Introduction

This Best Tuna Casserole is a comforting classic that’s easy to prepare and perfect for weeknight dinners. Creamy, cheesy, and loaded with tender tuna and peas, it’s sure to become a family favorite.

Ingredients

6 ounces egg noodles, cooked
1 cup frozen peas
10 ounces tuna, drained (two 5-ounce cans)
10.5 ounces cream of mushroom soup
½ cup whole milk
1½ cups shredded mild cheddar cheese, divided (1¼ cups and ¼ cup)
½ teaspoon celery salt
¼ teaspoon pepper
2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
¼ cup bread crumbs
2 tablespoons butter, melted

Instructions

Step 1: Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray.
Step 2: In a large bowl, combine the cooked egg noodles, frozen peas, tuna, cream of mushroom soup, whole milk, 1¼ cups of shredded mild cheddar cheese, celery salt, pepper, and chopped parsley. Mix well to combine.
Step 3: Transfer the tuna mixture into the prepared casserole dish and spread evenly.
Step 4: Cover the dish and bake for 20 minutes, until the casserole is hot and bubbly.
Step 5: While the casserole is baking, mix together the bread crumbs and melted butter until evenly coated.
Step 6: After 20 minutes, remove the casserole from the oven and sprinkle the bread crumb mixture and remaining ¼ cup shredded cheddar cheese evenly on top.
Step 7: Return the casserole to the oven uncovered and bake for an additional 5 to 10 minutes, until the bread crumbs are golden brown and the cheese is melted.
Step 8: Let the casserole cool slightly, garnish with extra parsley if desired, and serve warm.

Tips & Variations

Use whole wheat or gluten-free noodles to make this dish more nutritious or accommodate dietary needs.
Replace cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
Add sautéed mushrooms or chopped onions to the mix for extra depth and texture.
Top with crushed potato chips instead of bread crumbs for a crunchy twist.
For a lighter version, substitute half the cheese with part-skim mozzarella.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it covered. Bake it as directed when ready to serve, adding a few extra minutes to the cooking time if baking cold.

Can I freeze tuna casserole?

While possible, freezing may affect the texture of the noodles and peas. If you freeze it, use an airtight container and consume within 2 months. Thaw overnight in the refrigerator before reheating.

Best Tuna Casserole Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Best Tuna Casserole recipe is a comforting, classic dish combining tender egg noodles, flaky tuna, creamy mushroom soup, and melted cheddar cheese topped with a buttery breadcrumb crust. Perfect for a cozy weeknight dinner, it’s easy to prepare and bakes to a bubbly, golden perfection.

Author: Marco
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

6 ounces egg noodles, cooked
1 cup frozen peas
10 ounces tuna, drained (two 5-ounce cans)
10.5 ounces cream of mushroom soup
½ cup whole milk
1½ cups shredded mild cheddar cheese, divided (1¼ cups and ¼ cup)
½ teaspoon celery salt
¼ teaspoon pepper
2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)

Topping

¼ cup bread crumbs
2 tablespoons butter, melted

Instructions

Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
Mix Ingredients: In a large bowl, combine the cooked egg noodles, frozen peas, drained tuna, cream of mushroom soup, whole milk, 1¼ cups shredded mild cheddar cheese, celery salt, pepper, and chopped fresh parsley. Stir well to evenly distribute all ingredients.
Assemble Casserole: Transfer the tuna noodle mixture into the prepared casserole dish, spreading it evenly.
Initial Bake: Cover the casserole and bake in the preheated oven for 20 minutes, allowing the mixture to get hot and bubbly.
Prepare Topping: While the casserole is baking, mix the bread crumbs with the melted butter until combined to create a buttery topping.
Add Topping and Cheese: Remove the casserole from the oven after 20 minutes. Sprinkle the breadcrumb mixture evenly over the top, then add the remaining ¼ cup shredded cheddar cheese.
Final Bake: Return the uncovered casserole to the oven and bake for an additional 5 to 10 minutes, or until the breadcrumbs are golden brown and the cheese has melted.
Serve: Remove from the oven and let it cool slightly. Garnish with additional chopped parsley if desired, then serve warm for best flavor.

Notes

Ensure the egg noodles are cooked al dente before combining to avoid mushiness.
Use fresh parsley for a burst of color and flavor in the casserole.
For a lower-fat version, consider using reduced-fat milk and cheese.
The breadcrumb topping can be substituted with crushed crackers for a different texture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: tuna casserole, comfort food, baked casserole, egg noodles, mushroom soup, easy dinner