scoop of freezer friendly tuna noodle casserole fresh from the oven.

Freezer-Friendly Tuna Noodle Casserole

Yield: 6 servings 1x
Prep: 20 minutesCook: 25 minutesTotal: 45 minutes

This Freezer-Friendly Tuna Noodle Casserole is a comfort food favorite around here! My version is made from scratch with mushrooms, egg noodles and potato chips on top. Freezing and make-ahead instructions included!



  • 8 ounces egg noodles (about 4.5 cups)
  • 3 tablespoons butter
  • 8 ounces sliced white mushrooms
  • 1 teaspoon fine sea salt, divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup milk (I use plain almond milk)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fresh ground black pepper
  • 2 (6-ounce) cans wild-caught solid albacore tuna in water, drained and flaked
  • 1 cup frozen peas
  • 1/3 cup mayonnaise (I use Primal Kitchen brand)
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 hefty cups potato chips, crushed


  1. Prep & cook noodles: Preheat the oven to 375F. Lightly grease a 9×13 inch casserole dish. Cook noodles on the stovetop in generously salted water according to package directions for al dente (minimum cook time listed). Drain and set aside.
  2. Sauté mushrooms: Melt butter in a medium saucepan over medium heat. Add the mushrooms to the pan and let them begin to brown for about 3-4 minutes, stirring occasionally. Add this point, add 1/2 teaspoon of salt to help the mushrooms release moisture. Sauté for about 7-8 minutes total, until mushrooms have softened and released a bit of moisture.
  3. Make the sauce: Reduce heat to low and add flour to the mushrooms. Cook for 1 minute, stirring frequently. Next, add the chicken broth and milk, about 1/2 cup at a time, stirring constantly. Bring to a simmer and cook until the sauce has thickened, about 3 minutes, then turn the heat off. Add the garlic powder, onion powder, black pepper, tuna and peas, and stir until combined. Finally, add the mayonnaise and 3/4 cup shredded cheddar cheese and stir until the cheese is melted and the sauce is creamy.
  4. Combine & bake: Loosen up the cooked noodles and add them to the casserole dish. Pour the sauce over the noodles and gently toss in the dish to combine. Cover with remaining 3/4 cup shredded cheddar cheese and crushed potato chips. Bake uncovered for 22-25 minutes until the top is golden brown.
  5. Serve & store: Let the casserole cool for 5 minutes, then serve! Store leftovers in an airtight container in the fridge for up to 4 days. 
  6. To freeze: Make recipe as written through step 3, then mix sauce and pasta together in the pasta cooking pan. Spoon the saucy noodle mixture into 2-cup Souper Cups Trays or other freezer friendly airtight container. Do not put the cheese or chips on top. Freeze for up to 3-6 months for best quality.
  7. Cook from frozen: Preheat oven to 375F. Place frozen cube of tuna noodle casserole into a baking dish and cover with foil. Cook for about 35 minutes, or until mostly thawed. Remove from the oven, uncover and stir. Sprinkle cheese and crushed chips on top. Return to the oven uncovered and bake for another 10-20 minutes until sides are bubbly and the top is golden brown.


Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 545
  • Fat: 33g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 29g
© Author: Danielle
Cuisine: American Method: Baked
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