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.
Equipment
- 9x13-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 9x13-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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