Tuna Casserole Recipe

Tuna Casserole is right up there with meatloaf and scalloped potatoes when it comes to comfort food. It’s been a family favorite for generations!

Flaky tuna is tossed with egg noodles, peas, celery, and mushroom soup. We top this with a buttery breadcrumb topping and bake it until it’s bubbly. Serve this easy recipe with some quick Homemade Buttermilk Biscuits and a side salad for the perfect meal!

We love belly warming casserole recipes. From Cheesy Chicken Casserole to Beef Taco Casserole, there is something so comforting about a bubbly warm meal from the oven.

It’s no surprise that this tuna noodle casserole has held its place at the top of so many family favorite recipes. It is easy to make, but it’s affordable, tasty, and versatile. Nearly any leftovers or any kind of veggies can be tossed right in! Be creative with this tuna fish casserole recipe!

It can go from prep to presentation in no time at all! Need a quick potluck entrée for work or a neighborhood event? This is hands down the best tuna noodle casserole recipe out there!

Easy Tuna Casserole

Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.

Prep: 15min

Total: 33min

Yield: 6

Serving Size: 1.25 cup

Nutrition Facts: calories 323 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 68 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g, servingSize 1.25 cup

Ingredients:

• 3 cups egg noodles
• 1 tablespoon butter
• 1 small onion (diced)
• 2 stalks celery (diced)
• ⅔ cup frozen peas (defrosted)
• 1 can tuna (5-6 ounces, drained)
• 10 ½ ounces condensed mushroom soup
• ⅓ cup milk
• 1 cup cheddar cheese
• 1 tablespoon parsley
• ½ cup panko bread crumbs
• 1 tablespoon butter (melted)
• ½ cup cheddar
• 1 tablespoon parsley

Instruction:

1. Preheat oven to 425°F. Combine topping ingredients and set aside.
2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
3. Cook onion and celery in butter until tender, about 5-7 minutes.
4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
5. Spread into a 2qt casserole dish and top with crumb topping.
6. Bake 18-20 minutes or until bubbly.

Tuna Casserole

Tuna casserole is what comfort food eats when it’s sad. Creamy pasta with flaky tuna and bright peas is the perfect pick-me-up dish!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 322 kcal, servingSize 1 serving

Ingredients:

• 16 ounces wide egg noodles
• 1 cup frozen peas
• 10 ounces canned tuna (drained (2 small cans))
• 2 cans condensed cream of mushroom soup* (10.5 ounces, each)
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup panko bread crumbs
• 1 tablespoon butter (melted)
• salt and pepper (to taste)

Instruction:

1. Boil egg noodles according to package directions, drain and return to pot.
2. To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
3. Press noodles into a 9×13 inch buttered casserole dish.
4. Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
5. Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.

Tuna Noodle Casserole

Tuna Noodle Casserole is the original dump-and-bake dinner, always ready to go right from your pantry! Stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop into the oven. The soup melts into a creamy sauce that brings everything together. This recipe is a classic for a reason. And you can customize it in lots of ways. Don’t have peas? Try corn! No bread crumbs? Crush some crackers! See the tips below for even more ideas to make Tuna Noodle Casserole your own!

Prep: 20min

Total: 45min

Yield: 4 servings

Serving Size: servings (about 1 1/4 cups each)

Nutrition Facts: servingSize servings (about 1 1/4 cups each), calories 312cal, Carbohydrate 4.19g, Cholesterol 3.3g, Fat 92, Fiber 100mcg, Protein 11mg, Saturated Fat 10.3g, Sodium 0.1g

Ingredients:

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
• 1/2 cup milk
• 2 tablespoons chopped pimiento (optional)
• 1 cup frozen green peas (about 4 1/2 ounces)
• 2 cans (about 5 ounces each) tuna in water, drained
• 2 cups cooked egg noodles (from about 4 ounces dry)
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 400°F’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the mixture with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the bread crumbs and butter in a small bowl’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake the tuna mixture for 20 minutes or until hot’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the tuna mixture’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle with the bread crumb mixture’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 5 minutes or until the bread crumb mixture is golden brown’}]

Best Ever Tuna Noodle Casserole

Best Ever Tuna Noodle Casserole – creamy, cheesy and completely delicious, this casserole is even adored by those who say they hate Tuna Noodle Casserole.

Prep: 20min

Total: 80min

Serving Size: 1 serving

Nutrition Facts: calories 374 kcal, Carbohydrate 34 g, Protein 26 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 57 mg, Sodium 979 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 12 ounces elbow noodles (cooked al dente)
• 10 ounces canned tuna in water (drained)
• 10.5 ounce can cream of chicken
• 10.5 ounce can cream of mushroom
• 1 cup milk
• 16 ounces Velveeta cheese (shredded or cut into cubes)
• 1/2 teaspoon garlic powder, salt, and pepper each
• 2 cups shredded cheddar cheese
• 3 tablespoons breadcrumbs

Instruction:

1. Preheat oven to 350 degress F.
2. Boil noodles according to package direction, drain and rinse in cold water and set aside.
3. In a large mixing bowl add all of the remaining casserole ingredients and stir to combine.
4. Fold in cooked noodles and pour into a large casserole dish.
5. Cover and place in preheated oven and bake for 50 minutes. Uncover for the last 30 minutes.
6. Once cooked – top with 2 cups shredded cheddar cheese and then sprinkle on 3 tablespoons of breadcrumbs.
7. Turn the oven to low broil and bake for 5-10 minutes, until the cheese is melted and the top is golden brown. Keep an eye on it as it may brown faster depending on your oven and how high the rack is in the oven.
8. Serve immediately and enjoy!

How to Make The Best Tuna Casserole | The Stay At Home Chef

FAQ

What are the ingredients for tuna casserole?

How do you make Rachael Ray’s tuna chicken casserole?

Why is my tuna casserole so dry?