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I’ll never forget the first time Grandma let me help make her famous tuna casserole in that cozy Ohio kitchen of hers. The smell of creamy mushroom sauce bubbling with egg noodles and tuna still takes me right back to those rainy afternoons when this dish was our go-to comfort food. Now, whenever life gets hectic (which is most weeknights!), this classic tuna casserole is my secret weapon—it’s budget-friendly, uses pantry staples, and comes together faster than you can say “dinnertime scramble.” The best part? That crispy breadcrumb topping gives me nostalgic flashbacks while keeping my modern family happy and fed.
Why You’ll Love This Tuna Casserole
Listen, I’ll be honest—this tuna casserole recipe has saved dinner time in my house more times than I can count. Here’s why it’s become my go-to comfort food:
- Whip it up in a flash – From fridge to table in under 40 minutes (perfect for those “uh-oh what’s for dinner?!” moments)
- Pantry superhero – Uses ingredients I always have on hand (who doesn’t keep a couple cans of tuna in the cupboard?)
- Kid-approved magic – The creamy sauce and crispy topping make even picky eaters come back for seconds
- Texture heaven – That golden, crunchy breadcrumb crust gives way to the creamiest noodle center you’ll ever taste
- Adaptable buddy – Easy to tweak for gluten-free (just swap the noodles) or low-carb needs (cauliflower rice works wonders)
My grandma called this “happy food” – simple flavors that bring everyone to the table with smiles. And trust me, when that bubbling casserole comes out of the oven, you’ll understand why!
Tuna Casserole Ingredients
Now let’s talk ingredients! One of the things I love most about this recipe is how simple the shopping list is. I bet you’ve got half these things in your pantry right now. Here’s what you’ll need to make my perfect tuna casserole:
Main Components:
- 12 oz egg noodles (the wide kind work best – they hold all that creamy sauce so well!)
- 2 cans (5 oz each) tuna in water, drained really well (trust me, nobody wants a watery casserole!)
- 1 can (10.5 oz) condensed cream of mushroom soup – this is the “secret sauce” that makes everything so wonderfully creamy
The Good Stuff That Makes It Shine:
- 1 cup milk (I use 2% but any kind works)
- 1 cup frozen peas, no need to thaw – they’ll cook perfectly in the oven
- 1/2 cup shredded cheddar cheese (because everything’s better with cheese, right?)
That Irresistible Crispy Top:
- 1/2 cup breadcrumbs (I like panko, but regular works too)
- 1 tbsp butter, melted (this gives those breadcrumbs their golden magic)
Got some extra ingredients hanging around? Here are my favorite adds if you’re feeling fancy: a diced onion sautéed until soft, some sliced mushrooms (toss them in with the peas), or even a squeeze of lemon juice for brightness. But honestly? The basic version is perfection all on its own!
How to Make Tuna Casserole
Okay, friends – time to roll up those sleeves and make some kitchen magic! I’ve made this tuna casserole about a hundred times, and I’ve perfected every step to make sure you get that perfect creamy center with that irresistible crispy top every single time. Grab your favorite baking dish (I use my trusty 9×13″) and let’s get cooking!
Step 1: Cook the Noodles
First things first – put a big pot of salted water to boil (just like Grandma taught me). When it’s singing (you know, those big rolling bubbles), toss in your egg noodles. Now listen carefully – we want them al dente, which means they should still have just a little bite to them. Underdone is better than overdone here since they’ll keep cooking in the oven! Drain ’em well, but hey – save about 1/4 cup of that starchy pasta water just in case your sauce needs thinning later.
Step 2: Mix Up That Creamy Filling
While those noodles are dancing in the pot, let’s make the good stuff. In a big mixing bowl (I use the one that’s seen better days but still gets the job done), dump your drained tuna, cream of mushroom soup, milk, and all those pretty green peas. Give it a good stir – but not too rough! We want to keep some of those nice tuna chunks intact. Then fold in half of your cheese (saving the rest for later because… well, you’ll see).
Step 3: Assemble the Casserole
Here comes the fun part! Grease your baking dish with a little butter or spray – trust me, you don’t want to lose any of that crispy topping to sticking. Now layer your noodles first (spread ’em evenly), then pour every bit of that creamy tuna mixture right on top. Use a spoon to make sure every noodle gets some love. Sprinkle the rest of your cheese over everything like you’re decorating a cake – this creates the best melty layer beneath the crunchy top!
Step 4: Create That Golden Crunch
Remember that melted butter? Mix it with your breadcrumbs until it looks like sandy little nuggets of gold. Sprinkle this evenly over your casserole, pressing gently so it sticks. The more even you spread it, the more perfect that crunch will be in every bite!
Step 5: Bake to Bubbly Perfection
Slide your masterpiece into a 375°F oven for about 20-25 minutes. You’ll know it’s ready when the edges are bubbling like crazy and that topping turns a gorgeous golden brown. Pro tip: If it’s browning too fast, just lay a piece of foil loosely on top. When it comes out, let it sit for 5 minutes – I know it’s hard to wait, but this helps the sauce thicken up perfectly!
And there you have it – the easiest, creamiest, most comforting tuna casserole that’ll have your family begging for seconds. Just don’t forget to lick that mixing spoon – that’s the cook’s treat!
Expert Tips for the Best Tuna Casserole
After making this tuna casserole more times than I can count (my kids request it weekly!), I’ve picked up some game-changing tricks that’ll take yours from good to “oh my goodness, can I get the recipe?” delicious. Here are my hard-earned secrets:
Say no to soggy bottoms! The key is draining your tuna REALLY well – I give mine a good press with paper towels. While you’re at it, pat dry those peas too if they’ve got any ice crystals hanging around. Watery ingredients are the enemy of perfect casserole texture!
