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
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Easy Tuna Casserole

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


  • 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 cream of 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


  • 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.
4.94 from 1502 votes

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.

Course Casserole, Dinner
Cuisine American



Tuna casserole with two pictures and text
Easy Tuna Casserole with title


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About the author

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!
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Recipe Rating


  1. I just made this but didn’t realize I was supposed to put half a cup of cheddar and some parsley in the crumb topping. it was excellent without it! I did not have any frozen peas on hand so I used canned and they were fine. I definitely will make it again one of the best I’ve ever had.5 stars

  2. No one complained!!!!!
    Everyone, even the picky 13yo, ate it! I added garlic salt (staple in the home), pepper, and dill to ours and we will be making this again!!!5 stars

    1. Hi Karen, this casserole can be made a few hours ahead of time. Let us know if you decide to try it!

  3. this is a great classic recipe. I don’t change a thing except for cooking process, in the pan after cooking celery and onions, I add the soup, cheese, noodles, peas, everything else so it’s hot, put in pan then add the topping in my heated ninja foodi, only takes a few minutes to brown up the top, saves alot of time. thank you!5 stars

  4. Hi,
    I love your recipes, especially tuna casserole. I live in the UK where sadly Campbell’s have just stopped selling their soups! How can I adapt this recipe to replace the Cream of Mushroom soup? Thanking you in advance.

  5. I am amazed that I made something this delicious and addictive! I followed the recipe completely and it came out perfect. I baked it a little longer so the topping would brown a little more. The direction didn’t specify if you bake it covered or uncovered so I baked it uncovered. Thank you!5 stars

  6. When a recipe calls for 3 cups of a pasta/noodles, do they mean cooked or dry? I never know, and the same with rice …..

    1. Hi Mary, unless specified it is usually uncooked. For this recipe, we use 3 cups uncooked egg noodles and boil then al dente in step 2. I hope that helps!

  7. excellent .. I used sea shells pasta. made my own sauce Mushrooms broccoli .Used only sea chips for crumbs on top.Italian seasoning came out yummy.5 stars

  8. I made this and it was so good! I doubled the recipe, and added 3 cans of tuna instead of 2 cans (in the doubled recipe), because 2 cans didn’t seem like enough “meat” to me.
    I also added more cheese because I like my tuna casserole cheesy! I made the doubled recipe in a 9×13 dish and it worked well. The celery was not all the way cooked through after sauteing it in the recommended time frame. I may not have chopped it fine enough – but just something to keep an eye on. Definitely love the panko bread crumbs instead of normal, because of the crunch they add.
    This is a great recipe, but more work than others I normally use. To me, though, that’s what made it better!5 stars

  9. I’m a light eater, but I could have eaten the entire 2 qt. casserole by myself. I used what I had on hand so I used rotini pasta and Italian bread crumbs, other than that, I had all the other ingredients. The rotini gave the casserole “heft”. I forgot the butter in the bread crumbs, so I added it on top after baking the casserole a few minutes, but it made no significant difference in the crumb topping. It still came out crunchy. To be perfectly honest, I’ve never been much of a fan of tuna noodle casserole, but I can’t wait to make this one again. Delicious!5 stars

  10. Can’t wait to try this, but can you tell me, if I double the recipe, shouldn’t I use a 9×13 dish instead of the 8×8 dish that the doubled portion recipe calls for?

    1. Hi Christine, we bake this recipe in a 2 qt baking dish. If doubling this recipe you will want to either make two 2 quart pans or use a large enough baking dish to accommodate the recipe. A 9×13 should work but might be on the smaller side for doubling this recipe.