Tuna Casserole

Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, cheese, peas, and tuna -- your family will love it!

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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

5 from 15 votes

Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, cheese, peas, and tuna — your family will love it!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

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Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 285kcal

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