No boil tuna noodle casserole is every bit as creamy as you would want it to be, but with almost no prep. Just layer everything in the pan and let the oven do the work for you!
This tuna casserole will remind you of the ones you ate growing up in the best kind of ways. However, it is a dump and bake meal that is perfect for today’s busy lifestyle.
So, whether you are looking for a way to streamline your menu options for Lent, or you just want to make a comforting casserole, this easy recipe is for you!
I have been loving no boil pasta recipes these last few years. It all started with no boil mac and cheese.
I instantly fell in love with the ease of preparation and lack of dirty dishes. Then came no boil baked ziti and after that, there was no stopping me.
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It only seemed appropriate to make a tuna version and it turned out even better than I expected. It tastes a lot like the classic tuna noodle casserole but this one doesn’t have the cream of mushroom soup.
You are going to love how easy it is to put together. It really just takes a couple of minutes to layer everything in a pan and pour in the liquid.
Then you cover it with foil and let the oven work its magic. The noodles come out tender, the sauce is super creamy and of course the cheese is nice and melty on top.
It checks all of the boxes of a good casserole. My guys were surprised how much they enjoyed eating it.
I am happy that they liked it as much as they did because it’s going to be on the dinner rotation now!
If you are looking for some more great fish and seafood recipes, try making some tasty tuna melts. Or whip up some tuna burgers. Both are relatively easy and delicious.
No Boil Tuna Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 10 ounces canned tuna drained
- 12 ounces frozen peas
- 6.5 ounces canned mushrooms drained
- 2½ cups water
- 1½ cups heavy cream
- ½ cup sour cream
- 1 Tablespoon Dijon mustard
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 8 ounces mild cheddar shredded
Instructions
- Preheat oven to 425℉ and grease a 9×13-inch pan.
- Layer half of the uncooked noodles on the bottom of the pan.12 ounces wide egg noodles
- Distribute the tuna, peas, and mushrooms over the noodles. Top with the remaining noodles.10 ounces canned tuna, 12 ounces frozen peas, 6.5 ounces canned mushrooms
- In a bowl, mix together the water, cream, sour cream, mustard, salt and pepper.2½ cups water, 1½ cups heavy cream, ½ cup sour cream, 1 Tablespoon Dijon mustard, 1½ teaspoons salt, ½ teaspoon ground black pepper
- Pour the liquid ingredients over the noodles in the casserole dish. Cover tightly with foil and bake for 40 minutes.
- Uncover the casserole and sprinkle with cheese. Bake uncovered for an additional 10-15 minutes. The sauce should be thickened, cheese melted, and noodles cooked. Let sit for a few minutes before serving.8 ounces mild cheddar
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Your recipes are great. I have tried so many, and like the way you explain how to. I will send a comment on the tuna noodle casserole sfter I make it.
Audrey Roberts
(a real fan!)
Thank you so much!!! ❤️
I don’t normally write a negative comment but this recipe just wasn’t right. The noodles on top didn’t get done. I ended up pulling them off!
I’m sorry that happened.
Tasted like curlded milk