Featuring tender egg noodles, creamy sauce, and the satisfying crunch of onions, this Old-Fashioned Tuna Casserole recipe is a quick dinner solution that’s packed with comfort, flavor, and a touch of nostalgia! Great as a weeknight dinner with plenty of leftovers for lunch!
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Growing up, my mom’s simple tuna casserole was a staple in our house. I almost always came back for seconds and enjoyed rummaging in the fridge for leftovers! Even when my friend’s mom made it for dinner, it wasn’t the same. She knew the right way to do it! Over the years, I’ve added my own special touches and made it the best old-fashioned tuna casserole. My family absolutely loves this dinner, and I know you will, too!
An American Classic Tuna Noodle Casserole
Tuna casserole has been around since the 1940s, when Campbell’s Soup made it to highlight how easy it can be to make a quick dinner. This vintage tuna hotdish dinner is one of the original “dump and bake recipes” that uses cooked pasta, canned tuna, and vegetables with a crunchy topping like cornflakes, potato chips, or breadcrumbs. My version keeps it simple, using celery and onion, peas for texture and sweetness, cream of chicken soup, and crispy fried onions for texture and a mild onion flavor.
All you need to do is mix everything together and bake! Mix cooked noodles with cream of chicken soup, mayonnaise, milk, onion, celery, tuna, cheese, and peas. Spread the mixture in a baking dish, add your favorite crunchy topping, and bake until golden and bubbly.
And if you love this casserole recipe, you’ll also enjoy Ultimate Chicken Casserole, Chicken and Stuffing Casserole, Million Dollar Spaghetti Casserole, Chicken Bacon Ranch Casserole, or Biscuits and Gravy Breakfast Casserole for breakfast or brunch!
Why You’ll Love Old Fashioned Tuna Noodle Casserole
- 60-minute meal: This dinner comes together and is cooked in just one hour, making it a perfect choice for a busy weeknight when you’re short on time.
- Budget friendly: The ingredients are all cheap and can be found in your local grocery store. This recipe makes a lot of food for not a lot of cash!
- Make ahead: You can prepare the casserole before baking and keep it covered in the fridge for up to 48 hours making it a great option for when you have time for meal prep.
- Delicious leftovers: Leftover tuna casserole makes a great lunch throughout the workweek and lasts for up to 4 days in the fridge.
- Well-rounded: This meal contains protein, veggies, and a starch component, making it a well-rounded and satisfying meal.
Key Ingredient Notes
- Cream of Chicken Soup – Used to create a creamy base to coat the noodles that have the savory flavor of chicken that pairs well with the rest of the ingredients. Cream of mushroom soup and cream of celery soup works good in this recipe too.
- Mayonnaise and Milk – Help thin out the sauce so it can evenly distribute throughout the casserole while keeping it creamy and moist.
- Vegetables – A mix of celery and onion is used to create an aromatic flavor through the casserole, while the peas (fresh or frozen) give it texture and natural sweetness.
- Canned Tuna – I use canned albacore tuna fish packed in water because it’s high in protein and does not have an overly fishy taste. Chunk light tuna in the pouches works great too.
- Cooked Egg Noodles – These make up the base of the casserole, adding a starch component and holds the sauce well.
- Cheddar Cheese – Adds a melty, gooey texture along with a sharp contrasting cheddar taste.
- Crunchy Topping – You’ll use crispy fried onions and optional panko breadcrumbs to create a crispy, crunchy layer that elevates each bite.
- Salt and Pepper – Used to season the casserole and balance out all of the flavors.
How To Make Classic Tuna Casserole
- Prepare for baking: Preheat the oven to 375F and get out a 9×13 baking dish.
- Mix ingredients: Place the cream of chicken soup, mayonnaise, milk, onion, celery, tuna, cooked pasta, cheese, fried onions, veggies, salt, and pepper in a large bowl and stir to fully distribute and coat the ingredients. Pour into the casserole dish and spread out evenly.
- Add topping: Sprinkle French fried onions and breadcrumbs evenly on top.
- Bake and enjoy: Place the casserole in the oven and bake for 40 minutes or until warmed through the middle and golden brown on top. Enjoy!
Tips & Tricks
- Cook the egg noodles until they are just al dente to prevent them from becoming mushy when baked in the casserole.
- Fully drain the canned tuna before adding it to the casserole mixture to avoid excess liquid in the dish.
