June 22, 2022
Review RecipeBaked 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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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.
TUNA CASSEROLE RECIPE INGREDIENTS
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.
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.
STEP FOUR: While the casserole is baking, mix together bread crumbs and melted butter.
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.
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.
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.
MORE CASSEROLE RECIPES
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.
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.
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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.
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
- 1½ 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
Sodium: 912mg | Calcium: 179mg | Vitamin C: 11mg | Vitamin A: 648IU | Sugar: 2g | Fiber: 3g | Potassium: 315mg | Cholesterol: 75mg | Calories: 335kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 13g | Protein: 24g | Carbohydrates: 30g | Iron: 2mg
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Comments
Treena says
A great dish for a busy weeknight!
Toni Thomason says
I love simple dishes that are out of the norm. This is a perfect dish my whole family loves.
Layne Kangas says
We love this easy casserole, it’s ready so quick and tastes delicious! Truly a classic.
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.
Susan Archambeault says
Husband is enjoying this for supper tonight ! I would have to agree very good !
Colleen says
Great and delicious!! Easy recipe to make last minute.
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
Bonnie says
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.
KJ says
Can this be mixed together night before and be ready to put in oven when get home from work?
Layne Kangas says
Yes! Enjoy 🙂
suzanne says
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🙂
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!
Layne Kangas says
You’ll cook the egg noodles before mixing them into the casserole! Enjoy 🙂
Valentina m liao says
Great eats.
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 ❤️
Karen says
This was easy to make and tasted delicious!
Diana says
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!
Layne Kangas says
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!
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
Layne Kangas says
It’s a 10.5-ounce can of soup and it’s 1.5 cups of shredded cheese. Enjoy!
Deb says
To help you with your question. 1.5 cups of cheese is: 1 cup + a 1/2 cup ~ that is 1.5 cups. Hope that I helped you with your question. Good luck 😉
Patti says
1 1/2 cups .5 being half of a whole. 🙂
Darla Schene says
First timer….Do I cover the dish while baking?
Layne Kangas says
I don’t, but you can if it’s getting too crispy! Enjoy! 🙂
Caroke says
Good and better the second day
RW says
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.
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.
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
chio says
Very easy to make and super yummy! I made it tonight, and it’s all gone! – just 3 of us! 🙂
Lisa B. says
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!
Barbara Cunningham says
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!
Bridget says
Delicious! Thank you! Definitely a keeper.
Abbey says
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!
Christi says
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!
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!
Bubs says
6 oz of noodles? So less than half a box of noodles?
Layne Kangas says
Yes, it’ll be 6 ounces of dry noodles and then cook them. Enjoy!
Shirley says
Can this be made the day before and baked the next day?
Layne Kangas says
Hi, Shirley – yes, it can. Enjoy!