This 5-ingredient tuna noodle casserole is the kind of supper that saw many farm families, mine included, through tight months and long winters. My mother leaned on this dish whenever the grocery money had to stretch, but she still wanted something that felt like a hug in a baking dish. It’s creamy, comforting, and comes together with pantry staples you probably already have. Neighbors always assumed she’d fussed over it all afternoon, when in truth it took just a few minutes to stir together before going into the oven. This is classic Midwestern thrift and comfort in one simple, homey casserole.
Serve this casserole piping hot, scooped straight from the glass baking dish. It’s lovely with a simple green vegetable—steamed peas, green beans, or a tossed salad with a tangy dressing to cut the richness. Warm dinner rolls or buttered toast soldiers are perfect for mopping up the creamy sauce that clings to the wavy egg noodles. A dish of applesauce or sliced pickled beets on the side adds that old-fashioned Midwestern touch and a little brightness to round out the plate.
5-Ingredient Tuna Noodle CasseroleServings: 6
Ingredients
12 oz wide egg noodles
2 (10.5 oz) cans condensed cream of mushroom soup
1 1/2 cups whole milk
2 (5 oz) cans tuna in water, drained and flaked
1 cup plain dry breadcrumbs (or crushed butter crackers)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the noodles don’t stick.
Bring a large pot of salted water to a boil. Add the egg noodles and cook just until al dente, 1–2 minutes less than the package directions, since they’ll finish in the oven. Drain well.
While the noodles cook, in a large bowl whisk together the condensed cream of mushroom soup and the milk until smooth and creamy.
Add the drained, flaked tuna to the soup mixture and gently stir to distribute it evenly. Taste the mixture and, if you like, add a pinch of salt and pepper, though the soup usually provides enough seasoning on its own.
Add the drained noodles to the bowl and fold everything together until all the wavy noodles are well coated in the creamy sauce and the tuna is tucked throughout.
Pour the mixture into the prepared glass casserole dish, spreading it into an even layer so it bakes uniformly.
Sprinkle the dry breadcrumbs evenly over the top of the casserole, covering the surface completely. This will give you that golden, crispy topping that makes everyone think you fussed.
Place the casserole on the middle rack of the preheated oven and bake for 25–30 minutes, or until the edges are bubbling and the breadcrumb topping is lightly browned and crisp.
Let the casserole rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly so each scoop holds together and the noodles stay nicely coated in the creamy sauce.
Variations & Tips
If you grew up with this kind of casserole, you know every family had its own little twists. You can swap cream of mushroom soup for cream of celery or cream of chicken if that’s what you keep on hand. For a richer sauce, use evaporated milk or half-and-half in place of regular milk. If you like a more buttery topping and don’t mind stretching beyond the strict five ingredients, drizzle 2–3 tablespoons of melted butter over the breadcrumbs before baking. Crushed butter crackers or potato chips can stand in for the breadcrumbs for a more nostalgic, salty crunch. Stir in a handful of frozen peas or corn with the noodles if you want a bit of color and sweetness. Leftovers reheat nicely in a low oven, covered with foil so they don’t dry out; if it seems a bit thick the next day, stir in a splash of milk before warming. This basic recipe is forgiving, so use what your pantry and budget allow—that’s the spirit it was born from.
