Pioneer Woman Tuna Noodle Casserole Recipe

Pioneer Woman Tuna Noodle Casserole is made with wide egg noodles, canned tuna, condensed cream of mushroom soup, shredded cheddar cheese, sweet peas, and a crunchy topping. The result is a hearty, comforting, and savory bake that is golden brown and bubbling hot. It is the perfect budget-friendly main course for a weeknight family dinner and serves six.

Try More Recipes:

• Pioneer Woman Sheet Pan Shrimp
• Gordon Ramsay Paella Recipe
• Pioneer Woman Wild Rice Casserole

🧡 Why You Will Love This Tuna Noodle Casserole:

• Pure Comfort Food: This recipe hits every nostalgic note. It’s warm, creamy, cheesy, and savory, making it the perfect meal to serve when you need a classic, satisfying comfort food fix.
• Affordable and Easy: It relies on simple, budget-friendly pantry staples like canned tuna and condensed soup. The assembly is fast, making it an excellent main course for a busy weeknight.
• Superior Texture: Unlike some bland casseroles, this recipe is packed with texture. You get the soft noodles, tender peas, savory tuna, and a necessary, satisfying crunch from the panko or crushed chip topping.
• Customizable for Kids: The flavors are familiar and mild, making this dish a huge hit with children. You can easily adjust the vegetables or switch the tuna for canned chicken to suit picky eaters.

🧅 Pioneer Woman Tuna Noodle Casserole Ingredients

For the Casserole Base:

• 8 ounces wide egg noodles
• 2 tablespoons unsalted butter
• 1/2 medium onion, finely diced
• 2 stalks celery, finely diced
• 2 cans (5 ounces each) white albacore tuna, drained

For the Cream Sauce & Filling:

• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 cup frozen sweet peas, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

For the Crunchy Topping:

• 1 cup panko breadcrumbs or crushed potato chips
• 1 tablespoon melted butter

🍲 How To Make Pioneer Woman Tuna Noodle Casserole

1. Cook the noodles: Preheat your oven to 350°F (175°C). Cook the wide egg noodles according to package directions until they are al dente (tender but still slightly firm). Drain the noodles well.
2. Sauté aromatics: While the noodles cook, melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook for 5-7 minutes until they are soft and translucent.
3. Make the cream sauce: In a large mixing bowl, whisk together the condensed cream of mushroom soup and the milk until smooth. Stir in 1 cup of the shredded cheddar cheese, the salt, and the pepper.
4. Combine the casserole: Add the cooked noodles, the flaked tuna, the thawed peas, and the sautéed celery and onion to the sauce mixture. Stir everything gently until it is fully combined.
5. Assemble and top: Pour the mixture into a 9×13-inch or 2-quart casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
6. Add the crunch: In a small bowl, toss the panko breadcrumbs (or crushed chips) with 1 tablespoon of melted butter. Sprinkle this crunchy topping evenly over the cheese layer.
7. Bake: Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 5 minutes before serving.

💭 Recipe Tips

• Use Good Tuna: Since the flavor relies heavily on the seafood, use high-quality, solid white albacore tuna packed in water for the best taste and texture.
• Add Acidity: Creamy casseroles can sometimes taste flat. Stir a tablespoon of fresh lemon juice or a dash of hot sauce into the cream sauce before baking. This simple trick brightens the entire dish.
• Do Not Overcook Noodles: The noodles will absorb moisture and finish cooking in the oven. Cook them al dente on the stovetop to prevent them from becoming mushy during the bake.
• Pre-Toast the Topping: If using breadcrumbs, you can toast them lightly in a dry pan before adding them to the casserole. This ensures they are extra golden and crunchy after the casserole bakes.

🥗 What To Serve With Tuna Noodle Casserole?

This hearty casserole is a complete meal, but it pairs perfectly with simple, fresh side dishes serve it alongside a simple green salad with a tangy vinaigrette, steamed broccoli or green beans to cut through the richness. A side of crusty French bread is also excellent for soaking up the creamy sauce.

🎚 How To Store Leftovers Tuna Noodle Casserole?

• Refrigerate: Allow the casserole to cool completely. Cover it tightly with foil or transfer it to an airtight container it will keep in the refrigerator for up to 3 days. The noodles will absorb the sauce, making it thicker overnight.
• Freeze: Tuna noodle casserole freezes well. Assemble the entire casserole (up to the topping step), cover it tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the crunchy topping and bake as directed.

