This delicious and creamy Pioneer Woman Tuna Noodle Casserole is a quick and comforting meal perfect for busy weeknights. Made with tender noodles, cheesy goodness, and a crunchy potato chip topping, it’s both easy and flexible. You can use simple pantry staples like canned tuna and frozen peas to whip up this family favorite!
Ingredients Needed
- 12 oz. wide egg noodles
- 1 12 oz. can solid white tuna in water, drained
- 1 10.5 oz. can cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups heavy cream
- 1 cup frozen sweet peas
- 1 small red bell pepper, chopped
- 2 celery stalks, chopped
- 1/2 cup finely chopped onion
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Salt, to taste
- Black pepper, to taste
- 2 cups crushed potato chips
How To Make Tuna Noodle Casserole
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package instructions. Drain and rinse under cool water. Set aside.
- Mix the casserole ingredients: In a large mixing bowl, combine tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of cheddar cheese, parsley, salt, and black pepper. Stir until everything is evenly mixed.
- Add the noodles: Fold the cooked noodles into the mixture until well-coated.
- Assemble in a baking dish: Lightly grease a 13×9-inch baking dish, then spoon the mixture into the dish.
- Add toppings: Sprinkle the top with the remaining 1 cup of cheddar cheese, followed by the crushed potato chips.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and bubbly around the edges.
- Garnish and serve: Remove from the oven and sprinkle with extra chopped parsley before serving.
Recipe Tips
- Cook Noodles Just Right: Boil the noodles 2 minutes less than the package says, so they don’t get mushy while baking.
- Mix Evenly: Stir all ingredients thoroughly to make sure every bite is flavorful.
- Use Fresh Cheese: Shred cheddar cheese yourself for a creamier, richer texture compared to pre-shredded cheese.
- Crunchy Topping Tip: Add the potato chips right before baking to keep them crispy.
- Season to Taste: Taste the mixture before adding noodles and adjust salt and pepper to get the perfect flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers tuna noodle casserole in a sealed container in the fridge for up to 3 days.
- Freeze: Wrap leftovers tuna noodle casserole tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm leftovers tuna noodle casserole in a 350°F oven for 10 minutes, covered with foil to keep it moist, or microwave individual portions for 2–3 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the casserole)
- Calories: 858
- Total Fat: 53g
- Saturated Fat: 30g
- Cholesterol: 200mg
- Sodium: 800mg
- Potassium: 500mg
- Total Carbohydrate: 59g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 34g
More Pioneer Woman Recipes:
Pioneer Woman Tuna Noodle Casserole
Description
This delicious and creamy Pioneer Woman Tuna Noodle Casserole is a quick and comforting meal perfect for busy weeknights. Made with tender noodles, cheesy goodness, and a crunchy potato chip topping, it’s both easy and flexible. You can use simple pantry staples like canned tuna and frozen peas to whip up this family favorite!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package instructions. Drain and rinse under cool water. Set aside.
- Mix the casserole ingredients: In a large mixing bowl, combine tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of cheddar cheese, parsley, salt, and black pepper. Stir until everything is evenly mixed.
- Add the noodles: Fold the cooked noodles into the mixture until well-coated.
- Assemble in a baking dish: Lightly grease a 13×9-inch baking dish, then spoon the mixture into the dish.
- Add toppings: Sprinkle the top with the remaining 1 cup of cheddar cheese, followed by the crushed potato chips.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and bubbly around the edges.
- Garnish and serve: Remove from the oven and sprinkle with extra chopped parsley before serving.
Notes
- Cook Noodles Just Right: Boil the noodles 2 minutes less than the package says, so they don’t get mushy while baking.
- Mix Evenly: Stir all ingredients thoroughly to make sure every bite is flavorful.
- Use Fresh Cheese: Shred cheddar cheese yourself for a creamier, richer texture compared to pre-shredded cheese.
- Crunchy Topping Tip: Add the potato chips right before baking to keep them crispy.
- Season to Taste: Taste the mixture before adding noodles and adjust salt and pepper to get the perfect flavor.
Pioneer Woman Tuna Noodle Casserole