make the sauce.
• Cheap: the list of ingredients is short, common, and inexpensive.
• Filling: with noodles, vegetables, and tuna, it’s a hearty and filling meal.
• Delicious: it just simply tastes great!
• Reheats well: if you’re lucky enough to have any leftovers, they reheat well the next day for lunch.

Tuna Noodle Casserole with Potato Chips

This particular version is Tuna Noodle Casserole without soup. Instead, the creamy sauce is a combination of chicken broth and heavy cream. It’s finished off with crushed potato chips! Here’s the ingredient breakdown:
(Scroll below to the printable recipe card for details and measurements.)

• Egg noodles: Tuna casserole with egg noodles is the traditional pasta to use and we don’t mess with perfection. Medium, wide, or extra broad egg noodles are all fine. But honestly, any short pasta works here, so go raid your pantry.
• Tuna: Canned solid white albacore in water or chunk light tuna in water both work. Either should be drained very well and broken up into large chunks so their texture remains when incorporated into the dish.
• Fresh Vegetables: Sweet onion and fresh garlic start the base for this dish.
• Frozen Vegetables: We use a combination of frozen peas and carrots for taste and color. Thaw them first.
• Seasonings: Salt and pepper, nothing fancy.
• Chicken Broth and Heavy Cream: this tuna noodle casserole from scratch is made with a mixture of heavy cream and chicken broth instead of canned soup. It’s creamy and luscious!
• Flour: Since this tuna casserole is without soup, a little all-purpose flour is used to thicken the sauce.
• Unsalted butter: Used to sauté the fresh vegetables and add flavor.
• Potato Chips: We like to top this casserole with crushed up potato chips. Other options include French fried onions, crushed up Ritz crackers, or Panko breadcrumbs that are mixed with butter and toasted.

How to Make Tuna Noodle Casserole

This tuna casserole comes together in a sauce pan in 4 easy steps!
Below is a detailed printable recipe card and video tutorial, but here’s a brief summary:

1. Boil the noodles and drain.
2. Sauté the vegetables in a nonstick skillet.
3. Add the chicken broth and cream until thickened.
4. Combine everything with the tuna and top with potato chips.

Storage Instructions

How long is Tuna Noodle Casserole good for? Allow any leftovers to cool completely, then store in an airtight container in the refrigerator. It will keep for 2-3 days.
To Reheat: Reheat portions in the microwave until warmed through, adding a little extra cream or broth to loosen, if desired.
Can you freeze Tuna Noodle Casserole? Freezing this dish is not my favorite because the sauce can get grainy once thawed and the cooked noodles can get mushy. Having said that, yes, it can be frozen. Allow to cool completely, then transfer everything from the skillet to a large freezer-safe container, wrap tightly in plastic wrap and again in foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight, then reheat (adding a little cream or chicken broth to loosen, if necessary.)

What to Serve with Tuna Noodle Casserole

This dish goes well with homemade garlic bread, our favorite pea salad, or a simple side salad.

Watch it Being Made

Other Casserole Dishes We Love!

• Chicken Tetrazzini is easy, creamy, cheesy, delicious and loved by everyone! It’s classic comfort food and a perfect dinner for the entire family. Great make-ahead meal and freezer-friendly, too.
• Shepherd’s Pie is crazy delicious and hearty. Flavorful meat and vegetables in a rich gravy topped with cheesy mashed potatoes and baked until golden, this is the only Shepherd’s Pie recipe you’ll ever need for an awesome dinner!
• Chile Relleno Casserole is a cheater version of classic Chile Relleno with layers of gooey cheese and peppers, and puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
• Hash Brown Egg Casserole is so quick and easy using frozen hash brown patties, eggs, cheese, and ham. Prepare it the same morning or the night before. Perfect use for leftover holiday ham or swap it out for sausage instead. Great recipe for breakfast, brunch, or dinner!

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!