This oven baked 5-ingredient Amish tuna casserole is exactly the kind of comforting, no-fuss dinner I lean on after a long workday. It leans on pantry staples—egg noodles, cream of mushroom soup, tuna, milk, and a little shredded cheese—and bakes up into a cozy, creamy casserole people always come back for seconds of. The method is wonderfully simple: you pour store‑bought cream of mushroom soup mixed with just three other ingredients right over uncooked egg noodles in a casserole dish, give it a good stir with your hands or a spoon, and let the oven do the rest. It has that old-fashioned, church-basement-potluck feel, but with a super practical, modern shortcut for busy nights.
Serve this tuna casserole hot with a simple green side salad tossed in a light vinaigrette or some steamed green beans to balance the richness. Buttered peas or roasted carrots also pair really well with the creamy noodles. If you want to stretch the meal, add some crusty bread or dinner rolls to soak up the extra sauce. For an easy make-ahead lunch, portion leftovers into individual containers; they reheat nicely in the microwave with a splash of milk to loosen the sauce.
Oven Baked 5-Ingredient Amish Tuna CasseroleServings: 6
Ingredients
12 oz uncooked wide egg noodles
2 (10.5 oz) cans cream of mushroom soup
2 cups milk (whole or 2%)
2 (5 oz) cans tuna in water, drained and flaked
1 1/2 cups shredded cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a thin layer of butter.
Pour the uncooked egg noodles evenly into the bottom of the prepared casserole dish, spreading them out so they’re in a fairly even layer.
In a large mixing bowl, combine the cream of mushroom soup and milk. Whisk or stir until the mixture is smooth and pourable.
Add the drained, flaked tuna and 1 cup of the shredded cheddar cheese to the soup mixture. Stir until the tuna and cheese are evenly distributed throughout the sauce.
Pour the soup, tuna, and cheese mixture over the uncooked egg noodles in the casserole dish. Use your hands or a large spoon to gently mix everything together right in the dish, making sure all the noodles are coated and mostly submerged in the sauce so they can cook through in the oven.
Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 35 to 40 minutes, until the noodles are tender when you peek under the foil and the sauce is bubbling around the edges.
Carefully remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the casserole to the oven uncovered. Bake for another 8 to 10 minutes, or until the cheese is melted and lightly golden.
Let the casserole rest for about 5 to 10 minutes before serving so it can thicken slightly and is easier to scoop. Serve warm and enjoy that cozy, old-fashioned comfort.
For meal prep: once cooled, portion leftovers into airtight containers and refrigerate for up to 3 days. Reheat in the microwave with a splash of milk if needed to bring back the creaminess.
Variations & Tips
If you like a little crunch, sprinkle 1 cup of crushed butter crackers or plain potato chips over the top along with the final layer of cheese before the last 10 minutes of baking. You can also swap the cheddar for Colby Jack, mozzarella, or a blend if that’s what you have on hand. For extra protein, stir in 1 cup of frozen peas or mixed vegetables with the tuna and cheese—no need to thaw first. To make it a bit lighter, use reduced-fat cream of mushroom soup and 1% milk, understanding the sauce will be slightly thinner. If you prefer a stronger, more old-fashioned flavor, add 1/2 teaspoon of onion powder and 1/4 teaspoon of black pepper to the soup mixture. For a make-ahead option, assemble the casserole up to the point of baking, cover tightly, and refrigerate up to 24 hours; when baking from cold, add an extra 10 minutes to the covered bake time, checking that the noodles are tender before uncovering and adding the final cheese. If your oven runs hot or the top seems to be drying out, add an extra 1/4 to 1/2 cup milk around the edges before baking and keep it tightly covered until the last 10 minutes.
