There’s just something about comfort food that wraps you in a warm hug, isn’t there? For me, it’s all about those family favorites that evoke memories of cozy dinners and laughter around the table. One dish that always brings a smile is my easy tuna noodle casserole with cream cheese. It’s creamy, dreamy, and oh-so-simple to whip up! Trust me, you’ll want to keep this one in your back pocket. With just a handful of pantry staples, dinner can be on the table in no time. My kids love it, and I love that it’s an effortless way to get dinner done without a fuss. Plus, the best part? Leftovers taste even better the next day! Let’s dive into this delicious recipe together!
Ingredients for Easy Tuna Noodle Casserole with Cream Cheese
Gathering your ingredients is half the fun, and for this easy tuna noodle casserole with cream cheese, you won’t need to hunt down anything exotic! Here’s what you’ll need:
- 8 oz egg noodles (feel free to pick your favorite shape!)
- 2 cans (5 oz each) tuna, drained (I usually go for chunk light, but you do you!)
- 1 cup cream cheese, softened (this is where the creaminess magic happens!)
- 1 cup frozen peas (no need to thaw, just toss ’em in!)
- 1 can (10.5 oz) cream of mushroom soup (the classic base that ties it all together)
- 1/2 cup milk (this helps to loosen things up a bit)
- 1/2 cup shredded cheddar cheese (or more if you’re feeling cheesy!)
- 1/2 tsp garlic powder (because garlic makes everything better)
- 1/2 tsp onion powder (a little flavor boost)
- Salt and pepper to taste (don’t be shy—season it just right!)
That’s it! Simple, right? Just a handful of ingredients that come together to create a comforting, creamy dish your whole family will love.
How to Prepare Easy Tuna Noodle Casserole with Cream Cheese
Now that you’ve got your ingredients ready, let’s jump into the fun part—putting it all together! This tuna noodle casserole is as straightforward as it gets, perfect for those busy weeknights. Here’s how to make it happen:
Prepping the Noodles
First up, it’s noodle time! Bring a large pot of salted water to a boil and cook those egg noodles according to the package instructions—usually around 7-9 minutes for that perfect al dente bite. You don’t want them mushy since they’ll continue cooking a bit in the oven. Once they’re done, drain them well and set them aside, but don’t rinse! We want to keep that starch for binding.
Mixing the Ingredients
In a large mixing bowl, combine your drained tuna, softened cream cheese, frozen peas, cream of mushroom soup, and milk. This is where the magic happens! Use a spatula or a sturdy spoon to mix everything together thoroughly. You want that cream cheese to blend in nicely so there aren’t any chunky surprises. Sprinkle in the garlic powder and onion powder, and season with salt and pepper. Give it another good stir to make sure everything is evenly coated.
Assembling the Casserole
Time to combine it all! Gently fold the cooked noodles into the creamy mixture until everything is well incorporated. Then, transfer the whole shebang into a greased baking dish—make sure to spread it out evenly. Oh, and don’t forget to sprinkle the shredded cheddar cheese generously on top. Can you smell the goodness already?
Baking Instructions
Pop your casserole into the preheated oven at 350°F (175°C) and let it bake for about 25-30 minutes. Keep an eye on it—you’re looking for the cheese to be melted and bubbly, with the edges starting to get that lovely golden brown color. When it’s done, let it sit for a few minutes to cool slightly before digging in. Trust me, the wait is worth it!
Tips for Success
Want to take your easy tuna noodle casserole with cream cheese to the next level? Here are a few of my favorite tips! First, don’t hesitate to swap out the egg noodles for whole wheat or gluten-free options—whatever fits your family’s needs. If you’re out of cream cheese, sour cream or Greek yogurt can give you that tangy creaminess too. For added flavor, consider throwing in some diced bell peppers or even a dash of hot sauce for a little kick!
Also, if you want a crispier top, broil the casserole for the last few minutes of baking—just keep a close eye on it so it doesn’t burn! Finally, let it rest for a few minutes after baking; this helps it set up nicely and makes serving easier. Happy cooking!
Variations on Easy Tuna Noodle Casserole with Cream Cheese
One of the best things about my easy tuna noodle casserole with cream cheese is how adaptable it is! If you’re feeling adventurous, why not mix things up a bit? You could add some chopped broccoli or sautéed mushrooms for a little extra veggie goodness. If you’re a fan of spice, try adding diced jalapeños or a sprinkle of red pepper flakes to heat things up! Want to give it an Italian twist? Toss in some diced tomatoes and Italian seasoning for a whole new flavor profile.
And let’s not forget about cheese! Instead of cheddar, you could use mozzarella for a gooey, melty surprise, or even feta for a tangy kick. You can easily customize this casserole to suit your family’s tastes, making it a new dish every time you whip it up. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
Got leftovers? Lucky you! This easy tuna noodle casserole with cream cheese keeps beautifully. Simply let it cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days, making it a perfect option for meal prep or quick lunches. If you want to save it for later, you can freeze it too! Just pack it in a freezer-safe container, and it’ll last for about 2-3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating.
To reheat, preheat your oven to 350°F (175°C) and cover the casserole with foil to prevent it from drying out. Heat for about 20-25 minutes or until it’s warmed through. If you like a bubbly top, remove the foil for the last few minutes! You can also microwave individual portions if you’re in a hurry—just pop it in for a minute or two, stirring halfway through. Easy peasy!
Nutritional Information Disclaimer
Just a friendly note: the nutritional information provided for this easy tuna noodle casserole with cream cheese is an estimate and can vary based on the specific ingredients and brands you use. I always recommend double-checking labels for the most accurate details. Enjoy this comforting dish without any worries, and remember that everyone’s kitchen is a little different, so the numbers might not match up perfectly!
FAQ Section
Got questions about my easy tuna noodle casserole with cream cheese? I’ve got you covered! Here are some common queries I hear:
How long does it take to cook? The total cooking time is about 45 minutes—15 minutes for prep and 30 minutes in the oven. Super quick for a cozy dinner!
Can I swap the tuna for another protein? Absolutely! Chicken, salmon, or even chickpeas work great if you’re looking for a different twist.
What can I serve with this casserole? This dish pairs perfectly with a fresh side salad or some roasted veggies for a balanced meal. You could also serve it with crusty bread to soak up that creamy goodness!
Can I make this ahead of time? Yes! You can prepare it a day in advance and refrigerate it before baking. Just pop it in the oven when you’re ready to enjoy!
For more information on the nutritional benefits of tuna, check out this Healthline article.
To learn more about the benefits of cream cheese, visit this Livestrong page.
Print
Easy Tuna Noodle Casserole with Cream Cheese in 30 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and creamy tuna noodle casserole with cream cheese.
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 cup cream cheese, softened
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain.
- In a large bowl, combine tuna, cream cheese, peas, cream of mushroom soup, milk, garlic powder, and onion powder.
- Add the cooked noodles to the mixture and stir until well combined.
- Season with salt and pepper.
- Transfer the mixture to a greased baking dish.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes until heated through and cheese is melted.
Notes
- Feel free to add other vegetables like corn or bell peppers.
- This can be made ahead of time and refrigerated before baking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
Keywords: easy tuna noodle casserole with cream cheese
