This tuna casserole recipe has been winning over dinner tables for generations, and for good reason. It checks every comfort food box: creamy sauce, tender egg noodles, flaky tuna, sweet peas, and a golden buttery breadcrumb topping that crackles with every bite.
What makes this version work so well is the combination of cream of mushroom soup and whole milk, which creates a sauce that’s rich without being heavy. The noodles are cooked just to al dente before baking, so they don’t turn mushy in the oven. And that panko topping? It’s tossed in melted butter before going on top, which is what gives you that deep golden crust.
This is the kind of recipe that comes together on a busy weeknight with almost no effort. Most of the ingredients are pantry staples you likely already have on hand.
It feeds six comfortably, reheats beautifully, and even freezes well. If you need dinner sorted fast, this is it.
Tuna Noodle Casserole is a close cousin worth bookmarking too, in case you ever want to compare the two side by side.
Why You’ll Love This Tuna Casserole Recipe
This dish doesn’t try to be fancy, and that’s exactly what makes it so satisfying.
It’s one of those rare recipes where every ingredient plays a role. The cream of mushroom soup brings umami depth, the cheddar cheese adds sharpness, and the peas give little pops of sweetness throughout.
The whole thing comes together in about 45 minutes from start to finish, including prep.
You don’t need any special equipment, just a pot for boiling noodles, a skillet for softening the vegetables, and a baking dish for the oven.
- Budget-friendly: Canned tuna is one of the most affordable proteins you can buy, and the rest of the ingredients are everyday staples.
- Easy to make ahead: Assemble the casserole up to a day in advance, refrigerate it, and bake when ready.
- Crowd-pleasing comfort food: Kids and adults alike tend to go back for seconds.
- Flexible: Swap the peas for mixed vegetables, use a different condensed soup, or try crushed crackers for the topping.
- Leftovers taste great: This casserole reheats wonderfully, making it perfect for meal prep.
Another great baked dish to have in your weeknight rotation is this Chicken Casserole, which uses a similar creamy base and comes together just as easily.
Ingredients
This tuna casserole uses classic, straightforward ingredients that work together to create something genuinely comforting. The key is using wide egg noodles (they hold their texture better than thinner varieties), and not overcooking them before baking.
- 12 oz (340g) wide egg noodles
- 2 cans (5 oz / 142g each) canned tuna in water, drained and flaked
- 2 cans (10.5 oz / 298g each) condensed cream of mushroom soup
- 1 cup (240ml) whole milk
- 1 cup (100g) frozen peas
- 1 stalk celery, finely diced
- 1/2 medium yellow onion, finely diced
- 2 tablespoons unsalted butter (for sauteing)
- 1 1/2 cups (170g) sharp cheddar cheese, freshly shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the topping:
- 1 cup (50g) panko breadcrumbs
- 3 tablespoons unsalted butter, melted
- 1/4 cup (25g) freshly grated Parmesan cheese
For an easy variation on this baked pasta style, check out this Baked Ziti Recipe that uses a similar technique with great results.
Kitchen Equipment Needed
You won’t need anything complicated for this recipe. A large pot, a skillet, and a standard 9×13-inch baking dish will get the job done.
- Large pot (for boiling noodles)
- Large skillet or saucepan (for sauteing vegetables)
- 9×13-inch baking dish
- Large mixing bowl
- Colander (for draining noodles)
- Wooden spoon or rubber spatula
- Box grater or cheese grater
- Measuring cups and spoons
- Small bowl (for mixing the breadcrumb topping)
- Aluminum foil (for covering during baking, if needed)
Read Also: Squash Casserole Recipe
Recommended Products for This Recipe
These are products that genuinely improve the outcome of this recipe, based on quality and how they perform in this specific dish.
1. Pyrex Easy Grab Glass Baking Dish (9×13 inch)
Glass baking dishes heat evenly and let you see exactly how bubbly the casserole is getting around the edges. Pyrex is durable, goes from fridge to oven safely, and makes cleanup easy. It’s the ideal vessel for any casserole recipe.
