If you grew up on old-fashioned tuna casserole, you’re not alone. There’s a reason why the casserole is a staple in the dinner rotation. It is both so simple and quick to make. The dish will easily become a regular on your dinner menu.
Old-fashioned tuna 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 spaghetti. It hits the spot each and every time.
OLD-FASHIONED TUNA CASSEROLE RECIPE
This homemade tuna casserole is creamy, buttery, and super cheesy. Plus, it couldn’t be easier to make.
This old-fashioned tuna 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, especially when you make Cheesy Tuna Casserole! It is guaranteed to be a hit.
This casserole has a pure comfort factor to it. The super creamy mushroom soup provides the ultimate base for all the toppings in the casserole to seamlessly mix together. Combine that flavor with the cheesy and crunchy breadcrumb topping, and you have a true casserole masterpiece on your hands.
WHAT I LOVE ABOUT THIS EASY CASSEROLE RECIPE
What I love about this old-fashioned tuna casserole, besides the taste, is how simple it is to make. You basically have to mix it all up and add in the topping. Plus, you can switch it up however you would like. Have some extra veggies around the house? Throw them in the casserole for an exciting new flavor. Don’t be scared to get creative with this dish!
INGREDIENTS FOR A TASTY TUNA CASSEROLE
- Egg noodles – cook before adding to the mixture.
- Frozen peas – let the peas defrost before adding them to the mixture.
- Canned tuna – drain the tuna before mixing in.
- Condensed mushroom soup
- Cheddar cheese – both for the casserole filling and topping.
- Salt and pepper
- Panko bread crumbs
HOW TO MAKE OLD-FASHIONED TUNA CASSEROLE
Preheat the oven to 425 and prepare a 9×13 baking dish with grease or parchment paper. Set aside. Prepare the topping ingredients together in a bowl and set aside.
Cook noodles according to the package. When cooled and finished cooking, mix the noodles in a large bowl with the peas, soup, milk, cheese, and tuna.
Add the mixture to the baking dish and top with the crumb and cheese topping.
Bake the casserole in the oven for about 18-20 minutes, or until the topping is slightly browned.
HOW TO STORE AND FREEZE TUNA CASSEROLE
If you somehow have leftovers of your old-fashioned tuna casserole, it will last about 2-3 days in the fridge in an airtight container. Take the casserole out of the pan to store, as it will last longer.
The casserole is very easy to freeze before and after cooking. Cook the casserole thoroughly and let cool before freezing. Cover tightly and place in the freezer The casserole should freeze for up to 6 months if properly stored. Pro tip! Bake the casserole in a foil-lined pan for easy freezing storage.
If freezing before cooking, assemble the casserole in a foil-lined pan and prepare for freezing. When ready to serve, take the casserole out of the freezer and fully let thaw. Continue the baking process as is to fully cook the casserole.
If your tuna casserole is coming out dry, that means there is not enough liquid in the mixture, and the noodles are absorbing all of it while cooking. This may be happening because the baking dish you are using is too large, or the dish isn’t being covered when cooking.
If you find your casserole is drying out when cooking it, definitely cover it with foil before placing it in the oven. Uncover the foil for the final 10 minutes or so of the cooking process to the top can get nice and crispy.
MORE CASSEROLES TO DIG INTO
- Turkey Casserole
- Taco Casserole
- Cheesy Cauliflower Casserole
- Chili Cornbread Casserole
- Chicken and Dumpling Casserole
- 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
- 1 cup panko bread crumbs
- 2 tbsp butter melted
- 1 cup cheddar cheese
- 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.