Home » Explore » Baked Tuna Casserole Recipe

Baked Tuna Casserole Recipe

Featured in Lunch

A creamy, cheesy classic baked with egg noodles and golden breadcrumbs—this Baked Tuna Casserole recipe is pure comfort on a budget. Intro This Baked Tuna Casserole recipe came from a handwritten card tucked inside my grandmother’s old recipe box—the kind

Print it Jump To Recipe

A creamy, cheesy classic baked with egg noodles and golden breadcrumbs—this Baked Tuna Casserole recipe is pure comfort on a budget.

Intro

This Baked Tuna Casserole recipe came from a handwritten card tucked inside my grandmother’s old recipe box—the kind with smudged ink, food stains, and zero instructions. I didn’t touch it for years, assuming “tuna casserole” meant bland and boring. But one night, short on groceries and needing something warm and familiar, I gave it a shot. And wow. It wasn’t just good—it was nostalgic in the best way. The tender egg noodles, creamy mushroom base, and sharp cheddar all came together under a crunchy golden topping. Now it’s a staple in our rotation—cheap, filling, and way better than I expected. Like the best kind of retro dish you’d see updated over on The Kitchn.

🟩 Why This Is So Good

Total comfort food – Creamy sauce, melty cheese, tender noodles, crispy top
Pantry + freezer friendly – Canned tuna, frozen peas, and shelf-stable soup keep it easy
One dish, full meal – Protein, veg, carbs, all in one casserole
Make-ahead friendly – Assemble it early, bake it later
Affordable and satisfying – Feeds a family with just a few dollars’ worth of ingredients

I made it again last week, and my daughter called it “grown-up mac and cheese with tuna.” She meant it as a compliment—and she’s not wrong. This Baked Tuna Casserole is what you make when you want something cozy, filling, and familiar in all the right ways.

Baked Tuna Casserole Recipe

🟩 Getting Your Ingredients Right

Use mild cheddar – Melts better and doesn’t overpower the tuna
Frozen peas are perfect here – No need to thaw, just mix in
Cream of mushroom is classic – But cream of celery or cream of chicken can sub in
Egg noodles hold up well – But any short pasta will work in a pinch
Breadcrumb topping is optional—but highly recommended

Need a quick homemade cream soup replacement? This simple cream soup swap is a great backup if you’re avoiding canned.

🟩 Making It Step by Step

Cook the noodles
Boil egg noodles in salted water just until al dente. Drain and set aside.

Mix the filling
In a large bowl, stir together the cream of mushroom soup, milk, celery salt, pepper, parsley, tuna, frozen peas, and 1¼ cups of the shredded cheese. Add the cooked noodles and gently mix until everything is well coated.

Assemble the casserole
Transfer the mixture into a greased 9×13-inch baking dish. Spread it evenly.

Make the topping
In a small bowl, combine melted butter and bread crumbs. Sprinkle the remaining ¼ cup cheddar over the casserole, then top with the buttery crumbs.

Bake
Bake uncovered at 375°F for 25–30 minutes, or until bubbling and golden on top.

Garnish and serve
Sprinkle with fresh parsley and serve hot, straight from the pan.

Baked Tuna Casserole

🟩 Making Sure It Turns Out

Don’t overcook the noodles—they’ll finish cooking in the oven
Mix gently so the tuna doesn’t break down into mush
Bake uncovered for a crisp topping
Let it rest for 5–10 minutes to firm up before serving

The first time I made it, I forgot to salt the noodle water—and the whole thing tasted flat. Since then, I never skip it. A well-seasoned base makes every bite better.

🟩 Perfect Serving Ideas

Serve this with a simple green salad, roasted broccoli, or even just pickles on the side (yes, really). It also pairs surprisingly well with applesauce or a slice of crusty bread.

🟩 Making It Different

Add sautéed onions or celery to the mix for extra flavor. Want more heat? Toss in a pinch of cayenne or some chopped jalapeños. Not into tuna? Swap in canned chicken or cooked salmon. You can also use crushed crackers instead of bread crumbs for a Ritz-y twist.

🟩 Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. The topping won’t stay as crisp, but the flavor holds up beautifully. You can also freeze the unbaked casserole—just thaw overnight and bake as directed.

🟩 Tips That Actually Help

Shred your own cheese for a smoother melt
Use a deep casserole dish to prevent spillover
Keep peas frozen until mixing—no need to thaw

I used to stir everything too fast and the noodles would tear. Now I fold everything together with a big spatula, gently but thoroughly. The texture difference? Huge.

Closing Paragraph

This Baked Tuna Casserole recipe is proof that humble ingredients can still make something special. It’s cozy, budget-friendly, and always hits the spot—especially when you need something warm and familiar without much effort. Make it once and it just might become your comfort food classic too.

🟩 Frequently Asked Questions

→ Can I use canned chicken instead of tuna?
Absolutely. It’s a great substitute if you’re not a fan of tuna.

→ Do I need to thaw the peas first?
Nope—just stir them in straight from the freezer.

→ What’s the best cheese to use?
Mild cheddar melts well and balances the flavor. Monterey Jack or Swiss also work.

→ Can I make this ahead?
Yes—assemble up to 1 day in advance, then cover and refrigerate until ready to bake.

→ Can I freeze tuna casserole?
Yes—assemble, wrap tightly, and freeze unbaked. Thaw in the fridge before baking.

→ What if I don’t have bread crumbs?
Use crushed crackers, cornflakes, or even skip it—it’s still delicious.