Tuna Casserole

Everyone remembers quintessential Tuna Casserole from growing up and this recipe is the best! It’s super simple for an easy weeknight casserole recipe. A creamy noodle mixture loaded with cheese, peas and tuna then topped with a buttery Panko crumb topping. Pair it with roasted vegetables or a simple tossed salad for an easy dinner.

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Did you grow up eating this classic casserole? I sure did and now I make it for my family! Tuna casserole is one of our favorite comfort food dinners – it’s one of those dinners that everyone loves!

My recipe is super simple and perfect for weeknights. The creamy noodles with the sweet peas and tuna are so delicious and, of course, it has the classic crunchy breadcrumb topping! I would never skip it – it’s my favorite part!

I’ve seen a lot of tuna noodle casseroles with a lot of crazy ingredients so I keep mine simple so it’s easy to make with flavors your family will love. Add some air fryer broccoli or asparagus to make it a complete meal.

If it’s been a while since you’ve made this classic you’ll want to add it to your must-make list!

This is the Ultimate Pantry Dinner!

What I love best about this recipe is that it calls for mostly pantry ingredients. I always have the ingredients on hand so I can make it when it’s busy and I don’t have time to shop.

I like to use egg noodles for this recipe, but you could substitute other kinds of pasta. If you do I would stick with thinner types of pasta like fettuccine or linguini. You could also use pappardelle pasta which is a thinner ribbon-like pasta.

Instead of regular dried breadcrumbs, I like to use panko bread crumbs which create a crunchier topping. You can use breadcrumbs if that’s all you have!

If you need to you can prep the casserole ahead of time and bake it later – it’s a great way to save time at dinner!

How to Make Tuna Casserole

• Prep Noodles – First, boil the noodles until they are al dente and then drain them.
• Mix Ingredients – In a large bowl, combine the noodles with the chopped onion, shredded cheddar cheese, peas, cream of mushroom soup and tuna. Spread the mixture in a prepared 9×13″ baking dish. You can also bake it in a 2.5-quart casserole dish, too.
• Make Topping – In a small bowl, mix melted butter with the panko and then sprinkle the mixture in an even layer over the top of the casserole.
• Bake – Bake the casserole for about 20 minutes or until it’s hot and bubbling.

Expert Tips

• Like I mentioned, you can prep this casserole up to a day in advance and then bake it later. Since it will be cold from the refrigerator you may need to add a few minutes on the cooking time. It’s a great meal to make for friends or family – once you’ve assembled it, just chill it, write a note with the baking instructions and all they have to do is pop it in the oven!
• You can also freeze this for an easy freezer meal. Under cook the noodles slightly, pour it into a freezer safe dish and skip the topping. Allow it to cool completely, then cover with aluminum foil and store int eh freezer for up to 3 months. When ready to use thaw in refrigerator overnight. Before baking make crumb topping, top and bake. I add about 15 minutes to baking time since it’s cold to begin with.
• The leftovers keep well in the refrigerator for two to three days. I like to store them in smaller containers so we have some easy lunches – just warm it up in the microwave!
• I love this recipe the way it is, but you can add other ingredients if you want to dress it up. Vegetables like broccoli, green beans and cooked mushrooms would work well! You can also switch up the cheese – try white cheddar or gruyere cheese. Sometimes I sprinkle grated Parmesan cheese over the top of the breadcrumbs.

If you’ve been craving some serious comfort food I think you’re going to love this easy tuna casserole! You’ll want it in your dinner rotation after you try it – it’s one of my family’s favorite dinners. Want more easy dinner recipes? Be sure to check out some more of my favorite recipes!

Easy Dinner Recipes

• My goulash recipe is another long-time family favorite! Lots of noodles, beef, a savory sauce, and cheese is always a hit when I make it!
• You can’t go wrong with spaghetti and meatballs – tender meatballs and pasta is always a winner at my house.
• Hamburger stroganoff is an easy dinner you can make in your Instant Pot!

Try it and love it? Rate it, please!!! Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 11 votes

Tuna Casserole

Quick and easy casserole with a creamy tuna mixture with egg noodles, peas and cheese then topped with a buttery panko topping!

Prep:10 minutes mins

Cook:30 minutes mins

Total:40 minutes mins

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Ingredients

• ▢ 12 oz egg noodles
• ▢ ¼ c. onion finely diced
• ▢ 1 c. shredded cheddar cheese
• ▢ 1 c. frozen peas
• ▢ 2 5 oz cans tuna drained
• ▢ 2 10 oz cans condensed cream of mushroom soup
• ▢ 1/2 c. milk

Crumb Topping

• ▢ 1/2 c. panko bread crumbs
• ▢ 1 Tbsp butter melted

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Instructions

• Preheat the oven to 425°F.
• Boil noodles al dente according to package directions. Drain.
• In a large bowl combine noodles, onions, peas, soup, milk, cheese and tuna. Mix well.
• Spread into a greased 9x13 inch baking dish or 2.5 quart casserole dish
• Combine the topping ingredients and sprinkle it over the casserole.
• Bake for 18-20 minutes or until bubbly.

Tips

• Like I mentioned, you can prep this casserole up to a day in advance and then bake it later. Since it will be cold from the refrigerator you may need to add a few minutes on the cooking time. It's a great meal to make for friends or family - once you've assembled it, just chill it, write a note with the baking instructions and all they have to do is pop it in the oven!
• You can also freeze this for an easy freezer meal. Under cook the noodles slightly, pour it into a freezer safe dish and skip the topping. Allow it to cool completely, then cover with aluminum foil and store int eh freezer for up to 3 months. When ready to use thaw in refrigerator overnight. Before baking make crumb topping, top and bake. I add about 15 minutes to baking time since it's cold to begin with.
• The leftovers keep well in the refrigerator for two to three days. I like to store them in smaller containers so we have some easy lunches - just warm it up in the microwave!
• I love this recipe the way it is, but you can add other ingredients if you want to dress it up. Vegetables like broccoli, green beans and cooked mushrooms would work well! You can also switch up the cheese - try white cheddar or gruyere cheese. Sometimes I sprinkle grated Parmesan cheese over the top of the breadcrumbs.

Nutrition Information

Calories: 668kcal (33%), Carbohydrates: 68g (23%), Protein: 48g (96%), Fat: 22g (34%), Saturated Fat: 12g (75%), Cholesterol: 138mg (46%), Sodium: 1409mg (61%), Potassium: 672mg (19%), Fiber: 5g (21%), Sugar: 6g (7%), Vitamin A: 889IU (18%), Vitamin C: 17mg (21%), Calcium: 399mg (40%), Iron: 5mg (28%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.