There’s something so comforting about pulling a bubbling tuna casserole from the oven on a chilly evening.
When the edges turn golden and the cheese melts perfectly, the whole kitchen smells like home.
This easy tuna casserole is everything you love about classic comfort food—simple, creamy, and satisfying.
Tender egg noodles, flaky tuna, and sweet peas come together under a crisp, buttery crumb topping for the ultimate weeknight dinner.
You’ll love how quick it is to make, and your family will love how cozy it tastes.
It’s the kind of warm, nostalgic meal that always brings everyone to the table.
For the Tuna Casserole
- Egg Noodles – Use about 3 cups dry (roughly 6 ounces). They cook up tender and hold the creamy sauce perfectly.
- Butter – Adds rich flavor and helps sauté the vegetables until soft and fragrant.
- Onion – A small diced onion builds that classic homemade casserole taste.
- Celery – Two diced ribs add a light crunch and freshness to balance the creaminess.
- Frozen Peas – Thawed before mixing; they bring sweetness and color to every bite.
- Tuna – One 5-ounce can, drained. Choose solid white albacore for a firmer texture or chunk light for a milder flavor.
- Condensed Cream of Mushroom Soup – The base of that creamy, comforting sauce everyone loves.
- Milk – Just ⅓ cup to loosen the soup and make the sauce smooth.
- Cheddar Cheese – Shredded and stirred in for that irresistible melty texture.
- Parsley – Fresh or dried adds a pop of color and a hint of herby brightness.
For the Crumb Topping
- Panko Breadcrumbs – Light and crispy, they make the topping extra golden and crunchy.
- Butter – Melted to coat the breadcrumbs for that perfect toasty finish.
- Cheddar Cheese – More cheese! Adds richness and helps the topping stick together.
- Parsley – A touch more for color and freshness once baked.
Easy Tuna Noodle Casserole
A classic comfort dish that’s perfect for busy weeknights! Tender egg noodles, flaky tuna, and peas are tossed in a creamy, cheesy sauce and baked under a golden, crispy crumb topping.
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Servings: 6
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Ingredients
Casserole
- 3 cups dry egg noodles (about 6 oz)
- 1 tbsp butter
- 1 small onion, diced
- 2 ribs celery, diced
- ⅔ cup frozen peas, thawed
- 1 can (5 oz) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- ½ cup shredded cheddar cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- Preheat oven to 425°F (220°C).
- Prepare the topping: In a small bowl, combine panko, melted butter, cheddar, and parsley. Set aside.
- Cook the noodles: Boil egg noodles until al dente according to package directions. Drain and rinse under cold water.
- Sauté the vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cooking 5–7 minutes until tender.
- Mix the casserole: In a large bowl, combine cooked noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley. Stir well.
- Assemble: Spread the mixture into a greased 2-quart baking dish. Sprinkle evenly with the prepared crumb topping.
- Bake: Bake uncovered for 18–20 minutes, or until bubbly and golden on top.
- 1 cup of dry egg noodles ≈ 2 ounces.
- Try adding sautéed mushrooms or a sprinkle of paprika for extra flavor.
- Can I use a different pasta instead of egg noodles?
Absolutely! While egg noodles are classic, you can use any short pasta you’ve got — penne, rotini, shells, even macaroni. Just cook them al dente so they don’t get too soft after baking. - How do I stop my casserole from turning watery?
Two golden rules: drain your tuna really well and don’t overcook your pasta. Overcooked noodles soak up too much liquid and release it as they bake. A quick rinse under cold water after draining also helps stop the cooking process. - Can I make this ahead of time?
Yep! This recipe is perfect for prepping ahead. Assemble the casserole (skip the topping for now), cover tightly, and refrigerate up to 24 hours. When ready to bake, add the topping and pop it in the oven. Dinner, done. - Don’t like peas? What can I use instead?
No stress — swap them out for corn, green beans, or even chopped spinach. This casserole is super forgiving, so use what you have or what your family actually eats! - Can I change up the topping?
Oh yes. Crushed potato chips, French-fried onions, or even Ritz crackers make amazing alternatives. They add extra crunch and a bit of fun — honestly, this might be the best part of the whole dish.