2. Albacore Tuna in Water, Wild Caught
Albacore tuna has a milder, less “fishy” flavor than chunk light, making it a great choice if you want a more refined tasting casserole. Wild caught varieties tend to have a firmer texture that holds up well during baking without turning to mush.
3. Kikkoman Panko Breadcrumbs
Panko creates a significantly crispier topping than regular breadcrumbs because of its larger, lighter flake structure. Kikkoman’s version is a pantry staple that browns beautifully and stays crunchy even as the casserole sits.
4. OXO Good Grips Box Grater
Freshly shredded cheddar melts far better than pre-shredded, because it doesn’t contain the anti-caking starches that can make bagged cheese grainy. A good box grater makes shredding quick and safe.
5. Calphalon Classic Nonstick Sauce Pan
A good wide saucepan makes it easy to saute the onion and celery evenly without burning, and then gives you enough room to combine the casserole filling before transferring to the baking dish. Nonstick keeps cleanup minimal.
For another crowd-pleasing baked dish, this Corn Casserole Recipe is a reader favorite that uses many of the same pantry staples.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep Your Ingredients
- Preheat your oven to 400°F (200°C).
- Grease a 9×13-inch baking dish lightly with butter or nonstick spray and set aside.
- Finely dice the celery stalk and half onion so the pieces are small and will soften quickly during cooking.
- Drain both cans of tuna well, pressing gently with a fork to remove excess liquid, then flake the tuna into small pieces.
- Freshly shred the cheddar cheese using a box grater. Avoid pre-shredded cheese here, as it contains starches that can make the sauce grainy rather than smooth and creamy.
Step 2: Boil the Egg Noodles
- Bring a large pot of generously salted water to a rolling boil.
- Add the wide egg noodles and cook for 1 to 2 minutes less than the package directions indicate. You want them al dente (with a slight bite), not fully tender, since they will continue cooking in the oven.
- Drain the noodles through a colander and rinse briefly with cool water to stop the cooking process.
- Set aside.
Step 3: Saute the Celery and Onion
- Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
- Add the diced celery and onion to the pan. Stir to coat with the butter.
- Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and translucent. They should not brown.
- Remove the skillet from heat and set aside.
Step 4: Make the Casserole Filling
- In a large mixing bowl, combine the two cans of condensed cream of mushroom soup and 1 cup (240ml) of whole milk. Whisk until smooth and well blended.
- Add the garlic powder, onion powder, salt, and black pepper to the soup mixture and stir to combine.
- Add the drained and flaked tuna to the bowl.
- Add the sauteed celery and onion mixture.
- Add the frozen peas. No need to thaw them first; they will cook through in the oven.
- Add 1 cup (about 113g) of the shredded cheddar cheese to the bowl and stir everything together until evenly mixed.
- Add the drained egg noodles to the bowl and fold gently with a rubber spatula until all the noodles are well coated with the creamy filling.
Step 5: Assemble the Casserole
- Pour the noodle mixture into the prepared 9×13-inch baking dish.
- Spread it out evenly with a spatula so the noodles fill the dish in an even layer.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole in an even layer.
Step 6: Prepare and Add the Breadcrumb Topping
- In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 3 tablespoons of melted butter.
- Stir until the panko is evenly coated with the butter. This butter coating is what makes the topping turn golden brown and crispy rather than dry or powdery.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole, covering the cheese layer completely.
Step 7: Bake the Casserole
- Place the baking dish on the center rack of the preheated oven.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling around the edges and the breadcrumb topping is deep golden brown.
- If the topping is browning too quickly before the casserole is heated through, tent loosely with aluminum foil and continue baking.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This helps the sauce firm up slightly so it doesn’t run when you scoop it.
You might also enjoy: Cowboy Casserole
Tips for Success
Getting a tuna casserole right comes down to a few key details that make the difference between a mushy, watery dish and one with great texture and flavor.
- Always undercook the noodles. Cooking them fully before baking results in overcooked, mushy noodles. Aim for 1 to 2 minutes under the package suggestion.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly shredded cheese creates a silkier, creamier result.
- Drain the tuna well. Excess liquid from the can can make the casserole watery. Press the tuna down firmly in the strainer to remove as much moisture as possible.
