Tuna Noodle Casserole

Everyone has a comfort food.  Over the years mine has changed, but I don’t think my comfort food has ever been that healthy.  There’s something comforting about eating a food that is laden with fat (or extra melted cheese in my case).   I don’t think it would be much of a comfort or “treat” to eat carrot sticks.


Right now, my comfort food is tuna noodle casserole.  It’s quick to make, easy to stock up on ingredients and perfect for when I want to end a long hard day on a positive note.  You don’t really need measurements and it’s extremely versatile.

If you forget the tuna, it still tastes good.

If you forget the peas, it still tastes good.

If you forget the cheese, it still tastes good.

If you forget the breadcrumbs, it still tastes good.

See what I mean?  It basically always tastes good.  I don’t think it can’t taste good.

Oh, and I forgot to mention that cleanup for me is a breeze.  I only wash one pot.  The pot I use to boil the noodles.  And it really only needs a good rinse, since there was only water and noodles in it.  As soon as the noodles are done, I put them right into a disposable aluminum pan, mix all the ingredients in the pan, bake it, then toss the pan when I’m done.  Now, isn’t that comforting in it of itself?

Here’s how easy it is to make:


Tuna Noodle Casserole

Sorry in advance for the lack of measurements. This is a comfort food, so make it however you like! I usually start with one can of cream of mushroom soup and one can of tuna and add in more if I need/want to.


  • 1 box rotini or shells pasta
  • frozen peas frozen peas and carrots taste good too
  • shredded mozzerella cheese
  • 1-2 cans cream of mushroom soup
  • 1-2 cans tuna
  • breadcrumbs optional


  1. Cook pasta until al-dente
  2. Mix all ingredients (no need to thaw frozen veggies)
  3. Place in 9x13 dish
  4. Sprinkle breadcrumbs on top
  5. Bake in 350 oven for about 45 minutes (cover if you don't want top to get very crunchy) or until cheese is melted and dish is heated through

Recipe Notes

Mix all ingredients. Assemble in pans, cover and freeze. Thaw in fridge the night before serving. Bake uncovered in 350 oven for about 45 minutes or until cheese is melted and dish is heated through.

Until next time,

  • Jamie Geller

    also love “sinful” comfort food and tuna noodle casserole (with cheese, and tuna, and peas, and breadcrumbs!)

    • “Sinful” even to think about! It’s so cold here- I could use a plate now!

  • Tali @ More Quiche, Please

    I’m also a tuna casserole person, but since we don’t get the cans of mushroom soup here, I make my own sauce. Your one-pot version definitely adds value. 🙂

    • If I had to make my own sauce, I think I’d find a new comfort food 🙂 I guess part of the comfort for me is knowing I don’t have to patchke!

  • The carb-lover’s dream! I know the comforting feeling you speak of with this dish — although my version is gluten and dairy free. A dash of hot sauce or black pepper and this is killer comfort food!

    • Dangerous for a carb-lover like me! My husband would love a dash of spiciness- I’ll have to try that for him!

  • I don’t think a healthy comfort food exists! Which is probably why we call it comfort food, and not fattening food, so we can cope with stuffing our faces with it…i love me some tuna casserole, and now im in the mood for some

    • lol! So true about calling it “comfort” not “fattening” food!

  • I haven’t had this in years. I am not sure I would like it anymore, but it does bring back comforting memories. My roommate in college and I used to make big batches and freeze them in small portions so we always had something to eat.

    • I’m kinda hoping there’s a day I don’t like this anymore. I can’t really afford the calories anymore!