Best Ever Tuna Noodle Casserole—creamy, cheesy, and downright delicious, this casserole is even adored by those who say they hate it.
This Best Ever Tuna Noodle Casserole is my mom’s recipe and can not be beaten. Every other tuna noodle casserole is dry and bland. When I say that I am making my mom’s Best Ever Tuna Noodle Casserole, most people state how much they hated this dish growing up, and I tell them to give it a chance.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Most of us who grew up in the ’70s—’80s have the idea that all casseroles are dry and crumbly noodle dishes. But my mom was the exception. Even her Tater Tot Casserole is extremely creamy.
When I met my husband and told him I love tuna noodle casserole, he thought I was crazy. Then he had this recipe, and his mind forever changed.
Fall is all about comfort food—warm, cheesy dishes full of carbs. LOL!
The tuna noodle casserole and the Oreo dessert are tied in my book as my favorite recipes from my mom. It is about time that I shared this casserole with you.
I did put my spin on it only because my kids love cheddar cheese, and I wanted to add some to it – once I did that, I decided to top it with a few bread crumbs. The crunchy crust with the cheesy casserole underneath made this unbelievably the most amazing casserole I have ever had.
Childhood Dishes
We all have childhood dishes that bring the warmest and most comforting feelings and this Best Ever Tuna Noodle Casserole is that dish for me. And while I am not a huge Velveeta fan, I don’t mind making this casserole with it because well, my mom did, and some things you just should not change.
Leftovers are great frozen, to either save for later or take to a friend in need. Here are a few tips.
How to Freeze Casseroles
Pin To Pinterest.
Best Ever Tuna Noodle Casserole
Ingredients
Casserole
- 12 ounces elbow noodles cooked al dente
- 10 ounces canned tuna in water drained
- 10.5 ounce can cream of chicken
- 10.5 ounce can cream of mushroom
- 1 cup milk
- 16 ounces Velveeta cheese shredded or cut into cubes
- 1/2 teaspoon garlic powder, salt, and pepper each
Topping
- 2 cups shredded cheddar cheese
- 3 tablespoons breadcrumbs
Instructions
- Preheat oven to 350 degress F.
- Boil noodles according to package direction, drain and rinse in cold water and set aside.
- In a large mixing bowl add all of the remaining casserole ingredients and stir to combine.
- Fold in cooked noodles and pour into a large casserole dish.
- Cover and place in preheated oven and bake for 50 minutes. Uncover for the last 30 minutes.
- Once cooked – top with 2 cups shredded cheddar cheese and then sprinkle on 3 tablespoons of breadcrumbs.
- Turn the oven to low broil and bake for 5-10 minutes, until the cheese is melted and the top is golden brown. Keep an eye on it as it may brown faster depending on your oven and how high the rack is in the oven.
- Serve immediately and enjoy!
I cooked the noodles on the stove top and then in another pan I Melted the velveta with the milk and cream of Mushroom soup. That way, the baking time wasn’t so long and made the meal prep a little quicker. I did put buttered bread crumbs on top and bake in oven till crispy.
Love this!
I’m trying this right now ! Let’s see how I do for a mom of 3 who is now learning how to cook homemade meals daily!
Good for you Lay – how was the outcome?
11.21.25: Prepared as another comment shared by melting the Velveeta cheese and them combining casserole; baked casserole 30 minutes uncovered. Also added 4 oz can diced green chiles to casserole and topped with Crispy Fried Onions for last 8 minutes until they were golden brown. Very tasty.