A classic in my family, we make this old fashioned tuna noodle casserole recipe at least a few times a year. Oh, and don't forget the crushed potato chips on top!
Why This Is the Best Old Fashioned Tuna Noodle Casserole
This old-fashioned tuna noodle casserole without peas is creamy, savory, and just a little salty in the best way. Tender egg noodles soak up a rich sauce made with tuna, cheese, and a touch of onion for depth, while the golden potato chip topping adds that irresistible crunch.
It’s cozy, comforting, and tastes like a warm hug from the Midwest. This is the kind of classic tuna noodle casserole recipe families have been making for generations.
And if you grew up with tuna noodle casserole topped with crushed potato chips instead of breadcrumbs, you already know why this version is the best!
Why you'll love this comfort food classic
- Pure comfort food – Creamy sauce, tender noodles, and that salty-crunchy potato-chip topping hit every nostalgic note.
- Budget-friendly & practical – Simple pantry staples come together to make a hearty family meal without breaking the bank.
- Quick prep, easy cleanup – Just one mixing bowl and a baking dish. Perfect for busy nights on or off the farm.
- Customizable – Add peas, swap cheeses, or sneak in extra veggies—this casserole plays nice with whatever’s in your fridge.
- Leftovers you’ll actually look forward to – It reheats beautifully for lunch or an easy next-day dinner.
- True Midwest classic – This is the tuna noodle casserole your mom (and probably your grandma) made—old-fashioned in the best possible way.
If you love comfort food, be sure to check out my poppy seed chicken casserole.
Tuna Noodle Casserole Without Peas
Many classic tuna noodle casserole recipes include peas, but not everyone loves them, especially picky eaters.
This old-fashioned tuna noodle casserole doesn’t include peas, which keeps the focus on the creamy noodles, tuna, and crunchy potato chip topping.
If your family enjoys peas, you can easily stir 1 cup of frozen peas into the casserole mixture before baking. But if you're searching for a tuna noodle casserole without peas, this recipe is exactly what you’re looking for.
Ingredients
Here's what you need to make old fashioned tuna noodle casserole. Yes, the whole she-bang is topped with crushed potato chips. It is like the cherry on top.
- egg noodles - I like these because they're tender and cook fast.
- canned tuna - you can use your leftovers to make tuna salad with egg.
- lower sodium cream of mushroom soup - if you're short on groceries, you can substitute cream of whatever you have in your pantry. You can buy an extra can of soup and make this poppyseed chicken casserole another time.
- milk
- shredded cheddar cheese
- onion and green pepper - picky eater alert! If onion or green pepper is a tough sell in your house, feel free to leave them out.
- crushed potato chips - for the topping
Best Tuna for Tuna Noodle Casserole
All of these types of canned tuna work well for this casserole.
- Chunk light tuna – classic flavor and budget friendly
- Albacore tuna – firmer texture
- oil packed tuna – richer flavor
Drain well so the casserole stays creamy.
How to Make Old-Fashioned Tuna Noodle Casserole
Making this comforting casserole couldn’t be easier! Here’s how to do it step by step. Before you get started, bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until al dente. Drain well and set aside.
- Step 1: Mix the filling. In a large mixing bowl, combine the cream of mushroom soup, milk, shredded cheese, drained tuna, and diced onion. Stir until everything is evenly mixed and creamy.
- Step 2: Add the noodles.
Gently fold the cooked noodles into the soup mixture until they’re coated and well combined.
- Step 3: Transfer to a casserole dish.
Pour the mixture into a lightly greased 9x13-inch baking dish, spreading it out evenly.
- Step 4: Bake once.
Bake uncovered in a 350°F oven for 15 minutes, just until it’s heated through.
Add the topping.
Remove from the oven, sprinkle the crushed potato chips evenly over the top, and return to the oven.
- Step 5: Cook 15 minutes more, until the edges begin to bubble.
Allow to sit 5-10 minutes, then serve.
My Swedish meatball casserole is another creamy comfort food you'll love, too!
Storage & Reheating Tips
Cover leftovers and refrigerate for up to 3 days. They reheat beautifully and make for easy lunches or another family dinner later in the week.
Warm single portions in the microwave or reheat the entire dish in a 350°F oven for 20–25 minutes, covered with foil. For that signature crunch, add a fresh layer of chips just before serving.
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If you prefer a faster one-pot version, you may also like my Instant Pot Tuna Noodle Casserole. It has the same creamy comfort flavor but cooks right in the pressure cooker.
Make Ahead
You can assemble this casserole up to 24 hours in advance, which makes it ideal for busy weeknights or harvest season meal prep.
Here’s how:
- Prepare the casserole as directed, but hold off on adding the potato chip topping until just before baking.
- Cover tightly with foil or plastic wrap and refrigerate.
- When ready to bake, remove it from the fridge while the oven preheats.
- Add the chips, then bake as directed, adding 5–10 extra minutes of bake time if it’s still cold from the fridge.
Can You Freeze Tuna Noodle Casserole?
