Tuna noodle casserole with peas combines cooked egg noodles, drained canned fish, cheddar, and a condensed soup sauce in one baking dish. Garlic and onion powders season the filling without a separate sauté. It is a straightforward six-portion meal using eight ounces of dry noodles and two five-ounce cans of tuna.
Use condensed cream of mushroom soup rather than a ready-to-serve soup with more liquid. The milk loosens that concentrate, and the noodles absorb some sauce as they bake. The center should reach 165°F before the casserole comes out of the oven.
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Why This Recipe Works
Cooking the noodles just to al dente gives them room to soften in the oven without becoming mushy. Tuna noodle casserole with peas has a creamy filling rather than a thick layer of solid cheese. Thoroughly combining the soup and milk first distributes the sauce more evenly around the pasta.
The optional breadcrumbs sit on top for texture. Because they are plain and contain no added butter in this formula, expect a lighter, drier crunch than a rich buttered-crumb topping. Cover them loosely if they color before the filling becomes hot.
Ingredients for Tuna Noodle Casserole With Peas
Drain two five-ounce cans of tuna and gently break the fish into flakes. Measure the noodles dry, then cook according to their package. Use one 10.5-ounce can of condensed soup, one cup milk, one cup peas, and one cup shredded cheddar for the whole dish.
For tuna noodle casserole with peas, thaw and drain the frozen peas to keep the heating schedule predictable. The cheddar is mixed into the filling, not used twice inside and on top. Optional breadcrumbs are measured separately, and a little dish grease prevents noodles sticking at the edges.
Casserole
- 8 ounces dry egg noodles
- 2 5-ounce cans tuna (drained)
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup frozen peas (thawed and drained)
- 1 cup milk
- 1 cup shredded cheddar cheese (all mixed into filling)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and black pepper
- 1 cup plain breadcrumbs (optional topping)
- as needed oil or butter (for greasing the dish)
How to Make Tuna Noodle Casserole With Peas
Preheat to 350°F and grease a shallow three-quart baking dish. Boil the noodles until just tender with a little bite, then drain thoroughly. Mix soup, milk, garlic powder, onion powder, and a modest amount of salt and pepper in a large bowl before adding tuna, peas, cheese, and noodles.
Spread tuna noodle casserole with peas into an even layer and scatter the optional crumbs over it. The filling should be coated rather than swimming in liquid. Avoid compressing the noodles tightly, which makes it harder for the hot sauce to move through the center.
Bake for about 25–35 minutes, or until the center is 165°F and the edges are bubbling. Starting with cold noodles or deeply chilled ingredients can extend that time. If the surface is already golden, use a loose foil tent. Let the casserole rest five minutes so the sauce settles before scooping.
How to Serve
Serve tuna noodle casserole with peas in six portions with a crisp salad or simply cooked vegetables. Use a broad spoon to collect noodles and fish together. The peas already contribute color and sweetness, so extra toppings are optional rather than necessary.
For family-style service, keep the dish on a heat-safe surface and use a separate serving spoon. Do not leave a half-eaten casserole out for a long buffet; transfer remaining portions to the refrigerator within the usual two-hour window.
Storage
Refrigerate tuna noodle casserole with peas in shallow covered containers within two hours of baking. Keep at 40°F or below and use within three days. If any ingredient was already prepared earlier, respect its earlier storage limit rather than starting a new clock.
Reheat individual portions to 165°F, adding a small splash of milk if the noodles absorbed the sauce. Freeze cooled portions for up to two months for quality, though the pasta will be softer after thawing. Thaw covered in the refrigerator before reheating.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
Tuna noodle casserole with peas is easiest to keep creamy when the noodles are not overboiled before baking. Drain without rinsing away their surface starch, and mix while still warm when practical. Smaller flakes of tuna distribute better than two unbroken blocks.
Condensed soup and cheese already contain salt, so taste the combined sauce before adding much more. A different soup size or ready-to-serve soup changes the moisture ratio. Follow the listed package sizes before experimenting with substitutions.
Frequently Asked Questions
Are the noodles measured dry?
Yes. Start with 8 ounces dry egg noodles, then boil them just to al dente and drain before combining.
Can tuna noodle casserole with peas use ready-to-serve soup?
Use condensed soup for this recipe. A ready-to-serve version contains more liquid and changes the sauce consistency.
Is the breadcrumb topping required?
No. The casserole works without it; the optional cup of plain crumbs adds a dry toasted texture.
Where does the cheese go?
Mix the whole measured cup into the filling so it is spread among the noodles.
How do I know the middle is ready?
Check the thickest central area for 165°F. Bubbles only around the rim do not establish the center temperature.
More Recipes to Try
- Tuna Noodle Casserole with Mushrooms
- Broccoli Salad with Cranberries and Sun-Dried Tomatoes
- Roasted Parmesan Asparagus
- Greek Pasta Salad
Tuna Noodle Casserole with Peas and Cheddar
Ingredients
Casserole
- 8 ounces dry egg noodles
- 2 5-ounce cans tuna drained
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup frozen peas thawed and drained
- 1 cup milk
- 1 cup shredded cheddar cheese all mixed into filling
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and black pepper
- 1 cup plain breadcrumbs optional topping
- as needed oil or butter for greasing the dish
Instructions
- Heat to 350°F and grease a shallow 3-quart baking dish. Cook the 8 ounces dry noodles to al dente according to their package, then drain well. Thaw and drain the peas.
- Whisk condensed soup, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Fold in the drained tuna, peas, entire cup of cheddar, and cooked noodles.
- Spread in the prepared dish without packing tightly. Add the optional breadcrumbs in an even layer.
- Bake for 25–35 minutes or until the central filling reaches 165°F and the edges bubble. Cover loosely if the topping browns ahead of the center.
- Rest for 5 minutes before dividing into 6 portions. Refrigerate leftovers promptly in shallow containers.
