Introduction

This best tuna casserole is a comforting and classic dish that combines tender egg noodles with creamy mushroom soup, tuna, and cheddar cheese. It’s easy to prepare and perfect for a cozy family meal any night of the week.

Best Tuna Casserole Recipe - Recipe Image

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 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

Step 1: Preheat the oven to 350°F and spray a 9×13 casserole dish with non-stick cooking spray.
Step 2: In a large bowl, combine the cooked egg noodles, frozen peas, tuna, cream of mushroom soup, milk, 1¼ cups of shredded mild cheddar cheese, celery salt, pepper, and chopped parsley. Mix well to combine.
Step 3: Transfer the tuna mixture to the prepared casserole dish, spreading it evenly.
Step 4: Bake covered for 20 minutes, or until the casserole is hot and bubbly.
Step 5: While the casserole is baking, mix the bread crumbs with melted butter until the crumbs are evenly coated.
Step 6: After 20 minutes, remove the casserole from the oven and sprinkle the bread crumb mixture over the top. Then, add the remaining ¼ cup of shredded mild cheddar cheese.
Step 7: Return the casserole to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the bread crumbs start to brown and the cheese is melted.
Step 8: Remove from the oven, garnish with extra parsley if desired, and serve warm.

Tips & Variations

For extra flavor, try adding a teaspoon of Dijon mustard or a dash of hot sauce to the tuna mixture before baking.
Substitute frozen peas with steamed broccoli or green beans for a different vegetable option.
Use crushed Ritz crackers instead of bread crumbs for a buttery, crispy topping.
To make this dish lighter, swap whole milk for low-fat milk and use reduced-fat cheddar cheese.

Storage

Store leftover tuna casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or bake the whole casserole at 350°F for 15–20 minutes until heated evenly. Avoid freezing as the cream soup may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of canned soup?

You can use fresh mushrooms sautéed in butter with a little flour and milk to create a homemade mushroom sauce instead of the canned soup for a fresher taste.

What can I substitute for egg noodles?

Any short pasta like rotini, penne, or shells works well in this recipe. Just cook according to package instructions before mixing with the other ingredients.

Best Tuna Casserole Recipe

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★★★★★

4.9 from 95 reviews

This Best Tuna Casserole is a comforting and creamy baked dish featuring tender egg noodles, flaky tuna, sweet peas, and a cheesy mushroom soup sauce, topped with buttery breadcrumbs and melted cheddar cheese. It’s an easy-to-make, classic family favorite perfect for a hearty weeknight dinner.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Main 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 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)

Topping

¼ cup bread crumbs
2 tablespoons butter, melted

Instructions

Preheat the oven: Preheat your oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray to prepare it for the casserole.
Mix the casserole ingredients: In a large bowl, combine the cooked egg noodles, frozen peas, drained tuna, cream of mushroom soup, whole milk, 1¼ cups shredded mild cheddar cheese, celery salt, pepper, and chopped parsley. Stir gently until everything is evenly mixed.
Assemble the casserole: Transfer the tuna mixture into the prepared casserole dish, spreading it out evenly for uniform baking.
Bake covered: Cover the casserole dish with foil or a lid and bake in the preheated oven for 20 minutes, until the mixture is hot and bubbly.
Prepare the topping: While the casserole is baking, mix the bread crumbs with the melted butter until the crumbs are well coated.
Add the topping and cheese: After 20 minutes, remove the casserole from the oven. Sprinkle the buttered bread crumbs evenly over the top, then add the remaining ¼ cup shredded mild cheddar cheese.
Bake uncovered: Return the casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the bread crumbs are lightly browned and the cheese is melted and bubbling.
Serve: Remove from the oven and let it cool slightly. Garnish with additional fresh parsley if desired. Serve warm and enjoy your comforting tuna casserole.

Notes

You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for flavor variation.
Use fresh parsley for best flavor, but dried parsley can be substituted in a pinch at one-third the quantity.
For a gluten-free version, use gluten-free egg noodles and gluten-free bread crumbs.
Make sure to drain tuna well to avoid excess moisture in the casserole.
The casserole can be prepared ahead of time and refrigerated before baking; increase baking time by a few minutes if baking cold.

Keywords: Tuna Casserole, cheesy tuna bake, creamy tuna noodle casserole, baked tuna recipe, comfort food dinner