Yes! Tuna noodle casserole freezes surprisingly well, which makes it great for busy weeks or harvest season meals.
To freeze:
- Assemble the casserole but do not add the potato chip topping.
- Wrap tightly with plastic wrap and foil.
- Freeze for up to 3 months.
When ready to bake:
- thaw overnight in the refrigerator
- add fresh potato chips
- bake as directed
🍽️ What to Serve With Tuna Noodle Casserole
Tuna noodle casserole is creamy, hearty, and comforting — so pairing it with something light, crisp, or colorful balances the meal perfectly. Here are a few simple sides to round out your plate:
- Fresh green veggies: Try Oven Roasted Broccoli and Sweet Potatoes or Italian Green Beans with Tomatoes for a burst of flavor and color.
- Simple salads: A Portillo’s Chopped Salad or a basic garden salad with ranch adds freshness and crunch.
- Cozy soups: Serve smaller portions alongside Creamy Potato Soup or Dutch Oven Chicken Noodle Soup for a complete comfort meal.
- Breads & rolls: Warm Air Fryer Garlic Bread or dinner rolls are perfect for scooping up every creamy bite.
- Something sweet: End on a cozy note with Soft Pumpkin Cookies or Double Chocolate Banana Muffins.
Can You Make Tuna Noodle Casserole Without Cream of Mushroom Soup?
Many classic tuna noodle casserole recipes use cream of mushroom soup for convenience, but you can absolutely make it without canned soup. A simple homemade sauce made from butter, flour, milk, and chicken broth works beautifully. It creates the same creamy texture while letting you control the salt and ingredients.
If you prefer homemade, try replacing the soup with:
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1½ cups milk
- ½ cup chicken broth
Cook until thick and use in place of the soup.
FAQS
Yes! Cream of celery or cream of chicken soup both work great if that’s what you have on hand. Or, if you prefer to skip canned soup, you can make a quick homemade white sauce using butter, flour, milk, and chicken broth.
Classic wide egg noodles are the traditional choice, but any medium-size pasta like rotini, penne, or shells will do the job. Just cook until al dente so the noodles don’t get mushy after baking.
Absolutely. Stir in a cup of frozen peas, mixed vegetables, or even chopped broccoli before baking. It’s an easy way to stretch the meal and add color.
For more meatless recipes, check out my Lenten Dinner Recipes as well as this Tuna Salad with Egg.
More Comfort Food Casseroles
If you make this old fashioned tuna noodle casserole, just like mom used to make, leave a review or comment below!
Recipe
Old Fashioned Tuna Noodle Casserole
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Ingredients
- 8 ounces egg noodles
- 2 (5-ounce) cans tuna drained
- 2 10.5 ounce cans lower sodium cream of mushroom soup
- 10 ounces 2% milk
- 2 cups cheddar cheese shredded
- 2 Tablespoons onion chopped
- ½ green pepper chopped
- 2 cups crushed potato chips
Instructions
- Preheat oven to 375 degrees. Grease a 9x13 casserole pan. Set aside.
- Cook 8 ounces egg noodles according to package directions for al dente. Drain and set aside.
- In a large bowl, add warm cooked egg noodles, well drained 2 (5-ounce) cans tuna , 2 10.5 ounce cans lower sodium cream of mushroom soup, 10 ounces 2% milk, 2 cups cheddar cheese, 2 Tablespoons onion and ½ green pepper. Gently stir to combine.
- Pour into prepared casserole dish and spread evenly throughout.
- Cook for 15 minutes. Add 2 cups crushed potato chips to the top and cook 15 minutes more, until the edges begin to bubble.
- Allow to sit 5-10 minutes, then serve.
Notes
- Soup swaps: You can use cream of chicken or cream of celery soup instead of cream of mushroom.
- Add veggies: Stir in a cup of frozen peas or mixed vegetables for extra color and nutrition.
- Tuna: Drain the tuna well so the sauce stays creamy, not watery.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Behind the Recipe
I’m going a little old-school here with this family favorite.
Growing up, tuna noodle casserole was my absolute favorite dinner. My friend’s mom, Mrs. Foster, used to make it whenever I stayed over — probably more often than she planned, because I never turned down an invite.
One night, I asked her if she’d share the recipe with my mom. What kind of eight-year-old does that? Oh right — me.
This was long before cell phones or Pinterest boards. Mrs. Foster wrote it out by hand on a 3×5 index card, and I proudly carried it home. My mom still has that card in her recipe box — a little smudged, a little worn, but full of memories.
Sylvia Hildman says
I most always add a can of mushrooms. My mom would top with or add green olives or black olives to change it up a bit if you like olives. It's a comfort food.
Tony Mitzel says
I always add peas and carrots to almost any casserole dish i make. Dont know why, just seems to fit.lol
Deanne Frieders says
I totally agree, Tony! Peas in everything!!
Deanne Frieders says
Oooohh, that sounds delicious Sylvia!! Total comfort food, for sure.
Sylvia Hildman says
I most always add a can of mushrooms. My mom would top with or add green olives or black olives to change it up a bit if you like olives. It's a comfort food.