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Baked Tuna Casserole

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close up overhead shot of a casserole dish full of Tuna Casserole
Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, tuna, creamy mushroom soup and cheese that your whole family will love.
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Table of Contents
  1. TUNA CASSEROLE RECIPE INGREDIENTS
  2. HOW TO MAKE TUNA CASSEROLE
  3. SERVING TUNA CASSEROLE
  4. STORING BAKED TUNA CASSEROLE
  5. FREEZING THIS RECIPE FOR TUNA CASSEROLE
  6. BEST TUNA CASSEROLE RECIPE FAQ
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Made with ingredients you have in your pantry, this tuna casserole is classic comfort food at its best! Egg noodles combine with tuna and veggies in a creamy sauce for an instant family favorite.

Need more dinner ideas? We love our easy recipes for hamburger casserole and lasagna casserole.

close up shot of a spoonful of Tuna Casserole

TUNA CASSEROLE RECIPE INGREDIENTS

Tuna Casserole raw ingredients that are labeled

You will need:

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

PRO TIP:

Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating and doesn’t melt quite as well as freshly shredded cheese.

SUBSTITUTIONS AND ADDITIONS

CHEESE: Instead of mozzarella, you could also use cheddar cheese as a cheesy alternative. You could also sprinkle a little bit of parmesan cheese on top before serving.

VEGGIES: Adding chopped fresh mushrooms would also be a delicious addition to this simple recipe.

CREAM SOUP: If you are not a fan of cream of mushroom soup, this easy tuna casserole recipe would also work with other canned soups such as cream of celery soup.

HOW TO MAKE TUNA CASSEROLE

STEP ONE: Preheat the oven to 350°F and cook your egg noodles according to the package directions to al dente.

PRO TIP:

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

STEP TWO: In a large bowl, mix together egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.

PRO TIP:

You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for even less excess liquid in your casserole.

Tuna Casserole process shot of ingredients in a bowl

STEP THREE: Spray a 9×13 casserole dish with non-stick cooking spray and pour in the tuna mixture. Bake at 350°F for 20 minutes, until hot and bubbly.

Tuna Casserole process shot of tuna mixture poured into a casserole dish

STEP FOUR: While the casserole is baking, mix together bread crumbs and melted butter.

Tuna Casserole process shot of bread crumbs and melted butter combined in a bowl

STEP FIVE: After 20 minutes, remove the casserole from the oven and top with the bread crumb mixture and the remaining ¼ cup mozzarella cheese.

Tuna Casserole process shot of casserole topped with bread crumb mixture and mozzarella cheese

STEP SIX: Return to the oven and bake another 5 to 10 minutes, until the bread crumbs have started to turn golden brown and the cheese is melted on top of the casserole.

Tuna Casserole process shot after casserole is baked

SERVING TUNA CASSEROLE

This old school cheesy tuna casserole would be perfect on the dinner table with a big salad on the side such as our simple Caesar salad and our garlic bread. This is best served hot out of the oven when the cheese is all gooey and bubbly.

STORING BAKED TUNA CASSEROLE

IN THE FRIDGE: This classic tuna noodle casserole 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°F for about 20 minutes, until it’s warm through again. Then it’s ready to slice and serve.

FREEZING THIS RECIPE FOR TUNA CASSEROLE

IN THE FREEZER: Make sure to cover any leftovers in aluminum foil before putting it into the freezer. Once frozen, you can easily transfer from the baking dish to a freezer-safe bag or container.

overhead shot of a casserole dish full of Tuna Casserole

Quick, hearty dinners are a favorite for our busy family. This homemade tuna casserole recipe is perfect with its simple ingredients and big flavor.

BEST TUNA CASSEROLE RECIPE FAQ

Can I make this ahead of time and put it in the oven when it’s dinner time?

This classic tuna casserole can be prepared earlier in the day and then baked right before you are ready to serve it.

What is the best kind of tuna for tuna casserole?

We recommend canned flake or chunk light tuna rather than white tuna or yellowfin tuna as those are higher in mercury. Just read the can of tuna for the type used.

Should I use wide egg noodles in this recipe?

This classic recipe would work with any type of egg noodles you choose. Wide or medium egg noodles would both be great choices.

Why is my tuna casserole so dry?

One of the main reasons that your casserole is dry is that you may not have enough liquid in the casserole to keep it moist. You can add milk or broth to rescue a dry casserole in a pinch.

Do you put eggs in tuna casserole?

While we don’t use eggs in our tuna casserole, many delicious recipes add 2-3 chopped hard-boiled eggs to their casserole.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a casserole dish full of Tuna Casserole

Tuna Casserole

5 from 54 votes
Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, tuna, creamy mushroom soup and cheese that your whole family will love.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

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
  • cups shredded mozzarella 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
 

  • Preheat the oven to 350°F and spray your dish with non-stick cooking spray.
  • In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
  • Put tuna mixture in a 9×13 casserole dish.
  • 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 to 10 minutes, until bread crumbs had started to brown and the cheese is melted.
  • Serve warm.

Notes

  • Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating and doesn’t melt quite as well as freshly shredded cheese.
  • To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
  • You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for even less excess liquid in your casserole.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 912mg | Potassium: 315mg | Fiber: 3g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 11mg | Calcium: 179mg | Iron: 2mg
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  1. Ida Faye Gibson says

    5 stars
    I was introduced to Tuna casserole in 1969 by my sister in law. I loved it.
    She used cheddar cheese I think
    As a side vegetable, I think it was green beans or crowder peas. A simple dessert was Fruit cocktail cake.
    I loved it back then, I’m 72 years old today. Loved Tuna casserole!

  2. Janet says

    5 stars
    I haven’t made this since my sons grew up, I’m thinking I’m going to make your recipe it sounds perfect

  3. Belinda Salyer says

    5 stars
    I did grow up eating a similar Tuna casserole. I have been looking for this recipe forever. Thank you .

  4. Jennifer D says

    5 stars
    I loved having a very basic tuna casserole when I was in my teens. So easy. Boxed mac & cheese, tuna, and frozen peas. Sooo good!!

  5. Sena Wilson says

    5 stars
    I like to add chopped onion, celery, sliced water chestnuts, and sometimes green chilies. Another option is Monterrey Jack cheese or cheddar. I vary on different types of cheese. If you don’t have egg noodles use macaroni.

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