• Don't overcook the noodles: Remember, they'll continue cooking in the oven, so keep them al dente when boiling.
• Drain the tuna well: Extra liquid can make your casserole watery, so give it a good squeeze.
• Add your favorite veggies: Peas are traditional, but broccoli, bell peppers, or corn can add a nice twist.
• Panko Breadcrumbs substitute: Try regular bread crumbs, crushed ritz crackers, or crushed potato chips for a different twist on the crunchy topping.
• Cheese: Feel free to mix in other types like parmesan, cream cheese, or mozzarella for extra gooeyness.
• Soup: You can substitute this for cream of mushroom soup, cream of chicken soup, cream of celery soup, or another canned soup of your choice.
• Tuna: Solid white albacore tuna has the best taste for this recipe, however chunk light tuna will also work in a pinch. If you have access to fresh tuna, you can cook it and flake it into the casserole mixture. Keep in mind that fresh tuna will have a less intense flavor compared to canned.
• Healthier options: To lighten it up, try using low-fat milk, reducing the amount of cheese, and adding more vegetables. Whole wheat noodles are also a great substitute for a fiber boost.
• Make ahead: Prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before you plan to bake it. You might need to add a few extra minutes to the baking time if it goes into the oven cold.

Storage & Reheating

• Cool & Airtight: Let your casserole come to room temperature and then transfer leftovers to an airtight container. 
• Refrigerate or freeze: In the fridge, your casserole will stay good for 3-4 days. Want to keep it longer? Freeze it for up to 2 months.
• Reheat: Whether you microwave it or warm it up in the oven, cover it with foil or a heat-safe lid to keep the moisture in. If it's frozen, let it thaw in the fridge overnight before reheating.