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Made with ingredients you have in your pantry, this tuna casserole is comfort food at it’s best! Egg noodles combine with peas, tuna, cream of mushroom soup, cheese, breadcrumbs and seasoning to an instant family favorite.
Need more dinner ideas? We love hamburger casserole, cowboy casserole and lasagna casserole.
MORE CASSEROLES:
Chicken & Rice Casserole | Vegetable Casserole
TUNA CASSEROLE INGREDIENTS
You will need:
- 6 oz egg noodles, cooked
- 1 cup frozen peas
- 2 cans tuna, drained (5 oz each)
- 1 10.5-ounce can cream of mushroom soup
- 1.5 cups shredded mozzarella cheese, divided (1 ¼ cups and ¼ cup)
- ½ tsp celery salt
- ¼ tsp pepper
- 2 T fresh parsley, chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 T butter, melted
SUBSTITUTIONS AND ADDITIONS
CHEESE: You could also sprinkle Parmesan cheese on top before serving!
HOW TO MAKE THIS TUNA CASSEROLE RECIPE
FIRST: Cook your egg noodles according to the package directions.
STEP ONE: In a large bowl mix together egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
STEP TWO: Spray a 9×13 casserole dish with non-stick cooking spray and pour in tuna mixture. Bake at 350 degrees for 20 minutes, until hot and bubbly.
STEP THREE: While the casserole is baking mix together bread crumbs and melted butter.
STEP FOUR: After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese. Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.
STORAGE
IN THE FREEZER: Make sure to cover any leftovers in foil before putting it into the freezer. Once frozen, you can transfer from the baking dish to a freezer-safe bag or container easily.
IN THE FRIDGE: This recipe will last a couple of days when stored in an airtight container in the fridge. To reheat, place the tuna casserole into an oven-safe baking dish and heat at 350 for about 20 minutes, until it’s warm through again. Then it’s ready to slice and serve!
Quick, hearty dinners are a favorite for our busy family. This homemade tuna casserole recipe is perfect.
More Casserole Recipes You’ll Love
CHICKEN: Chicken Alfredo Bake | Buffalo Chicken Mac’n Cheese
POTATO: Sweet Potato Casserole | Cheesy Potato Casserole
VEG: Green Bean Casserole | Corn Casserole
Tuna Casserole
Ingredients
- 6 oz egg noodles cooked
- 1 cup frozen peas
- 2 cans tuna drained (5 oz each)
- 1 10.5-ounce can cream of mushroom soup
- 1.5 cups shredded mozzarella cheese divided (1 ¼ cups and ¼ cup)
- ½ tsp celery salt
- ¼ tsp pepper
- 2 T fresh parsley chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 T butter melted
Instructions
- Preheat the oven to 350 degrees and spray your dish with non-stick cooking spray.
- In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
- Put tuna mixture in a 2qt casserole dish. A 9×9 baking dish will work as well.
- Bake for 20 minutes, until hot and bubbly.
- While the casserole is baking mix together bread crumbs and melted butter.
- After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
- Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.
- Serve warm.
Really good! I’ve always made this when my kids were little and never really enjoyed it. This was so much better than I remember 🙂 I didn’t use the breadcrumbs before, but now I will. I used broccoli instead of peas.
My son really enjoyed it, I took a normal portion and when I went back for a little more, almost 1/3 was left lol He is 6’5″ though lol
Very easy to make and super yummy! I made it tonight, and it’s all gone! – just 3 of us! 🙂
Made tonight & YUM! Didn’t have parsley, & added diced pimento like my mother used to, & a pinch of onion powder, too…turned out delicious, thanks 4 sharing!
Wonderful mix of flavors; however, here’s my modifications:
One can of cream of mushroom soup; instead of the second can, I substituted what I had on hand (a mix of French onion dip and sour cream). Totally AWESOME!. I will definitely make my version again!