This Tuna Casserole is egg noodles and tuna tossed with peas and carrots in a rich creamy mushroom sauce topped with melted cheddar and buttery golden panko breadcrumbs. Just $1.94 a serving and the kind of classic comfort food casserole that feeds a hungry family without breaking the budget.
This is one of our most made casseroles all year long. My kids love the creamy mushroom sauce and crunchy cheesy topping. I love that I can double the batch with almost no extra effort and have a second casserole ready in the freezer for the next busy week.
In a house with 8 kids, having a hearty dinner on the table for under $2 a serving that everyone finishes without complaint is one of the best wins in my recipe rotation.
Why You’ll Love This Recipe!
- Budget Friendly — $11.63 total for a hearty creamy casserole
- Double the batch and freeze one
- A complete one dish dinner with protein, vegetables and pasta all in one pan
- Perfect for weeknight dinners, potlucks, make-ahead meals and stocking the freezer
- Even picky eaters love this
After 14 years of developing recipes I know that the best budget-friendly dinners are always the ones that taste far more impressive than their cost — and this tuna casserole is proof of that every single time.
If you love easy budget-friendly casserole recipes like this one you will also love our Broccoli and Rice Casserole Recipe, Chicken Divan Recipe, and Crock Pot Chicken and Broccoli. They are all budget-friendly, made with simple pantry ingredients, and the kind of hearty one dish dinners your family will request all week long.
Ingredients
For the Casserole:
- Canned water-packed tuna, drained — always use water-packed tuna rather than oil-packed for the cleanest flavor in the casserole. Drain very thoroughly before adding — excess moisture makes the sauce watery. One standard 5–6 oz can gives you the perfect amount of protein throughout
- Egg noodles — wide egg noodles give the most classic tuna casserole texture. Cook to al dente — just barely undercooked — before adding to the casserole since they continue cooking in the oven. Other pasta shapes work but wide egg noodles give the best result
- Butter — for sautéing the onion and celery until soft. Unsalted gives you the most control over the final seasoning
- Onion, diced — adds savory depth throughout the casserole. Dice finely so it softens completely during the sauté step and blends into the sauce
- Celery, diced — adds a mild crunch and savory flavor that pairs classically with tuna. Dice to the same size as the onion so everything cooks evenly
- Condensed cream of mushroom soup — the creamy base of the casserole sauce. Do not add water — use it straight from the can for the thickest richest result. Cream of chicken soup works as a substitute. Our Homemade Cream of Mushroom Soup Recipe gives an even better flavor
- Milk — thins the condensed soup to the perfect saucy consistency. Whole milk gives the richest result
- Frozen peas and carrots — adds color sweetness and texture throughout the casserole. No thawing needed — they go straight from the freezer into the mixing bowl
- Shredded cheddar cheese — stirred into the casserole for cheesy flavor throughout. Always shred fresh from a block for the smoothest melt — pre-shredded has anti-caking agents that prevent it from melting properly
For the Topping:
- Panko breadcrumbs — gives the topping its signature crunchy golden finish. Panko gives a lighter crispier result than regular breadcrumbs. Crushed Ritz crackers or potato chips work as fun alternatives
- Butter, melted — combined with the panko and cheese to create the buttery golden topping that makes every bite so satisfying
- Shredded cheddar cheese — layered on top of the panko for an extra cheesy golden crust that everyone fights over
- Fresh parsley, chopped — sprinkled over the finished casserole for a fresh herby finish and a pop of color right before serving
Carrie’s Tip: Always cook the egg noodles to al dente — just barely undercooked — before adding them to the casserole. The noodles continue cooking in the oven and absorb moisture from the creamy sauce during baking. Fully cooked noodles go into the oven and come out overcooked and mushy. Pull them out of the boiling water 1 to 2 minutes earlier than the package directions and they will be perfectly tender in the finished casserole.
How to Make Tuna Casserole
Step 1 – Prepare Oven – Preheat oven to 425°F. Lightly grease a 9×13 baking dish with non-stick cooking spray.
Step 2 – Combine topping ingredients – Melt butter and whisk the ingredients for the topping together and set aside.
Step 3 – Boil Noodles – Boil the wide egg noodles to al dente texture in a large pot of salted water over medium heat. Drain and rinse under cold water.
Step 4 – Sauté Veggies – Sauté the celery and onions in melted butter until they are soft and tender.
