Preheat oven to 350°F. Boil 12 oz wide egg noodles 8–10 minutes; drain and toss with 2 tbsp butter. In a bowl mix two 5-oz cans drained tuna, 1 cup frozen peas, 10.5 oz condensed cream of mushroom, 1 cup milk, 1 cup shredded cheddar, salt and pepper. Transfer to a 9×13-inch pan and top—then you’ll see how a 15-minute crisp finish transforms it.
Ingredients
While you prep, measure and assemble everything so the bake goes smoothly: for a 9×13-inch casserole cook 10–16 oz wide egg noodles (al dente), then drain and set aside; have 1 cup frozen peas thawed, 2–3 (5‑oz) cans tuna drained, 1 cup milk or ¾ cup half‑and‑half, and 1 (10.5‑oz) can condensed soup (mushroom/chicken/celery) ready.
Use 1–1½ cups shredded cheddar or ¼ cup grated Parmesan for richness; 2 tbsp melted butter and 2 tbsp sour cream or mayo boost creaminess. Season with ½ tsp Dijon mustard, ¼ tsp onion powder, ¼ tsp garlic powder and black pepper.
For topping, mix 1 cup panko with 2 tbsp grated Parmesan. Consider tuna alternatives like cooked chicken, canned salmon, and choose noodle types based on texture preference.
This casserole is a quintessential comfort dish that’s often made quickly from pantry staples.
Equipment and Prep
Preheat your oven to 375–425°F (190–220°C) and grease a 9×13-inch casserole dish with 1–2 tsp butter or cooking spray; this guarantees even baking and easy release. This recipe uses no canned soup to build a flavorful homemade sauce.
| Item | Use | Tip |
|---|---|---|
| Casserole dish | Bake | Grease |
| Mixing tools | Combine | Fold gently |
| Wire rack | Cool | Prevent sogginess |
Use a large pot, non-stick skillet, and saucepan. Measure 1–2 cups milk or stock. Drain pasta and tuna in a colander. Combine in a bowl with wooden spoon or silicone spatula; use mixing tools to fold gently. Transfer to casserole dish; bake 20–45 minutes until bubbly and browned. Remove with mitts; cool 10 minutes on wire rack. Prep vegetables to 1/4-inch for even cooking and easy serving. Keep timer set for accurate doneness.
Pasta and Tuna Basics
When you’re making tuna casserole, cook 6–8 oz (about 2 cups dry) egg noodles—or penne/rotini—as directed but stop 1–2 minutes before the package time so the pasta stays al dente.
Drain in a colander, shake off excess water, and return to the pot to cool 1–2 minutes.
Drain pasta in a colander, shake off excess water, then return to the pot to cool briefly.
Choose pasta types: egg noodles for classic texture, penne or rotini for variation, or whole-wheat for added fiber.
Open two 5-oz cans tuna (about 10 oz drained total); prefer tuna packed in water.
Drain thoroughly, flake with a fork, and discard excess liquid.
For tuna options, use chunk light for cost or white (albacore) for milder flavor.
Measure final pasta-to-tuna ratio roughly 2 cups pasta to 10 oz drained tuna.
Store backups chilled up to 3 days.
This casserole is high in protein, providing about 20 grams per serving.
Creamy Sauce and Mix-Ins
Choose your soup base: use 1 can (10.5 oz) cream of mushroom or make a roux with 2 tbsp butter, 2 tbsp flour and 2 cups milk. For cheese and dairy, stir in 1/2–1 cup shredded cheddar or 1/4 cup grated Parmesan and fold in 1/2 cup Greek yogurt for tang. Add mix-ins like 1 cup peas or mixed vegetables, 1/2 cup sautéed onions and celery, and 2 cans (5 oz each) drained tuna, then top with 1 cup panko before baking. Prep time is about 15 minutes.
Soup Base Choices
Often, you’ll build the casserole sauce from one of four reliable bases: a classic white sauce, a cream-cheese-and-broth mix, a mayonnaise shortcut, or a no-soup from-scratch option. Note that a typical serving of the finished casserole is about 432 kcal per serving.
