Easy Tuna Casserole Recipe

Introduction

This easy tuna casserole is a comforting and classic dish perfect for a simple weeknight dinner. With creamy mushroom soup, tender egg noodles, and a crunchy breadcrumb topping, it’s both hearty and satisfying.

Ingredients

• 3 cups egg noodles (measured dry, approx 6 ounces)
• 1 tablespoon butter
• 1 small onion, diced
• 2 ribs celery, diced
• ⅔ cup frozen peas, thawed
• 1 (5 ounce) can tuna, drained
• 1 (10.5 ounce) can condensed cream of mushroom soup
• ⅓ cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
• ½ cup panko bread crumbs
• 1 tablespoon melted butter
• ½ cup shredded cheddar cheese (for topping)
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley, for topping)

Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, combine the panko bread crumbs, melted butter, ½ cup shredded cheddar cheese, and 1 tablespoon parsley for the topping. Set aside.
2. Step 2: Boil the egg noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking.
3. Step 3: In a skillet, cook the diced onion and celery in 1 tablespoon butter over medium heat until tender, about 5 to 7 minutes.
4. Step 4: In a large bowl, combine the cooked noodles, onion and celery mixture, thawed peas, cream of mushroom soup, milk, 1 cup shredded cheddar cheese, drained tuna, and 1 tablespoon parsley. Mix well until everything is evenly incorporated.
5. Step 5: Spread the mixture evenly into a 2-quart casserole dish. Sprinkle the prepared bread crumb topping evenly over the casserole.
6. Step 6: Bake in the preheated oven for 18 to 20 minutes, until bubbly and the topping is golden brown. Let it rest a few minutes before serving.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or a dash of hot sauce to the filling mixture.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different taste.
• Use fresh peas instead of frozen if available for a sweeter bite.
• Make it gluten-free by using gluten-free egg noodles and breadcrumbs.

Storage

Store leftover tuna casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Canned tuna is recommended for its convenience and texture in this casserole. If using fresh tuna, cook and flake it before mixing in, but note it will change the flavor and texture.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the refrigerator.

Easy Tuna Casserole Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

This easy tuna casserole is a comforting and classic dish perfect for a quick weeknight dinner. It features tender egg noodles combined with a creamy mushroom soup base, flaky tuna, sautéed vegetables, and a cheesy, crispy breadcrumb topping baked to golden perfection.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups egg noodles (measured dry, approximately 6 ounces)
• 1 tablespoon butter
• 1 small onion, diced
• 2 ribs celery, diced
• ⅔ cup frozen peas, thawed
• 1 (5 ounce) can tuna, drained
• 1 (10.5 ounce) can condensed cream of mushroom soup
• ⅓ cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Topping Ingredients

• ½ cup panko bread crumbs
• 1 tablespoon melted butter
• ½ cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Instructions

1. Prepare the topping: Preheat the oven to 425°F. In a small bowl, combine the panko bread crumbs, melted butter, ½ cup shredded cheddar cheese, and chopped parsley. Set this mixture aside for later use as the casserole topping.
2. Cook the noodles: Bring a pot of water to a boil and cook the egg noodles until al dente according to the package directions. Drain them well and rinse under cold water to stop cooking and prevent stickiness.
3. Sauté the vegetables: In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery and cook for about 5-7 minutes or until they have softened and become tender.
4. Combine the casserole ingredients: In a large mixing bowl, add the cooked noodles, sautéed onion and celery, thawed peas, condensed cream of mushroom soup, ⅓ cup milk, 1 cup shredded cheddar cheese, drained tuna, and 1 tablespoon chopped parsley. Mix all the ingredients thoroughly to combine evenly.
5. Assemble the casserole: Spread the combined mixture evenly into a 2-quart casserole dish. Sprinkle the prepared breadcrumb topping evenly over the casserole.
6. Bake the casserole: Place the casserole dish in the preheated oven and bake for 18-20 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

• For extra flavor, you can add a splash of lemon juice to brighten the tuna mixture.
• Substitute cream of mushroom soup with cream of celery or cream of chicken soup based on taste preferences.
• Using fresh parsley adds better flavor, but dried parsley works well as a convenient alternative.
• Ensure noodles are cooked al dente to avoid mushy casserole texture after baking.
• Panko bread crumbs provide a light, crispy topping; regular crumbs will yield a denser crust.

Keywords: tuna casserole, easy dinner, baked casserole, creamy tuna pasta, comfort food, weeknight meal