Why You’ll Love This Recipe
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Simple and Quick: Uses pantry staples and comes together in under an hour.
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Creamy and Crunchy: The creamy tuna mixture paired with a crispy topping creates perfect texture contrast.
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Budget-Friendly: Inexpensive ingredients make it a great meal on a budget.
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Make-Ahead Friendly: Assemble in advance and bake when ready.
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Family Favorite: Mild flavors appeal to both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 ounces egg noodles or pasta of choice
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2 cans (5 ounces each) tuna, drained and flaked
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1 can (10.5 ounces) cream of mushroom soup
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1 cup frozen peas, thawed
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1 cup shredded cheddar cheese
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½ cup milk
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½ cup diced onion
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1 cup French fried onions (for topping)
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Salt and pepper to taste
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Optional: 1 teaspoon garlic powder or dried parsley
Directions
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Cook Pasta: Preheat oven to 350°F (175°C). Cook egg noodles according to package directions until al dente. Drain and set aside.
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Prepare Sauce Mixture: In a large bowl, combine cream of mushroom soup, milk, diced onion, tuna, peas, and half of the shredded cheese. Season with salt, pepper, and optional garlic powder or parsley.
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Combine Pasta and Sauce: Add cooked noodles to the bowl and mix until well coated.
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Assemble Casserole: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining cheese evenly over the top.
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Add Topping: Sprinkle French fried onions over the cheese layer.
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Bake: Bake for 25-30 minutes, or until casserole is bubbly and topping is golden brown.
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Serve: Let cool slightly before serving.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
Variations
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Vegetable Add-ins: Add mushrooms, broccoli, or carrots for more nutrition.
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Different Cheese: Substitute cheddar with Monterey Jack, mozzarella, or Swiss.
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Cream Soup Alternatives: Use cream of celery or cream of chicken soup instead.
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Breadcrumb Topping: Replace fried onions with breadcrumbs mixed with melted butter for a different crunch.
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Healthier Version: Use whole wheat pasta and low-fat soup and cheese.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Freezing: Freeze the casserole before baking for up to 2 months. Thaw overnight and bake as directed, adding extra baking time if needed.
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Reheating: Reheat individual portions in the microwave or warm the whole casserole in the oven at 325°F until heated through.
FAQs
Can I use fresh tuna instead of canned?
Fresh tuna can be used but cook it separately before adding to the casserole.
Is this recipe gluten-free?
Traditional egg noodles contain gluten. Use gluten-free pasta and ensure the soup is gluten-free.
Can I prepare this casserole ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
What can I substitute for French fried onions?
Breadcrumbs or crushed crackers are good alternatives.
Can I add more vegetables?
Absolutely, mix in your favorite cooked vegetables.
How do I prevent the casserole from becoming soggy?
Don’t overcook pasta and drain thoroughly; avoid adding too much liquid.
Can I make this dairy-free?
Use dairy-free cheese and cream soup alternatives.
What can I serve with tuna casserole?
Serve with a fresh green salad or steamed vegetables.
Can I make individual servings?
Yes, prepare in smaller ramekins for portion control.
How do I store leftovers?
Cool completely, then store in airtight containers in the fridge.
Conclusion
Tuna Casserole is a timeless, comforting dish that’s easy to prepare and loved by many. Its creamy, cheesy base combined with tender tuna and crispy topping makes it a satisfying meal perfect for busy weeknights or family gatherings. With endless variations, it’s a versatile recipe that fits any taste or dietary need.
Tuna Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Servings: 6
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Tuna Casserole is a classic, comforting baked dish featuring tender pasta, flaky tuna, creamy mushroom sauce, and a crispy French fried onion topping. This easy, budget-friendly meal combines creamy, cheesy goodness with satisfying textures, perfect for family dinners, potlucks, or make-ahead meals.
Ingredients
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8 ounces egg noodles or pasta of choice
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2 cans (5 ounces each) tuna, drained and flaked
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1 can (10.5 ounces) cream of mushroom soup
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1 cup frozen peas, thawed
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1 cup shredded cheddar cheese
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½ cup milk
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½ cup diced onion
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1 cup French fried onions (for topping)
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Salt and pepper, to taste
- Optional: 1 teaspoon garlic powder or dried parsley
Instructions
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Preheat Oven & Cook Pasta: Preheat oven to 350°F (175°C). Cook egg noodles according to package instructions until al dente. Drain and set aside.
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Prepare Sauce Mixture: In a large bowl, combine cream of mushroom soup, milk, diced onion, tuna, peas, and half of the shredded cheese. Season with salt, pepper, and optional garlic powder or parsley.
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Combine Pasta and Sauce: Add cooked noodles to the bowl and mix until evenly coated.
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Assemble Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle remaining shredded cheese evenly on top.
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Add Topping: Sprinkle French fried onions over the cheese layer.
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Bake: Bake for 25-30 minutes until bubbly and golden brown on top.
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Serve: Let cool slightly before serving.
Notes
Add mushrooms, broccoli, or carrots for extra veggies.Substitute cheddar with Monterey Jack, mozzarella, or Swiss cheese.Use cream of celery or cream of chicken soup instead of mushroom.For crunch variation, replace fried onions with buttered breadcrumbs.Use whole wheat pasta and low-fat ingredients for a healthier version.
