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Tuna Noodle Casserole is a classic for a reason, packed full of flaky tuna and creamy mushroom soup, this dinner is ready in a flash! Get ready to fall in love with casseroles all over again, and for good reason.
This classic budget friendly doesn’t get enough love! No it’s not exactly gourmet but it is delicious and oh so filling when made properly, and Jo has the recipe to end all tuna casserole recipes! So if you’ve got some tins you’d like to use up, this is the recipe for you.
This is the perfect casserole for weeknight cooking because it’s ready in just under an hour from start to finish. It’s an American classic comfort food and this recipe here is a family favorite that I’ve perfected over years of trial and error – so you can trust that this is in face the real deal.
What Is Tuna Casserole?
This is a classic for a reason, it’s packed full of flavor and thrown together in barely any time at all. We just need some tins of tuna, egg noodles, mayonnaise, and the best addition of all – crispy crunchy panko breadcrumbs! Trust me – it doesn’t get any better than all that creamy, savory, goodness featuring a bit of salty crunch.
Ingredients
Casserole
- Noodles – I like to use egg noodles for this recipe because we want something that cooks up quickly – don’t substitute with just any noodle.
- Veggies – Frozen green peas and 2 stalks of celery for crunch, color, and flavor.
- Onion – 1 medium sized either white or yellow onion chopped up.
- Tuna – Light tuna in water, 2 tins worth of the stuff. Just be sure to drain out all the water before incorporating.
- Soup – Just a bit of condensed cream of mushroom soup packed full of creamy dreaminess and flavor concentrate.
- Butter – Unsalted so as to control all the salt in our casserole.
- Dairy – Just some milk and sour cream.
- Salt – You can either measure it out or add it to taste if you’re worried about over salting the dish.
Topping
- Breadcrumbs – I like to use panko as it’s super crisp and crunchy, if you’d like to go home made I’ll include a section below detailing how to do just that.
- Butter – Unsalted again as we want to control the sodium content of our casserole.
- Parsley – Just a little bit to sprinkle liberally over top, who doesn’t love that fresh burst of color.
How To Make Tuna Noodle Casserole
- Preheat the oven to 350 F°. Combine the topping ingredients and set aside.
- Cook the noodles according to package directions for al dente. Add the frozen peas during the last minute of cooking; drain and set aside.
- Saute the sauteables: Heat the 1 tbsp of butter in a skillet and cook the onion and celery until softened, about 5 to 7 minutes.
- Assemble the casserole: In a large bowl, combine the tuna, cream of mushroom soup, sour cream, onion and celery mixture, milk and salt. Add the noodles and peas and toss to combine.
- Bake: Transfer the noodle mixture to a 9×13 inch casserole dish, coated with cooking spray. Sprinkle the topping ingredients evenly over the top. Bake, uncovered, for 25 to 30 minutes or until bubbly.
What Else Can I Add?
That’s what’s so great about this casserole, you can make it how you like it. Hate peas? Don’t add them in. Here’s are some suggestions of what you can use instead:
- Canned salmon
- Shredded chicken
- Bell peppers
- Zucchini
- Tomatoes
- Peppers
- Broccoli
- Sun Dried Tomatoes
- Frozen veggies, such as carrots, peas and corn mix
- Mushrooms
How To Make Your Own Breadcrumbs
If you’d like to try out making your own, I won’t stop you! I mean I always say that homemade is always better, so why not test out that theory with this seemingly small but monumentally important ingredient!
All you need are 10 slices of bread, ground down in a food processor, from there just:
- Spread the breadcrumbs on a baking tray and place in your preheated oven.
- Bake at 300 F degrees for 10 minutes or until the crumbs are golden and completely dry, stir occasionally.
- Cool completely on the baking sheet before incorporating.
Bake Your Casserole Uncovered
I recommend baking this uncovered because of the panko breadcrumbs. If you cover it with aluminum foil or a lid, you risk the breadcrumbs getting soggy, and their whole purpose is to provide crunchiness to the dish.
How To Serve
This dish packs a lot of heavy creamy protein so let’s pair it with something a bit lighter, here’s some suggestions.
- White Beans with Bacon and Herbs
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Roasted Brussel Sprouts
Leftovers
If stored properly, in an airtight container, tuna casserole can last 2 to 3 days in the refrigerator, which makes a perfect lunch for the next day!
Freezing
The great thing about this tuna noodle casserole is that you can easily freeze it before or after it’s cooked. If you’re freezing it before cooking it, make sure you store it securely in an airtight container. To cook it, just thaw it out overnight in the fridge overnight before placing in the oven.
If you want to freeze a baked casserole, let it cool completely before wrapping it and freezing it. Whether you freeze the casserole cooked or uncooked they can last for up to 6 months in the freezer.
More Must Try Recipes:
- The Best Lasagna
- No Peek Chicken Rice Casserole
- Buffalo Chicken Lasagna
- Potatoes Au Gratin
- Pasta Puttanesca
- Tater Tot Casserole
- The Best Tuna Salad
Tuna Noodle Casserole
Equipment
Ingredients
- 4 cups egg noodles uncooked
- 1 cup frozen peas
- 1 tablespoon butter unsalted
- 1 medium onion chopped
- 2 stalks celery chopped
- 10 ounce light tuna in water 2 cans 5 oz each
- 10.5 ounce condensed cream of mushroom soup 1 can
- 1 cup sour cream
- 1/3 cup milk
- 1/4 teaspoon salt or to taste
Topping
- 1/2 cup breadcrumbs such as panko
- 1 tablespoon butter melted
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 350 F°. Combine the topping ingredients and set aside.
- Cook the noodles according to package directions for al dente. Add the frozen peas during the last minute of cooking; drain and set aside.
- Saute the sauteables: Heat the 1 tbsp of butter in a skillet and cook the onion and celery until softened, about 5 to 7 minutes.
- Assemble the casserole: In a large bowl, combine the tuna, cream of mushroom soup, sour cream, onion and celery mixture, milk and salt. Add the noodles and peas and toss to combine.
- Bake: Transfer the noodle mixture to a 9×13 inch casserole dish, coated with cooking spray. Sprinkle the topping ingredients evenly over the top. Bake, uncovered, for 25 to 30 minutes or until bubbly.
Tips & Notes:
- If stored properly, in an airtight container, tuna casserole can last 2 to 3 days in the refrigerator, which makes a perfect lunch for the next day!
- The great thing about this casserole is that you can easily freeze it before or after it’s cooked. If you’re freezing it before cooking it, make sure you store it securely in an airtight container. To cook it, just thaw it out overnight in the fridge overnight before placing in the oven.
- If you want to freeze a baked casserole, let it cool completely before wrapping it and freezing it. Whether you freeze the casserole cooked or uncooked they can last for up to 6 months in the freezer.
