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!

Hot tuna casserole fresh from the oven with a golden bread crumb topping.

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!

Ingredients for easy tuna casserole in a clear bowl including tuna, egg noodles, celery, and peas.

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!

A white plate of tuna casserole with fresh parsley.

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.

4.56 from 29 votes
Review Recipe

Easy Tuna Casserole

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6 servings
Author Holly Nilsson
Course Casserole, Dinner
Cuisine American
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
  • 2/3 cup frozen peas defrosted
  • 1 can tuna 5-6 oz, drained
  • 10.5 oz condensed mushroom soup
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley
Crumb Topping
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1/2 cup cheddar
  • 1 tablespoon parsley

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  1. Preheat oven to 425°F. Combine topping ingredients and set aside.
  2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  3. Cook onion and celery in butter until tender, about 5-7 minutes.
  4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.

  5. Spread into a 2qt casserole dish and top with crumb topping.
  6. Bake 18-20 minutes or until bubbly.
Nutrition Information
Calories: 323, Fat: 15g, Saturated Fat: 9g, Cholesterol: 68mg, Sodium: 689mg, Potassium: 317mg, Carbohydrates: 25g, Fiber: 2g, Sugar: 3g, Protein: 19g, Vitamin A: 750%, Vitamin C: 10%, Calcium: 256%, Iron: 2%

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

Keyword tuna casserole, tuna noodle casserole



Tuna casserole is a family staple that couldn't be easier for a weeknight dinner! #spendwithpennies #tuna #casserole #tunacasserole #tunanoodlecasserole #cheese #noodles
Tuna casserole is a family staple that couldn't be easier for a weeknight dinner! #spendwithpennies #tuna #casserole #tunacasserole #tunanoodlecasserole #cheese #noodles

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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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    1. I often make it a few hours ahead of time. My concern with overnight is that the noodles would soak up the sauce and become mushy overnight. I would suggest either using a different noodle (like rotini) or cooking the noodles and keeping them separate and mixing them in just before baking.

  1. Please include nutritional values with recipes. Many people are on special diets such as sodium and carb restrictionEd. Thank you.

  2. This was excellent! My first time making tuna casserole. Hubby and baby loved it. I added more noodles, milk, sour cream and used seasoned breadcrumbs. It was delicious and I’ll make it again as it’s very easy! Thank you!

  3. Great recipe! I work at an assisted living home where I do it all, which means I’m cooking ontop of cleaning ontop of lending a hand to a resident and this quick recipe can be whipped up early in the morning and ready for lunch, and man is it good. I haven’t tried it, but it must be delicious because my picky residents eat the whole recipe up every time! Thank you!

  4. Omigosh, yes! This was the tuna casserole I’ve been looking for! I also added carrots in mine. Thank you so much for sharing such a delicious recipe!

  5. This is our 4th time making it. My kids LOVE it. They’re so happy when they see what I’m making for dinner. They even ask for seconds.

  6. Just finished making the casserole and was wondering when did you start your prep time because I agree with another reader that it took more than 5 minutes to prep. If you start when you have all the ingredients ready in the bowl to mix and then add you the baking dish then yes that would be about 5 minutes.

    I added a little black pepper and garlic powder to the onions and celery mixture when sauteing. I didn’t add the bread crumbs but sprinkled some parsley. I didn’t have regular parsley and so used Italian instead.

    The dish smells great! Some of the noodles got a little burnt because it was not fully submerged.

    1. You are right Hoa, we are working on updating this post and are correcting the prep time in the process. Glad you enjoyed it!

  7. You deserve an award, Holly !!!
    Followed the recipe except cut back on some cheese.
    Thanks for sharing this Masterpiece !!

  8. tasty. i cut the cheese out of the main recipe and used it in the topping only. still DELISH. I sure would like to see someone make that in 5 minutes though!

  9. This had to be the very worst tuna noodle casserole I have made or even eaten in my life and I am 64 years old so that should tell you something!

    1. Such a rude comment. At 64 you should have learned by now how to disagree about something without being ugly. What a shame.

  10. Thank you for the tuna noodle casserole recipe. I had to use some substitutions; I didn’t have fresh parsley so I used fresh cilantro I had on hand and I didn’t have an onion so I improvised with garlic. I had Japanese panko bread crumbs rather than Italian. Also my husband does not like mushrooms so I used cream of chicken soup. Added some salt and pepper to taste as well. It came out delicious….very flavorful!

  11. the taste was good but I don’t think 1 can of tuna was enough in this recipe. next time I would use 2 cans and would suggest for anyone making the recipe for the first time. also I used Daiya instead of cheese, and 2 eggs instead of the milk, since I wanted it dairy-free. not sure if eggs are allowed in tuna casserole?!?