Step 5 – Combine the tuna mixture together – In a large bowl, whisk together the cream of mushroom soup with the mix. Then stir in the onions, celery, peas and carrots mix, tuna, noodles and shredded cheddar cheese.
Step 6 – Add to casserole dish – Last, spread into a casserole dish and sprinkle the casserole with the topping mixture.
Step 7 – Bake and enjoy – Bake for about 20 minutes to 30 minutes and serve and season with a teaspoon of parsley, parmesan cheese, kosher salt and black pepper.
Tips for Success
- Always cook noodles to al dente. Noodles that are fully cooked before going into the oven will be overcooked and mushy by the time the casserole is done — always undercook by 1 to 2 minutes and let the oven finish the job
- Drain the tuna very thoroughly. Excess moisture from the canned tuna dilutes the creamy sauce and makes the finished casserole watery — drain well and even press with paper towels before adding
- Do not skip greasing the baking dish. The cheese in the casserole sticks significantly to ungreased dishes — always spray with non-stick cooking spray before adding the mixture for easy serving and cleanup
- Add the topping right before baking. Adding the panko topping ahead of time causes it to absorb moisture and go soggy — always add it right before the casserole goes in the oven for the crunchiest result
- Double the batch and freeze one. This casserole freezes beautifully — assemble a second casserole in a disposable foil pan cover tightly without the topping and freeze for up to 3 months. Add the topping fresh right before baking from frozen
Variations and Substitutions
This recipe is forgiving. Out of peas? Leave them out. Short on time to sauté the onion and celery? Skip it or use a pinch of onion powder instead. Out of panko? Crushed potato chips or Ritz crackers work just as well. Don’t let a missing ingredient stop you from making this tonight.
- Swap cream of mushroom soup for cream of chicken soup or cream of celery soup for a different flavor profile
- Add sliced mushrooms green beans or diced bell peppers to the casserole mixture for extra vegetables
- Swap panko for crushed Ritz crackers or crushed potato chips for a different but equally crunchy topping
- Use rotini penne or bow tie pasta instead of egg noodles — cook to al dente using the same method
- Add a pinch of cayenne pepper or a teaspoon of Dijon mustard to the sauce for extra depth
- Make it gluten free by using gluten free pasta and gluten free breadcrumbs
- Want a more pronounced tuna flavor? Use 2 cans of tuna instead of 1 — one of our readers tried this by accident and said it was the best version of this casserole she’s ever made.
Serving Suggestions
This tuna casserole is hearty and delicious so we tend to make sides that are light. These are some of our suggestions.
- Homemade Biscuits – Learn how to make these easy homemade biscuits that pair perfectly with this casserole.
- Side Salad – A simple green salad and biscuits are the perfect combination for a complete meal.
- Roasted Vegetables – Make a side of roasted broccoli or asparagus for a delicious side for this casserole.
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 5 days
Freezer
- Assemble the casserole without the topping in a disposable foil pan — cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator then add the fresh panko topping and bake at 350°F covered for 1 hour then uncovered for 15 minutes until heated through and golden
Reheating
- Reheat individual portions in the microwave for 60–90 seconds or the entire casserole covered with foil at 350°F for 20–25 minutes until warmed through
Make Ahead
- Assemble the casserole up to 24 hours ahead without the topping and refrigerate. Add the panko topping right before baking and add 10 extra minutes to the bake time since it will be cold from the refrigerator
Frequently Asked Questions
Water-packed canned tuna gives the cleanest flavor and best texture — always drain very thoroughly before adding to the casserole to prevent a watery sauce.
Yes — cook the egg noodles to al dente which is 1 to 2 minutes less than the package directions before adding to the casserole since they continue cooking in the oven.
The tuna was not drained thoroughly enough or the noodles were too wet — always drain the tuna very well and rinse the noodles briefly under cold water before adding to the casserole mixture.
Yes — cream of chicken soup or cream of celery soup both work beautifully as substitutes and give a slightly different but equally delicious flavor profile.
More Easy Casserole Recipes
We love to hear from you. If you make this recipe, please leave us a comment or a star review.
Tuna Casserole Recipe
Ingredients
- 1 can water packed tuna 5-6 ounces drained
- 3 cups egg noodles
- 1 tablespoon butter
- ½ onion diced
- 2 stalks celery diced
- 10.5 ounces condensed mushroom soup
- ⅓ cup milk
- ½ cup frozen peas and carrots
- 1 cup cheddar cheese
For the Topping:
- ½ cup panko bread crumbs
- 1 tablespoon butter melted
- 1 cup cheddar cheese (shredded)
- 1 tablespoon fresh parsley chopped (optional)
See how we calculate recipe costs.