For soup alternatives and homemade variations, follow ratios:
white sauce — 2 tbsp butter, 2 tbsp flour, 1½ cups milk, ½ tsp herbs; melt butter, whisk 1 minute, add milk, simmer 2–3 min.
Cream-cheese-and-broth — make a roux (2 tbsp butter, 2 tbsp flour), whisk in 1 cup chicken broth and ½ cup milk, fold in 4 oz cream cheese until smooth.
Mayo — ½ cup mayo, ½ cup milk, ½ tsp garlic powder.
No-soup: use 1¼ cups evaporated milk. Stir in 1 cup peas, 1 cup broccoli, or 1 cup sautéed mushrooms; taste and adjust salt.
Cheese and Dairy
After you’ve built your sauce base, dial in cheese and dairy to reach a silky, flavorful finish: simmer 1½ cups milk (whole or 2%) with the roux until thickened, remove from heat, then whisk in 4 oz (½ cup) cream cheese or ½ cup mayonnaise plus ¼ cup milk for extra tang; add 1 cup shredded cheddar and ¼ cup finely grated Parmesan off the heat, stirring until smooth to prevent graininess. For extra veggie boost, stir in frozen peas during the last minute of cooking the noodles frozen peas. Use cheddar for melt, Parmesan for bite, and cream cheese for body—consider cheese varieties, dairy alternatives, if needed.
| Texture | Flavor | Role |
|---|---|---|
| Creamy | Mild | Binder |
| Stretchy | Mild-sharp | Top layer |
| Nutty | Sharp | Accent |
| Tangy | Bright | Moisture |
Whisk low, add cheese off heat, finish with 2 tbsp buttered breadcrumbs. Taste and adjust salt, pepper now.
Vegetable and Protein Add-ins
While you build the sauce, prep and cook your mix‑ins: sauté 8 oz sliced mushrooms and 1 small diced onion in 2 tbsp butter or oil until browned, about 6–8 minutes.
Add 1 cup frozen peas or 1 cup kale for nutritional benefits.
For protein, flake two 5‑oz cans tuna or 1 cup edamame or 1 cup TVP as protein alternatives; stir in ¼ cup bone broth or ½ cup yogurt to enrich sauce.
Season 1 tsp garlic powder, ½ tsp paprika, salt.
For vegan options swap plant milk and vegan butter.
Mix in 1 cup breadcrumbs for texture enhancements.
Tweak quantities for flavor balance. Adjust salt.
- Vegetable varieties: peas
- Protein alternatives: edamame
- Vegan options: soy milk
- Texture enhancements: breadcrumbs
- Nutritional benefits: bone broth
You can make a creamy base without dairy by using mushrooms and plant-based milk to create a simple vegan cream of mushroom soup.
Step-by-Step Assembly
If you’ve cooked 12 oz egg noodles al dente and drained two 5‑oz cans of tuna, grease a 9×13‑inch dish with 1 tbsp butter and set aside.
Consider casserole variations and noodle alternatives. In a large bowl combine noodles, tuna, 1 cup thawed peas or 1/2 cup sautéed onions, 10.5 oz condensed mushroom soup mixed with 1/2 cup milk, 1 tsp salt, 1/4 tsp black pepper.
Stir gently to avoid breaking noodles; check texture. Reserve 1 cup shredded cheddar and 1/2 cup breadcrumbs mixed with 2 tbsp melted butter.
Spread mixture evenly into dish. Sprinkle half the cheese and the rest plus breadcrumb topping evenly on surface.
Dot with pimientos if desired. Taste for seasoning, adjust, let the assembled casserole rest to meld flavors.
This simple casserole is made from pantry staples and comes together quickly for busy weeknights.
Baking Times and Temperatures
Now that the casserole is assembled, set your oven to 375°F (190°C) or 400°F (204°C) and preheat fully before sliding in the 9×13-inch dish; use 375°F for a gentler bake (about 20–25 minutes) or 400°F for a crisper top (about 20–22 minutes). Canned tuna is essential for tuna fish casserole. Check oven calibration with a thermometer; adjust time if your oven runs hot or cold. Bake uncovered for browning or cover with foil to retain moisture, uncover for last minutes if needed. Insert knife to confirm the center is hot and edges are bubbling.
