Tuna Casserole Recipe
Tuna Casserole is one of those iconic comfort foods that feels like a warm hug on even the busiest of weeknights. Creamy, cheesy, and filled with tender egg noodles and flaky tuna, this dish delivers a nostalgic flavor that many of us grew up loving. Whether you’re feeding a crowd, making dinner for your family, or craving a cozy meal for yourself, this recipe is as reliable as it is delicious. Each layer of flavor comes together in just about 40 minutes, leaving you free to enjoy the company at your table and the comforting aroma filling your kitchen.
Ingredients You’ll Need
The beauty of Tuna Casserole lies in its simplicity—every ingredient plays a key role in building that signature taste and classic texture. Over the years, I’ve found that using a few staple items, along with one or two extra touches, makes this casserole so much more than the sum of its parts.
- Egg noodles (12 ounces): Their wide, tender shape holds onto the creamy sauce and adds a wonderful bite to the casserole.
- Unsalted butter (2 tablespoons): Melting this into the skillet gives a rich base flavor for sautéing your aromatics.
- Yellow onion, diced (1 medium): Onions bring sweetness and depth—don’t skip them!
- Garlic, minced (2 cloves): Minced garlic infuses the casserole with a subtle boost of flavor.
- Frozen peas (1 cup): Peas add color, a bit of sweetness, and a lovely lift to each bite.
- Tuna packed in water, drained and flaked (2 cans – 5 ounces each): The star of the show! Use a good-quality tuna for the best texture.
- Cream of mushroom soup, condensed (1 can – 10.5 ounces): This classic shortcut makes the sauce creamy and savory.
- Milk (1 cup): Helps loosen the soup and makes everything perfectly creamy—whole or 2% is ideal.
- Shredded cheddar cheese (1 cup): For cheesy goodness in every single bite. A sharp cheddar will give the deepest flavor.
- Dried thyme (1/2 teaspoon): Just a touch lends herby warmth and complexity.
- Salt and black pepper, to taste: Season to bring all those flavors to life.
- Crushed butter crackers or panko breadcrumbs (1 cup): The crisp, golden topping brings welcome contrast to the creamy filling.
- Melted butter (2 tablespoons): Mixed with your cracker or breadcrumb topping for that irresistible crunch.
How to Make Tuna Casserole
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. While your oven heats up, bring a big pot of salted water to a boil—this will help the egg noodles cook evenly and give them a little extra flavor.
Step 2: Cook the Egg Noodles
Once your water is boiling, add the egg noodles and cook according to package instructions until just al dente. This way, they’ll hold their shape and won’t turn mushy after baking. Drain them well and set aside—no one likes a watery casserole!
Step 3: Sauté the Aromatics
In a large skillet, melt 2 tablespoons of butter over medium heat. Add your diced onion and sauté for 4 to 5 minutes, stirring occasionally, until it’s soft and just turning golden. Toss in the minced garlic, and let it cook for another minute—just long enough to become fragrant but not burn.
Step 4: Mix Everything Together
In a big mixing bowl, combine your drained noodles with the sautéed onion and garlic, frozen peas (no need to thaw), flaked tuna, condensed cream of mushroom soup, milk, shredded cheddar cheese, and dried thyme. Season generously with salt and black pepper. Stir it all together until every noodle is evenly coated and the filling looks creamy and inviting.
Step 5: Assemble the Casserole
Pour the mixture into your prepared baking dish and gently spread it out with a spatula. In a small bowl, mix the crushed crackers or panko with the two tablespoons of melted butter. Sprinkle this topping evenly over the casserole for that irresistible, golden crunch you’ll love in every bite.
Step 6: Bake and Rest
Pop the casserole into the oven and bake for 20 to 25 minutes. You’re looking for a bubbly, hot filling and a golden-brown topping that’s crisp but not burnt. Let the casserole stand for about 5 minutes out of the oven—this makes it much easier to serve and enjoy.
How to Serve Tuna Casserole
Garnishes
For a fresh, colorful finish, sprinkle chopped fresh parsley or snipped chives on top right before serving. A little extra shredded cheese or a few twists of freshly cracked black pepper can make each slice even more tempting.
Side Dishes
Tuna Casserole is a meal in itself, but a side salad with crisp greens and a tangy vinaigrette balances the creaminess perfectly. If you’re looking for something heartier, go for roasted veggies or a warm, crusty bread to round out the meal.
Creative Ways to Present
If you’re cooking for a casual crowd, scoop the casserole right from the dish onto plates. For a dinner party twist, portion it into individual ramekins—your guests will love the personal touch! You can also transform leftovers into lunch by stuffing them into baked bell peppers or using them to top a baked potato.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, cover any remaining Tuna Casserole tightly with plastic wrap or transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days, making it ideal for make-ahead lunches or quick dinners throughout the week.
Freezing
Tuna Casserole freezes beautifully. After assembling (but before baking), wrap the dish tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and bake as directed—just add a few extra minutes to ensure it’s heated through.
Reheating
To revive that just-baked goodness, reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until hot and bubbly. If the topping softens, a quick broil will crispen it back up in no time.
FAQs
Can I substitute canned tuna with fresh or leftover cooked tuna?
Absolutely! If you have leftover grilled or baked tuna, just flake it and use it in place of canned. It adds a slightly different texture and an extra touch of homemade flavor to your Tuna Casserole.
How can I lighten up the casserole?
For a lighter version, try using low-fat cheese, reduced-sodium soup, and subbing half the soup or cheese with Greek yogurt. You’ll still get a creamy result but with fewer calories.
Is it possible to make Tuna Casserole gluten-free?
Yes! Simply swap the egg noodles for your favorite gluten-free pasta and use gluten-free panko or crackers for the topping. Double-check your cream of mushroom soup to make sure it’s gluten-free as well.
What other vegetables can I add to the casserole?
Go ahead and toss in extra veggies like sautéed mushrooms, celery, diced bell peppers, or even spinach. Just be sure to cook off any excess moisture so the casserole isn’t watery.
Can I make Tuna Casserole ahead of time?
Definitely! Assemble everything up to a day in advance and store tightly wrapped in the fridge. Just top with the buttery crumb topping right before baking for the crispiest finish.
Final Thoughts
I have no doubt this Tuna Casserole will become a comforting staple in your kitchen, just as it has in mine. From the foolproof method to the creamy, crunchy results, you’ll find yourself reaching for this recipe whenever you need an easy dinner that brings everyone to the table. Give it a try and savor a little nostalgia—one delicious bite at a time!
Print
Tuna Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Tuna Casserole recipe is a comforting and easy-to-make dish that is perfect for a family dinner. Creamy and delicious, this casserole is a satisfying meal that will please everyone at the table.
Ingredients
Main Ingredients:
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cans (5 ounces each) tuna, packed in water, drained and flaked
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup crushed butter crackers or panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the noodles: Boil salted water and cook egg noodles until al dente. Drain and set aside.
- Sauté onion and garlic: In a skillet, sauté onion in butter until softened. Add garlic and cook until fragrant.
- Combine ingredients: In a bowl, mix noodles, onion-garlic mixture, peas, tuna, soup, milk, cheese, and thyme. Season with salt and pepper.
- Assemble casserole: Spread mixture in baking dish.
- Add topping: Mix crushed crackers with melted butter and sprinkle over casserole.
- Bake: Bake for 20-25 minutes until bubbly and golden brown. Let stand before serving.
Notes
- Add sautéed mushrooms or celery for extra veggies.
- For a lighter version, use Greek yogurt instead of some of the soup and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