- To prevent the noodles from clumping together, toss them with a little olive oil after cooking and draining.
- Use fresh grated cheddar cheese in place of pre-shredded bags as the cheese melts evenly when freshly grated.
- Undercook the noodles slightly if you plan to freeze the casserole, as they will continue to cook when reheated.
- To keep the top from burning cover the casserole with foil, then remove within the last 15 minutes of cooking. For an extra crispy topping, broil for 1-3 minutes while keeping an eye on it.
- Allow the casserole to cool for a few minutes after baking before serving to allow it to set and thicken.
Customize this Old-Fashioned Tuna Casserole
One of the best things about this recipe is that it can be customized to suit your pantry ingredients and personal tastes. Change it up and make it different every time!
- Pasta: Instead of egg noodles, use other kinds of pasta such as penne, rotini, or elbow macaroni.
- Vegetables: To enhance the texture and nutrition, mix up your veggies by adding diced bell peppers, sliced jalapenos, shredded carrots, or chopped spinach.
- Toppings: Experiment with different toppings like crushed potato chips for a potato chip tuna casserole recipe, Ritz crackers for a crunchy, salty addition, seasoned croutons, or a mixture of Parmesan cheese and breadcrumbs for added crunch.
- Proteins: Swap out the canned tuna for cooked chicken, turkey, or even canned salmon for a unique twist on the classic casserole.
- Cheeses: Get creative with your cheese by using Monterey Jack, Swiss, Gouda, or pepper jack cheese instead of cheddar.
- Mayo Substitutes: If you’re not a fan of mayonnaise, try using Greek yogurt, cream cheese, or a combination of sour cream and Dijon mustard.
What To Serve With easy Tuna Casserole
Serve it with a side salad, fresh fruit, roasted asparagus, garlic monkey bread, or warm buttery bread for a taste of nostalgic comfort food that stands the test of time!
Storage, Freezing, & Reheating Tuna Noodle Casserole Instructions
- Storing: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze the casserole, wrap it tightly with plastic wrap and aluminum foil or transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. If you plan to freeze right off the bat, slightly undercook the noodles. Assemble the dish in a freezer-safe container. Allow to cool completely, then cover tightly. Thaw overnight in the refrigerator. Add an extra 5 to 10 minutes to the cooking time to compensate for the cold temperature.
- Reheating: To reheat the casserole, preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 25-30 minutes or until heated through. Or, microwave individual portions, mixing with a splash of milk on high for 2-3 minutes, stirring halfway through, until hot.
- Make ahead: Prepare the casserole up to 2 days in advance, cover it tightly, and store it in the refrigerator until ready to bake. If chilled, add an additional 5-10 minutes to the baking time to ensure thorough heating. It won’t be as creamy due to the pasta absorbing some of the liquids, but it will still be delicious!
FAQ’s
What kind of noodle is best for tuna casserole?
For tuna casserole, egg noodles are the classic choice due to their tender texture and ability to hold up well in the creamy sauce. But you can also use other pasta shapes like penne or rotini if that’s what you have on hand.
What is the best tuna to use for tuna casserole?
For the best flavor and texture in your tuna casserole, use solid albacore tuna packed in water. This type of tuna has a firm texture and mild flavor that pairs well with the other ingredients in the casserole.
How can I make tuna casserole gluten-free?
To make tuna casserole gluten-free, use gluten-free pasta such as rice noodles or quinoa pasta. Make sure that any canned soup or crunchy toppings you use are also certified gluten-free.
This Tuna Noodle Casserole Recipe is a simple and delicious classic comfort food dish that is sure to become a family favorite. With just a few ingredients and minimal prep time, you can have a comforting and satisfying meal on the table in no time. Whether you’re looking for a quick weeknight dinner or something to bring to a potluck, this versatile dish is sure to please even the pickiest eaters. Give it a try and see for yourself how easy and tasty this easy tuna casserole recipe can be!
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Easy Tuna Noodle Casserole Recipe
Equipment
Ingredients
- 10 1/2 oz cream of chicken soup
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/2 onion, diced
- 1/2 cup celery, diced
- 6 oz albacore tuna, drained
- 8 oz egg noodles, cooked and drained according to package directions
- 1/4 cup cheddar cheese, shredded
- 1 cup French Fried Onions
- salt/pepper, to taste
- bread crumbs, optional
- 1 cup peas (I used canned, frozen works too)
Instructions
- In a medium bowl, combine the cream of chicken soup, mayonnaise, milk, onion, celery, tuna, cooked pasta, cheese, fried onions, veggies, salt, and pepper.
