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, dinner 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 – Grab canned tuna that’s packed in water, not oil. You can add more or less tuna to your liking, we used two 5-ounce cans. Be sure to drain your canned tuna of excess water; you don’t want it to be dry, but you also don’t want it to be overly wet.
SAUCE – The “sauce” of the dish is made with cream of mushroom and cream of chicken soup (the condensed kind); however, you can use cream of celery or a combo of your favorite condensed soup flavors. You will also need chicken broth.
TOPPING – We are using crushed potato chips here, such as Lays or Ruffles. You can swap the chips out for Ritz crackers, panko breadcrumbs, 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 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 and cream of chicken soups, broth, garlic salt, onion powder, and black pepper, whisking until smooth.
- To a large bowl, combine the tuna, cheese, peas, and carrots. Stir in the soup mixture and cooked noodles. Stir to coat well. Pour into a greased 9×13 casserole dish.
- Sprinkle crushed potato chips over the noodle mixture.
- Cover with foil 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 airtight container in the refrigerator for up to 4 days. Reheat in the 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 potato chip topping 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. Enjoy!
More Casserole Recipes
- John Wayne Casserole
- Ground Beef Casserole
- Chicken Stuffing Casserole
- Beef Stroganoff 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 Pin It Rate ItIngredients
- 12 ounces egg noodles
- 10.5 ounce cream of mushroom soup 1 can
- 10.5 ounce cream of chicken soup 1 can
- 1 cup chicken broth
- ¾ teaspoon garlic salt
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
- 10 ounces tuna in water drained of excess water, but not dry!
- 2 cups shredded cheddar cheese
- 1.5 cups frozen peas and carrots
- 1 cup crushed potato chips
Things You’ll Need
Before You Begin
- Canned, frozen, or fresh veggies to your liking can be added. This recipe uses frozen peas and carrots. Diced onion or corn is always a welcome addition!
- The “sauce” of the dish is made with cream of mushroom and cream of chicken soup (the condensed kind); however, you can use cream of celery or a combo of your favorite condensed soup flavors. You will also need chicken broth.
- We are using crushed potato chips here, such as Lays or Ruffles. You can swap the chips out for Ritz crackers, panko breadcrumbs, canned fried onions, or flavored panko breadcrumbs (like Italian seasoned).
Instructions
- Preheat oven to 400F.
- Cook egg noodles according to package instructions. Drain and set aside.12 ounces egg noodles
- Combine cream of mushroom and cream of chicken soups, broth, garlic salt, onion powder, and black pepper, whisking until smooth.10.5 ounce cream of mushroom soup, 10.5 ounce cream of chicken soup, 1 cup chicken broth, 3/4 teaspoon garlic salt, 3/4 teaspoon onion powder, 1/2 teaspoon black pepper
- To a large bowl, combine the tuna, cheese, peas, and carrots. Stir in the soup mixture and cooked noodles. Stir to coat well. Pour into a greased 9×13 casserole dish.10 ounces tuna in water, 2 cups shredded cheddar cheese, 1.5 cups frozen peas and carrots
- Sprinkle crushed potato chips over the noodle mixture.1 cup crushed potato chips
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until top is golden brown.
Expert Tips & FAQs
- Store leftover tuna casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
- 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 potato chip topping 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Jan 27, 2022 and has since been updated with new photos and expert tips.
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/