This tuna noodle bake combines tender egg noodles, flaked tuna, sweet peas, and a creamy mushroom and cheddar sauce under a golden layer of melted cheese.
It uses pantry cans and a bag of frozen peas, so it is a budget friendly weeknight dinner that feeds a family from one baking dish. The sauce is mild, savory, and just rich enough to feel satisfying.
Table of Contents
Why This Tuna Noodle Bake Recipe Works
Cream of mushroom soup, sour cream, and milk make a sauce that coats every noodle and bakes into a soft, creamy casserole.
Frozen peas add sweetness and a pop of color, and the canned tuna supplies protein with almost no preparation.
The cheese on top bubbles and browns in the oven, giving the bake a golden crust that contrasts with the tender noodles beneath.
Ingredients for Tuna Noodle Bake
- For the casserole: 12 ounces egg noodles, 2 cans (5 ounces each) tuna in water drained, 1 cup frozen peas, 1 can (10.5 ounces) cream of mushroom soup, 1/2 cup sour cream, 1 cup whole milk, 1 cup shredded cheddar cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
- For the topping: 1/2 cup shredded cheddar cheese.
Egg noodles. Wide egg noodles hold sauce well and stay tender after baking, which makes them the classic choice for this dish.
Canned tuna. Tuna packed in water flakes easily and keeps the bake lighter, and it should be drained well so the sauce does not thin out.
Cream of mushroom soup. The condensed soup acts as a ready made sauce base, adding savory depth and thickening the milk as it bakes.
Sour cream and milk. Together they loosen the soup so the noodles stay creamy, while the sour cream adds a gentle tang.
Cheddar and peas. Cheddar melts into the sauce and over the top, and frozen peas add a sweet, fresh contrast to the creamy base.
How to Make Tuna Noodle Bake
1. Heat the oven. Set the oven to 350 degrees F and grease a 9 by 13 inch baking dish so the noodles do not stick.
2. Boil the noodles. Cook the egg noodles in boiling water for two minutes less than the package says, then drain well so they finish cooking in the oven.
3. Mix the sauce. In a large bowl, stir together the soup, sour cream, milk, garlic powder, pepper, and one cup of cheddar until smooth.
4. Add the fillings. Fold in the drained tuna and frozen peas, breaking the tuna into small flakes so it spreads through the mixture.
5. Combine and top. Add the drained noodles, stir until coated, pour everything into the dish, spread evenly, and sprinkle the remaining cheddar on top.
6. Bake. Bake for twenty five to thirty minutes, until the edges bubble and the center reaches 165 degrees F, then rest for five minutes before serving.
How to Serve Tuna Noodle Bake
Scoop the bake onto warm plates and add a green vegetable to balance the creamy sauce. Good partners include stovetop bacon green beans and air fryer broccoli with Parmesan, with garlic cheese rolls for soaking up the sauce. A side of creamy buttermilk coleslaw adds a cool, crunchy bite.
How to Store and Reheat Tuna Noodle Bake
Refrigerate leftovers in a covered container within two hours of baking, and eat them within three days. Reheat single portions in the microwave or the whole dish in a hot oven at 350 degrees F, adding a splash of milk, until the center reaches 165 degrees F. Do not freeze this bake, because the creamy sauce turns grainy.
Tips and Variations for Tuna Noodle Bake
Flag the allergens. This dish contains wheat, egg, milk, fish, and mushrooms, and the soup may contain soy, so read labels carefully.
Drain the tuna well. Extra water thins the sauce, so press the tuna in a strainer until no liquid runs out.
Undercook the noodles. They keep absorbing sauce in the oven, so pulling them early prevents a mushy texture.
Check the casserole. Cook until the center reaches 165 degrees F, which is the safe temperature for mixed dishes with seafood and dairy.
Add vegetables. Sauteed onions, celery, or mushrooms stirred into the sauce add flavor and texture, and they should be cooked first.
Add a crunchy topping. Crushed crackers or bread crumbs mixed with melted butter and sprinkled on top give the bake a crisp finish.
Use the right pan. A 9 by 13 inch dish gives enough surface area for the cheese to brown without drying out the noodles.
Check trusted guidance. For safe handling of seafood and leftovers, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Tuna Noodle Bake
What goes into a tuna noodle bake?
Egg noodles, canned tuna, peas, cheese, and a creamy sauce made from mushroom soup, sour cream, and milk all bake together in one dish.
Can I make tuna noodle bake ahead of time?
Yes. Assemble it, cover it, and refrigerate for up to one day, then bake it straight from the refrigerator and add ten minutes to the time.
How do I keep tuna noodle bake from drying out?
Use enough milk, undercook the noodles slightly, and stop baking as soon as the center reaches 165 degrees F and the edges bubble.
Can I use mayonnaise instead of sour cream?
Yes. Mayonnaise works in the same amount, though it makes the sauce richer and a little less tangy.
What type of tuna works well?
Chunk light or albacore in water both work, and either one should be drained well and flaked before it is stirred in.
Creamy Tuna Noodle Bake
Equipment
- 9 by 13 inch baking dish
- Large pot
- Large mixing bowl
Ingredients
Main Ingredients
- 12 oz egg noodles
- 2 can tuna in water 5 oz each, drained
- 1 cup frozen peas
- 1 can cream of mushroom soup 10.5 oz, condensed
- ½ cup sour cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese for the mixture
- ½ cup shredded cheddar cheese for the topping
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease a 9 by 13 inch dish, and boil the noodles for two minutes less than the package directs.
- Mix. Stir the soup, sour cream, milk, garlic powder, pepper, and 1 cup cheddar together, then fold in the tuna and peas.
- Combine. Toss in the drained noodles, spread everything in the dish, and top with the remaining cheddar.
- Bake. Bake for 25 to 30 minutes until bubbly and 165 degrees F in the center.
- Rest. Rest for 5 minutes before scooping.
