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!
Our tuna noodle casserole recipe is so simple to make but wraps you up like a hug when you eat it. Make sure to enjoy a classic chocolate chip cookie (or two) for the ultimate comfort combo!
Tuna Casserole
Tuna Casserole
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Tuna Noodle Casserole Ingredients
- Egg noodles – Wide.
- Peas – We use frozen, but canned works too.
- Tuna – Canned/drained.
- Condensed soup – We like cream of mushroom.
- Milk – Preferably whole milk, but low fat or fat free will also work.
- Cheddar cheese – Shredded. Mexican or fiesta blend is good too.
- Bread crumbs – Panko. Traditional or Italian seasoned are also yummy.
- Butter – Salted/melted.
- Salt & pepper – To taste.
How do you make tuna casserole with noodles? (Step-by-step)
⭐ First, combine prepared noodles, peas, tuna, soup, milk, and shredded cheddar in a large pot or bowl. Stir well.
⭐ Next, press noodle mixture into a buttered casserole dish.
⭐ Then, mix together the panko crumbs and melted butter and sprinkle over top of the casserole.
⭐ Finally, bake until bubbly and breadcrumbs are browned on top.
Preparation
Can you make tuna casserole ahead of time?
Yes! I love to prep this a day or two in advance and then pop it in the oven when we’re ready to eat it. This is a perfect meal planning dish.
Do I have to cook the noodles before baking?
In this recipe the noodles should be boiled first. You can do them al dente (slightly firm) because they will continue to cook in the casserole, but you do not want to add them dry.
What kind of condensed soup for tuna casserole recipe?
We typically use cream of mushroom, but any of the “cream of” soups will work.
Growing up we often used cream of celery, and my kids like it when I use cream of bacon. You could even add a little extra protein to the dish by using cream of chicken soup.
Leftovers and storage
How long does tuna casserole with noodles last?
Leftovers will keep in the refrigerator for 3 – 4 days or in the freezer for several weeks.
Can you freeze tuna noodle casserole?
Yes, you can freeze it before or after baking. When freezing before baking it’s best to use a disposable pan (so your baking dish isn’t stuck in the freezer for months!).
Cover tightly with at least two layers of foil. If freezing for an especially long time it helps to also wrap the entire dish in saran wrap. Freeze for up to 6 months.
If freezing leftovers, make sure they cool first, then store them in an air tight/freezer safe container for up to 3 months. Thaw in the refrigerator.
Can you cook tuna casserole from frozen?
Yes, to cook the casserole from frozen add 45 – 60 minutes to the baked time. Bake covered for the extra initial cook time, uncover during the last 20 minutes.
Tips tricks & variations
🧅 Try topping the casserole with crunchy onions like we do in our green bean casserole recipe.
🔥 Add some heat by stirring in a tablespoon or two of sriracha or Frank’s Red Hot sauce.
🥶 Make your future self happy by whipping up a double batch and freezing one pan for later.
🥕 Try it with mixed vegetables instead of peas, or canned chicken instead of tuna!
What to eat with tuna noodle casserole (serving suggestions)
I love to make a big salad whenever we serve hearty casseroles. They just balance each other out so well! This salad with apple and walnuts is a personal favorite, or this salad with figs and blue cheese is also delish!
More casserole recipes to enjoy
- Baked spaghetti casserole
- Frito pie recipe
- Chicken and rice casserole
- Tater tot hot dish
- See all our easy casserole recipes
Other seafood recipes you’ll love
- Tuna pasta salad recipe
- Tuna stuffed tomatoes recipe
- Easy shrimp scampi
- Quick red curry soup
- See all our recipes with seafood
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Metal spatula – We like a metal spatula for getting heavy piles of noodles out easily.
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How to Make Tuna Casserole
Tuna Casserole
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
Instructions
- Boil egg noodles according to package directions, drain and return to pot.
- To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
- Press noodles into a 9x13 inch buttered casserole dish.
- Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
- Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.
Video
Notes
Nutrition
Tuna Casserole
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Gail says
It’s a keeper!
I added sautéed onion, mushrooms and red pepper…
I ended up cooking it for 40 minutes.
Definitely will be having it again👍🏻
Reid says
Didn’t have egg noodles, so I used frozen lasagna rolls. Didn’t have tuna, so I used ground beef. Didn’t have cream of anything soup, so I used marinara. Didn’t taste anything like the recipe implied. Just kidding, everything was perfect, great recipe, would totally make it again. Kudos to the author.
April Woods says
oh my gosh, you had me going for a minute!
Lisa says
lol the one review is priceless I lol 😂 over this , I was like whatttttt 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 always nice to add humor and that was by far the best I’ve seen on many site’s
Kim says
We loved it!!
Denise says
Can I use regular breadcrumbs, instead of Panko crumbs?
April Woods says
Regular breadcrumbs should work 🙂
Barrett Hornbach says
Seems like a lot of condensed soup and milk…?
April Woods says
I’m not sure what you’re getting at?
Dora DeRossett says
I followed the recipe exactly and it was perfect!!!
CATHY says
DELICIOUS. I COOK THIS FOR MY STEP MOM EVERY TIME I VISIT.
Kathleen Hibbard says
Made this for dinner tonight. Added peas, sauteed onion & mushrooms. I didn’t have cream of mushroom, so used cream of chicken. It turned out really great.
Lisa says
I made this yesterday and I needed to adjust my choices due to the fact that it was a very dry texture not creamy enough so I added a cup of half and half in addition to a cup in a half milk I also added a different cheese on top of sautéed onions, mushrooms and mixed garlic 5 cloves of minced to the mixture in addition I chose Parmesan cheese to add as well to the mixture and panko bread crumbs for a salty texture as well as pepper.and garlic and paprika and parsley.
The recipe in itself wasn’t creamy enough so if you want a dried out recipe as per creamy and moist follow the exact recipe. Apologize but my technique for cooking is “trust your gut not the recipe “ your your own artist and creator I added frozen peas and carrots it added a fresh sweetness.
I lost my original recipe that is made of a variety of cheeses with a smoked paprika so I added that as well.
I mixed all ingredients in a Dutch oven pot heated.and proceeded the Al denta noodles and mixed them all together.
The casserole was a huge hit.
I did bake this covered and then added more cheese as well as panko crumbs to the top along with butter sliced thinly in pats
I proceeded uncovered but oven on broil to melt and brown the toppings.
This is gone as of this morning my husband came home from work and polished it off.
I will definitely make this again and as well try it with chicken and mixed veggies for a pot pie casserole.
Thank you for sharing this.
Trish says
My husband loves me more every time I make this❤️❤️
Chantal says
Can you make a couple of hours ahead of time? Or will end up to dry
Ron says
I used cream of jalapeño soup and pepper jack cheese. It was very good!
Rose Gould says
I want to try like this but Where do you get jalapeño soup?? 🤯🤯🤯
April Woods says
Here’s a link to jalapeno soup on Amazon: https://amzn.to/48rtXiw 🙂
Jeannette Byrd says
I have been trying to figure out how to use up my tuna. I am on a quest to use up what’s in the pantry. I had cream of chicken and cream of celery. Used canned peas. Added some sautéed onions. Great recipe!