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Tuna casserole is a quick and easy family favorite. This tuna noodle casserole recipe is a classic, homemade dish. Cheesy, creamy noodles with a crunchy, baked top: perfect comfort food on a cold evening.
Satisfyingly easy yet comforting, tuna noodle casserole is a reliable dinner. No need to defrost, chop, or sauté. A hot, hearty dinner is on in minutes with this tuna noodle casserole recipe. Serve it with glazed carrots and an easy brownie dessert.
Tuna casserole can conveniently be made several days in advance. Assemble and cover with foil to refrigerate up to 5 days beforehand, then pop the casserole in the oven for a fast meal.
Tuna Casserole Ingredients
- Egg noodles
- Frozen peas
- Canned tuna
- Cream of mushroom soup
- Shredded mozzarella cheese
- Celery salt
- Fresh parsley chopped
- Bread crumbs
Staple ingredients right from your pantry come together to make dinner easier. Egg noodles, cream of mushroom soup, and mozzarella cheese make the creamy base while the tuna delivers meatiness and the peas a burst of color, and the crunchy breaded top adds texture.
This tuna casserole recipe can be customized to your family’s tastes. Substitute or add zucchini or broccoli. Make with rice instead of noodles. Switch out the cheese or add parmesan on top. It can even be made in an Instant Pot.
How to Make Tuna Casserole
FIRST STEP: Preheat the oven to 350 degrees and spray your dish with non-stick cooking spray.
SECOND STEP: In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
THIRD STEP: Put tuna mixture in a 2qt casserole dish. A 9×9 baking dish will work as well.
FOURTH STEP: Bake for 20 minutes, until hot and bubbly.
FIFTH STEP: While the casserole is baking mix together bread crumbs and melted butter.
SIXTH STEP: After 20 minutes, remove the casserole from the oven and top with breadcrumbs and the remaining ¼ cup mozzarella cheese.
SEVENTH STEP: Return to the oven and bake another 5-10 minutes, until bread crumbs have started to brown and the cheese is melted.
EIGHTH STEP: Serve warm.
Use tuna canned in water, not oil.
Easily substitute cream of chicken soup for mushroom if you like.
Add ½ cup mayonnaise for extra creaminess.
This casserole can be made a few days in advance: assemble it and store it unbaked wrapped tightly in foil. Add 5-10 minutes longer on the cooking time since it will be cold to start.
Storing this Recipe
Stored in an airtight container, Tuna casserole will last 2-3 days in the refrigerator.
Pre-assembled, unbaked tuna casserole can even be frozen for up to 3 months.
- 6 oz egg noodles cooked
- 1 cup frozen peas
- 2 cans tuna drained (5 oz each)
- 1 10.5-ounce can cream of mushroom soup
- 1.5 cups shredded mozzarella cheese divided (1 ¼ cups and ¼ cup)
- 1/2 tsp celery salt
- 1/4 tsp pepper
- 2 tbsp fresh parsley chopped (plus more for garnish, if desired)
- 1/4 cup bread crumbs
- 2 tbsp butter melted
- Preheat the oven to 350 degrees and spray your dish with non-stick cooking spray.
- In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
- Put tuna mixture in a 2qt casserole dish. A 9×9 baking dish will work as well.
- Bake for 20 minutes, until hot and bubbly.
- While the casserole is baking mix together bread crumbs and melted butter.
- After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
- Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.
- Serve warm.