Easy Tuna Noodle Casserole

Here I am with another casserole dish for you and this one is a classic that probably most of us remember from our childhood. This tuna noodle casserole is so good and so easy. It’s perfect after a long day at work, especially when the last thing you want to do is spend a lot of time in the kitchen cooking. This is the perfect casserole for weeknight cooking because it’s ready in 45 minutes from start to finish. It’s an American classic comfort food and this recipe here is a family favorite that I’ve been making for years.

How to Make Tuna Noodle Casserole

This casserole is as simple as it gets. Cook the noodles, then toss all the ingredients together and bake. That’s all it takes, seriously! I have to ask you though about cheese. Do you add cheese to your tuna noodle casserole? I, for one, prefer it without cheese, there’s just something about tuna and cheese that doesn’t sit well with me, but then there’s tuna melts, which I love, so go figure. I leave that up to you, if you do prefer cheese, by all means add a cup or two of shredded cheese to this dish and I’m sure it will still be just as delicious. And for those of you who do not want to use canned soups, check out the recipe notes on how to make it from scratch. I love some potato chips sprinkled over the casserole for a little extra crunchiness, it’s so delish! End of story. Go and make it for supper, it’s easy.

Can You Customize This Tuna Casserole?

Absolutely! That’s what’s so great about this casserole, you can make it how you like it. Hate peas? Don’t add them in. Same with tomatoes, add whatever you like. Here’s are some suggestions:

Zucchini Peppers Broccoli Sun Dried Tomatoes Frozen veggies, such as carrots, peas and corn mix Mushrooms

Do You Bake This Tuna Noodle Casserole Covered or Uncovered?

I recommend baking this uncovered because of the potato chips. If you cover it with aluminum foil or a lid, you risk the potato chips getting soggy, and their whole purpose is to provide crunchiness to the dish.

Leftovers

If stored properly, in an airtight container, tuna casserole can last 2 to 3 days in the refrigerator, which makes a perfect lunch for the next day!

Freezing

The great thing about this casserole is that you can easily freeze it before or after it’s cooked. If you’re freezing it before cooking it, make sure you wrap it tightly with plastic wrap or in an airtight container. To cook it, that it out overnight in the fridge and make sure it’s thawed out completely before placing it in the oven. If you want freeze a baked casserole, let it cool completely before wrapping it and freezing it. Whether you freeze the casserole cooked or uncooked they can last for up to 6 months in the freezer.