This 4-ingredient oven baked tuna noodles casserole is the kind of practical, comforting dinner that earns a permanent place in a busy cook’s rotation. Using undrained canned tuna and raw dry egg noodles right in the baking dish keeps prep minimal, while the oven does the work of turning a few pantry and freezer staples into a creamy, satisfying meal with classic Midwestern casserole appeal.
Serve this with a crisp green salad, simple steamed green beans, or buttered peas to balance the richness of the casserole. It also pairs nicely with applesauce, sliced tomatoes, or a piece of crusty bread if you want to round it out into a fuller family supper.
4-Ingredient Oven Baked Tuna Noodles
Servings: 6
Ingredients
12 ounces dry egg noodles
2 cans tuna in water, undrained, 5 ounces each
2 cans condensed cream of mushroom soup, 10.5 ounces each
2 cups frozen peas
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch oven-safe glass casserole dish.
2. Spread the dry egg noodles evenly in the prepared dish. Pour the undrained tuna over the noodles, then add the condensed cream of mushroom soup and frozen peas.
3. Stir everything together thoroughly so the noodles are well coated and the tuna is distributed throughout the dish. Cover tightly with foil.
4. Bake for 45 minutes, then remove the foil and stir well. If the mixture looks dry in spots, redistribute the creamy sauce from the edges into the center.
5. Return the dish to the oven uncovered and bake 15 to 20 minutes more, or until the noodles are tender and the casserole is hot and bubbling. Let it stand for 5 to 10 minutes before serving.
Variations & Tips
Add a crunchy topping: If you want more texture, scatter a handful of crushed buttery crackers or plain breadcrumbs over the casserole for the last 15 minutes of baking.
Use cream of celery or chicken soup: Cream of mushroom is classic, but cream of celery gives a lighter vegetable note and cream of chicken makes the dish a little richer without changing the easy method.
Stir in cheese: For a more indulgent casserole, add 1 to 2 cups shredded cheddar when you mix the ingredients together, or sprinkle some on top during the final uncovered bake.
Check noodle tenderness: Because oven performance and noodle thickness can vary, start testing the noodles at the end of baking time. If they need more time, cover loosely and continue baking until fully tender.
Season to taste: Canned tuna and condensed soup can already be fairly seasoned, so taste before adding salt. A little black pepper or a pinch of dried dill can brighten the finished casserole nicely.