To make the tuna noodle casserole I started by adding the two soups to the Instant Pot. This tuna noodle casserole is leaps and bounds tastier than any old memories you have of tuna casserole. This Tuna Casserole is the same recipe that I grew up on and know my kids love it. Tuna Noodle Casserole is an old fashioned recipe made with canned tuna, veggies, and noodles with a crispy top and a creamy center. Growing up we ate tuna a lot and I always loved it. Tuna casserole is a classic. Freezing: Tuna Noodle Casserole makes a great freezer food, either before or after it's been baked. Guess what…it was still creamy! Adding in some peas creates an all in one dish that is budget friendly, family friendly, and the perfect "comfort food"! I mixed them together, then added the chicken broth and seasonings and stirred it. Most people when I say that I am making my mom’s Best Ever Tuna Noodle Casserole state how much they hated this dish growing up and I tell them to give it a chance. Plus, you’ll need some butter to mix with the breadcrumbs for the topping and a touch more to grease the baking dish. Tuna noodle casserole is quick to prep, tasty, and versatile! I always try the recipe as written first and only substitute if I have to (like with the cheese I barely ever have mozzarella cheese) if its perfect the way it was written, I don't change a thing. Peas, celery and onion are sautéed to give the tuna casserole a boost of flavor as well. Now I've made this both ways with cream of chicken and cream of mushroom my kids like it no matter which way I do it. Even as someone who didn’t always like fish I loved tuna. Beg them more like it. As I mentioned earlier, this tuna casserole with egg noodles comes together with just six ingredients: low-sodium canned peas, canned tuna in water, canned cream of mushroom soup, egg noodles, dry bread crumbs, and whole milk. If baking from a cold state, add 10 additional minutes of baking time. It’s an American classic comfort food, and most of us have some memory of our moms serving it to us in a big casserole dish as kids. Top it with foil during this time, then remove for the remainder of baking. In fact, every other tuna noodle casserole to me is dry and blah. Tuna Noodle Casserole can be made a day ahead of time and stored in the fridge until ready to bake. This Best Ever Tuna Noodle Casserole is my mom’s recipe and it can not be beaten. This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice This tuna noodle casserole is leaps and bounds tastier than any old memories you have of tuna casserole. A creamy base made from cream of chicken soup and mayonnaise. Tuna Noodle Casserole is a classic American dish! Rather than a canned “cream of soup” we make a really simple white sauce from scratch with just flour, butter, chicken broth and milk. For this dinner recipe, I used canned tuna and egg noodles. Instead of using heavy cream or cheeses for the tuna noodle casserole I used fat free half and half. Egg noodles combined with canned tuna in a creamy sauce leaves everyone satisfied. Tuna Casserole With Egg Noodles. Rather than a canned “cream of soup” we make a really simple white sauce from scratch with just flour, butter, chicken broth and milk. I did not use any cheese. This easy tuna casserole with egg noodles was always one of my mom’s go-to recipes when I was growing up… And I can totally see why. This post has been sponsored by Cans Get You Cooking. Peas, celery and onion are sautéed to give the tuna casserole a boost of flavor as well.