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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.

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

Tuna Casserole

5 from 56 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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    Comments

  1. Lois says

    I love tuna noodle casserole. I use 8oz of cream cheese 4 to 6 slices of pepper jack cheese all the liquide from tuna can and pimentos juice and pimentos. ( small jar).2 slice of sharp cheddar for the top. Salt, pepper, garlic powder, red pepper to taste. Love peas but on the side. Great meal.

  2. LouDella says

    I use cream of chicken soup instead of mushroom soup
    Saute onions , bellpepper and celery
    Chopped and add garlic powder or fresh and when it’s all mixed together stir in med cheddar cheese and then sprinkle more cheddar on top and put under broil to melt
    Delicious
    Didnt like tuna noodle casserole until I created this method

  3. Bonnie says

    5 stars
    This is a very tasty recipe. A keeper. I added a small can of mushrooms and used dried parsley, I didnt have fresh. My husband loved it. Thank you.

  4. suzanne says

    5 stars
    Thank you,I have never cooked a tuna casserol, but because we are faced with the current pandemic, I was forced to be more creative with can food. This is a meal in itself few more vegs and and a glass of wine we thoroughly enjoyed. I doubled the ingredients, so we can have couple more dinners plus lunch for work🙂

  5. Brooke says

    This might be a stupid question but do you cook the egg noodles before mixing and making or mix with raw noodles? Thanks!

  6. Laura says

    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 ❤️

  7. Diana says

    5 stars
    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!

  8. Melba says

    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

  9. RW says

    5 stars
    Excellent recipe! I feel like 6 oz of noodles is mistake. I used 16. I did not have celery salt so I substituted sage. It was so excellent, I can’t wait to make again.

  10. Cindy says

    I used Campbell’s cream mushroom soup with roasted garlic and added sea salt, pepper, garlic powder, onion powder, basil, and chopping up celery vs celery salt. It made all the difference in the world with flavor.

  11. Patricia says

    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

  12. Lisa B. says

    5 stars
    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!

  13. Barbara Cunningham says

    5 stars
    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!

  14. Abbey says

    5 stars
    This was so easy and so good! My husband is allergic to peas, so I swapped them out for mushrooms instead. I also only had cheddar cheese, so that’s what I used. It turned out delicious!

  15. Christi says

    5 stars
    My family loves this recipe and after making it a dozen times with one can of soup, I added a second one and it was even better!

  16. Kate says

    I don’t use canned soups (or products) so what would you suggest as a substitute for the “canned cream of mushroom soup”? Thanks, Kate

    • Layne Kangas says

      Hi, Kate – there are several recipes online for homemade cream of mushroom soup. We haven’t tested substituting without the cream of mushroom soup so I would suggest making from scratch in this case. Enjoy!

  17. Shannon says

    5 stars
    Sometimes I add broccoli instead of peas, though now that I’m an adult, I prefer peas. One of the best things about tuna noodle casserole is that it’s incredibly forgiving with many ingredients (substituting with different cream of soups and cheeses, different styles of noodles, pretty much any veggie, and spices to your liking).

    Classic, frugal, warm, hearty, creamy, delicious comfort food! Yum!

  18. Nancy Combs says

    5 stars
    I grew up eating tuna noodle casserole. The only differences are we used sharp cheddar cheese and Worcestershire sauce in it and on it. Makes a huge flavor punch. No bread crumbs either.

  19. Pamela A Mowrer says

    5 stars
    I grew up on tuna casserole, but my mom did not put cheese in it and she crumbled up potato chips for a crunchy topping on it.

  20. Kim says

    5 stars
    Looks really good!! I
    would use sharp cheddar cheese and I always use frozen peas and carrots when I make tuna casserole. Yours is a different kind of recipe than I’m use to making and I’m looking forward to trying this recipe. I would serve it with sourdough bread.

  21. Lori Pennington says

    5 stars
    I grew up eating tuna casserole mom made it all the time…..I make now but not like my moms she would put peas in hers but I don’t put any vegetables in mine……

  22. Stephanie says

    I cannot wait to make this as it is one of my favourite casseroles now & when I was a child.😋😋😋

  23. Pauline Gudas says

    5 stars
    I loved tuna casserole as a child. I do not add cheese at all but I do add mushrooms. I usually serve this with a green garden salad

  24. Cynthia says

    5 stars
    Mom made this casserole a lot when we were growing up. She would put peas and diced carrots in it. Tasted great each time she made it!!

  25. Sally says

    I am anxious to try this dish. I did not grow up eating tuna casserole, but did chicken casserole. I would have no problem adding mushrooms or other veggies after I have made it exactly as it is now to see.

  26. Eileen says

    I made this with brick cheese because it seems to be more creamer than mozzeralla. I will make this again because it was so easy and I had leftovers for my lunch the next day.

  27. Kelli Mocny says

    Tuna noodle is my husbands favorite meal. My kids don’t like tuna so I rarely make it. But I’ve never added cheese! I think maybe I’d use Parmesan, but mozzarella sounds yummy too. The added breadcrumbs elevate it too.

  28. Laurie Rayphole says

    I like using the Mexican mix of finly shreded cheese. put half of tuna mixture in baking dish then some cheese and some french onions. Then the rest of the tuna mixture and french oions and rest of cheese.

  29. Dani Reynolds says

    5 stars
    I added 1/2 can of soup extra cuz a bit dry for me. I also used pepper jack cheese. It was delicious. Definitely will make again

  30. Jan says

    I grew up eating tuna casserole. I actually got the recipe I used for my family in my 7th grade home economics class. Is there even still such a thing? We then “published “ it in my daughter’s elementary school cookbook.

  31. BobbiJo says

    5 stars
    I grew up eating this and to this day we still eat it. I dont add anything no veggies or cheese. Just golden mushroom soup and tuna fish and noodles

  32. Teresa Gerber says

    5 stars
    My Mother would make a tuna casserole with peas in it and pour over mashed potatoes every night!! I loved it:)!!! Thank you for this delicious sounding recipe!!

  33. Donald Walls says

    5 stars
    Tuna casserole was a favorite at our home in the 60s and 70s. Mom used Tillamook cheddar cheese as we always had it on hand. It also was a big pan with enough for 7 kids a 2 adults. 5 of us were foster kids. We had a green salad and Bisquick biscuits or sometimes garlic bread. It was delicious.

  34. Adam Littau says

    5 stars
    Did you grow up eating tuna casserole?

    Yes I grow up eating this cuz my mom made it all the time when I was a kid and I loved it then and still love it to this day and I will always love it till the day I am six feet under

  35. Glenda Davis says

    5 stars
    I have never had tuna casserole, but I think I am going to try this. Fingers crossed it turns out as well as yours.

  36. Glenda says

    5 stars
    I have never had tuna casserole, but I think I am going to try this. Fingers crossed it turns out as well as yours.

  37. Beverly Lloyd says

    5 stars
    This brings back memories of my childhood. My mother made this recipe and it had the peas in it. I do think she used canned peas but it was good.

  38. 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!

  39. 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

  40. Belinda Salyer says

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

  41. 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!!

  42. 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.

  43. Jack says

    5 stars
    Love making this.so easy, my son loves it too and he is fussy
    Tried it with canned salmon , added chopped celery, mushrooms. Changed the type of cheese, and topping but it is an excellent recipe to play with . Thanks