Tuna Casserole

I grew up on Tuna Casserole, and it’s my go-to when I need an easy, no-fuss dinner. Each bite is creamy with tender egg noodles and flaky tuna in a rich, cheesy sauce. That golden Panko topping adds the crunch you crave against all that softness. It’s classic comfort food that fills you up and keeps you coming back for more.

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I make it for weeknight dinners and whenever I need something that feeds a big crowd or my whole family. Kids love it, it won’t break the bank, and it travels well to potlucks. It’s one of those recipes that’s actually easier when you make it ahead, and it reheats beautifully. It keeps in the fridge for up to 4 days, or you can freeze it for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Tuna Casserole with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Here’s how the best tuna casserole recipe can come together quickly with simple steps that anyone can follow.

Prep Your Oven and Noodles

Preheat oven to 350ºF so it’s ready when you need it. Bring a large pot of salted water to a boil and cook the egg noodles 2–3 minutes less than the package directions, since they’ll continue cooking in the oven, and so they finish just al dente with a slight bite.

You may switch to gluten-free pasta like rice-based egg noodles if you need to make this recipe gluten-free, or elbow macaroni if that’s what you’ve got on hand.

I use a large stockpot for boiling pasta because it holds plenty of water, heats evenly, and makes draining easy. If you’re using a regular stockpot, drain the noodles in a colander and set them aside while you prepare the rest.

Mix the Casserole Base

In a large bowl, combine the cooked noodles with the canned tuna, vegetable soup, milk, frozen peas, salt, pepper, and half of the shredded cheddar cheese. Feel free to mix in onion powder, garlic powder, or a teaspoon of Dijon mustard here for added flavor.

You may also boost the creaminess with a few tablespoons of sour cream or Greek yogurt, and if you don’t have vegetable soup, a cream of mushroom soup or condensed cream of chicken soup can work as a substitute.

For the peas, no need to thaw overnight, as that might make them mushy once you bake, so you can just throw them straight in from the freezer. To make this casserole even heartier, you could pack in extra veggies to further bulk it up.

A glass prep bowl works great here because you can see everything through the glass, and it’s big enough to mix without spilling. Stir everything together until the noodles are evenly coated and the ingredients are well distributed throughout.

Assemble and Bake

Lightly grease a casserole dish with melted butter or cooking spray to prevent sticking. I love using a ceramic casserole dish because it distributes heat evenly and makes cleanup super easy.

Pour the noodle-tuna mixture into the prepared dish and spread it out into an even layer. Scatter the remaining cheddar cheese over the top, followed by the Panko breadcrumbs for that crispy golden finish.

If you want to add a nutty flavor to the topping, sprinkle grated Parmesan cheese in place of cheddar. You could also try French-fried onions, crushed potato chips, gluten-free regular breadcrumbs, or crushed Ritz crackers for a buttery breadcrumb topping.

Slide the casserole into your preheated oven and bake for 15 minutes, or until the top is golden brown and you can see the sauce bubbling around the edges. The cheese should be melted, and the Panko should have a nice crunch when you tap it with a spoon.

Finish and Serve

Remove the casserole from the oven and let it cool for just a minute or two. Sprinkle the thinly sliced chives over the top for a fresh pop of color and mild onion flavor.

Scoop generous portions onto plates while the cheese is still stretchy and the bread crumbs are at their crispiest. Enjoy!

Tuna casserole travels beautifully to potlucks and family gatherings. Let it cool completely before covering tightly with aluminum foil, then with a thick towel, and place it in an insulated casserole carrier to keep it warm.

How to Store Leftovers

Let any leftover tuna casserole cool to room temperature before storing. Transfer portions to an airtight container or cover the baking dish tightly with plastic wrap or foil to keep it fresh in the refrigerator for about 4 days.

Reheat individual portions in the microwave for 1–2 minutes or warm the whole dish in a 350ºF oven for 15 minutes until heated through. Cover with foil to keep it from drying out.

For longer storage, you can freeze tuna casserole for up to 3 months. Thaw in the fridge overnight before reheating. The crunchy topping might soften slightly after freezing, but you can crisp it up by broiling for a minute or two.

What to Serve With Tuna Casserole

I usually serve this casserole with a fresh green salad tossed with vinaigrette to cut through the richness, or vegetables like broccoli florets, green beans, or asparagus. Garlic bread or dinner rolls are perfect for soaking up any extra sauce on the plate.

You could also pair it with coleslaw, steamed broccoli, roasted carrots, sautéed mushrooms, or a cucumber-tomato salad for something lighter. The casserole is filling on its own, so you really just need a simple side dish or two to round out the meal.

More Easy Recipes for You to Try at Home

I think you’ll also love these other easy casserole recipes, sure to be weeknight favorites at your home.

• Cheeseburger Casserole
• Walking Taco Casserole
• Cowboy Casserole
• Chicken and Rice Casserole
• Chicken Pot Pie Casserole