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, mix together panko bread crumbs, melted butter, shredded cheddar cheese, and chopped fresh parsley (optional). Set aside.
- Cook egg noodles according to package directions until al dente. Drain and rinse under cold water.
- In a skillet, sauté diced onion and diced celery stalks in butter for 5–6 minutes until softened.
- In a large bowl, mix 1 can of condensed mushroom soup with milk until smooth.
- Stir in the sautéed vegetables, frozen peas and carrots, drained can tuna (5–6 oz), cooked noodles, and shredded cheddar cheese.
- Transfer the mixture to a 2-quart or 9×13 baking dish and spread evenly.
- Sprinkle the prepared topping evenly over the casserole.
- Bake uncovered for 20–30 minutes until golden brown and heated through.
- Let sit for 5–10 minutes before serving.
Just tried your recipe and it was fabulous!! My husband even remarked how good it was. Thank you. ????
I’m so glad you both enjoyed it! Thank you so much for trying the recipe and sharing your kind comment!
You’re very welcome!! It will definitely be a repeat dinner option in hour home. ???
Oh. I forgot I also used the potato chips and shredded cheddar on top..
That sounds delicious! I love the extra crunch from the potato chips. Thanks for sharing!
Loved the ease of making..I’m not a tuna fan so I swapped out the tuna for canned chicken. Delicious. Thanks for sharing your recipe.
I’m so glad you enjoyed it! Using canned chicken is a great substitution. Thanks for sharing!
I loved this casserole. I used GF spiral pasta with Corn Flake and GF bread crumbs. Turned out great. I did sauté the onions and celery which still had some crunch, but I like that.
RL – Sounds delicious! I’m so glad you were able to use variations to make it work!
I messed up a few things while making this. Used a cup of milk by mistake so I added another can of cream of chicken soup (I use cream of chicken because kids don’t like mushrooms), and another can of Tuna. I also baked at 450 by mistake for about 40 minutes. I was worried It would be over baked but it turned out perfect. The topping got nice a crunchy. Best Tuna casserole I ever made!
Marcie – Thank you so much for sharing. It’s great to hear that everything worked out even with your changes! Woohoo! I’m so glad you enjoyed it and thank you so much for the 5 start review of the recipe!
I made this and found it needing a bit of spice. I added garlic salt at serving.
Thanks for trying the recipe Teresa and sharing your tips to make this recipe even better! I appreciate it!
Perfect
Lillian – Wahoo! Thank you so much!
My husband loves anything tuna, and thanks to this easy recipe, it became an addition to his favorite dishes.
Such a delicious casserole recipe!
Easy casserole dish that the family loves!
Such a yum and easy casserole!
This recipe was so easy and everyone loved it!
Great of gatherings , everyone loved it
So nostalgic! This tuna casserole reminds me of the one my mom always made growing up. Easy to make and delicious too.
I decided to try this Tuna Noodle Casserole, because now that I’m ‘all grown up’ it sounded good to me, and my husband agreed. It was a big hit for both of us and I will be using and sharing this recipe. I decided to take your suggestion for changing out the veggies since we are not big fans of peas. I used 1/4 c chopped fresh green peppers and a 1/4 c fresh mushrooms. (I might try the mushrooms with broccoli florets sometime, too.) Question, I didn’t know what I was supposed to do with the tablespoon of butter for the casserole itself, so I left it out. I did use the tablespoon of butter for the topping. Thanks for the recipe!
Delicious
Can I make this ahead and then refrigerate until I’m ready to bake it?
Yes you can.
Excellent quick recipe! I did sautee the onions in butter and add a little garlic before mixing it all in with the noodles. Thanks for a great recipe!
I’m so glad you enjoyed it! Thanks for sharing!
Im going to try adding sour cream along w/ soy milk see what happens….. thoughts??
I think those additions would be great in the recipe – let us know how it turns out!
This was the best tuna casserole I’ve ever had. However, the celery was still very crunchy. Was there possibly a step missing that said to sautee the onion and celery (because there was 1 Tbsp of butter mentioned that was in addition to the butter needed for topping)? I will make this again!!
I’m so glad that you loved it. Yes, you can sauté the celery and onion prior to mixing them in you prefer them to be softer. Thank you!