Best Tuna Casserole

Nothing says comfort like a warm dish of tuna casserole fresh from the oven. This classic family favorite blends tender egg noodles, creamy mushroom soup, and savory tuna with melted cheddar cheese for a hearty, satisfying meal. Perfectly baked with a crunchy breadcrumb topping, it’s an easy dish that brings back nostalgic flavors and fills your kitchen with inviting aromas.

Whether you’re preparing a quick weeknight dinner or feeding a crowd, this tuna casserole is simple to make yet delightfully rich in taste and texture. With just a few pantry staples and a little time, you can create a dish that everyone at your table will love and want seconds of.

Ingredients

• Egg Noodles (6 ounces): Tender egg noodles cooked al dente provide the perfect base with a soft yet firm bite that holds the casserole together.
• Frozen Peas (1 cup): Sweet, vibrant green peas add a fresh pop of color and a mild sweetness to balance the savory flavors.
• Tuna (10 ounces, drained): High-quality canned tuna packed in water or oil, drained, brings protein and a delicious seafood note.
• Cream of Mushroom Soup (10.5 ounces): Creamy, rich mushroom soup adds depth and moisture, binding the casserole ingredients beautifully.
• Whole Milk (½ cup): Helps thin the soup slightly for a luscious, creamy sauce that coats all the ingredients evenly.
• Shredded Mild Cheddar Cheese (1½ cups, divided): Freshly shredded cheddar melts smoothly, providing rich cheesy flavor and a gooey texture.
• Celery Salt (½ teaspoon): Offers a subtle herbal and salty undertone that enhances the overall flavor balance.
• Ground Black Pepper (¼ teaspoon): Adds just a touch of warmth and a mild spiciness to brighten the dish.
• Fresh Parsley (2 tablespoons, chopped): Fresh herbs give a bright, clean finish and a touch of color throughout the casserole.
• Bread Crumbs (¼ cup): Provide a crunchy, golden topping that contrasts deliciously with the creamy interior.
• Butter (2 tablespoons, melted): Helps toast the breadcrumbs to a perfect crisp and adds buttery richness to the topping.

Instructions

Preheat Oven and Prepare Dish

Set your oven to 350°F (175°C) and lightly spray a 9×13 casserole dish with non-stick cooking spray. This prevents the casserole from sticking and ensures easy cleanup.

Combine Tuna Mixture

In a large mixing bowl, gently mix the cooked egg noodles, frozen peas, drained tuna, cream of mushroom soup, whole milk, 1¼ cups of shredded cheddar cheese, celery salt, pepper, and chopped parsley. This creates a well-seasoned, creamy base for the casserole with evenly distributed ingredients.

Transfer Mixture to Casserole Dish

Spoon the combined tuna and noodle mixture into the prepared casserole dish, spreading it evenly for consistent baking and heat distribution.

Bake Covered for 20 Minutes

Cover the casserole with foil or a lid and bake for 20 minutes to heat through and allow the flavors to meld together, ensuring the dish becomes hot and bubbly.

Prepare Topping

While baking, mix the bread crumbs with melted butter in a small bowl. The butter enhances browning and adds flavor to the crunchy topping.

Add Topping and Cheese, Bake Uncovered

Remove the casserole from the oven and evenly sprinkle the buttered bread crumbs plus the remaining ¼ cup cheddar cheese over the top. Return it to the oven uncovered and bake for another 5 to 10 minutes until the topping is golden brown and cheese is melted and bubbly.

Serve Warm

Let the casserole cool slightly before serving. This hearty meal is best enjoyed warm to savor the creamy sauce and crispy topping contrast.

Storage Tips

Store leftover casserole covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a preheated oven at 350°F until warmed through.

Serving Suggestions

This tuna casserole pairs beautifully with a crisp green salad or steamed vegetables for added freshness. Serve with crusty bread to soak up every bit of the creamy sauce.

FAQs

Can I use canned tuna in oil instead of water?

Yes, tuna packed in oil adds extra richness to the casserole but reduce added butter slightly to balance the fat content.

Is it okay to substitute another type of soup for cream of mushroom?

You can use cream of celery or cream of chicken soup if preferred, as they also create a delicious creamy base.

Can I prepare this casserole ahead of time?

Yes! Assemble it fully, cover tightly, and refrigerate overnight. Bake as instructed, adding extra time if baking directly from cold.

What pasta can I use instead of egg noodles?

Short pasta shapes like rotini, penne, or fusilli work well and hold the sauce just as beautifully.

How do I make the breadcrumb topping crispier?

Use panko breadcrumbs for extra crunch and toast them lightly in butter before adding on top if desired.

Can I freeze the tuna casserole?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

What can I serve with tuna casserole?

Complement it with a simple salad, steamed green beans, or fresh fruit for a balanced meal.

Best Tuna Casserole

This classic tuna casserole combines tender egg noodles, tuna, creamy mushroom soup, and cheese for a simple, hearty, and family-friendly meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course casserole, dinner

Cuisine American

Servings 6 people

Calories 335 kcal

Equipment

• 1 9x13 casserole dish
• 1 large bowl
• 1 oven
• 1 non-stick cooking spray

Ingredients

  

• 6 ounces cooked egg noodles
• 1 cup frozen peas
• 10 ounces drained tuna two 5-ounce cans
• 10.5 ounces cream of mushroom soup
• 1/2 cup whole milk
• 1 1/2 cups shredded mild cheddar cheese divided (1 1/4 cups and 1/4 cup)
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley chopped (plus extra for garnish if desired)
• 1/4 cup bread crumbs
• 2 tablespoons butter melted

Instructions

 

• Preheat the oven to 350°F and spray a 9x13 casserole dish with non-stick cooking spray.
• In a large bowl, combine cooked egg noodles, frozen peas, tuna, cream of mushroom soup, milk, 1 1/4 cups shredded cheddar cheese, celery salt, pepper, and chopped parsley.
• Transfer the mixture to the prepared casserole dish and cover.
• Bake covered for 20 minutes until hot and bubbly.
• While baking, mix bread crumbs with melted butter.
• Remove casserole from oven after 20 minutes, sprinkle bread crumbs and remaining 1/4 cup cheddar cheese on top.
• Return casserole to oven uncovered and bake for another 5 to 10 minutes until bread crumbs are browned and cheese is melted.
• Serve warm.

Notes

• Use freshly shredded cheese for better melting and flavor.
• Test pasta for al dente by tasting a minute before the package time.