Tuna casserole lives up to meatloaf and browned potatoes when it comes to comforting food. It’s been a family favorite for generations!
Flaky tuna is tossed with egg noodles, peas, celery, and mushroom soup. We cover this with a topping of breadcrumbs and bake it until bubbly. Serve this easy recipe with some homemade butter cookies and a salad for the perfect meal!
We love casserole recipes to warm the belly. From the chicken casserole to the Tes Cassette beer, there’s something so comforting about a warm, bubbly meal from the oven.
No wonder this tuna noodle casserole has taken its place on top of so many family favorite recipes. It’s easy to make, but it’s affordable, tasty, and versatile. Almost all leftovers or any type of vegetables can be thrown away. Get creative with this tuna casserole recipe!
You can go from preparation to presentation in no time! Do you need a quick meal for work or a neighborhood event? This is hands down the best tuna noodle casserole recipe out there!
How to make tuna noodle casserole
The best part of this tuna casserole recipe is that minimal effort is required to put together and once it’s in the oven, toss in a simple caesar salad to complete the entire meal. Just mix the ingredients while the noodles cook and mix everything. Sprinkle over the crumb top and stir in the oven!
Be sure to cook the noodles “al dente” as they will continue to cook in the oven and you will want to avoid soft noodles! I make this tuna casserole with egg noodles, but you can use any type of pasta you want. We use simple vegetables that include onion, celery, and peas. This recipe is great for any vegetable, including leftover green beans, roasted carrots, or steamed broccoli.
This tuna casserole recipe can also be made ahead of time, so it’s great to make now and bake later. The creamy cheese and mushroom sauce that will satisfy even the most delicate palates!
How to Freeze Tuna Casserole
It is very easy to freeze a casserole, before or after it is cooked! It is important to completely thaw a frozen saucepan before putting it in the oven to avoid overcooking some areas and not cooking well in others, especially if the casserole was not cooked, to begin with. Just leave it in the refrigerator overnight to defrost safely, then bake until it reaches 165 ° F.
If the casserole is fully cooked, allow it to cool completely before wrapping and freezing. Another great tip is to assemble the saucepan in a frying pan lined with aluminum foil and freeze it once it’s completely wrapped and sealed. Save the saucepan for another use! Well-wrapped, sealed casseroles can be frozen for up to 6 months without damaging flavor or texture.
Easy Tuna Casserole
Cook time 25 minutes
Total time 30 minutes
The tuna and noodle casserole combines flaky tuna and tender egg noodles in a creamy cheese sauce.
- 3 cups of egg noodles
- 1 tablespoon butter
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2/3 cup frozen thawed peas
- 1 can of tuna 5-6 oz, drained
- 10.5 oz condensed mushroom soup
- 1/3 cup milk
- 1 cup cheddar cheese
- 1 tablespoon of parsley
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1/2 cup of cheddar cheese
- 1 tablespoon of parsley
- Preheat oven to 425 ° F. Combine topping ingredients and set aside.
- Boil the noodles al dente according to the package directions. Drain and rinse with cold water.
- Cook the onion and celery in butter until tender, about 5 to 7 minutes.
- In a large bowl, combine the noodles, onion mix, peas, soup, milk, cheese, tuna, and parsley. Mix well.
- Spread it out on a 2-qt casserole dish and top with a layer of crumb.
- Bake 18-20 minutes or until bubbly.
Calories: 323 , Fat: 15g , Saturated Fat: 9g , Cholesterol: 68mg , Sodium: 689mg , Potassium: 317mg , Carbs: 25g , Fiber: 2g , Sugar 3g , Protein: 19g , Vitamin A: 15% , Vitamin C: 12.1% , Calcium: 25.6% , Iron: 10.9%.
(Nutritional information provided is an estimate and will vary based on cooking methods and ingredient brands used.)