This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Tuna casserole is comfort food at it’s best and this easy recipe is a family favorite! It’s not only easy to make but it’s budget friendly AND delicious, making this dinner recipe a total win/win!
I’m always trying out new dinner recipes but sometimes you just go back to the tried and true favorites! That’s why I love this tuna casserole recipe so much. It’s easy to make, budget friendly but most of all, everybody loves it!
The combination of flaky tuna, fluffy egg noodles and creamy soup tastes so good and always has my family asking for seconds. Plus, it’s the kind of comfort food that you can serve all year long.
Table of Contents
What ingredients do you need for tuna noodle casserole?
The great thing about tuna casserole is that you probably have most, if not all, of the ingredients in your pantry and fridge already. Here’s what you’ll need…
Egg Noodles – While you can substitute other noodles in a pinch, egg noodles are best for this recipe. Like the name says, the ratio of eggs to flour is higher than you’ll find in typical pastas. That means the egg noodles have a slightly different texture, making them perfect for casseroles.
Tuna – You can’t have a tuna casserole without tuna, right? Using canned tuna is what gives this dish all it’s flavor. Just be sure to use tuna packed in water, not oil, or you’ll end up with a different consistency.
Cream Of Chicken Soup – Cream of Chicken Soup gives casseroles a smooth, creamy texture, which is why this recipe tastes SO good.
Veggies – One of my favorite things about this recipe is that I can add onions, celery and peas and my kids eat all their veggies without a peep. I’m not even sure they realize that tuna noodle casserole even has veggies.
Cheese – Well, because if you ask me, EVERY recipe should have cheese! It just makes everything taste better, don’t you think?
Cornflakes – Don’t skip the cornflakes! The topping is the best part…it’s what gives the tuna casserole recipe extra crunch and flavor.
How To Make Tuna Casserole
Step 1 – Preheat oven to 375 and grease a 13×9 baking pan.
Step 2 – Boil water for the egg noodles, then cook for 6 minutes, or half the time indicated on the package directions. Drain and rinse with cold water and set aside.
Step 3 – Melt butter in a skillet and add the onion, celery and garlic. Cook until slightly tender and add salt to taste.
Step 4 – Combine tuna, soup, milk, cheddar cheese, peas, cooked vegetables, noodles and salt in a large bowl.
Step 5 – Pour the tuna mixture into your prepared pan. Be sure to spread it into an even layer.
Step 6 – Combine cornflakes, cheddar cheese and parsley in a bowl.
Step 7 – Pour melted butter over the cornflake mixture. Mix until all ingredients are well coated.
Step 8 – Spread the cornflake topping evenly over the tuna casserole.
How long do you cook tuna casserole?
Step 9 – Bake the tuna noodle casserole at 375 for 20 minutes, or until the top is a delicious looking golden brown.
Step 10 – Garnish with fresh cheddar and parsley and serve hot!
This is the kind of recipe that has my kids running to the table! It’s SO good and the best part is that there’s enough for leftovers, getting me off the hook for dinner the next night!
You can also make it ahead of time, which is perfect for those busy days when you won’t have a lot of extra time. Keep the topping separate (I just put mine in a sandwich bag), cover the casserole dish with plastic wrap or foil and keep both in the fridge until you’re ready for dinner.
What do you serve with tuna casserole?
My kids are perfectly happy to eat theirs without any sides at all but it also tastes great paired with bread and a fresh garden salad.
Can you freeze tuna casserole?
Yes, if it’s stored correctly, you should be able to freeze tuna casserole for several months. It freezes well…your toppings just won’t be quite as crispy (though you can always whip up more topping after you unfreeze the casserole).
While you wait for the casserole to cool, line one or more plastic storage containers with foil, depending on the amount of leftovers there are. Then I add the tuna casserole, fold the foil over the top and freeze. Once frozen, place foil wrapped casserole(s) into a plastic bag and label.
How do you reheat tuna casserole?
For best results, let the tuna casserole thaw first. Once thawed, place in a baking pan and bake at 375 for 20 minutes, or until casserole is heated through.
Any way you eat it, you can’t go wrong with this classic comfort food! It’s going to be one of your family’s favorites!
Let’s be friends!
Did you love this post? Make sure to and let me know your thoughts! And don’t forget to follow on your favorite social network below!
Fun in your inbox
Get the latest recipes, crafts and more straight to your inbox
- ▢ 1 package egg noodles
- ▢ 2 cans tuna packed in water
- ▢ 1 small onion chopped
- ▢ 2-3 stalks celery
- ▢ 2 cloves garlic minced
- ▢ 1 tbsp butter
- ▢ 1 cup frozen peas
- ▢ 1 10 1/2 ounce Cream Of Mushroom Soup
- ▢ 3/4 cup whole milk
- ▢ 1 cup cheddar cheese
- ▢ 1 tsp salt
- ▢ 1 cup crushed cornflakes
- ▢ 1-2 tbsp melted butter
- ▢ 1/2 cup cheddar cheese
- ▢ 1 tbsp parsley
- Preheat oven to 375 and grease a 13×9 pan
- Boil water for the egg noodles.
- Chop vegetables.
- Cooke the egg noodles for 6 minutes, or half the time on the package directions. Drain and rinse in cold water.
- Melt butter in a skillet, then add onion, celery and garlic. Cook until they start to become tender but are still slightly crisp. Add salt to taste.
- Combine tuna, soup, milk, cheddar cheese, peas, cooked vegetables, noodles and salt in a large bowl.
- Pour into the prepared pan in an even layer.
- In a separate bowl, combine the cornflakes, cheddar cheese and parsley. Add melted butter and stir until all ingredients are coated.
- Top the casserole with cornflake topping and bake for 20 minutes or until golden brown.
- Garnish with fresh cheddar and parsley and serve hot.