- Don’t skip sauteing the vegetables. Raw celery and onion won’t soften fully in the oven’s short bake time. Cooking them in butter first ensures they’re tender and sweet, not crunchy.
- Butter the panko before adding it. Dry panko on top of a casserole won’t brown properly. Mixing it with melted butter first ensures a golden, crispy crust every time.
- Let the casserole rest before serving. Giving it 5 minutes out of the oven allows the sauce to thicken slightly, making it easier to scoop without everything sliding around.
Read Also: Potato Casserole Recipe
Serving Suggestions
Tuna casserole is a complete meal on its own, but a few simple sides make it an even more satisfying spread.
It pairs particularly well with dishes that offer some freshness or lightness to balance the richness of the creamy filling.
- Simple green salad: A lightly dressed salad with romaine, cucumber, and a lemon vinaigrette cuts through the richness perfectly.
- Roasted Broccoli: The slightly caramelized edges of oven-roasted broccoli add a wonderful contrast in both texture and flavor.
- Dinner rolls: Soft rolls are ideal for scooping up the creamy sauce. Try pairing with these Dinner Rolls.
- Broccoli Salad: The crunch and tang of a classic broccoli salad are a great counterpoint to the soft, creamy casserole.
- Cornbread: A slice of slightly sweet cornbread alongside the savory casserole is a classic combination that never gets old.
- Potato Salad: A cool, creamy potato salad served on the side makes the meal feel complete and hearty.
Variations to Try
The classic version here is a reliable crowd-pleaser, but this recipe is easy to adapt based on what you have in the pantry or the preferences of your household.
- Crushed Ritz cracker topping: Swap the panko for crushed Ritz crackers tossed in melted butter for a buttery, slightly salty topping with a different crunch.
- Cream of celery or cream of chicken soup: Both work as direct substitutes for cream of mushroom. Cream of celery makes it taste a little lighter and brighter; cream of chicken adds more savoriness.
- Mixed vegetables: Replace the peas with a cup of thawed frozen mixed vegetables (carrots, corn, green beans) for more color and variety.
- Sliced mushrooms: Add 8 oz of sliced button or cremini mushrooms, sauteed with the onion and celery, for a deeper, earthier flavor.
- French fried onion topping: Use crispy French fried onions in place of or in addition to the breadcrumbs for an extra savory crunch, similar to a Green Bean Casserole.
- Spicy version: Stir in 1 to 2 tablespoons of sriracha or a few dashes of hot sauce into the filling for a gentle kick.
- Extra cheesy: Increase the cheddar cheese to 2 full cups and add a layer of it between the filling and the breadcrumb topping for a more indulgent result.
Read Also: Tater Tot Casserole Recipe
Storage and Reheating
This casserole stores and reheats beautifully, which makes it a great option for batch cooking or next-day lunches.
- Refrigerator: Store leftovers in an airtight container or covered tightly with plastic wrap in the baking dish for up to 3 days.
- Freezer: Freeze the casserole before or after baking. If freezing before baking, leave the breadcrumb topping off until you’re ready to bake. Wrap tightly with plastic wrap and then foil. Freeze for up to 3 months.
- Thawing: Thaw frozen casserole overnight in the refrigerator before baking or reheating.
- Reheating in the oven: Cover with foil and reheat at 350°F (175°C) for 15 to 20 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the topping.
- Reheating individual portions: Microwave on medium power in 1-minute intervals, stirring between each, until heated through. Add a small splash of milk if the sauce looks dry.
- Make ahead tip: Assemble the casserole without the breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. Add the topping just before baking and bake as directed, adding 5 to 10 extra minutes since it starts cold.
Another dish that keeps and reheats just as well is this Chicken Broccoli Rice Casserole, which makes for a great weeknight rotation companion.
Nutritional Facts
The following estimates are based on one serving, with the recipe divided into 6 equal portions.
| Nutrient | Per Serving |
|---|---|
| Calories | ~420 kcal |
| Protein | ~28g |
| Carbohydrates | ~38g |
| Fat | ~17g |
| Saturated Fat | ~9g |
| Fiber | ~3g |
| Sodium | ~780mg |
| Calcium | ~230mg |
| Iron | ~2mg |
Nutritional values are estimates and will vary based on specific brands and ingredient substitutions used. Using reduced-sodium soup and low-fat milk will reduce the sodium and fat content meaningfully without affecting the overall flavor much.