🥵 How To Reheat Leftovers Tuna Noodle Casserole?

When reheating, the noodles will have absorbed most of the liquid, so the key is to add moisture back into the casserole to keep it creamy.

1. In the Oven (The Best Method)

This is recommended for large portions as it ensures the center heats evenly and the top stays crisp.

• Preheat: Set your oven to $350^{circ}text{F}$ ($175^{circ}text{C}$).
• Add Moisture: Drizzle 2 to 3 tablespoons of milk or chicken broth evenly over the casserole (more if it looks very dry).
• Cover: Cover the dish tightly with aluminum foil. This traps steam and prevents the noodles from drying out further.
• Bake: Heat for 20 to 30 minutes, or until the center is bubbly. Remove the foil for the last 5 minutes to re-crisp the crunchy topping.

2. In the Microwave (Fastest Method)

This is the quickest way to reheat a single serving.

• Prep: Place a serving in a microwave-safe bowl.
• Moisten: Add 1 tablespoon of milk or broth over the top of the portion.
• Cover & Heat: Cover the bowl with a damp paper towel or lid. Heat on medium-high power for 1 to 2 minutes, stirring halfway through.

FAQs

More Recipes:

• Pioneer Woman Tortellini Pasta Salad Recipe
• Pioneer Woman Strawberry Jam
• Pioneer Woman Turkey Noodle Soup Recipe

📊 Tuna Noodle Casserole Nutrition Facts

Serving Size: 1 portion (1/6 of casserole)

• Calories: 460 kcal
• Total Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 980mg (due to soup and tuna)
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 25g

Pioneer Woman Tuna Noodle Casserole Recipe

Recipe by Imen DridiCourse: Dinner, Lunch, MainCuisine: AmericanDifficulty: Beginner

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

460

kcal

Pioneer Woman Tuna Noodle Casserole is made with wide egg noodles, canned tuna, condensed cream of mushroom soup, shredded cheddar cheese, sweet peas, and a crunchy topping. The result is a hearty, comforting, and savory bake that is golden brown and bubbling hot. It is the perfect budget-friendly main course for a weeknight family dinner and serves six.

Ingredients

• 8 ounces wide egg noodles

• 2 tablespoons unsalted butter

• 1/2 medium onion, finely diced

• 2 stalks celery, finely diced

• 2 cans (5 ounces each) white albacore tuna, drained

• For the Cream Sauce & Filling:

• 1 can (10.5 ounces) condensed cream of mushroom soup

• 1/2 cup whole milk

• 1 1/2 cups shredded sharp cheddar cheese, divided

• 1 cup frozen sweet peas, thawed

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh parsley, chopped

• For the Crunchy Topping:

• 1 cup panko breadcrumbs or crushed potato chips

• 1 tablespoon melted butter

Directions

• Cook the noodles: Preheat your oven to 350°F (175°C). Cook the wide egg noodles according to package directions until they are al dente (tender but still slightly firm). Drain the noodles well.
• Sauté aromatics: While the noodles cook, melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook for 5-7 minutes until they are soft and translucent.
• Make the cream sauce: In a large mixing bowl, whisk together the condensed cream of mushroom soup and the milk until smooth. Stir in 1 cup of the shredded cheddar cheese, the salt, and the pepper.
• Combine the casserole: Add the cooked noodles, the flaked tuna, the thawed peas, and the sautéed celery and onion to the sauce mixture. Stir everything gently until it is fully combined.
• Assemble and top: Pour the mixture into a 9×13-inch or 2-quart casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
• Add the crunch: In a small bowl, toss the panko breadcrumbs (or crushed chips) with 1 tablespoon of melted butter. Sprinkle this crunchy topping evenly over the cheese layer.
• Bake: Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 5 minutes before serving.

Notes

• Use Good Tuna: Since the flavor relies heavily on the seafood, use high-quality, solid white albacore tuna packed in water for the best taste and texture.
  Add Acidity: Creamy casseroles can sometimes taste flat. Stir a tablespoon of fresh lemon juice or a dash of hot sauce into the cream sauce before baking. This simple trick brightens the entire dish.
  Do Not Overcook Noodles: The noodles will absorb moisture and finish cooking in the oven. Cook them al dente on the stovetop to prevent them from becoming mushy during the bake.
  Pre-Toast the Topping: If using breadcrumbs, you can toast them lightly in a dry pan before adding them to the casserole. This ensures they are extra golden and crunchy after the casserole bakes.