Spicy Tuna Noodle Casserole
Last updated on September 3rd, 2026
Casseroles are one of my favorite things to make this time of year! There’s just nothing like a creamy, cozy, baked dish. This Spicy Tuna Noodle Casserole totally hit the spot. This was easy to make and definitely wowed my family! It was a little bit different than the traditional style, with those crunchy diced jalapeños inside. The creamy pasta, cheesy center, and that potato chip topping – it all came together so beautifully! This is such a classic dish, with some surprising twists.
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When did Tuna Noodle Casserole become a thing?
Tuna noodle casserole first appeared in 1930 in the Pacific Northwest. By 1950, this dish became extremely popular due to the convenience and affordability of the ingredients in it. Because this recipe features pantry staples, it was considered practical and budget friendly for many families post WWII. And by 1952, Campbell’s Soup Company had published their own version of this retro classic for their promotional cookbook.
Did you know?
Though tuna noodle casserole was created in the Northwest, it became a Midwest staple pretty quickly! Midwesterners often chose to make this hearty casserole for potlucks, school cafeteria meals, and church suppers. We just can’t get enough of our casseroles in the Midwest. It’s like an oven baked hug in a climate that seems to ALWAYS be cold!
What ingredients do I need to make this?
For the spicy tuna noodle casserole:
Egg Noodles
Canned White Tuna
Cream of Mushroom Soup
Jalapeno
Garlic
Frozen Peas
Onion
Milk
Shredded Sharp Cheddar
Heavy Cream
Sour Cream
Salt
Cayenne
Italian Seasoning
Onion Powder
Garlic Powder
Black Pepper
Plain Potato Chips
For serving:
Parsley
What equipment do I need?
How do I make it?
To prep the ingredients:
To get started on this recipe first wash all of your veggies and herbs. Dice the onion, deseed and dice the jalapeno, then mince the garlic and parsley.
Preheat oven to 425 F.
Get out a stockpot and bring some salted water to a boil. Cook pasta to al dente, drain, and set aside.
Pro Tip: Cooking the pasta to al dente instead of all the way prevents it from becoming mushy in the oven.
To make the spicy tuna noodle casserole:
Drain the cans of tuna, then add all of the ingredients to a large mixing bowl besides the cooked pasta, potato chips, and some of the cheese.
Stir to combine.
Carefully fold in the cooked pasta, then gently stir until adequately mixed.
Get out a baking pan, lightly grease it, then dump the mixture inside. Use a spoon to smooth it all out into an even layer.
Top with remaining cheese and the crushed potato chips, then bake for a little while.
Remove from the oven, cover casserole loosely with foil, then continue baking a little bit longer.
Pro Tip: Covering the casserole at the very end of the bake time stops the cheese from burning, while allowing everything else to warm through.
Spicy tuna noodle casserole is done when the cheese is melty, and the top becomes slightly browned and crispy!
To serve:
Garnish with parsley if desired, then serve hot. Enjoy!
Tips:
- This recipe will keep for 3-5 days if stored in an airtight container in the fridge. It can also be frozen for up to 3 months! You can also freeze it before baking, without the pasta and potato chips. When you’re ready to bake it, thaw it under refrigeration for 24 hours, stir in the cooked pasta, top with potato chips – then bake it as normal.
- This recipe isn’t too spicy! By removing the seeds from the jalapenos, it still gives us that spicy essence and crunch, while keeping it family friendly.
- If you don’t have sour cream and heavy cream on hand, you could always add another can of cream of mushroom or cream of chicken soup instead.
- If you don’t have plain potato chips, consider making a breadcrumb or Ritz cracker topping by whisking with some melted butter!
Love cozy casserole recipes? Here’s some more like this one!
Big tuna fan? Me too!
Spicy Tuna Noodle Casserole
Equipment
Ingredients
For the spicy tuna noodle casserole:
- 3 cups Dry Egg Noodles
- 2 – 5 oz Cans White Tuna drained
- 3 Garlic Cloves minced
- 2 Jalapeños deseeded and diced
- 1 Yellow Onion diced
- 1 – 10.5 oz Can Cream of Mushroom Soup
- 2 cups Shredded Sharp Cheddar divided
- 1 ½ cups Frozen Peas
- ½ cup Sour Cream
- ½ cup Milk
- ¼ cup Heavy Cream
- 1 tsp Salt
- 1 tsp Italian Seasoning
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Cayenne
- ¼ tsp Black Pepper
- ½ cup Plain Potato Chips crushed
For Serving:
- Parsley minced
Instructions
To prep the ingredients:
- Preheat oven to 425℉.
- Get out a stockpot and bring some salted water to a boil. Cook pasta to al dente, drain, and set aside.
To make the spicy tuna noodle casserole:
- Add all ingredients to a large mixing bowl besides the cooked pasta, potato chips, and 1/2 cup of the cheese. Stir to combine.
- Lightly grease the baking pan, then set aside.
- Fold cooked pasta into the mixture, gently stir to combine, then dump the mixture into the prepared pan.
- Top with remaining cheese and the potato chips, then bake for 12 minutes.
- Loosely cover casserole with foil and bake 8 minutes more.
- Spicy Tuna Noodle Casserole is done when the cheese is melty, and the top becomes slightly browned and crispy!
To serve:
- Garnish with parsley, if desired and serve hot! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Interesting take on a classic! Hubs loves jalapeños, so I’ll be trying this recipe sometime this winter.
Yay! I hope you guys enjoy, and please consider rating if you can ❤️Thank you Terry!
My husband and I both love tuna noodle casserole and food that has a little kick. This recipe is the best of both worlds! Thank you for such a yummy meal!
I love hearing this! So glad you enjoyed it! Thank you for sharing 🙂