I remember carrying a warm baking dish from the oven to the table as a teenager, the kitchen smelling like mushroom soup and butter while everyone hovered with forks, and that same comforting, slightly nostalgic feeling is exactly why I reach for an easy tuna casserole on busy weeknights when I want something simple, homey, and reliably loved by family and friends, Tuna Casserole sits at the center of those memories.
Why You’ll Love It
This tuna casserole is forgiving and straightforward, perfect if you are new to cooking or just want a low-stress dinner that feeds a crowd, it comes together with pantry staples, uses one baking dish, and turns out creamy with a crunchy topping that makes everyone feel like the meal was worth waiting for.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 8 oz (225 g) egg noodles or short pasta
- 2 cans (5 oz / 140 g each) tuna in water, drained
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1/2 cup (120 ml) milk
- 1 cup (140 g) frozen peas, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (50 g) shredded cheddar cheese
- 1/3 cup (40 g) plain breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2 quart (or similar) oval baking dish.
- Cook the egg noodles in salted boiling water according to package directions until just al dente, drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent about 4 minutes, add garlic and cook 30 seconds more.
- In a large bowl combine the cooked noodles, drained tuna, cream of mushroom soup, milk, thawed peas, cooked onion and garlic, half the cheddar cheese, salt and pepper, stir until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread evenly, sprinkle the remaining cheddar over the top.
- Mix the breadcrumbs with the melted butter and sprinkle over the cheese layer to create a golden crust.
- Bake uncovered for 20 to 25 minutes until bubbly and the topping is golden brown, let rest 5 minutes before serving, garnish with chopped parsley.
Recipe Variations
- Cheesy Broccoli Tuna Casserole: Add 1 cup steamed broccoli florets and use 3/4 cup shredded cheddar for a veggie boost and meltier texture.
- Lighter Greek Yogurt Version: Replace the cream soup and milk with 1 cup plain Greek yogurt thinned slightly with 2 tbsp water, omit half the cheese for fewer calories.
- Gluten Free: Use gluten free pasta and gluten free breadcrumbs or crushed cornflakes to keep the same crunch.
- Mediterranean Twist: Swap peas for chopped roasted red peppers, add 1/4 cup chopped kalamata olives, and use a sprinkle of grated Parmesan instead of cheddar.
Make Ahead: You can assemble the casserole up to 24 hours ahead, cover tightly and refrigerate, when ready to bake remove from fridge and add 5 to 10 minutes to the baking time, for longer storage freeze assembled (before baking) for up to 3 months, thaw in the fridge overnight before baking and allow extra time in the oven.
Frequently Asked Questions
Can I use fresh tuna instead of canned tuna
Fresh cooked tuna will work if flaked into bite sized pieces, but canned tuna is the most convenient and gives the classic texture people expect in tuna casserole
Can I skip the cream of mushroom soup
Yes you can substitute a simple white sauce made with butter, flour, and milk or use plain Greek yogurt thinned with a little milk for a fresher flavor
How do I keep the casserole from getting watery
Make sure the tuna is well drained, avoid over-thawing frozen peas, and do not add extra liquid beyond what the recipe calls for
Is there a vegetarian version of tuna casserole
For a vegetarian option replace tuna with cooked chickpeas or white beans and use vegetable broth or a creamy mushroom substitute
Tuna Casserole
This tuna casserole is forgiving and straightforward, perfect if you are new to cooking or just want a low-stress dinner that feeds a crowd, it comes together with pantry staples, uses one baking dish, and turns out creamy with a crunchy topping that makes everyone feel like the meal was worth waiting for.
Ingredients
- 8 oz (225 g) egg noodles or short pasta
- 2 cans (5 oz / 140 g each) tuna in water, drained
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1/2 cup (120 ml) milk
- 1 cup (140 g) frozen peas, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (50 g) shredded cheddar cheese
- 1/3 cup (40 g) plain breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2 quart (or similar) oval baking dish.
- Cook the egg noodles in salted boiling water according to package directions until just al dente, drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent about 4 minutes, add garlic and cook 30 seconds more.
- In a large bowl combine the cooked noodles, drained tuna, cream of mushroom soup, milk, thawed peas, cooked onion and garlic, half the cheddar cheese, salt and pepper, stir until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread evenly, sprinkle the remaining cheddar over the top.
- Mix the breadcrumbs with the melted butter and sprinkle over the cheese layer to create a golden crust.
- Bake uncovered for 20 to 25 minutes until bubbly and the topping is golden brown, let rest 5 minutes before serving, garnish with chopped parsley.
Conclusion
This tuna casserole is a friendly, easy recipe to build confidence in the kitchen because it uses familiar ingredients and simple steps, it rewards small hands-on moments like stirring the noodles with the sauce and pressing on a crunchy breadcrumb top, and it adapts well to what you have on hand, so feel encouraged to try it, make it your own, and enjoy a cozy, low-stress meal that welcomes leftovers.
