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Tuna Casserole
Our tuna casserole is quick to make and needs only a few simple ingredients. Good thing because this casserole is one your family and friends will ask for over and over again.
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You’ll never be stuck wondering what to make for a quick family meal when this amazing tuna casserole recipe is in your repertoire. This hearty, classic casserole, loaded with egg noodles and tuna, smothered in a creamy, cheesy sauce, takes only 30 minutes to make and uses ingredients you likely always have on hand.
Tuna Casserole Ingredients
You’ll need:
- 6 ounces egg noodles, cooked
- 1 cup frozen peas
- 2 (5-ounce) cans of tuna, drained
- 1 (10.5-ounce) can cream of mushroom soup
- 1½ cups shredded mozzarella cheese, divided (1¼ cups and ¼ cup)
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
- ¼ cup dry bread crumbs
- 2 tablespoons butter, melted
Substitutions and Additions
DRY BREAD CRUMBS – Try substituting crushed potato chips or onion crisps for bread crumbs.
MOZZARELLA CHEESE – Use cheddar cheese instead of mozzarella for a sharper taste.
MUSHROOM SOUP – If you aren’t a fan of mushrooms, try another cream soup like celery.
FROZEN PEAS – Substitute steamed broccoli, mushrooms, or other favorite vegetables instead of peas.
How to Make This Best Tuna Casserole
STEP ONE: Preheat the oven to 350°F and cook your egg noodles according to the package directions to al dente.
PRO TIP: Cooking pasta to al dente allows it to absorb moisture from the sauce without becoming mushy. Check for doneness 1 ½ – 2 minutes before package directions. Drain and rinse with cool water to stop the cooking process.
STEP TWO: In a large bowl, mix together egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
STEP THREE: Spray a 9×13 casserole dish with non-stick cooking spray and pour in the tuna mixture. Bake at 350°F for 20 minutes, until hot and bubbly.
PRO TIP: Tightly cover the casserole with aluminum foil during baking tol help keep it moist and creamy.
STEP FOUR: Mix bread crumbs and melted butter while baking the casserole.
STEP FIVE: After 20 minutes, remove the casserole from the oven and top it with the breadcrumb mixture and the remaining ¼ cup mozzarella cheese.
STEP SIX: Return to the oven and bake another 5 to 10 minutes, until the bread crumbs have started to turn golden brown and the cheese is melted on top of the casserole.
PRO TIP: Don’t cover the casserole during this step so that the topping can brown and crisp up.
How To Serve
This tuna casserole is a complete meal served bubbling hot straight from the oven. A fresh side salad or loaf of crusty bread is a perfect complement to an already perfect meal. Serve with a sprinkle of parmesan for the cheese fanatics in the family.
Storage
IN THE FRIDGE: Left-over tuna casserole keeps well, refrigerated in an air-tight container for up to 3 days.
IN THE FREEZER: Pasta keeps well for several months. To make re-heating easy, freeze leftovers in aluminum foil. When ready to use, simply place it in a casserole dish and reheat it.
REHEATING INSTRUCTIONS: Place leftovers in an oven-safe dish and heat for approximately 20 minutes at 350 degrees.
Creamy, cheesy, and easy to make! What could be better? Classic tuna casserole with a crunchy bread crumb topping is a wholesome, one-pan meal that’s perfect for busy weeknights.
FAQ:
Q: Can I reheat tuna casserole in the microwave?
A: A microwave is a great option for re-heating tuna casserole, especially if you only want to heat a small portion.
Q: Can I double this tuna casserole recipe?
A: The secret to doubling this recipe is to use the appropriately sized pan. If your dish is too full, it may boil over. If it is too large, your casserole may dry out during cooking. Your pan should be ¾ full when baking. Increase the bake time slightly until it is nice and bubbly and the topping is golden brown.
Q: Can I make this tuna casserole a day ahead of time?
A: Yes. Cook, cool, and store in the fridge overnight. This only intensifies the flavors! Re-heat according to the directions above. Just make sure you don’t put your pan in the oven cold. Allow it to come to room temperature on the counter first.
Tuna Casserole
Our tuna casserole is quick to make and needs only a few simple ingredients. Good thing because this casserole is one your family and friends will ask for over and over again.
Ingredients
- 6 ounces egg noodles cooked
- 1 cup frozen peas
- 10 ounces tuna drained (two 5-ounce cans)
- 10.5 ounces cream of mushroom soup
- 1½ cups shredded mozzarella cheese divided (1¼ cups and ¼ cup)
- ½ teaspoon celery salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and spray your dish with non-stick cooking spray.
- In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
- Put tuna mixture in a 9×13 casserole dish.
- Bake for 20 minutes, until hot and bubbly.
- While the casserole is baking mix together bread crumbs and melted butter.
- After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
- Return to the oven and bake another 5 to 10 minutes, until bread crumbs had started to brown and the cheese is melted.
- Serve warm.
Notes
Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating and doesn’t melt quite as well as freshly shredded cheese.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for even less excess liquid in your casserole.
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