A combination of peas, carrots, egg noodles, and tuna tossed in a creamy sauce and topped with buttery panko breadcrumbs makes up this ultra comforting tuna casserole recipe.
Why this recipe works
Tuna casserole has been around for a long time. It’s one of those dishes people keep coming back to time and time again. Also known as tuna noodle casserole, this dish typically uses canned tuna, frozen or canned peas, noodles, cream of mushroom soup, and some type of crunchy topping for texture.
This hot dish is the perfect base for many add-ins like carrots, onion, or corn. It’s kind of like the savory version of tuna pasta salad.
Related Recipe – Tuna Melt
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TUNA – Definitely grab canned tuna that’s packed in water, not oil. You can add more or less tuna to your liking, we used 2 5 oz cans.
SAUCE – The “sauce” of the dish is made with cream of mushroom soup (the condensed kind), however, you can use cream of celery or cream of chicken if desired. You will also need whole milk.
TOPPING – We are using panko breadcrumbs tossed with melted butter. You can swap the panko out for Ritz crackers, crushed potato chips, canned fried onions, or flavored panko breadcrumbs (like Italian seasoned).
VEGGIES – Canned, frozen, or fresh veggies to your liking can be added. This recipe uses frozen peas and fresh diced carrots. Diced onion or corn is always a welcome addition!
How to Make Tuna Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400F.
- Cook egg noodles according to package instructions. Drain and set aside.
- Combine cream of mushroom soup and milk, whisking until smooth.
- To a large bowl combine the tuna, carrots, peas, soup mixture, and noodles. Stir to coat well. Pour into a greased 9×13 casserole dish.
- Melt butter and pour over breadcrumbs. Toss well. Sprinkle over noodle mixture.
- Cover and bake for 30 minutes. Remove the foil and bake for another 10 minutes until top is golden brown.
Frequently Asked Questions & Expert Tips
Store leftover tuna casserole in an air-tight container in the refrigerator for up to 4 days. Reheat in microwave.
Yes, you can freeze tuna casserole before or after baking. To freeze before baking, cover the prepped casserole with an air-tight lid or a layer of plastic wrap followed by aluminum foil. Do not add the breadcrumbs and butter mixture until you are ready to bake. Store in the freezer for 4-5 months. To freeze an already baked casserole, cover with an air-tight lid or tightly wrap with plastic wrap and aluminum foil and store in the freezer for up to 2 months.
Serving Suggestions
Tuna noodle casserole can be served on its own, with bread rolls, or a side salad. This dish is great for prepping in advance and will be fine if made and stored in the refrigerator for a couple of days before baking – as long as you cover it well. You can certainly add some shredded cheese to the noodle mixture before baking if desired. Enjoy!
More Casserole Recipes
- John Wayne Casserole
- Ground Beef Casserole
- Chicken Stuffing Casserole
- Beef Strogranoff Casserole
- Chicken Enchilada Casserole
- Reuben Casserole
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Tuna Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 oz egg noodles
- 21 oz cream of mushroom soup
- 1 cup whole milk
- 10 oz tuna in water drained
- 2 carrots diced 1/4 inch, about 1/2 cup
- 1 cup frozen peas
- 3 Tbsp butter melted
- 1 cup panko breadcrumbs
- salt, pepper, parmesan cheese, parsley optional to taste
Things You’ll Need
Before You Begin
- Canned, frozen, or fresh veggies to your liking can be added. This recipe uses frozen peas and fresh diced carrots. Diced onion or corn is always a welcome addition!
- The “sauce” of the dish is made with cream of mushroom soup (the condensed kind), however, you can use cream of celery or cream of chicken if desired. You will also need whole milk.
- You may also add in some shredded cheddar cheese to the noodle mixture if desired.
Instructions
- Preheat oven to 400F.
- Cook egg noodles according to package instructions. Drain and set aside.
- Combine cream of mushroom soup and milk, whisking until smooth.
- To a large bowl combine the tuna, carrots, peas, soup mixture, and noodles. Stir to coat well. Pour into a greased 9×13 casserole dish.
- Melt butter and pour over breadcrumbs. Toss well. Sprinkle over noodle mixture.
- Cover and bake for 30 minutes. Remove the foil and bake for another 10 minutes until top is golden brown.
Nutrition
Amanda Davis
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Dia says
Love the simplicity and deliciousness of Amanda’s recipes! My family certainly enjoys them!
Bertha Farron says
I need the recipe for Buffalo Chicken dip please
Kristen Formaro says
Hi Bertha, you can use the search bar at the top of the page to locate recipes you are looking for but I will link it here for you as well :) >> https://amandascookin.com/buffalo-chicken-dip/