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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Sarah says
This looks delicious. I haven’t had tuna casserole in forever but now you have me craving it. I love how easy this recipe looks and that it can be frozen for future use. I also love how versatile it is with the various options you have listed. I will have to give this one a try, as I’m always looking for new recipes to try.
Melissa says
Yum – one of my favorite recipes ever! Great for the whole family!
Stephanie says
This casserole is my kids’ favorite! I make it about twice a month which is fine with me because it’s so easy!
Beth says
Yummy! My family loves this recipe even my picky eater! I can’t wait to make this recipe again soon!
Sue says
This recipe is even tastier if you use crushed potato chips instead of panko cruoumbs. Try it – you will love it.
Alexis says
I can’t seem to get the amount of noodles right. How many cups would you say of uncooked noodles?
April Woods says
It’s just a 16 ounce package.
Jenni says
Looks great. Can you substitute canned salmon in this?
April Woods says
For sure 🙂
Lori says
Big hit tonight! Thanks
Carol says
Great recipe!! I also use potato chips instead of bread crumbs. It’s delicious and my whole family loves it
Betsy says
One of my favorites from growing up! I like to use the frozen peas. They have a much fresher taste and much less salt! Always have to have some crusty bread or good toast with this for some reason… and maybe a side of green beans, too! Good and hearty. Perfect week night meal!
Beth says
One of hubby’s favorites! I made it again on Sunday! Reminds me of my Mother In Law’s great tuna noodle casserole. Thanks for the fabulous recipe!
Kristyn says
It’s been a while since I made this, so thank you for reminding me!! We love it!! I always have so much tuna. It’s a delicious meal any night of the week!
Taralee says
Good basic recipe that I used, but found I needed to make some adjustments. Using 16 oz of noodles would make way too many for a 9 by 13” baking dish. I found the amount of milk was not quite enough, even with half the amount of noodles. I added some tarragon leaves, a small amount of celery and onion.
April Woods says
Hi Taralee – This recipe has been tested many many times by both myself and readers, I can assure you it definitely fits in a 9×13 casserole dish. xo April
Jenna says
Just made it tonight. Substituted corn for the peas and added crunchy onions! It was a huge hit!
April Woods says
Yay, that’s awesome!
Barbara Peck says
I was out of Cheese! I used cream cheese instead, added the fried onions(really added needed flavor)
Pretty good, can’t think of any way to improve on it.
Thanks!
melinda says
very good. thank you!
Jennifer says
Do you cook the frozen peas first or just add them in frozen?
April Woods says
Frozen or thawed is fine, don’t cook first though 🙂
juanita c cooper says
i make this but not in oven we love this dish . use three small cans of tuna three cans mushroom soup i can small baby peas bag of egg noodles i stick of margerine heat soup cook noodles put all in lg bowl and mix i have been making this all my life and never had any one not like it