For another protein-rich baked dinner with solid nutritional value, check out this Baked Salmon Recipe.
Health Benefits of Key Ingredients
This casserole isn’t just comforting; several of its core ingredients offer genuine nutritional advantages.
Each ingredient here earns its place not only for flavor but also for what it contributes nutritionally to the dish.
- Canned tuna: One of the most cost-effective sources of lean protein available. It’s also rich in omega-3 fatty acids, which support heart and brain health. A single 5-ounce can provides roughly 25 to 30 grams of protein.
- Egg noodles: Provide complex carbohydrates for sustained energy. They also contain B vitamins and a small amount of iron from the egg content.
- Frozen peas: A surprisingly good source of plant-based protein, fiber, and vitamins C and K. They also add folate and manganese to the dish.
- Cheddar cheese: Contributes calcium and phosphorus for bone health, as well as fat-soluble vitamins like A and K2.
- Celery: Low in calories but high in antioxidants and anti-inflammatory plant compounds. It also adds hydration to the dish thanks to its high water content.
- Onion: Contains quercetin, a flavonoid with antioxidant properties, along with prebiotic fiber that supports gut health.
Read Also: Broccoli Casserole Recipe
Frequently Asked Questions
1. Can I use fresh tuna instead of canned?
Yes, you can, though it changes the character of the dish quite a bit. Use about 10 to 12 oz (280 to 340g) of cooked, flaked fresh tuna. Sear or bake the tuna briefly until just cooked through, then flake it before adding it to the casserole mixture. Keep in mind that canned tuna has a softer, more integrated texture that blends into the sauce naturally, while fresh tuna holds its shape more and has a different flavor profile.
2. My casserole turned out dry. What went wrong?
The most common causes of a dry tuna casserole are overcooked noodles, too little liquid, or baking at too high a temperature for too long. To fix it next time, cook the noodles al dente, make sure you’re using the full amount of milk, and check the casserole around the 20-minute mark. You can also stir in an extra half can of soup and a splash of milk before baking if you prefer a wetter consistency.
3. Can I make this without condensed soup?
Absolutely. You can make a simple homemade cream sauce instead: melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour to form a roux, then slowly whisk in 2 cups of whole milk and cook until thickened. Season with salt, pepper, and a pinch of garlic powder. Use this in place of the condensed soup and milk in the recipe.
4. Can I use a different pasta besides egg noodles?
Yes. Elbow macaroni, penne, rotini, and medium shells all work well. The key is to cook them al dente before adding them to the casserole so they don’t become overcooked and mushy after baking. Avoid very thin pasta like angel hair or spaghetti, as they tend to clump together and don’t hold up well.
5. How do I know when the casserole is done?
The casserole is ready when it’s bubbling visibly around the edges and the panko topping is a deep golden brown color. If the topping looks done but the casserole isn’t bubbling yet, loosely tent it with foil and continue baking in 5-minute increments. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
For another warm, bubbly comfort food favorite, this French Toast Casserole is a brilliant make-ahead option that the whole family will love.
Final Thoughts
If you’ve never made a tuna casserole from scratch before, this recipe is the perfect place to start. It’s forgiving, fast, and delivers the kind of warmth that only real comfort food can.
The combination of creamy sauce, flaky tuna, and that buttery golden topping is genuinely hard to beat on a weeknight.
Give this recipe a try and see why it’s been a beloved staple for so many families for so many years. If you make it, leave a comment below and let us know how it turned out, or share a photo of your finished dish!
Recommended:
- Chicken Casserole Recipe
- Sweet Potato Casserole
- Breakfast Casserole
- Creamy Mac and Cheese
- Baked Mac and Cheese
- Turkey Tetrazzini
- Beef Stroganoff
- Chicken Broccoli Rice Casserole
- Loaded Potato Soup
- Cream of Mushroom Soup