  12. Odd Dunston: You’ve got to be kidding if you think celery and parsley are fancy or complicated ingredients. Next you’ll be saying a potato chip topping is too fancy. I’d hate to be at your dinner table if you think those ingredients are too much.

    1. I don’t think there would be enough to make a 9×13 out of this recipe, it might work better in a 9×9. You can double the recipe if you’d like to make a 9×13.

  13. Hey Holly, this should be called complicated too many ingredients Tuna Casserole. Easy is the casserole all moms in the 50’s made. This with celery and parsley is a little much. I think it’s fine for taste but the name is misleading for sure. How about Fancy Pants Tuna Casserole?

    1. I love the name Fancy Pants Tuna Casserole (although my family doesn’t consider celery and parsley all that fancy)! That being said, this fancy pants casserole is easy to make but if you’d prefer, you can leave the celery and parsley out. Enjoy!

      1. Haha! This made me chuckle! If Celery and Parsley are fancy then they should stick to stove top stuffing in the box! Lol! I LOVE this recipe! I’ve made it 3 times and my family LOVES it!! Thank you for sharing!!

  14. Since my husband isn’t a tuna eater, I substituted canned white meat chicken and cream of celery soup(allergic to mushrooms) Didn’t have to add extra celery.

  15. I usually make the old fashion tuna noodle casserole with potato chips, I wanted a lower calorie dinner.

    I used 2 pkgs KibunUsa Healthy Noodle (found at Costco) instead of pasta. I also added in an extra can of “healthy” cream of mushroom soup. Turned out great. I’ve never used the healthy noodles in a casserole and my family didn’t even notice the swap. For Weight Watchers it ended up being 7 points for one serving.

    1. What great substitutions to make for a great meal without the guilt. Thanks for sharing Julie!

  16. This is a great recipe, but I lose the milk and add a can of Rotel tomatoes (I used mild until my kids developed a taste for hotter food). I also use Pacific Salsa Con Queso instead of the cheddar. I like it a little spicy, though. I also crumble bbq potato chips for my topping.

  17. Fairly tasty, pretty easy to make, but the 5 minute prep time is WAY underestimated. Even if you had pre-chopped vegetables, liquid butter and shredded cheese on hand, and the water was already boiling, it’s going to take ten minutes just to sauté things while the pasta is cooking. And it should mention adding salt and pepper to taste at some phase, because without it, it is pretty bland.

  18. Easy and delicious! I used cream of celery soup because I didn’t have celery and potato chips on the top. My family loved it. I’ll definitely make this again.

  19. Tried it with the noodles and didn’t like it. Just my personal taste. Substituted broccoli for noodles and it was heaven. I never eat broccoli so this was a win for me!

  20. Made this tonight i had to triple everything i have a big family n my kids are picky eaters but not tonight they love this they went back for seconds so it was a big hit.

  21. This was very delicious. My husband and I loved it. I want to add that the prep time is much more than 5 minutes. It took me at least 30 mins…..cooking and rinsing noodles, chopping, sauteing, measuring, opening cans, mixing, and so on. It was worth the effort!

  22. Hello, I made this tonight. I used cream of chicken soup instead of cream if mushroom. I added two cans of tuna, sharing some with my cat, lol. I added Mrs Dash Tableblends and original. Mixed cheddar cheese with Mozzarella cheese. Italian style panko, a little extra milk, baked covered for 14 minutes and five minutes uncovered. Oh I did not add peas, don’t really like them. My husband and I loved it. It’s a keeper recipe.

  23. Great flavor and texture! Definitely not your grandma’s casserole. Hubby loved it but did share that he make like it a tad bit more creamy. We have a new weeknight favorite.YUM!

  24. I added garlic powder, salt and pepper, dash of cayenne , approx 3/4 cup of 1/‘2 and 1/2 instead of milk; fresh red pepper, and half of the panko was Italian panko . Awesome!!!

  25. A little blah. Needs some salt and pepper. I’d reduce the noodles next time to 2.5 cups as there could have been a little more sauce. Maybe a pinch of garlic salt.

    1. I added 2 sweet peppers and a little jalapeno and garlic salt to mine! I just put it into the oven. Stay tuned to see how it tastes and see if my husband likes it!

    1. You can definitely substitute other pastas, but they may not maintain their shape and texture as well as egg noodles.

  26. It was delicious! I used left over turkey instead of tuna. Doubled the recipe used a cream of chicken and cream of mushroom soup and added a bit more milk. I cant find Panko where i am, I crushed cornflakes in place and it worked surprisingly well! Seriously good!!

      1. Thank you! We LOVED it (made a double batch and 5 of us almost devoured it!) Made two more batches tonight, subbing broccoli and cream of broccoli soup. Both versions were epic! (did I really say epic?! LOL!)