Drew Barrymore’s Mom’s Tuna Noodle Casserole is the ultimate nostalgic comfort food—rich, creamy, and topped with a crunchy, golden breadcrumb mixture. This classic casserole uses pantry staples like canned tuna, egg noodles, and condensed cream of mushroom soup to create a dish that’s both hearty and satisfying. It’s simple, family-friendly, and perfect for busy weeknights.
Why Everyone Will Love This Recipe
- Classic comfort food with a creamy, savory base
- Quick to make with minimal ingredients
- Topped with crispy fried onions and breadcrumbs for texture
- Can be prepped ahead of time and baked when ready
- Kid-friendly and easy to customize
What Makes This Tuna Noodle Casserole Special?
Drew Barrymore’s family recipe doesn’t just use tuna—it adds peas, egg noodles, and a simple creamy mushroom sauce to create a dish that’s the perfect balance of richness and heartiness. The final touch, a golden, crispy topping made with melted butter, breadcrumbs, and crispy fried onions, elevates this casserole to a whole new level of comfort.
Cooking Tips
- Don’t overcook the pasta—cook just until al dente, as it will continue cooking in the oven.
- Use unsalted breadcrumbs so you can control the seasoning, especially if your fried onions are salted.
- Melt the butter in the breadcrumb and fried onion mixture for extra crunch.
- Taste and adjust seasoning before baking—the tuna and soup add plenty of salt, but you may need a pinch more for balance.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! You can use any kind of short pasta, like penne, elbow macaroni, or rotini.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Just cook them in boiling water for about 2–3 minutes until tender.
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
Is there a vegetarian option?
For a vegetarian version, replace the tuna with cooked mushrooms or vegetarian protein like chickpeas.
How to Store
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until hot.
How to Freeze
Freeze the casserole for up to 2 months. Let it cool completely before wrapping tightly in plastic wrap and foil. To reheat, bake from frozen or thaw overnight in the refrigerator and bake as directed.
Ingredients
For the Casserole:
- 8 oz egg noodles
- 1 can (10.5 oz) Condensed Cream of Mushroom Soup
- ½ cup milk
- 1 (12 oz) can tuna in water, drained and broken into chunks
- 1 cup frozen peas
- 1 tbsp melted butter
For the Topping:
- 1 cup unseasoned breadcrumbs
- 2 oz crispy fried onions
- Salt, to taste
How to Make Drew Barrymore’s Mom’s Tuna Noodle Casserole
- Preheat oven to 400°F (200°C).
- Prepare the topping: In a small bowl, combine melted butter, breadcrumbs, and fried onions. Set aside.
- Cook the vegetables: Bring a large pot of salted water to a boil. Add the peas and cook for 45 seconds. Remove the peas and set aside.
- Cook the pasta: In the same pot of water, cook the egg noodles according to the package instructions. Drain and set aside.
- Make the sauce: In a large pot, heat ½ cup milk and 1 can condensed soup over medium heat. Stir until smooth and combined, then add the tuna and peas. Stir to combine.
- Assemble the casserole: Add the cooked pasta to the pot and stir until the pasta is evenly coated with the sauce. Season with salt to taste.
- Top with breadcrumbs: Transfer the mixture to a 9×13-inch baking dish. Sprinkle the breadcrumb and onion mixture evenly over the top.
- Bake: Bake for 15–20 minutes, or until the topping is golden and the casserole is bubbling.
- Serve: Let it cool slightly before serving, and enjoy!
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