Follow baking techniques:
- Use 9×13-inch dish, note depth and material.
- Preheat to target temperature before baking.
- Monitor last five minutes for doneness.
- Add 3–5 minutes if casserole seems dense.
- Restore moisture with a splash of milk or broth.
Topping Ideas and Crunch Options
You can mix 1 cup panko or 1½ cups crushed Ritz with 3 tbsp melted butter and 2 tbsp grated Parmesan, then sprinkle it evenly over the casserole. For ease, use frozen peas since they thaw quickly and retain texture when baked.
You’ll top with 1 cup shredded Cheddar or ½ cup grated Parmesan, bake at 350°F for 20 minutes, then broil on high 1–2 minutes to brown—watch closely.
If you want bolder crunch, scatter 1 cup crushed potato chips or ½ cup chopped toasted nuts plus 2 tbsp seeds during the last 5 minutes of baking.
Breadcrumbs and Crackers
1 cup panko or 1 cup crushed crackers will give you the base crunch; toss with 2 tbsp melted butter, 1/2 cup grated cheddar (or Parmesan), 1 tbsp minced parsley, 1/4 tsp salt and 1/8 tsp black pepper.
Use panko for lighter crunch and regular crumbs for coarser bite. Breadcrumb varieties affect topping textures. Spread evenly over casserole. For crackers, crush to uniform crumbs. If you like extra color, toast crumbs for 3–4 minutes in a dry skillet, stirring.
- Panko: light, crisp, airy
- Regular breadcrumbs: coarser, denser
- Crushed Ritz or chips: buttery, salty
- Seeds or nuts: hearty crunch, optional
- Fried shallots: pronounced savory crunch
Measure precisely, toss thoroughly, apply evenly, press lightly before baking.
Check seasoning, adjust salt, and avoid soggy topping by draining.
Plan for about 50 minutes total to make the casserole, including prep and baking.
Cheese and Broiling Tips
Combine your topping precisely: toss 1 cup panko (or 1 cup crushed crackers) with 2 tbsp melted butter, 1/2 cup grated cheddar (or 1/4 cup Parmesan + 1/4 cup mozzarella for melt and flavor), 1 tbsp minced parsley, 1/4 tsp salt and 1/8 tsp pepper; spread evenly and press lightly.
Choose cheese combinations: 100% cheddar for sharpness, or 50/25/25 cheddar/Parmesan/mozzarella for balance. Sprinkle atop casserole evenly.
Preheat broiler to high; position rack 6–8 inches from element.
Use Broiling techniques: broil 3–4 minutes until bubbly and golden, watching constantly. Rotate pan after two minutes for even browning. Remove when top is crisp and cheese is melted.
Let rest 5 minutes before serving to set crust. Garnish with extra parsley and a light lemon zest, if desired.
This comforting dish is a good option for busy households because it can be made in less than 30 minutes.
Chips, Nuts, and Seeds
For a crunchy topping, crush 1–1½ cups potato chips in a zipper bag with a rolling pin until you have mostly ¼–½-inch pieces; sprinkle evenly over the casserole just before broiling. Be sure to preheat oven before broiling so the topping crisps properly.
Then choose nuts or seeds for alternate crunchy toppings: toast ¼ cup chopped almonds or walnuts 3–4 minutes at 350°F, cool, and scatter for flavor enhancement.
For seeds, toast 2 tbsp sunflower or sesame seeds 2 minutes. For lighter crunch, use ½–¾ cup panko or ½–1 cup crushed crackers.
Note nutritional benefits and reduce sodium by choosing low-salt chips or unsalted nuts. For allergy considerations, label servings and offer separate bowls and serve.
