Best Tuna Casserole Recipe

Introduction

This best tuna casserole combines creamy mushroom soup, tender egg noodles, and flaky tuna for a comforting, easy-to-make meal. Topped with a cheesy, buttery breadcrumb crust, it’s perfect for a family dinner or potluck.

Ingredients

• 6 ounces egg noodles, cooked
• 1 cup frozen peas
• 10 ounces tuna, drained (two 5-ounce cans)
• 10.5 ounces cream of mushroom soup
• ½ cup whole milk
• 1½ cups shredded mild cheddar cheese, divided (1¼ cups and ¼ cup)
• ½ teaspoon celery salt
• ¼ teaspoon pepper
• 2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
• ¼ cup bread crumbs
• 2 tablespoons butter, melted

Instructions

1. Step 1: Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray.
2. Step 2: In a large bowl, combine the cooked egg noodles, frozen peas, drained tuna, cream of mushroom soup, whole milk, 1¼ cups shredded cheddar cheese, celery salt, pepper, and chopped parsley. Mix well.
3. Step 3: Transfer the tuna mixture evenly into the prepared casserole dish.
4. Step 4: Cover the dish and bake for 20 minutes, until the casserole is hot and bubbly.
5. Step 5: While baking, stir together the bread crumbs and melted butter in a small bowl.
6. Step 6: Remove the casserole from the oven and sprinkle the breadcrumb mixture evenly over the top, then add the remaining ¼ cup shredded cheddar cheese.
7. Step 7: Return the casserole to the oven uncovered and bake for an additional 5 to 10 minutes, until the bread crumbs begin to brown and the cheese is melted.
8. Step 8: Let the casserole cool slightly, garnish with extra fresh parsley if desired, and serve warm.

Tips & Variations

• For a crunchier topping, mix in some crushed Ritz crackers with the bread crumbs.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
• Add chopped cooked mushrooms or sautéed onions to the noodle mixture for extra depth.
• Use a mix of cheddar and mozzarella cheese for a gooier texture.
• If you prefer a lighter dish, swap whole milk for 2% or use a low-fat soup.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes or until heated through. Avoid microwaving to keep the breadcrumb topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Just blanch them briefly before adding to the casserole so they stay tender and bright green.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.

Best Tuna Casserole Recipe

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★★★★★

4.9 from 98 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Best Tuna Casserole is a comforting and classic dish combining tender egg noodles, flaky tuna, creamy mushroom soup, and mild cheddar cheese. Enhanced with frozen peas and seasoned with celery salt, pepper, and fresh parsley, it’s a simple, hearty meal that’s easy to prepare and perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 6 ounces egg noodles, cooked
• 1 cup frozen peas
• 10 ounces tuna, drained (two 5-ounce cans)
• 10.5 ounces cream of mushroom soup
• ½ cup whole milk
• 1½ cups shredded mild cheddar cheese, divided (1¼ cups and ¼ cup)
• ½ teaspoon celery salt
• ¼ teaspoon pepper
• 2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)

Topping

• ¼ cup bread crumbs
• 2 tablespoons butter, melted

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13 inch casserole dish with non-stick cooking spray to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the cooked egg noodles, frozen peas, drained tuna, cream of mushroom soup, whole milk, 1¼ cups of shredded mild cheddar cheese, celery salt, pepper, and chopped fresh parsley. Stir until all ingredients are well incorporated.
3. Assemble Casserole: Transfer the tuna mixture evenly into the prepared casserole dish, spreading it out to ensure even cooking and baking.
4. Bake Covered: Cover the casserole dish with foil or a lid and bake in the preheated oven for 20 minutes or until the mixture is hot and bubbly.
5. Prepare Topping: While the casserole is baking, combine bread crumbs with melted butter in a small bowl, mixing until the bread crumbs are evenly coated.
6. Add Topping and Cheese: Remove the casserole from the oven after 20 minutes, then sprinkle the buttered bread crumbs evenly over the top along with the remaining ¼ cup of shredded mild cheddar cheese.
7. Bake Uncovered: Return the casserole to the oven and bake uncovered for an additional 5 to 10 minutes, until the bread crumbs are golden brown and the cheese on top has melted.
8. Serve: Remove from the oven, garnish with extra fresh parsley if desired, and serve the casserole warm for a delicious meal.

Notes

• Use whole milk for creamy texture, but low-fat milk can be substituted for a lighter version.
• Ensure tuna is well drained to prevent a watery casserole.
• You can substitute bread crumbs with crushed crackers or panko for different textures.
• For a gluten-free version, use gluten-free noodles and bread crumbs.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days and reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: tuna casserole, egg noodles, creamy casserole, comfort food, baked casserole, tuna recipe, easy dinner