When you need a hearty, budget-friendly meal that feels like home, tuna casserole is the answer. This classic recipe combines tender pasta, creamy sauce, tuna, and peas, all baked together under a crispy breadcrumb topping. It’s warm, filling, and perfect for weeknight dinners or meal prep. Best of all, it’s made with simple pantry staples, so you can whip it up any time.
Why You’ll Love This Recipe
- Classic comfort food flavor that never goes out of style
- Budget-friendly and made with pantry staples
- Feeds the whole family with ease
- Creamy, cheesy, and topped with a golden crunch
- Great for leftovers and meal prep
Ingredients
- 12 ounces egg noodles (or pasta of choice)
- 2 cans (5 oz each) tuna, drained
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup mayonnaise or sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook noodles according to package directions until al dente. Drain and set aside.
- In a large bowl, mix together cream of mushroom soup, milk, mayonnaise (or sour cream), garlic powder, onion powder, salt, and pepper.
- Stir in tuna, peas, and half of the shredded cheese. Add cooked noodles and mix until well combined.
- Pour the mixture into the prepared baking dish. Top with remaining cheese.
- In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden brown on top.
- Remove from oven and let sit for 5 minutes before serving.
Tips & Variations
- Make it lighter: Use low-fat milk, light mayo, and reduced-fat cheese.
- No canned soup? Make a quick homemade white sauce with butter, flour, and milk.
- Add veggies: Try mushrooms, carrots, or broccoli for extra flavor and nutrition.
- Extra crunch: Use crushed Ritz crackers or potato chips instead of breadcrumbs.
- Cheese lovers: Mix in mozzarella or Parmesan for more gooey goodness.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warm.
- Freezer: Assemble the casserole without baking, wrap tightly in foil, and freeze for up to 3 months. Bake from frozen, adding 15–20 extra minutes to the cook time.
- Meal prep tip: Divide into single portions and store for quick lunches or dinners.
Serving & Pairing Ideas
Tuna casserole is rich and comforting, so it pairs best with lighter sides. Try it with:
- A crisp green salad with lemon vinaigrette
- Roasted or steamed vegetables
- Garlic bread or dinner rolls
- A refreshing glass of iced tea or lemonade
Frequently Asked Questions
Can I make tuna casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance, cover it, and refrigerate. Bake it just before serving, adding 5–10 extra minutes if it’s going into the oven cold.
What can I substitute for tuna?
If you’re not a fan of tuna, canned chicken, salmon, or even rotisserie chicken make excellent substitutes while keeping the recipe easy.
Can I use fresh or frozen tuna instead of canned?
Yes, but canned tuna gives that classic flavor and texture. If using fresh or frozen tuna, cook it first, then flake it into the casserole mixture.
How do I keep tuna casserole from drying out?
Make sure you use enough sauce and cover the noodles well before baking. Adding a bit more milk or cream can also keep it creamy and moist.
Ready to Make It?
This tuna casserole is proof that comfort food can be simple, delicious, and affordable. With its creamy filling, tender noodles, and crunchy topping, it’s a family favorite you’ll want to make again and again. Save this recipe now for your next cozy dinner night.
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Cheesy Tuna Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A classic tuna casserole made with tender noodles, creamy sauce, peas, and tuna, baked with a golden breadcrumb topping. Comfort food at its best and ready in under an hour.
Ingredients
12 ounces egg noodles (or pasta of choice)
2 cans (5 oz each) tuna, drained
1 can cream of mushroom soup
1 cup milk
1 cup frozen peas
1 1/2 cups shredded cheddar cheese
1/2 cup mayonnaise or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 cup breadcrumbs
2 tablespoons butter, melted
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook noodles according to package directions until al dente. Drain and set aside.
3. In a large bowl, mix together cream of mushroom soup, milk, mayonnaise (or sour cream), garlic powder, onion powder, salt, and pepper.
4. Stir in tuna, peas, and half of the shredded cheese. Add cooked noodles and mix until well combined.
5. Pour the mixture into the prepared baking dish. Top with remaining cheese.
6. In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over the casserole.
7. Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden brown on top.
8. Remove from oven and let sit for 5 minutes before serving.
Notes
Make it lighter with low-fat milk, light mayo, and reduced-fat cheese.
Substitute crushed Ritz crackers or potato chips for breadcrumbs.
Add extra vegetables like broccoli or carrots for more nutrition.
Freeze before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg