Best Tuna Casserole

Why You’ll Love Best Tuna Casserole Recipe

• It comes together in under 30 minutes — great for a weeknight meal.

• The creamy, cheesy base paired with the tuna gives it hearty flavour and satisfying protein.

• The potato chip topping adds a delightful crunch that elevates a standard casserole into something memorable.

• It’s family‑friendly, budget‑friendly, and can easily be adjusted with what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (12‑ounce) package egg noodles
2 (10.5‑ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese, divided
2 (5‑ounce) cans tuna, drained
1 cup frozen green peas
½ (4.5‑ounce) can sliced mushrooms
¼ cup chopped onion
1 cup crushed potato chips

Directions

1. Preheat the oven to 425 °F (220 °C).

2. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 7 to 9 minutes until tender yet firm to the bite; drain.

3. In a large bowl, mix together the cooked noodles, both cans of cream of mushroom soup, 1 cup of the shredded Cheddar cheese, tuna, peas, mushrooms and chopped onion until evenly coated.

4. Transfer the mixture into a 9×13‑inch baking dish.

5. Top the mixture with the crushed potato chips and the remaining 1 cup of shredded Cheddar cheese.

6. Bake in the preheated oven until the cheese is melted and the edges are lightly golden, about 15 to 20 minutes.

7. Serve hot and enjoy!

Servings and timing

This recipe yields 6 servings, made in one 9×13‑inch casserole dish. Total time is about 30 minutes (10 minutes prep + 20 minutes baking).

Variations

• Swap the mushroom soup for cream of celery or even a homemade white sauce for a different flavour profile.

• Use crushed crackers (like Ritz) or cornflakes instead of potato chips for the topping.

• Add chopped cooked bacon or diced ham for extra savoury depth.

• Substitute the peas with other vegetables like broccoli florets or diced carrots.

• Use a mix of cheeses (e.g., Monterey Jack or Gruyère) for a richer flavour.

• For a lighter version: use low‑fat soup, reduce the cheese, and top with whole‑grain breadcrumbs instead of chips.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven until heated through or microwave individual portions.
If you’d like to freeze the dish: assemble it in a foil pan, allow it to cool, wrap tightly in plastic wrap and foil, and freeze up to 3 months. When ready, thaw overnight in the fridge and bake/reheat until hot.

FAQs

1. Can I use a different type of pasta instead of egg noodles?

Yes — you can substitute with any short‑cut pasta like fusilli, rotini, or even macaroni. The cook time may vary slightly, so adjust accordingly for “al dente” texture.

2. Do I need to drain the tuna and the mushrooms?

Yes — make sure the tuna is well‑drained to avoid excess moisture. The sliced canned mushrooms are typically drained as well.

3. What size baking dish should I use?

A 9×13‑inch baking dish is recommended, which fits the volume of the mixture nicely and allows the topping to bake to golden perfection.

4. Can I prepare this ahead of time?

Absolutely — you can assemble the casserole, cover tightly, and refrigerate overnight. When ready to serve, bake as directed until the topping is crisp and the cheese is melted.

5. Is this dish freezer‑friendly?

Yes. After baking or before baking, you can wrap the casserole well and freeze it for up to 3 months. Thaw overnight in the fridge, then bake/reheat until hot.

6. What side dishes go well with this casserole?

A crisp green salad, steamed broccoli, or roasted vegetables complement the richness of the casserole nicely.

7. Can I reduce the cheese for a lighter dish?

Yes — you can reduce the amount of shredded cheese or use a lower‑fat variety. Keep in mind some of the cheesy richness will be reduced but it’ll still taste good.

8. What if I don’t have potato chips for the topping?

No problem — you can use crushed crackers, breadcrumbs, cornflakes, or French‑fried onions instead for a crunchy top.

9. How can I make sure the topping remains crunchy?

Ensure the crushed chips (or alternative topping) are spread evenly on top and avoid covering the dish too tightly while baking, so the crust remains crisp rather than steaming and getting soggy.

10. Can I add more tuna or vegetables if I prefer a heartier dish?

Certainly — you can increase the amount of tuna, add additional vegetables like mushrooms, carrots or green beans, or reduce the noodle proportion. Just keep an eye on the baking time and adjust if needed.

Conclusion

This Best Tuna Casserole is a delicious, comforting meal that hits all the right notes — creamy, cheesy, hearty and crunchy. It’s perfect for busy weeknights or when you want a nostalgic, satisfying dish that doesn’t require a lot of fuss. With a few simple tweaks, you can make it even more your own — and with leftovers ready for reheating or freezing, it’s a win for convenience too.

Best Tuna Casserole

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A classic and comforting tuna casserole made with egg noodles, canned tuna, peas, and a creamy mushroom sauce, topped with crunchy bread crumbs for a perfect weeknight meal.

• Author: Emily
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 8 servings
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1 (12 ounce) package egg noodles
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 2 (5 ounce) cans tuna, drained
• 1 cup frozen green peas
• ½ cup chopped celery
• ½ cup chopped onion
• 2 cups shredded Cheddar cheese
• ½ cup Italian-seasoned bread crumbs
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. In a large bowl, mix together the soup and milk until well blended.
4. Stir in tuna, peas, celery, onion, cooked noodles, and 1 ½ cups of the cheese. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13 inch baking dish. Top with remaining ½ cup of cheese and bread crumbs.
6. Bake in the preheated oven until the cheese is bubbly and the top is golden brown, about 25 to 30 minutes.

Notes

• You can substitute cream of celery soup if desired.
• Add a pinch of garlic powder or paprika for extra flavor.
• Leftovers can be stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 5 g
• Sodium: 820 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 60 mg