Creamy Tuna, Vegetable, and Noodle Casserole Recipe

This tuna, vegetable, and noodle casserole is a classic comfort meal that combines protein, vegetables, and pasta into one creamy dish. It’s made with simple ingredients you likely already have in your kitchen—canned tuna, mushroom soup, noodles, and a mix of vegetables. The casserole is baked until golden on top, giving you a warm and satisfying meal that’s ready in under an hour.

The best part about this recipe is its versatility. You can prepare it ahead of time, freeze portions for later, or adjust the vegetables based on what you enjoy most. It’s a great choice for family dinners, potlucks, or even meal prepping for the week. If you’re looking for a dish that’s easy to prepare and delivers on both taste and convenience, this tuna casserole with vegetables and noodles is exactly what you need.

Why You’ll Love This Casserole

There are plenty of reasons this recipe stands out as one of the best homemade tuna casseroles you can make:

• Quick and Easy: With just 15 minutes of prep time and a short baking period, you’ll have dinner ready without stress.
• Nutritious and Balanced: Tuna provides lean protein, while vegetables like peas, carrots, and broccoli add fiber, vitamins, and minerals.
• Creamy and Comforting: The mix of mushroom soup, sour cream, and melted cheese creates a creamy base that pairs perfectly with the noodles.
• Family-Friendly: The flavors are mild and appealing to both kids and adults, making it a reliable option for family meals.
• Budget-Friendly: Using pantry staples like canned tuna and affordable vegetables keeps the cost low while still serving a hearty meal.
• Customizable: You can swap in your favorite vegetables, use different cheeses, or try whole wheat noodles for a healthier version.
• Great for Leftovers: The casserole reheats well, making it perfect for next-day lunches or freezing for a quick meal later.

This combination of convenience, flavor, and flexibility is why many home cooks keep this recipe on repeat. It’s not just about saving time—it’s about creating a wholesome dish that feels satisfying and enjoyable every time you serve it.

Ingredients Needed

To make this tuna, vegetable, and noodle casserole, you’ll need a mix of pantry staples and fresh ingredients. Each component plays an important role in creating the creamy, hearty flavor and the comforting texture this casserole is known for:

• 8 oz egg noodles – These provide the base of the casserole. Their wide, soft texture works well for holding the creamy sauce.
• 2 cans (5 oz each) tuna, drained – Canned tuna in water or oil both work. Make sure to drain it thoroughly to prevent excess liquid in the casserole.
• 1 cup frozen peas and carrots, thawed – Adds color, natural sweetness, and nutrients. If using fresh peas and carrots, cook them until just tender before mixing.
• 1 cup broccoli florets, steamed or blanched – Broccoli balances the dish with freshness and a slight crunch. Steaming or blanching ensures it stays bright and tender.
• 1 can (10.5 oz) cream of mushroom soup – The key to the creamy base. It brings richness and depth of flavor.
• 1/2 cup sour cream – Adds tang and creaminess that enhances the sauce.
• 1/2 cup milk – Helps thin out the sauce so it coats the noodles evenly.
• 1 cup shredded cheddar cheese – Melts beautifully over the casserole, giving it a sharp, cheesy flavor.
• 1/2 tsp garlic powder – For a mild garlic flavor without overpowering the dish.
• 1/2 tsp onion powder – Adds depth and enhances the overall taste.
• Salt and pepper, to taste – Seasoning is essential to balance the flavors.
• 1/2 cup breadcrumbs – Used for the topping to give the casserole a crunchy finish.
• 2 tbsp melted butter – Mixed with breadcrumbs to help them toast golden brown while baking.

These ingredients combine to create a flavorful, creamy tuna casserole that’s filling, balanced, and satisfying.

Step-by-Step Instructions

Follow these steps for the perfect tuna, vegetable, and noodle casserole:

1. Cook the Noodles

• Bring a large pot of salted water to a boil.
• Add the egg noodles and cook according to the package directions until al dente.
• Drain the noodles well and set them aside.

2. Prepare the Vegetables

• Thaw the peas and carrots if using frozen.
• Steam or blanch the broccoli florets until they are just tender but still bright green. This ensures they won’t overcook in the oven.

3. Make the Sauce

• In a large mixing bowl, combine the cream of mushroom soup, sour cream, and milk.
• Add the garlic powder, onion powder, and a pinch of salt and pepper.
• Stir until smooth and creamy.

4. Mix in the Tuna and Vegetables

• Add the drained tuna, thawed peas and carrots, and broccoli into the sauce mixture.
• Gently fold everything together so the tuna stays chunky and the vegetables are evenly coated.

5. Assemble the Casserole

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.
• Spread the cooked noodles evenly in the dish.
• Pour the tuna and vegetable mixture over the noodles, stirring lightly to combine.
• Sprinkle the shredded cheddar cheese evenly on top.

6. Prepare the Breadcrumb Topping

• In a small bowl, mix the breadcrumbs with melted butter until evenly coated.
• Sprinkle this mixture over the casserole, covering the cheese.

7. Bake

• Place the dish in the preheated oven and bake uncovered for 20–25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

8. Serve

• Let the casserole cool for 5 minutes before serving.
• Slice into portions and enjoy warm.

Serving Suggestions

• Pair with a side salad for extra freshness.
• Serve with garlic bread for a complete meal.
• Great for meal prep—store leftovers in the fridge for up to 3 days.

Storage and Reheating

• Refrigerator: Store covered for up to 3 days.
• Freezer: Freeze in an airtight container for up to 2 months.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.