Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
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
Ingredient Substitutions:
CHEESE: You could also sprinkle Parmesan cheese on top before serving!
How to Make Tuna Casserole
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.
STORING THIS RECIPE
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 9x9 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.
This might be a stupid question but do you cook the egg noodles before mixing and making or mix with raw noodles? Thanks!
You’ll cook the egg noodles before mixing them into the casserole! Enjoy 🙂
Great eats.
I was a child in the 60’s and 70’s and was basically raised on tuna casserole and this recipe is pretty close, except for the cheese. When I was a kid the cheese of choice was velveeta, which is considered pretty bad now, but like cream of mushroom soup, it was also put into everything.
Thank you for the memories ❤️
This was easy to make and tasted delicious!
It was basically very good. Our only problem was it was a little on the dry side. Would adding some milk or another can of soup work? Oh yea, I added a cup of corn, would that make it dryer?
Other than that, everyone liked it. Will definitely make it again!
Adding corn might have made it a little dryer. I would add a little more soup or some milk, as you mentioned. Glad you enjoyed it!
I hope this is not a crazy question but how much is 1.5 cups of cheese and what size can of mushroom soup are you using
It’s a 10.5-ounce can of soup and it’s 1.5 cups of shredded cheese. Enjoy!
First timer….Do I cover the dish while baking?
I don’t, but you can if it’s getting too crispy! Enjoy! 🙂
Good and better the second day