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Golden tuna noodle casserole with a crispy panko topping and a zesty Dijon lemon cream sauce.

Tuna Noodle Casserole

Rebecca Blumer
A nostalgic and comforting tuna noodle casserole updated with a bright citrus twist. This quick weeknight meal features tender egg noodles in a creamy sauce with a signature crunchy potato chip crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 2 minutes
Total Time 32 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 485 kcal

Equipment

  • 9x13-inch baking dish
  • Large Pot
  • Large Mixing Bowl

Ingredients
 

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans tuna, drained
  • 1 cup frozen green peas
  • 1/2 (4.5 ounce) can sliced mushrooms
  • 1/4 cup chopped onion
  • 1 cup crushed potato chips

Instructions
 

Boil the noodles and heat the oven

  • Bring a large pot of lightly salted water to a rolling boil and cook the egg noodles until they are tender but still firm, approximately 7 to 9 minutes, then drain well.
  • Preheat your oven to 425 degrees F (220 degrees C) while the pasta cooks to ensure the topping crisps perfectly.

Mix the creamy base

  • In a large bowl, combine the drained noodles with the condensed cream of mushroom soup, 1 cup of the Cheddar cheese, drained tuna, peas, mushrooms, and onion.
  • Stir in 1 tablespoon of Dijon mustard and 1 teaspoon of lemon zest to add a bright finish that lifts the savory flavors of the dish.

Assemble, top, and bake

  • Transfer the mixture into a 9x13-inch baking dish and spread it evenly to the corners.
  • Scatter the crushed potato chips over the top and finish with the remaining 1 cup of Cheddar cheese.
  • Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling. Let the dish sit for 2 minutes before serving hot.

Notes

Chef's Secret: Always pull your noodles a minute early so they are al dente. They will finish cooking by absorbing the creamy sauce in the oven, preventing a mushy texture.
Flavor Balance: Adding a small amount of acidity through Dijon mustard and lemon zest acts as a flavor spotlight, cutting through the richness of the canned soup and tuna.
Storage Tip: Refrigerate leftovers in an airtight container for 3 to 4 days. When reheating, add a small splash of milk to help restore the sauce's creaminess.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 24gFat: 25gSaturated Fat: 12gCholesterol: 75mgSodium: 1150mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 8mgCalcium: 300mgIron: 2.5mg
Keyword Comfort Food, Easy Dinner, tuna noodle casserole
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