Tuna Casserole Recipe
Easy Tuna Casserole is the ultimate comfort food that brings nostalgic flavors to the dinner table. Tender egg noodles, flaky tuna, and creamy sauce come together under a golden, cheesy crumb topping.
This family-friendly dish is quick to prepare and perfect for busy weeknights. With pantry staples and simple steps, it delivers cozy satisfaction in every bite.
Key Ingredients for Easy Tuna Casserole
- Egg noodles – The heart of this casserole, these tender noodles soak up the creamy sauce beautifully.
- Tuna – Flaky canned tuna brings a mild, savory flavor that pairs perfectly with the creamy base.
- Cream of mushroom soup – Adds creaminess and depth, binding all ingredients together seamlessly.
- Cheddar cheese – Melts into the casserole for extra richness and creates a gooey, cheesy layer.
- Onion and celery – Sautéed to add aromatic flavor and slight crunch for balance.
- Frozen peas – A pop of sweetness and color that brightens the dish.
- Panko bread crumbs – Creates a crispy, golden topping that contrasts the creamy interior.
Quick Steps to Make Easy Tuna Casserole
Preheat the oven to 425°F to ensure a bubbly, golden finish. Cook the egg noodles just until al dente so they don’t turn mushy while baking. Sauté diced onion and celery in butter until tender and fragrant.
In a large mixing bowl, combine the cooked noodles, onion mixture, thawed peas, condensed cream of mushroom soup, milk, shredded cheddar, drained tuna, and fresh parsley. Stir gently until everything is evenly coated.
Transfer the mixture into a 2-quart baking dish, spreading it out evenly. Combine panko, melted butter, extra cheddar cheese, and parsley, then sprinkle this crumb topping generously over the casserole.
Bake for about 18–20 minutes until the top is golden and the sauce is bubbling at the edges. Let it cool slightly before serving for the best texture.
Tips & Tasty Variations for Easy Tuna Casserole
For added flavor, try mixing in a splash of Worcestershire sauce or a squeeze of fresh lemon juice to brighten the creamy base. A sprinkle of garlic powder or smoked paprika adds a new layer of depth.
Swap frozen peas with sweet corn or chopped cooked broccoli for a twist. For a richer topping, blend in a handful of grated parmesan with the breadcrumbs. If you prefer extra crunch, add crushed potato chips instead of panko.
Storing and Reheating Your Easy Tuna Casserole
Keep leftover Easy Tuna Casserole fresh by storing it in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at 350°F until heated through, or microwave individual portions for quick lunches. For longer storage, wrap the casserole tightly and freeze for up to two months, thawing in the refrigerator overnight before baking to restore its bubbly, comforting goodness.
Tuna Casserole Recipe
Ingredients
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 5 ounce can tuna, drained
- ½ cup shredded cheddar cheese for topping
- ⅓ cup milk
- ½ cup panko bread crumbs
- 3 cups egg noodles dry, approx. 6 ounces
- 2 ribs celery diced
- ½ cup shredded cheddar cheese
- ⅔ cup frozen peas thawed
- 1 small onion diced
- 1 tablespoon melted butter for topping
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 tablespoon butter
Instructions
- Preheat the oven to 425°F and prepare the crumb topping by mixing panko bread crumbs, melted butter, shredded cheddar cheese, and parsley; set aside. Boil egg noodles according to package instructions until al dente, drain, and rinse under cold water. In a skillet, sauté the diced onion and celery in butter until they become tender, about 5–7 minutes. In a large mixing bowl, combine the cooked noodles, sautéed vegetables, thawed peas, condensed soup, milk, shredded cheddar cheese, drained tuna, and parsley; stir thoroughly to incorporate. Evenly spread the mixture into a 2-quart baking dish and sprinkle the prepared crumb topping over the surface. Bake for 18–20 minutes until the casserole is hot and the topping is golden and bubbling.