- Potato chips 1–1½ cups crushed
- Almonds ¼ cup chopped
- Sunflower/sesame 2 tbsp toasted
- Panko ½–¾ cup
- Crushed crackers ½–1 cup
Variations and Add-Ins
While experimenting with add-ins, pick one protein swap, one vegetable, one seasoning, and one crunchy topping so you keep the casserole balanced and easy to adjust. For best results, consider splurging on gourmet canned tuna to enhance flavor and texture.
| Protein | Veg | Crunch |
|---|---|---|
| Tuna | Broccoli | Chips |
| Sardines | Spinach | Ritz |
| Shrimp | Mushrooms | Nuts |
1: Choose protein substitutions — 1 can (5oz) tuna; gourmet upgrades or 4 oz sardines; add 1 tsp fish sauce. 2: Pick vegetable options — 1 cup mixed veg or 1/2 cup sun-dried tomatoes. 3: Season precisely — 1/2 tsp Cajun or 1/4 tsp chili for spicy enhancements; 1 tbsp dill for herb infusions. 4: Add 1/3 cup Greek yogurt as a creaminess alternative and 1/2 cup breadcrumbs for crunchy toppings and texture improvements. Taste, adjust, and note protein substitutions and seafood variety for next time.
Storage, Reheating, and Make-Ahead
Cool the casserole to room temperature for 30–60 minutes, then you portion it into airtight, freezer-safe containers (2–3 cup portions) and seal tightly.
You can refrigerate sealed portions for 3–4 days or freeze for 3–6 months; label each container with date and contents.
If baking from chilled, increase baking time by 30–45 minutes; if reheating frozen portions, thaw overnight in the fridge and heat until internal temperature reaches 165°F (74°C). Doing so helps reduce food waste and extends the casserole’s usable life.
Make-Ahead Tips
When the casserole’s out of the oven, let it cool completely (about 30–60 minutes), then portion, pack, and label for storage: divide into single- or family-size servings, transfer to airtight containers or foil pans, and write the date and contents on each. Proper storage and cooling help with flavor retention.
For make ahead benefits, do ingredient preparation: undercook noodles one to two minutes, rinse and toss with one teaspoon oil, then cool. You portion to speed reheating and reduce waste; label each container with the date.
Reheat guidelines and quick tips:
- Add one to two tablespoons broth when reheating.
- Oven: 350°F, cover twenty to thirty minutes; uncover five minutes.
- Microwave small portions one to three minutes, stir halfway, avoiding hot spots.
- Stovetop low heat five to ten minutes with lid, stir.
- Reheat once; let rest five minutes before serving.
Storing and Freezing
Because you want safe, tasty leftovers, cool the baked casserole completely (30–60 minutes), then portion into airtight stainless-steel or glass containers, label with the date, and refrigerate for 3–4 days or freeze in single-serving, freezer-safe containers for up to 3 months. The classic tuna noodle casserole originated in 1930.
Follow these storage tips: use stainless steel or glass, avoid plastic; leave 1/2-inch headspace in rigid containers; for bags press out air.
Freezing methods: cool fully, double-wrap or use heavy-duty freezer bags, then label.
Thaw overnight in refrigerator; reheat to 165°F.
Oven: cover, bake at 350°F 15–25 minutes for refrigerated portions; from frozen, thaw then bake 375°F 35–45 minutes, uncover to brown.
Don’t refreeze thawed casserole.
Check aroma and texture; discard if off-smelling or slimy, and rotate older portions first for safety.
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Serving Suggestions and Pairings
If you’re serving tuna casserole to four, portion 1 to 1¼ cups per person and build plates with one vegetable, one salad, and a bread or starch. For a simple vegetable option, try Fresh Green Beans tossed in olive oil and garlic and roasted until crispy.
Use these side dish ideas, then follow precise cook times:
Try these side dish ideas, then follow the precise cook times below.
- Sauté 8 oz green beans with 1 tbsp olive oil and 4 minced garlic cloves, 3–4 minutes.
- Roast 1 lb Brussels sprouts with 1 tbsp brown sugar, 20–25 minutes.
- Steam 12 oz mixed vegetables, 5–7 minutes.
- Wrap 8 asparagus spears in 4 bacon slices, roast 12–15 minutes.
- Roast 1 lb carrots with 1 tbsp maple syrup, 25–30 minutes.
For salad options toss 4 cups coleslaw, 3 cups cucumber salad or 6 cups bibb lettuce; serve with garlic bread slices or 2 baked sweet potatoes and herbs.
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