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
4.93 from 535 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.


  • 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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  • 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

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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!

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Recipe Rating


  1. This is BY FAR the best tuna casserole that I have ever had. My family loves it. We have it once a week. Please try it!!5 stars

  2. this is the best tuna noodle casserole ever, I do add a bit of Old Bay seasoning to the sauce, gives it a kick and boost in flavor.5 stars

  3. Holly is so hot who cares what it tastes like!

    I did make it, spiced it up a little bit.

    Fantastic!5 stars

    1. Recipes should tell you whether to bake a casserole covered or uncovered.
      Do I cover this dish baking in the oven?

    1. Hi Toni, we used fresh parsley for this recipe. For dried herbs you will want to use about ⅓ the amount since they are much stronger.

  4. Delicious flavor and so easy to make. I didn’t have egg noodles on hand so substituted medium shells, didn’t have onions so sprinkled onion powder on instead and it was fantastic. Served with sides of spinach sauteed in coconut oil and garlic toast. Thank you for sharing this!5 stars

  5. Followed recipe exactly but used broccoli instead of peas. Softened broccoli, onions, celery prior to mixing with other ingredients. I also added the tuna water from the can to the noodle water when cooking. This dish was so good!!!! Haven’t had tuna casserole in ages but certainly will be making this more now!5 stars

  6. Tuna Noodle Casserole veteran here and a can of French’s Onion strings are the best topping ever! Trust me!

  7. Very easy and quick to get on the table on a busy day. Paired with a green salad it was a great, well rounded meal. I used peas and carrots and added half Italian seasoned breads crumbs to make it a full cup with 3TB butter mixed in. Husband said it was “excellent” so we will be having this often!5 stars

  8. Very good! I think next time I’ll add a bit more of the mushroom soup or a little of the chicken soup for added flavor. And maybe a pinch more of shredded cheese. It was a hit everyone loved it. , including me!5 stars