Best Tuna Casserole Recipe

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

5 from 62 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 Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: Tuna Casserole, Tuna Casserole Recipe, Tuna Noodle Casserole, Tuna Noodle Casserole Recipe

Servings:

Calories: 335kcal

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
½ cup whole milk
1½ cups freshly shredded mild cheddar 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 degrees.
In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
In a large bowl, mix together the cooked egg noodles, frozen peas, tuna, soup and milk mixture, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
Transfer the tuna mixture to a 9x9-inch baking dish and spread it into an even layer.
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.

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.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
You can substitute 2 teaspoons of dried parsley for the 2 tablespoons of fresh parsley.

Nutrition