Breadcrumb hack: That store-bought can is fine in a pinch, but for truly next-level crunch, grab a slice of yesterday’s bread (or toast a fresh one), tear it up, and pulse it in the food processor with a pinch of garlic powder. The difference is unreal!
Brighten it up: A little lemon zest (about 1/2 teaspoon) folded into the sauce cuts through the richness beautifully. Just don’t tell Grandma I messed with her original recipe!
Veggie swap magic: Not a pea lover? Try chopped broccoli florets instead – they add great texture. Or for grown-up nights, sautéed mushrooms take this cozy dish to fancy dinner party status.
Last-minute trick: If your topping’s browning too fast but the center needs more time, just tent some foil over the top. Problem solved, no burnt bits in sight!
Tuna Casserole Variations
Oh honey, this tuna casserole is like your favorite sweater – comfy but easy to dress up! Here are my favorite ways to mix things up when I’m feeling creative (or just using whatever’s in the fridge):
For my gluten-free friends: Swap those egg noodles for your favorite GF pasta (rice noodles work great!). Instead of cream of mushroom soup, whisk together 1 cup milk with 1 tbsp cornstarch and sauté some mushrooms – it makes the dreamiest homemade “cream” sauce you’ll ever taste.
Going keto-low-carb? Try cauliflower rice instead of noodles – just roast it first to remove extra moisture. Top with crushed pork rinds or almond flour mixed with parmesan for that same satisfying crunch without the carbs.
Need more veggies? Toss in some sautéed bell peppers or zucchini ribbons during summer. In winter, I love adding roasted butternut squash cubes for sweetness.
And for busy weeknights? Double the recipe and freeze one before baking – future you will do a happy dance! Need more meal planning magic? Check out my favorite meal delivery services for inspiration when time’s tight but tummies are rumbling.
Serving and Storing Tuna Casserole
Now comes my favorite part – gathering everyone around the table to dig into this cozy masterpiece! I always serve my tuna casserole with a simple green salad – the crispness cuts through all that creamy goodness perfectly. If I’m feeling fancy (or just extra hungry), I’ll add some warm garlic bread too – perfect for scooping up every last bite!
Got leftovers? Lucky you! This casserole keeps beautifully in the fridge for up to 3 days. Just cover it snugly with foil or transfer to an airtight container. When reheating, I always add a splash of milk and cover it with foil to keep it from drying out – 350°F for about 15 minutes does the trick.
Want to plan ahead? You can assemble the whole casserole (without baking) and freeze it for up to 2 months. Just thaw it overnight in the fridge before baking as usual. Pro tip: Wait to add the breadcrumb topping until right before baking for maximum crunch!
Tuna Casserole Nutrition Information
Okay, let’s talk nutrition real quick – I’m no dietitian, but I’ve done enough label-reading to give you the scoop! These numbers are estimates (your exact counts will vary depending on brands and tweaks). Each serving of this cozy tuna casserole comes in around 350 calories with a solid 20g of protein – not too shabby for comfort food! The best part? Since we’re only using a half-cup of cheese, it fits nicely into low-lactose meal plans. Just remember – all those joyful family memories made around the table? Those are calorie-free!
Tuna Casserole FAQs
Over the years, I’ve gotten so many questions about this recipe – and I love helping fellow home cooks get it just right! Here are the answers to the questions I hear most often:
Can I use fresh tuna instead of canned?
Sweetheart, I’ve tried it – and honestly? Stick with canned. Fresh tuna tends to dry out in the oven while canned stays beautifully moist. Plus, that nice mild flavor of canned tuna blends perfectly with the creamy sauce. My tip? Splurge on the good stuff packed in water – it makes all the difference!
How do I keep my casserole from getting soggy?
Oh, this one’s easy but SO important! First, drain that tuna like your life depends on it – I press mine between paper towels. Second, undercook your noodles slightly since they’ll keep cooking in the oven. And third? Don’t skip resting time after baking – those 5 minutes let everything set up perfectly.
Can I make this ahead of time?
Absolutely! This is one of my favorite make-ahead meals. Just assemble everything (right up to adding the breadcrumb topping), cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready, pop it in the oven – you might need to add 5-10 minutes to the baking time since it’s starting cold. Perfect for potlucks or crazy weeknights!
What’s the best way to reheat leftovers?
Here’s my secret – sprinkle a tablespoon of water or milk over the top before reheating (this keeps it creamy). Cover with foil and bake at 350°F for about 15 minutes, removing the foil for the last 5 if you want that topping crispy again. Microwaving works in a pinch, but the oven gives you that fresh-baked taste!
Did You Make This Recipe?
Nothing makes me happier than seeing your version of this cozy tuna casserole! Snap a pic and tag @CarlasCooking on Instagram so I can cheer you on (and maybe steal your brilliant tweaks!). Can’t wait to see your kitchen creations!
PrintClassic Tuna Noodle Casserole
A comforting and easy-to-make tuna noodle casserole with creamy sauce and crispy topping.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Cook noodles according to package directions, drain.
- Mix tuna, soup, milk, peas, and cheese in a bowl.
- Combine noodles with tuna mixture and transfer to a baking dish.
- Mix breadcrumbs with melted butter and sprinkle over casserole.
- Bake for 20-25 minutes until golden and bubbly.
Notes
- Use gluten-free noodles for a gluten-free version.
- Add diced onions or celery for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg