A Quick and Easy Classic for Busy Days.
If you’re searching for a comforting, budget-friendly meal that’s ready in minutes, my No Bake Tuna Noodle Casserole is the answer. This recipe has always been a favorite—when I was living on my own before I got married, it was one of my go-to dinners. It’s simple, quick, and delicious, with minimal cleanup and maximum flavor.
It’s a meal I still make today, because it brings back fond memories and because it’s just plain tasty. Whether you’re cooking for yourself or feeding a crowd, you can whip this up in under 20 minutes—and the classic flavors are sure to make it a repeat favorite.
Ingredients
- 6 oz egg noodles
- 1 (12 oz) can of tuna, drained
- 1 (10.5 oz) can cream of celery soup
- 1 cup reserved pasta water
- Optional: sliced green onions for topping
Instructions
- Cook the egg noodles according to package directions. Just before draining, reserve 1 cup of hot pasta water.
- Return the drained noodles to the pot.
- Add the cream of celery soup and tuna to the noodles. Mix well.
- Gradually stir in some of the reserved pasta water, until the sauce is warm and creamy. Add as much as you need for your preferred consistency.
- If you like, top with sliced green onions for a fresh finish.
Tips and Serving Suggestions
- Peas are a common addition to tuna noodle casserole. If you that’s your preference, add a can of peas, or heat up some frozen peas to stir in before serving.
- If you want to bake your casserole, transfer it to a baking dish and top with breadcrumbs mixed with a little melted butter, or add some French fried onions, for a crunchy finish.
This no bake casserole is perfect for nights when you need something fast and satisfying. The creamy sauce, paired with the tender noodles and savory tuna, makes each bite memorable. Not to mention, it reheats well so it’s perfect for meal prep. Give it a try—you might just find yourself coming back to it again and again!
Leave a Reply