Ramen Noodle Tuna Casserole (easy 30 min)
Buy our air fryer e-cookbooks today Our recipe for ramen noodle tuna casserole is ridiculously good. We had a bunch of extra packaged instant ramen noodle packets and a big craving for a tuna recipe. So after rummaging through our pantry we had a fantastic meal that’s budget friendly and a keeper.
Easy Tuna Ramen Noodle Casserole Recipe
It all starts with eating our tuna noodle casserole recipe. It’s a classic comfort dish that never goes out of style. We had an excess of pantry staple instant ramen noodles so thought about using those instead of the traditional egg noodles. And guess what?? It was a hit. The packaged ramen noodles cooked so quick and delicious. This is such a great comfort dish for all you tuna and noodle lovers out there.
Video: Easy Ramen Noodle Runa Casserole Recipe
Best Instant Ramen Noodle for this Tuna Casserole?
Don’t waste your money on the expensive instant ramen noodles. Save those for the dish itself and for the quality of the seasoning broth packages. Instead, use the simple everyday packaged ramen noodles that are budget friendly. That’s all you need and this ramen noodle tuna casserole with instant ramen will still shine. We used the basic Maruchan brand of noodles and it became culinary magic.
Favorite & Delicious Ramen & Ramyun
Ramen Noodle Tuna Casserole
Ingredients
- 6 oz. (170 g) instant ramen noodles (2 packages)
- 10 oz. (284 g) tuna , (2 cans) drained
- 10.5 oz (297 g) condensed cream of mushroom or chicken soup (1 can)
- 21 oz (600 ml) milk , or water (2 cans of the soup worth)
- 1 cup (140 g) frozen peas and carrots
- 1/2 teaspoon (2.5 ml) garlic powder
- black pepper , to taste
- 1 cup (113 g) grated cheddar cheese
Breadcrumb topping
- 1/2 cup (54 g) breadcrumbs
- 2 Tablespoons (28 g) butter
- 1/4 cup (25 g) grated parmesan cheese
Instructions
- Pre-heat oven to 400°F.
- Melt butter and add bread crumbs and parmesan cheese. Stir until evenly mixed then set aside.
- In a 2 quart baking dish, whisk together 1 can condensed soup and 2 cans of milk or water.
- Add frozen peas, garlic powder, just 1 ramen seasoning packet, and black pepper to your preference. Mix the sauce until evenly combined.
- Crumble the tuna over sauce. Add half the cheese to the sauce.
- Break the dry ramen noodles into quarters and lay in the sauce.
- Flip the dry ramen pieces to coat with the sauce.
- Top with remaining cheddar cheese.
- Spread bread crumb mix open top.
- Cover with foil. Bake covered at 400°F for 20 minutes.
- Remove the foil and gently stir the noodles in the sauce to loosen them up.
- Continue to bake, uncovered, at 400°F for another 10-15 minutes or until the noodles are cooked and the sauce is bubbly.
- Optional for a golden top: broil the casserole about 6-inches from the top heating element for about 2-3 minutes or until the top is golden.
- Allow to cool and serve warm.
Video
Nutrition Information per Serving
Do You Use the Ramen Seasoning Packets?
So everyone always asks does this ramen noodle tuna casserole need the seasoning bags. Yes, definitely save those because they add more flavor and umami depth to the tuna ramen casserole. But if you’re cautious about your sodium intake, then just use half or a little of the seasoning powder. We liked the dish better with the seasoning packets because the flavor of ramen shines through and balancesd will with the tuna.
