Classic Tuna Noodle Casserole Recipe

Classic Tuna Noodle Casserole Recipe is a family favorite from my childhood. Filled with cheesy goodness and creamy flavors, it will take you back to your mom’s house in the 90s!

Growing up, we loved loved loved Tuna Noodle Casserole.

It was probably the most requested dish of my mother — and it was one of the first recipes I learned to cook by heart.

I remember when there were sales on green bell peppers Mother Mary would buy them up, dice them and add to little ziptop baggies; ready to go for Tuna Noodle Casserole. 

It’s the comfort food we all crave in the winter, and it’s a great option to take to someone who needs a meal! 

Sharing is caring, y’all. 

Here’s how to make Classic Tuna Noodle Casserole:

Gather your ingredients of:

1. Green Bell Pepper
2. Onion
3. Canned (or packaged!) Tuna
4. Cream of Celery Soup
5. Cheese
6. Pimentos (I’m ashamed to say I didn’t have them for the second photo snaps of this recipe….!!)
7. Macaroni Noodles
8. Half and Half

The *real* step one is adding macaroni to boiling water so it cooks while you do the other steps. But, I didn’t snap a picture of water in a pot… So, just know you need to boil your pasta before step four! And, if you don’t have macaroni, use corkscrews, or egg noodles, or cavatappi, or whatever noodle you have on hand! 

Step One: Saute your Peppers and Onions.

Sauteing your peppers and onions isn’t in the recipe – the one my mom used growing up was literally a dump it all in and bake it up kind of ordeal.

She had three kids who all had various activities and places to be, and I get it.

But! This one step was where I learned that the process of cooking the peppers and onions first completely changes the taste and texture of this casserole. 

I didn’t *love* peppers and onions, but I do when they are sauteed until soft and golden!

If you have time, don’t skip this step. 

Lovingly add a tablespoon of butter to a skillet and toss your diced up peppers and onions. Over medium heat, allow the vegetables to saute until soft and beginning to get a little color on them. 

That’s the sweet spot of sauteing vegetables — that moment there is a little brown and most softness going on.

Yum, y’all!

Step Two: Add Tuna and Cream of Celery Soup to a Mixing Bowl

This picture above looks absolutely disgusting — but, it’s part of making a casserole! They really aren’t the most beautiful things, are they?! 

But, man oh man! Casseroles are King here in the south!

Mix up the tuna and cream of celery soup. This will help break up the tuna, so every bite has a little bit of it.

Don’t worry — this casserole doesn’t taste at all how the tinned fish smells. ?

It tastes like comfort in a baking dish – creamy, cheesy goodness all covering macaroni pasta.

Oh yeah, baby!

Step Three: Add Cheese & Sauteed Peppers and Onions.

Dump all that goodness in your mixing bowl. 

Give this a bit of a swirl around with your spatula.

We’re going to plop the macaroni from the pot to the bowl, and then really mix it up, so it’s not crucial that everything is mixed super well. 

Step Four: Plop Noodles into Mixing Bowl

Your noodles should be ready once you’re ‘business’ is all combined.

Using a Spider, a mesh strainer good for everything, pull some pasta out of the water and let it slightly drain.

Plop it over into the mixing bowl.

It’s totally okay if the pasta water comes along with the noodles.

Pasta water is liquid gold. Did you know that?!

It will help loosen and tighten your sauces all at the same time.

Once you’ve got all your pasta plopped over into the mixing bowl, give it a good turn with your spatula.

So every piece of pasta is coated in the cheesy, creamy, tuna-y sauce. Yummmm!

Step Five: Smooth out into a Baking Dish

Pour all your tuna business out into a greased Pyrex dish. This recipe fits in a 9×13, the usual casserole vessel, but could fit into any 3-quart baking dish.

Smooth out the top with your spatula – or spatchler if you’re from the south.

Bake at 350˚ for about half an hour. You want the top golden brown and bubbly.

((Side Note: I literally spent 15 minutes down a rabbit hole Googling ‘gold and bubbly,’ golden bubbly, ‘ golden brown and bubbly’ – in case you wanted to know, they’re all said and they’re all correct..!))

This is my childhood in a baking dish!

Sweet, fond memories of mom pulling this out with all three kids saying “Yes! Tuna Noodle Casserole!” 

Tell me what childhood favorites did your family eat?? Leave them in the comments below! I’m going to share many more family favorites this year – so get excited!

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