This Easy Tuna Casserole is a classic, budget-friendly dish that’s both hearty and comforting. Packed with tender pasta, flaky tuna, and a creamy, cheesy sauce, it’s perfect for busy weeknights or when you’re craving a nostalgic meal. Best of all, it comes together in no time with pantry staples, making it a go-to recipe you’ll love.

Necessary Kitchen Equipment

Large pot (for pasta)
Mixing bowl
9×13-inch baking dish
Wooden spoon
Cheese grater

Overview of Ingredients

Pasta – Egg noodles or short pasta like elbow macaroni work perfectly.
Tuna – Canned tuna in water is ideal for this recipe.
Vegetables – Frozen peas or mixed vegetables add color and nutrition.
Cream of Mushroom Soup – Creates a rich, creamy base for the casserole.
Cheese – Cheddar or a blend adds melty goodness.
Breadcrumbs – For a crispy topping.
Seasonings – Salt, pepper, and optional garlic powder enhance the flavors.

Step-by-Step Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Cook 12 ounces of egg noodles according to the package instructions. Drain and set aside.

Mix the Filling
In a large mixing bowl, combine 2 cans of tuna (drained), 1 can of cream of mushroom soup, 1/2 cup of milk, 1 cup of shredded cheddar cheese, and 1 cup of frozen peas. Season with salt, pepper, and a pinch of garlic powder if desired. Stir until well combined.

Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Add the cooked pasta to the tuna mixture and gently toss to coat. Transfer the mixture to the prepared baking dish and spread evenly.

Add the Topping
In a small bowl, mix 1/2 cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle the mixture evenly over the casserole.

Bake
Bake uncovered for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

Serve
Let cool for a few minutes before serving.

Recipe Tips

Tuna Alternatives: Swap tuna for canned salmon or shredded rotisserie chicken for a twist.
Veggie Boost: Add sautéed mushrooms, diced onions, or chopped bell peppers for extra flavor.
Cheese Options: Try Monterey Jack, Swiss, or mozzarella for a different flavor profile.

What to Serve with Tuna Casserole

Pair this dish with a simple side salad or steamed vegetables for a balanced meal. Garlic bread or dinner rolls are also great accompaniments.

Frequently Asked Questions

Can I make this ahead of time?
Yes, assemble the casserole without the breadcrumb topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking.

Can I freeze tuna casserole?
Absolutely. Wrap the unbaked casserole tightly and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.

Can I use fresh vegetables instead of frozen?
Yes, lightly steam or sauté fresh veggies before adding them to the casserole.

Ingredients

12 ounces egg noodles
2 cans (5 ounces each) tuna, drained
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1 cup frozen peas
1/2 cup breadcrumbs
2 tablespoons melted butter
Salt, pepper, and garlic powder (optional)

Instructions

Cook the egg noodles according to package directions. Drain and set aside.
In a large bowl, mix tuna, cream of mushroom soup, milk, cheddar cheese, peas, salt, pepper, and garlic powder.
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Combine the pasta with the tuna mixture and transfer to the dish.
Mix breadcrumbs and melted butter in a small bowl. Sprinkle over the casserole.
Bake uncovered for 20-25 minutes until golden and bubbly.
Let cool slightly and serve.

Enjoy this Easy Tuna Casserole, a comforting and quick meal that’s sure to satisfy everyone at the table!