Classic Tuna Casserole Recipe

This tuna casserole recipe combines tender egg noodles, flaky canned tuna, creamy mushroom sauce, sweet peas, and melted cheddar cheese, all baked with a golden breadcrumb topping. It’s an easy, budget-friendly comfort dinner perfect for busy weeknights or meal prep.

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Course: Casserole, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 410kcal

Author: Olivia White

Cost: $12

Equipment

9x13-inch baking dish
large pot for boiling noodles
mixing bowl
colander

Ingredients

12 oz egg noodles
2 cans tuna, drained
1 can cream of mushroom soup
3/4 cup milk
1 cup frozen peas
1 cup shredded cheddar cheese
salt and black pepper to taste
1 cup breadcrumbs or crushed crackers
1 tbsp butter, melted (optional for topping)

Instructions

Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Cook egg noodles in salted water until just al dente. Drain well.
In a large bowl, combine drained tuna, cream of mushroom soup, milk, shredded cheddar cheese, frozen peas, salt, and pepper. Stir until evenly mixed.
Fold the cooked noodles into the tuna mixture until fully coated.
Transfer mixture to prepared baking dish and spread evenly. Bake uncovered for 20–25 minutes until hot and bubbling.
Mix breadcrumbs with melted butter if using, then sprinkle over the top. Return to oven for 5–7 minutes until golden brown. Let rest 5 minutes before serving.

Notes

Cook noodles just until al dente to prevent a mushy casserole. If the mixture looks dry before baking, add 2–3 tablespoons of milk. For a crisp topping, mix breadcrumbs with 1 tablespoon melted butter before sprinkling on top. Let the casserole rest 5 minutes before serving to help it set.

Nutrition