Tuna Casserole

I love making Tuna Casserole when I need a comforting, budget-friendly dinner that comes together quickly. It's creamy and hearty, loaded with tender egg noodles, flaky tuna, and melted cheddar, all topped with a golden, crunchy Panko layer that bakes up perfectly. I serve it for weeknight dinners, potlucks, and whenever my family needs something warm and filling. The casserole stays fresh in the fridge for up to 4 days or in the freezer for up to 3 months, making it perfect for meal prep or making ahead.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Casserole, Dinner, Main Course

Cuisine: American

Keyword: tuna casserole

Servings:

Calories: 338kcal

Ingredients

3 cups egg noodles
1 cup canned tuna drained
1 can vegetable soup
1 cup milk
1 cup frozen peas
2 cups shredded cheddar cheese
1 cup Panko breadcrumbs
Salt and pepper to taste
2 tablespoons chives thinly sliced

US Customary - Metric

Video

Instructions

Preheat your oven to 350ºF (180ºC).
Bring a pot of salted water to a boil. Cook the egg noodles 2–3 minutes less than the package directions. Drain and set aside.
3 cups egg noodles
In a large bowl, mix together the noodles, tuna, vegetable soup, milk, frozen peas, salt, pepper, and half of the cheddar cheese.
1 cup canned tuna, 1 can vegetable soup, 1 cup milk, 1 cup frozen peas, 2 cups shredded cheddar cheese, Salt and pepper
Lightly grease a baking dish and pour in the mixture.
Sprinkle the remaining cheese and the Panko breadcrumbs evenly on top.
1 cup Panko breadcrumbs
Bake for 15 minutes, or until hot and bubbly.
Finish with sliced chives before serving.
2 tablespoons chives

Notes

I've made this tuna casserole recipe dozens of times, and these tips always make it turn out perfectly.

Undercook the noodles: Cook them 2–3 minutes less than the package directions so they finish al dente with a slight bite and don't get mushy during baking. If you don't have egg noodles, you can use macaroni or rotini instead.

Use quality tuna: Solid white albacore packed in water has the best texture and flavor, and most cans of tuna are perfectly portioned for this recipe.

Add extra veggies: Diced celery, carrots, or mushrooms can be mixed in with the peas for more texture and nutrition.

Don't skip the cheese in the mixture: Adding half the cheddar to the noodle mixture creates pockets of melted cheese throughout. You can try different cheese variations, like mozzarella or Gruyere, mixed with the cheddar to suit your preferences.

Watch the Panko: Check the casserole after 12 minutes since some ovens run hot and can brown the bread crumbs too quickly.

Store properly: Cool completely, then cover the dish with plastic wrap or foil, or transfer portions to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition