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This Easy Tuna Casserole is a cozy, nostalgic dish that’s both budget-friendly and satisfying.
What sets it apart is the balance of convenience and nutrition: high-protein tuna, fiber-rich peas, and hearty egg noodles come together in a creamy, cheesy sauce that’s baked to golden perfection.
Each serving delivers a solid 19g of protein, making it ideal for fueling up without overindulging.
With just 25g of carbs and only 2g of fiber, it remains moderate on starches, while delivering calcium and potassium from the cheese and veggies.
It’s a fantastic everyday meal thanks to its quick 30-minute prep, minimal cleanup, and versatile ingredients that work great for meal prepping or feeding a family.
Whether you’re a beginner cook or just need a no-fuss dinner, this comforting casserole is a pantry staple classic done right.
Must-Have Tools for Perfect Results
2-Quart Baking Dish
The heart of any good casserole lies in the bakeware. This 2QT baking dish ensures even heat distribution for bubbly, golden results every time. Also perfect for lasagnas, enchiladas, or desserts like cobblers.
Large Mixing Bowl
Combining tuna, noodles, and sauce is mess-free in a spacious mixing bowl. Choose a non-slip, deep bowl that’s microwave- and dishwasher-safe for everyday kitchen multitasking.
Medium Saucepan
Essential for boiling noodles and sautéing the celery and onion mixture. A heavy-bottomed saucepan ensures even cooking and avoids burning delicate ingredients.
Cheese Grater
Freshly grated cheddar melts smoother than pre-shredded cheese. A box grater with multiple blades makes it easy to switch between fine and coarse textures for all your recipes.
Wooden Spoon or Silicone Spatula
Great for stirring ingredients without scratching your cookware. Silicone spatulas are heat-resistant and ideal for folding in ingredients gently without crushing them.
Tuna Noodle Casserole
Equipment
- 1 × 2-Quart Baking Dish – For assembling and baking the casserole
- 1 × Medium Saucepan – For boiling egg noodles and sautéing vegetables
- 1 × Large Mixing Bowl – For combining all casserole ingredients
- 1 × Cheese Grater – For shredding cheddar cheese
- 1 × Wooden Spoon or Silicone Spatula – For sautéing and stirring mixture
Ingredients
Main Casserole
- 3 cups dry egg noodles approximately 6 ounces
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 2 celery ribs diced
- ⅔ cup frozen green peas thawed
- 1 can 5 ounces solid white tuna, drained
- 1 can 10.5 ounces condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup sharp cheddar cheese freshly shredded
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
Crunchy Topping
- ½ cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
- ½ cup sharp cheddar cheese shredded
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
Instructions
- Prep the Oven and Topping: Preheat your oven to 425°F (220°C). In a small bowl, stir together the panko breadcrumbs, melted butter, shredded cheese, and parsley. Set this topping mixture aside so it’s ready to go when it’s time to bake.
- Boil and Cool the Noodles: Bring a pot of salted water to a boil. Add the egg noodles and cook until just al dente, following the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process and prevent clumping.
- Sauté the Veggies: In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery. Sauté for about 5 to 7 minutes, or until the vegetables are softened and fragrant.
- Mix the Filling: In a large mixing bowl, combine the cooked noodles, sautéed onion and celery, thawed peas, drained tuna, mushroom soup, milk, shredded cheese, and parsley. Stir everything together until fully blended and creamy.
- Assemble the Casserole: Grease a 2-quart baking dish lightly with nonstick spray or butter. Spread the tuna noodle mixture evenly into the dish. Sprinkle the breadcrumb topping generously over the top.
- Bake to Golden Perfection: Place the casserole in the preheated oven and bake for 18 to 20 minutes, or until the top is golden and the edges are bubbling. Allow to cool for a few minutes before serving.
Notes
- Noodle Measurement Tip: 1 cup of dry egg noodles weighs approximately 2 ounces. For this recipe, you’ll need about 6 ounces total.
- Tuna Choice: Solid white albacore tuna works great for firm texture and mild flavor, but feel free to use chunk light if you prefer.
- Soup Substitute: Swap cream of mushroom with cream of celery or cream of chicken for a flavor twist.
- Add Crunch: For extra crispness, broil the casserole for 1–2 minutes at the end—but watch it closely!
- Make Ahead: Assemble the casserole ahead of time and refrigerate it (unbaked) for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.
Chef’s Secrets for Casserole Success
The key to a truly comforting tuna casserole lies in balancing texture and flavor.
First, don’t overcook the egg noodles—they should be just al dente before mixing, as they’ll continue to soften while baking.
Use freshly shredded cheddar instead of pre-shredded, which often contains anti-caking agents that hinder melting.
For a richer, more layered flavor, lightly season the sautéed onion and celery with a pinch of salt and pepper.
Want extra depth? Add a dash of garlic powder or a spoonful of sour cream to the mix.
Finally, rinsing the cooked noodles under cold water not only halts the cooking but keeps them from sticking, making assembly smoother and more consistent.
Easy and Tasty Serving Suggestions
This casserole makes a hearty main dish all on its own, but you can round out the meal with a few simple sides.
A crisp green salad with a light vinaigrette adds a fresh contrast to the creamy filling.
Steamed green beans or roasted asparagus also pair beautifully for a well-balanced plate.
If you’re entertaining, consider serving the casserole in individual ramekins for a charming, elevated presentation.
For a comforting weeknight dinner, warm dinner rolls or a slice of crusty bread will help soak up every bit of that cheesy goodness.
Smart Storage and Reheating Tips
Leftover tuna casserole stores beautifully and can be a lifesaver for meal prep.
Allow the casserole to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes or microwave individual servings in 30-second intervals until heated through.
If the casserole looks dry, splash a little milk over the top before reheating to revive its creamy texture.
For longer storage, portion out servings and freeze in freezer-safe containers for up to 2 months.
Thaw overnight in the fridge before reheating as above.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! While egg noodles give this casserole its classic texture, feel free to swap them for rotini, fusilli, or even whole wheat pasta. Just be sure to cook them al dente.
2. What’s the best kind of tuna to use?
Solid white albacore tuna offers a firmer texture and milder flavor, making it ideal for casseroles. However, chunk light tuna in water is a great budget-friendly option and works well too.
3. Can I make this casserole ahead of time?
Yes, you can assemble the entire dish—minus the crumb topping—a day in advance. Store it covered in the fridge. When ready to bake, add the topping and pop it in the oven.
4. Is there a way to make this healthier?
Definitely! Use reduced-fat cream of mushroom soup, low-fat cheddar, and whole wheat noodles. You can also add extra vegetables like mushrooms or spinach for more fiber and nutrients.
5. How do I prevent the casserole from drying out?
Don’t overbake it—18 to 20 minutes is just enough to heat it through and crisp the topping. Also, ensure there’s enough liquid (milk and soup) in the mixture to keep it moist during baking.
This recipe is inspired by spendwithpennies and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
