Why You’ll Love This Recipe

Tuna Casserole is quick to make, uses affordable pantry staples, and comes together in one baking dish. It’s an excellent way to create a hearty meal with minimal effort, and it’s easy to customize with your favorite vegetables, cheeses, or toppings. Plus, leftovers taste just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg noodles or other short pasta
Canned tuna, drained
Cream of mushroom soup
Sour cream
Milk
Frozen peas
Celery, diced
Yellow onion, diced
Garlic, minced
Shredded cheddar cheese
Grated Parmesan cheese
Butter
Garlic powder
Onion powder
Salt
Black pepper
Crushed potato chips, panko breadcrumbs, or buttery crackers
Fresh parsley, chopped (optional)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the egg noodles according to the package directions until al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat.
Add the onion and celery, cooking for 4–5 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
Stir in the cooked vegetables, drained tuna, frozen peas, cooked noodles, half of the cheddar cheese, and the Parmesan cheese.
Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining cheddar cheese over the top.
Combine the crushed potato chips, breadcrumbs, or crackers with a small amount of melted butter and sprinkle evenly over the casserole.
Bake for 25–30 minutes, or until hot and bubbly with a golden topping.
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Rest time: 10 minutes
Total time: 55 minutes

Variations

Add sautéed mushrooms for extra earthy flavor.
Mix in broccoli, spinach, carrots, or corn for more vegetables.
Use cream of celery or cream of chicken soup instead of cream of mushroom.
Replace cheddar with Swiss, Monterey Jack, or mozzarella cheese.
Add cooked bacon for a smoky twist.
Stir in a splash of lemon juice for extra brightness.
Use whole wheat or gluten-free pasta if preferred.
Top with crispy fried onions instead of breadcrumbs for added crunch.

Storage/Reheating

Store leftover Tuna Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the casserole in a 350°F (175°C) oven until heated through. Add a splash of milk if the sauce has thickened during storage. Freeze the casserole before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned salmon instead of tuna?

Yes. Canned salmon makes an excellent substitute and provides a slightly richer flavor.

What type of tuna works best?

Chunk light tuna or solid white albacore tuna packed in water are both great options.

Can I make Tuna Casserole ahead of time?

Yes. Assemble the casserole up to a day ahead, cover, refrigerate, and bake when ready to serve.

Can I use a different pasta?

Absolutely. Rotini, penne, shells, elbow macaroni, or fusilli all work well.

What vegetables can I add?

Broccoli, mushrooms, carrots, spinach, green beans, corn, and peas are all excellent additions.

How do I keep the casserole creamy?

Avoid overbaking, and add a little milk when reheating if the sauce has thickened.

Can I freeze Tuna Casserole?

Yes. It freezes very well for up to 3 months.

What can I use instead of cream of mushroom soup?

Cream of celery, cream of chicken, or a homemade white sauce are excellent alternatives.

What side dishes pair well with Tuna Casserole?

Serve it with a green salad, roasted vegetables, garlic bread, steamed broccoli, or dinner rolls.

Can I make this recipe gluten-free?

Yes. Use gluten-free pasta, gluten-free condensed soup, and gluten-free breadcrumbs or crackers.

Conclusion

Tuna Casserole is a timeless comfort food that’s creamy, hearty, and wonderfully satisfying. With tender pasta, flaky tuna, vegetables, and a crispy golden topping, this easy casserole is perfect for busy weeknights, meal prep, or feeding a family on a budget. Simple to customize and full of comforting flavors, it’s a classic recipe you’ll find yourself making again and again.

Tuna Casserole

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Tuna Casserole is a classic comfort food made with tender pasta, flaky tuna, vegetables, a creamy sauce, and a crispy golden topping. This budget-friendly family favorite is perfect for busy weeknights, meal prep, or potluck dinners.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Course
Method: Bake
Cuisine: American
Diet: Low Fat

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the egg noodles according to the package directions until al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat. Cook the onion and celery for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds.
In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
Stir in the cooked vegetables, drained tuna, frozen peas, cooked noodles, half of the cheddar cheese, and the Parmesan cheese until evenly coated.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining cheddar cheese over the top.
Combine the crushed potato chips, breadcrumbs, or crackers with a small amount of melted butter and sprinkle evenly over the casserole.
Bake for 25–30 minutes, or until hot and bubbly with a golden topping.
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired.

Notes

Use cream of celery or cream of chicken soup as an alternative to cream of mushroom.
Add broccoli, spinach, mushrooms, carrots, or corn for extra vegetables.
A splash of lemon juice brightens the flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Add a splash of milk when reheating to maintain a creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 4 g
Sodium: 870 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 65 mg