tuna casserole recipe

tuna casserole recipe: Classic Creamy Egg Noodle Casserole

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Warm, creamy, and nostalgic, this tuna casserole recipe brings back the comfort of family dinners — tender egg noodles folded with flaky tuna, bright peas, and a savory mushroom sauce finished with a crunchy topping. I’m unable to access the reference link directly, so the recipe below is a carefully written, classic old‑fashioned version you can make easily at home. Follow the steps for a reliable weeknight casserole that delivers cozy flavors and minimal fuss.

Why You’ll Love Thistuna casserole recipe Recipe

  • Quick and easy to prepare, ready in about 45 minutes…
  • Uses simple pantry staples and canned tuna for convenience…
  • Comforting, family‑friendly, and easy to customize…

A Little Background

Tuna casserole is a quintessential mid‑century American comfort dish — economical, satisfying, and designed to stretch simple ingredients into a hearty meal. Traditionally popular as a potluck and weeknight recipe, the dish pairs tender noodles with a creamy, savory sauce and a crunchy top for contrast. It’s a timeless plate that’s equally at home on a chilly evening or as a nostalgic reminder of home cooking.

Key Ingredients for perfect tuna casserole recipe

  • Egg noodles: Tender, wide noodles hold the sauce and give a classic texture.
  • Canned tuna: Flaky, drained tuna (in water or oil) provides the savory seafood base.
  • Cream of mushroom soup: Creates a creamy, umami‑rich sauce without extra fuss.
  • Frozen peas: Bright, sweet peas add color and a fresh bite.
  • Crushed potato chips or breadcrumbs: A crispy topping that contrasts the creamy interior.

Step-by-Step Instructions to make tuna casserole recipe

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar casserole pan.
  2. Cook 8 ounces of egg noodles according to package directions until just al dente; drain and set aside.
  3. In a large bowl, combine two 5-ounce cans of drained tuna, one 10.5-ounce can of cream of mushroom soup, 1/2 cup milk, and 1 cup frozen peas (thawed). Season with salt and pepper to taste and mix until well blended.
  4. Fold the cooked noodles into the tuna mixture until everything is evenly coated. Transfer the mixture to the prepared baking dish and smooth the top.
  5. Sprinkle 1 to 1 1/2 cups of shredded cheddar cheese over the casserole if desired, then top with a layer of crushed potato chips or 3/4 cup breadcrumbs mixed with a tablespoon of melted butter for a golden crust.
  6. Bake uncovered for 20–25 minutes, until the top is bubbly and golden and the casserole is heated through. Let it rest 5 minutes before serving.

Pro Tips & Variations

  • For extra flavor, sauté a small diced onion and a clove of garlic in butter before mixing into the sauce.
  • Leftovers keep well in the fridge for 3–4 days; reheat covered in a 350°F oven until warmed through or microwave individual portions.
  • Variations: swap cream of mushroom for cream of celery, use crushed Ritz crackers or French fried onions for topping, or stir in canned corn for added sweetness.

Serving Suggestions

Serve this tuna casserole with a crisp green salad and a simple vinaigrette to cut the richness, or pair with steamed green beans or a loaf of crusty bread. It’s great for potlucks, casual family dinners, or anytime you want a comforting, make‑ahead meal.

Classic old‑fashioned tuna casserole: creamy, cheesy, and topped with a crunchy crust.

tuna casserole recipe

tuna casserole recipe

This old-fashioned tuna casserole recipe combines tender egg noodles, flaky canned tuna, peas and a creamy mushroom sauce topped with a buttery crunchy crust — a simple, nostalgic weeknight meal the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course casserole, Main Dish
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • 9×13-inch baking dish

Ingredients
  

Pasta & Tuna

  • 8 oz egg noodles about 225 g
  • 2 5-ounce cans tuna, drained flaked

Sauce

  • 1 can cream of mushroom soup 10.5-ounce can
  • 1/2 cup milk whole or 2%
  • 1 cup frozen peas thawed

Topping

  • 1 1/2 cups crushed potato chips or breadcrumbs / crushed crackers
  • 1 cup shredded cheddar cheese optional
  • salt and black pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • Cook the egg noodles according to package directions until just al dente; drain and set aside.
  • In a large bowl, stir together cream of mushroom soup, milk, drained tuna, thawed peas, and half of the shredded cheddar (if using). Season with salt and pepper.
  • Fold the cooked noodles into the tuna mixture until evenly coated, then transfer into the prepared baking dish.
  • Sprinkle remaining cheese over the top (optional) and cover with crushed potato chips or breadcrumbs mixed with a little melted butter for a golden crust.
  • Bake uncovered for 20–25 minutes, until bubbly and the topping is golden. Let rest 5 minutes before serving.

Notes

This classic casserole is easily doubled for a crowd and reheats well.
Swap cream of mushroom for cream of celery or add sautéed onions for extra flavor; use French fried onions for an alternate crunchy topping.

Nutrition

Calories: 420kcalCarbohydrates: 36gProtein: 28gFat: 18gSaturated Fat: 8gCholesterol: 55mgSodium: 980mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 180mgIron: 3.2mg
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