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:
- Green Bell Pepper
- Onion
- Canned (or packaged!) Tuna
- Cream of Celery Soup
- Cheese
- Pimentos (I’m ashamed to say I didn’t have them for the second photo snaps of this recipe….!!)
- Macaroni Noodles
- 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!
Save this to your favorite Classic Comfort Foods Board on Pinterest!
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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!
Ingredients
- 1 Green Bell Pepper, diced
- 1 medium Onion, diced
- 1 tablespoon butter
- 3, 4 ounce Cans (or 11 ounce package!) Tuna
- 1/2 cup Half and Half
- 1 can Cream of Celery Soup
- 1 cup Shredded Cheese
- 4 ounce jar Diced Pimentos
- 16 ounces Macaroni Noodles
Instructions
- Preheat the oven to 350˚ & fill a large pot with water to begin boiling.
- While the water comes up to a boil, chop your pepper and onion into a dice.
- Drop macaroni pasta into a large pot with salted boiling water and boil until al dente.
- In a skillet over medium heat melt one tablespoon of butter and saute pepper and onions intil soft.
- In a large bowl, add in tuna, half and half, cream of celery soup, shredded cheese, and pimentos. Stir until well combined.
- Once the green peppers & onions are softened, add them to the tuna + soup mixture in the big bowl.
- Scoop the al denta pasta from the boiling water to the big bowl and mix everything up really well.
- Pour all of this out into a greased 9×13 glass baking dish.
- Bake at 350˚ for 30 minutes, or until golden brown and bubbly!
Keywords: classic tuna noodle casserole
This recipe was great. Everyone in my family loved it. We were all fighting over the left overs the next day. Awesome recipe thank you
Woo hoo!!!
I haven’t had tuna noodle casserole in a long time. I’m definitely going to make this! 🙂
It’s such a great comfort food! Trying it with cauliflower soon, to see if I could get away with a new low carb fave!
You definitely cannot go wrong with a classic recipe like this! 🙂
Yes!! Classics are classics for a reason! Thanks for popping by!
Oh man, this takes me right back to my childhood! My granny made a casserole like this! Putting it on the menu for next week! Thanks for sharing!
Woo hoo!! Enjoy!
My family never made casseroles like this when I was a kid and I have to say, I loved going over to my friends’ houses for dinner when they’d have a turkey or tuna casserole! This recipe is awesome. Yummy comfort food!
That’s awesome!!! Thanks for sharing!
Holy wow this looks like an amazing comfort food Ashley!!!
Thank you, Ashlyn!!!