Sheet Pan Tuna Noodle Casserole
This creamy Sheet Pan Tuna Noodle Casserole is the easiest comfort food for busy nights. It bakes up golden, bubbly, and full of flavor in one pan. Perfect for anyone who loves the classic taste of tuna and noodles without the mess of multiple pots.
Equipment
- Sheet Pan
Ingredients
Main Ingredients
- 12 oz egg noodles cooked
- 2 cans tuna drained
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 2 cups shredded cheddar cheese divided
- 1 cup crushed potato chips
- 2 tbsp butter for greasing
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan with butter or nonstick spray.
- In a large bowl, combine cooked egg noodles, tuna, cream of mushroom soup, milk, frozen peas, and half of the shredded cheddar cheese. Mix until everything is well combined and creamy.
- Spread the mixture evenly onto the prepared sheet pan. Sprinkle the remaining cheddar cheese and crushed potato chips on top.
- Bake for 20 to 25 minutes, or until the top is golden and the edges are bubbling.
- Let it cool for about 5 minutes before serving warm and creamy.
Notes
For a gluten-free version, use gluten-free noodles and gluten-free cream of mushroom soup. Always double-check product labels. Add a splash of milk if preparing in advance to keep it creamy.