Easy Tuna Casserole

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Tuna Casserole is right up there with meatloaf and scalloped potatoes when it comes to comfort food. It’s been a family favorite for generations!

Flaky tuna is tossed with egg noodles, peas, celery, and mushroom soup. We top this with a buttery breadcrumb topping and bake it until it’s bubbly. Serve this easy recipe with some quick Homemade Buttermilk Biscuits and a side salad for the perfect meal!

Spooning out a serving of Tuna Casserole with a wooden spoon

We love belly warming casserole recipes. From Cheesy Chicken Casserole to Beef Taco Casserole, there is something so comforting about a bubbly warm meal from the oven.

It’s no surprise that this tuna noodle casserole has held its place at the top of so many family favorite recipes. It is easy to make, but it’s affordable, tasty, and versatile. Nearly any leftovers or any kind of veggies can be tossed right in! Be creative with this tuna fish casserole recipe!

It can go from prep to presentation in no time at all! Need a quick potluck entrée for work or a neighborhood event? This is hands down the best tuna noodle casserole recipe out there!

Tuna Casserole ingredients in a clear glass bowl before mixing together

How to Make Tuna Noodle Casserole

The best part of this tuna casserole recipe is that it takes minimal effort to put together and once it’s in the oven, toss a simple caesar salad to round out the entire meal. Simply combine the ingredients while the noodles are cooking and mix everything together. Sprinkle on the crumb topping and pop into the oven!

Be sure to cook the noodles ‘al dente’ since they will continue to cook in the oven and you want to avoid mushy noodles! I make this tuna casserole with egg noodles, but you can use any kind of pasta you’d like.  We use simple vegetables including onion, celery, and peas. This recipe is great with any veggies including leftover Green Beans, roasted carrots or steamed broccoli.

This tuna casserole recipe can be made ahead of time as well so it’s great to prep now and bake later.  The creamy, cheesy, mushroom sauce that will satisfy even the pickiest of palates!

Tuna Casserole served on a white plate

How to Freeze Tuna Casserole

It is super easy to freeze a casserole, before or after it’s cooked! It is important to fully thaw a frozen casserole before putting it in the oven to avoid overcooking some areas and undercooking others, especially if the casserole was uncooked to begin with. Just leave it overnight in the fridge to allow it to thaw safely and then bake until it reaches 165°F.

If the casserole is fully baked, let it cool completely before wrapping it and freezing it. Another great tip is to line assemble the casserole in a foil lined pan and freeze after it’s been fully wrapped and sealed. Save that casserole pan for another use! Properly wrapped and sealed casseroles can be frozen for up to 6 months without damaging flavor or texture.

Tuna Casserole served on a white plate
4.92 from 574 votes
Review Recipe

Easy Tuna Casserole

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6 servings
Author Holly Nilsson
Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.

Ingredients

  • 3 cups egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • cup frozen peas defrosted
  • 1 can tuna 5-6 ounces, drained
  • 10 ½ ounces condensed mushroom soup
  • cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley

Crumb Topping

  • ½ cup panko bread crumbs
  • 1 tablespoon butter melted
  • ½ cup cheddar
  • 1 tablespoon parsley

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Instructions

  • Preheat oven to 425°F. Combine topping ingredients and set aside.
  • Boil noodles al dente according to package directions. Drain and rinse under cold water.
  • Cook onion and celery in butter until tender, about 5-7 minutes.
  • In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  • Spread into a 2qt casserole dish and top with crumb topping.
  • Bake 18-20 minutes or until bubbly.

Nutrition Information

Serving: 1.25cup, Calories: 323, Carbohydrates: 25g, Protein: 19g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 68mg, Sodium: 689mg, Potassium: 317mg, Fiber: 2g, Sugar: 3g, Vitamin A: 750IU, Vitamin C: 10mg, Calcium: 256mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword tuna casserole, tuna noodle casserole
Course Casserole, Dinner
Cuisine American

 

 

Tuna casserole with two pictures and text
Easy Tuna Casserole with title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. This dish was FANTASTIC!!! I have tried a few tuna casserole recipes they couldn’t hold a candle to this one..
    We finished it in 2 days and there was only two of us..
    Definitely worth making and we’ll be making this once a month. Only thing I would change is adding more cheddar cheese on the top..5 stars

