Easy Tuna Noodle Casserole with Cream Cheese

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Golden and bubbling from the oven, this Easy Tuna Noodle Casserole with Cream Cheese is the ultimate comfort food. It wraps everything you love about cozy dinners into one dish—flaky tuna, tender egg noodles, a rich and creamy sauce made luxurious with cream cheese, and a crisp, buttery topping. Whether you’re feeding a family or need leftovers that reheat like a dream, this casserole delivers on both flavor and practicality.

Cream cheese gives this casserole a smooth, tangy richness that sets it apart from traditional versions. No canned soup shortcuts here—just a delicious, creamy base with a satisfying crunch from a golden topping of crushed crackers or crispy fried onions. This dish is a crowd-pleaser that feels nostalgic and homemade with just enough modern twist to make it special.

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Ingredients for this Easy Tuna Noodle Casserole with Cream Cheese

• 12 oz egg noodles
• 2 (5 oz) cans of tuna, drained
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 small onion, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1 cup frozen peas (optional)
• 1 1/2 cups crushed buttery crackers or French fried onions for topping
• 2 tbsp butter, melted
• Fresh parsley for garnish (optional)

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Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside. This will ensure the casserole doesn’t stick and makes for easy cleanup.

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Step 2: Cook the Noodles

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, but slightly undercook them by 1 minute to prevent them from becoming mushy when baked. Drain and set aside.

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Step 3: Make the Creamy Sauce

In a large mixing bowl, combine the softened cream cheese, sour cream, and milk. Whisk or beat with a hand mixer until smooth. Then stir in the cheddar cheese, Parmesan, lemon juice, onion, garlic powder, salt, and black pepper. Mix well until everything is creamy and fully blended.

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Step 4: Add Tuna and Veggies

Gently fold in the drained tuna and frozen peas (if using) into the creamy sauce. Stir until the tuna is broken up and evenly distributed throughout the mixture.

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Step 5: Combine with Noodles

Add the cooked egg noodles to the tuna and cream cheese mixture. Toss everything together carefully until the noodles are fully coated and well-mixed with the sauce.

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Step 6: Transfer to Baking Dish

Spoon the mixture into the prepared baking dish and spread it out evenly with a spatula. This ensures an even bake and consistent texture throughout.

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Step 7: Add Crunchy Topping

In a small bowl, mix the crushed crackers or French fried onions with the melted butter. Sprinkle this mixture generously over the top of the casserole for that irresistible crunchy golden crust.

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Step 8: Bake

Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

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Step 9: Garnish and Serve

Remove from the oven and let it sit for 5 minutes before serving. Sprinkle with fresh parsley for a pop of color and brightness. Enjoy hot and creamy!

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Estimated Nutrition (Per Serving)

Estimates based on 8 servings and standard ingredients:

• Calories: ~420 kcal
• Protein: 21g
• Carbohydrates: 32g
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 70mg
• Sodium: 580mg
• Fiber: 2g
• Sugar: 3g

Note: Actual values may vary depending on brands used and ingredient substitutions.

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Frequently Asked Questions

Q1: Can I use canned salmon instead of tuna?

Yes! Canned salmon is a great alternative. Just make sure to remove any bones and skin before mixing.

Q2: Can I make this casserole gluten-free?

Absolutely. Use gluten-free noodles and a GF-friendly topping like crushed rice crackers or GF breadcrumbs.

Q3: What can I use instead of cream cheese?

You can substitute with ricotta cheese, Greek yogurt, or a thick béchamel sauce if preferred.

Q4: Can I prepare this ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.

Q5: How can I make this casserole more veggie-packed?

Add diced carrots, sautéed mushrooms, spinach, or bell peppers to the mix before baking.

Q6: Is it okay to skip the crunchy topping?

You can skip it, but the crunchy topping adds great texture. If you’re avoiding it, consider a light sprinkle of breadcrumbs or more cheese.

Q7: Can I use other types of pasta?

Definitely. Penne, rotini, or fusilli can be used—just be sure not to overcook them.

Q8: How do I make it more kid-friendly?

Use milder cheese, skip the onions, and add familiar veggies like peas or corn for a gentle flavor kids love.

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