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This classic tuna casserole is creamy, cheesy, and topped with buttery, golden breadcrumbs. If you grew up eating old-fashioned tuna casserole, you already know why it’s such a staple — it’s easy to make, comforting, and always satisfying. With tender egg noodles, flaky tuna, sweet peas, and a creamy mushroom sauce, this easy dinner comes together quickly and feeds the whole family!
If your family loves casseroles, my Broccoli Casserole, Tater Tot Casserole, and Taco Casserole are reader favorites too!
Why you’ll love this tuna noodle casserole recipe!
This classic tuna casserole casserole is easily in the top five when it comes to the best comfort foods. It’s right there on the list next to macaroni and cheese, grilled cheese and tomato soup, and baked spaghetti. It hits the spot each and every time.
This comforting casserole has classic ingredients like egg noodles, peas, mushroom soup, and canned tuna. It’s basically like all of your childhood favorites wrapped up into one bite. Continue the tradition of serving this casserole in your family and serve it at your Sunday dinner table or as a side dish on the holidays. It’s a great Lent dinner idea too!
- Creamy and comforting: The rich mushroom sauce coats every bite of tender noodles.
- Simple ingredients: Made with pantry staples you likely already have.
- Family-friendly: A classic flavor that even picky eaters enjoy.
- Great for leftovers: Tastes just as good the next day.
- Freezer-friendly: It’s the perfect meal to make ahead.
Table of Contents
Ingredients You’ll Need
This hearty casserole comes together with easy ingredients you can find at your local grocery store.
The complete ingredient list with measurements is in the recipe card at the bottom of the page.
- Egg noodles – Cooked just until tender.
- Frozen peas – Let the peas defrost before adding them to the mixture.
- Canned tuna – Drain the tuna before mixing in. It’s also delish in this Simple Tuna Salad Recipe.
- Condensed mushroom soup – Helps form the base of the creamy sauce.
- Milk – Thins the sauce slightly.
- Cheddar cheese – Both for the casserole filling and topping.
- Panko bread crumbs – For the crunchy topping.
- Butter – Melted and mixed with breadcrumbs.
Variations
- Add sautéed mushrooms or diced onions.
- Stir in cooked broccoli instead of peas.
- Use cream of celery soup instead of mushroom.
- Swap cheddar for Colby Jack or mozzarella.
- Add crushed potato chips instead of panko for a retro twist.
How to Make Tuna Casserole with Cream of Mushroom Soup
- Cool the noodles: Boil the noodles in water according to the package.
- Mix: Combine cooked noodles, peas, drained tuna, cream of mushroom soup, milk, cheddar cheese, salt, and pepper.
- Assemble: Transfer mixture to a greased baking dish.
- Bake: Sprinkle breadcrumb topping evenly over the top of the casserole. Bake for 18–20 minutes, until hot and bubbly and the topping is golden brown.
Serving Suggestions
Tuna casserole can easily be the main dish. Pair it with:
- A simple green salad
- Instant Pot Green Beans
- Yeast Dinner Rolls
- 7UP Biscuits
Storage Instructions
- Refrigerator: Store leftover tuna casserole in an airtight container for 2–3 days.
- Freezer (After Baking): Cool completely, wrap tightly, and freeze up to 3 months.
- Freezer (Before Baking): Assemble in a foil-lined pan, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking.
Frequently Asked Questions
If it turns out dry, there likely wasn’t enough liquid. Make sure to measure accurately and avoid overbaking.
If it begins to dry out, cover loosely with foil. Remove foil for the last 10 minutes so the topping can crisp.
Yes. Assemble the casserole and refrigerate up to 24 hours before baking.
It pairs well with vegetables, salad, or rolls. It can also stand alone as a complete meal.
More Comforting Casseroles
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Tuna Casserole
Ingredients
- 12 oz egg noodles
- 1 cup frozen peas defrosted
- 2 10 1/2oz condensed mushroom soup
- 2 5-6oz cans tuna drained
- 1/2 cup milk
- 1 cup cheddar cheese
- salt and pepper to taste
Crumb Topping
- 1 cup panko bread crumbs
- 2 tbsp butter melted
- 1 cup cheddar cheese
Instructions
- Preheat oven to 425°F and prepare a 9×13 inch baking dish with grease or parchment. Set aside.
- Combine topping ingredients and set aside.
- Boil noodles according to package directions and set to the side. Let cool.
- In a large bowl combine noodles, peas, soup, milk, cheese, and tuna. Mix well to combine.
- Spread the mixture into the pan and top with crumb topping.
- Bake 18-20 minutes or until bubbly and the topping is lightly browned.
Notes
- Slightly undercook noodles so they don’t become mushy.
- Drain tuna thoroughly to avoid excess moisture.
- Let casserole rest 5 minutes before serving.
Great for dinner. We will definitely make it again!
Very good.. my son in law said could use more cheese, still good!!