Tuna Noodle Casserole With Cream Cheese – Comfort Food Without the Can!
Creamy, cheesy, and packed with rich flavor, this tuna noodle casserole skips the canned soup and goes straight for cream cheese goodness. Perfect for cozy nights, quick meals, or nostalgic cravings.
When I was little, my grandma made the best tuna noodle casserole, but always with canned soup. One day I ran out and reached for cream cheese instead—and wow! The result was richer, silkier, and somehow even more comforting. Now it’s the only way I make it!
Ingredients:
- 12 oz egg noodles
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz cream cheese (softened)
- 1/2 cup milk (more if needed for thinning)
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard (optional)
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon melted butter (for topping, optional)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook noodles according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and cook until soft. Stir in garlic and cook for 1 minute.
- Add cream cheese, milk, sour cream, and Dijon mustard. Stir until melted and creamy.
- Mix in tuna, peas, and cheddar cheese. Season with salt and pepper.
- Combine cooked noodles with the sauce and mix well.
- Transfer to the baking dish. Mix breadcrumbs with melted butter and sprinkle over the top if using.
- Bake for 20–25 minutes or until bubbly and golden on top.
- Let sit for 5 minutes before serving.
Nutrition Facts (Per Serving – Approximate)
| Calories | 410 kcal |
| Fat | 22 g |
| Carbs | 33 g |
| Protein | 21 g |
| Fiber | 2 g |
| Sodium | 580 mg |
Printable Recipe Summary
| Tuna Noodle Casserole with Cream Cheese | |
|---|---|
| Ingredients | Egg noodles, tuna, cream cheese, sour cream, cheddar, peas, onions, garlic |
| Instructions | Cook, sauté, mix, combine with noodles, top, and bake until bubbly |
FAQs
Q: Can I make this ahead of time?
Yes, assemble it and refrigerate covered for up to 24 hours. Add 5–10 minutes extra baking time.
Q: Can I freeze leftovers?
Absolutely! Cool completely, store in a freezer-safe container, and freeze for up to 2 months.
Q: Can I use gluten-free noodles?
Yes, just cook them slightly less than the package says so they hold up better after baking.
Q: Can I add other vegetables?
Sure! Try mushrooms, bell peppers, or spinach for extra flavor and color.