- Pour mixture into a 9x13 baking dish.
- Sprinkle desired amount of bread crumbs on top.
- Place pan in preheated oven, 375, and bake for about 40 minutes.
- Remove from oven and serve! Enjoy!
Nutrition
Sue
Very good recipe, very filling dish! Thanks!!
Kristin
Yay!! Glad you enjoyed! Such tasty comfort food!
Terry Hartman
This is the first recipe I’ve seen with mayonnaise. I’m intrigued, but can you tell me what this does? Does it make it richer, thicker, bind better? I plan on making this with left over chicken.
Kristin
Hi Terry! The mayonnaise adds a creaminess to this and a TON of flavor! It helps keep the casserole moist and prevent it from drying out too! Great idea on using leftover chicken in this recipe instead of tuna! Be sure to keep me posted what you think!
Connie S Gibbs
this was delicious. I put the fried onions on top of the casserole and used two cans of tuna. I’ll definitely save this one.
Kristin
Yay!! So glad you enjoyed! Love fried onions, I add them anytime I can!! Such a fav in my house too!
Susan
I can tell you that I haven’t made this recipe yet, but definitely want to try it. I add mayonnaise after the noodles are cooked to bind. The mayonnaise helps to separate so the noodles don’t clump together. I then make the sauce similar to recipe shown, combine noodles, sauce and veggies. Put into cookware and cook in oven.
Kristin
Great tips, thanks!! Hope you enjoy!
Karen
I always add six chopped hard boiled eggs and up the cheddar to 3/4 cup. We love it!
Kristin
Great idea! I will need to try that!
Joan Schaller-Bauer
p.s. I never drain the tuna. I use all the juice/water! I only use petite peas and was generous with them! The green peppers give it an almost ala king dimension, I think; it really makes a big difference!!!
Kristin
Great thinking! Yum!
Joan Schaller-Bauer
I have this in the oven as we speak! It needs about 20 minutes more; I took off the lid and now the panko breadcrumbs will brown up a bit. I added a big dollop of sour cream [ in stead of the the cheese] as I have often seen that as an ingredient and I like the tang. I seasoned it with a generous dash of Mrs. Dash’s seasonings, garlic granules, onion powder, lemon zest and lemon/pepper seasonings. I used quite a generous amount of onions and celery and diced green peppers. I had it all mixed up last night and ready to go, only to discover hubby had used up all the tuna! [ Oddly enough, I had fresh tuna steaks in the fridge, which I pan seared instead]. So the casserole went in the fridge overnight until I got the tuna today and boy, did it smell great when I opened the container to add the tuna!!!
As an older lady, I grew up with this dish, and have made it many, many times. Most recipe’s are too bland for my palette, but, this sounded above average [ with my adjustments] It smells wonderful right now! I am sure it will be delicious! I have been hankering for tuna casserole and when this landed in my inbox, bingo! I must remember to post this to fb, so others can enjoy a good old fashioned ’50’s recipe of comfort food! Serving this with a light salad of sliced onions [ vidalia, of course], slivered radishes, european cukeumber, green peppers with a splash of vinegrette. Yums! Thanks for the great recipe!
[ btw. this box to leave a comment is much better now. I can actually see the type and blow it up so I can read it better! Thanks for that! All the best!
Kristin
Sounds great! Glad you enjoyed it and love hearing of the additions you made, sounds great! Glad you like the updated comment box as well, I love hearing feedback and making any changes needed! Hope you enjoy the leftovers just as much!!
Terry Miller
Can you freeze this for a day or two?
Kristin
Absolutely! I actually have my leftovers from last week in my freezer for later this week! No problem doing so at all!
Suzan
I like this with chicken instead of tuna
Kristin
Great idea! I bet its just as yummy!
John
I’m going to make this tonight. Thanks for the great idea! Did I hear u say u made it for 6 other families? That’s a lot of cooking! Lol
Kristin
Oh yea! Hope you enjoyed this! And yes, I made this for 6 families plus my own! That was a few months back and I am STILL tired, haha!!
Wendy Hampton
Definitely deserves the BEST rating! This is now my go to recipe. Absolutely delicious served right away AND as leftovers the next day. I could almost eat the whole thing by myself because it is so tasty!
Kristin
Yea!! So glad to hear you enjoyed it!!