  2. Thank you for a good recipe. My husband loved it so that’s all that matters! I did use a touch of garlic powder and salt and pepper. It was all very tasty. Definitely reminded me of my Mom’s Tuna, Casserole. Midwestern and Michigander style all the way.5 stars

  3. Thank you! This recipe is exactly what I needed. I made it gluten free (celiac over here) with jovial egg noodles, pacific com soup & Aleia’s breadcrumbs.5 stars

  4. This was really good. I didn’t cook the celery long enough though, so it had a weird crunch. Next time, I’ll definitely start the celery long before adding the onion. I might also add another can of tuna for more of a tuna flavor. I like the idea another reviewer suggested of adding mushrooms, and maybe a little milk to make it creamier; but the recipe as it is (with the exception of cooking the onion and celery the same amount of time) is great. I will add it to my recipe binder.5 stars

  5. Awesome recipe. I used 6 oz (weight) uncooked large elbow macaroni in place of the egg noodles & crushed seasoned croutons in place of the panko. I omitted the celery since I didn’t have any. I also added more milk. I cooked it in a cast iron skillet for 15 minutes & it turned out really creamy.5 stars

  6. Second time I’ve made this recipe…my whole family loves it! I do add cracked pepper, salt and garlic powder to the main mix. I also add sliced mushrooms, sautéing with the celery and onions. Also, for a gluten free version, I use Jovial GF egg tagliatelle pasta and Pacific GF cream of mushroom soup. Super easy recipe, very scrumptious!5 stars

  7. This casserole was much to dry, I was embarrassed to serve it to my guests. 1 undiluted can of mushroom soup and only 1/3 cup of milk is not nearly enough liquid. I won’t be making this again, a huge date of ingredients.

    1. Oh no, I am sorry this recipe didn’t work out for you Margaret! Other readers have had success with this ratio of liquid, I am not sure what happened!

  8. Thank you, Holly, for this recipe. It’s exactly the base I was looking for. Being an older woman who has cooked since she was 5-years old, some of these comments within the reviews are quite humorous. I am working on my empathy for inexperienced cooks and give them credit for stepping out of their comfort zone.

    As I do with any recipe, it seems, I make adjustments to satisfy our family. Since some do not like onions or celery in their tuna casserole, I deleted those items and upped the amount of peas, since they are a favorite here. Since the consistency seemed a little dry to my liking, I added more milk before baking. Finally, because I didn’t have bread crumbs, I just crushed some chips and mixed the cheese with those to use as the crust.

    It turned out perfect, and I know had I followed your directions it would have probably been good, just not to my family’s preferences. With time, a good cook is able to adapt a solid recipe to their liking; and that’s what you have, a very adaptable and accommodating recipe for all tastes.

    Thank you for sharing!5 stars

    1. We love that you adapted this recipe for your family Tamara, that is exactly how I cook too Also crushed chips and cheese for the topping?! Yummy!!!

  9. This is a wonderful recipe except that it could use a bit more liquid as it was dry at the bottom. Definitely my new tuna casserole, with a bit more milk. Thanks for the recipe.

  10. I don’t have frozen peas. Can I use canned instead? Thank you. I’ve tried several of your recipes and love them all

  11. 6 servings? I could eat this myself in one sitting. If you divide all of these ingredients by 6 there is no way there is 19g of protein per serving. There are only 20g of protein in the entire can of tuna.

    1. Hi Joe, we always recommend using a nutrition calculator like MyFitnessPal for more accurate nutrition information but you are getting the protein from the tuna, cheese, and even the egg noodles. Hope that helps!

  12. This is the best casserole recipe! So easy and so good! If you are planning on making this recipe, read it three times make sure you have all your ingredients ready, specially the milk. Don’t add more ingredients that the recipe calls for, you will not be disappointed.

  13. It was VERY dry, like eating cardboard. I even used a premium tuna packed in oil. I didn’t have any celery so I substituted with peas. Perhaps the water from the celery would have made it moister? But, no way would it have been creamier. The topping was good but there could’ve been a bit more. I will NOT be making this again.1 star