Best Tuna Casserole Recipe: A Comfort Food Classic Worth Craving

Best Tuna Casserole has been filling bellies and warming hearts for generations. It’s creamy, crunchy, cozy, and the very definition of comfort food. Whether you’re cooking for your picky eater kids or just trying to get dinner on the table after a long day at work, this casserole is the weeknight hero we all deserve. And yes, it’s packed with pantry staples like canned tuna, egg noodles, and cream of mushroom soup, which means no last-minute grocery runs.

You’ll love how quickly it comes together—15 minutes of prep and only 20 in the oven. This Best Tuna Casserole is your no-fuss, big-reward kind of dish. Plus, that golden, cheesy, Panko topping? Chef’s kiss. If you’ve been hunting for a recipe that feels like a warm hug after a crazy day, let me tell you—this one’s got your name all over it.

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What is Best Tuna Casserole?

The Best Tuna Casserole is a classic American baked dish made with egg noodles, canned tuna, a creamy sauce (usually from condensed soup), and topped with something crunchy—like breadcrumbs or crushed chips. It became a household staple around the 1950s, right along with Tupperware parties and casseroles for every occasion.

What makes this one the best? It’s got a perfect balance of creaminess and crunch, a veggie medley that actually adds flavor (hello red bell peppers and peas!), and two layers of cheese—yes, two. It’s the dish you remember from childhood, but with a tiny grown-up upgrade. Still kid-friendly. Still budget-friendly. Just a bit more flavorful and colorful, like if the ‘50s casserole got a glow-up and didn’t lose its charm. And did we mention it only takes 35 minutes total? Yep. That’s weeknight dinner magic.

Reasons to Try Best Tuna Casserole

Let’s be honest—some casseroles just feel like “meh in a pan.” But the Best Tuna Casserole brings it. Here’s why it needs a spot in your weekly meal plan: First, it’s quick—dinner on the table in under 40 minutes is something worth celebrating. Second, it uses affordable, shelf-stable ingredients most of us already have. No fancy cheeses or five-step roux here. Third, it’s family-approved. Even the anti-tuna folks tend to be won over once they take a bite (the cheese works wonders).

Fourth, it’s got veggies sneakily packed in—so you can feel a little better about serving up seconds. And let’s not forget that magical, golden, cheesy breadcrumb topping. That crunch makes every bite feel satisfying. Finally, it reheats beautifully. So if you’re cooking for two, lunch the next day is handled. This one checks all the boxes—comfort, convenience, and flavor.

Ingredients Needed to Make Best Tuna Casserole

For the Casserole:

• 3 cups egg noodles
• ½ tablespoon butter
• ½ cup diced onion
• ½ cup diced celery
• ½ cup diced red bell pepper
• 1 cup frozen peas (thawed)
• 1 teaspoon dried oregano
• 1 (5-6 oz) can of tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• ⅓ cup milk
• 1 cup freshly grated cheddar cheese
• 1 tablespoon chopped parsley

For the Topping:

• ½ cup Panko breadcrumbs
• 1 tablespoon melted butter
• ½ cup freshly grated cheddar cheese
• 1 tablespoon chopped parsley

Instructions to Make Best Tuna Casserole

Follow this step-by-step guide to make the Best Tuna Casserole that’s creamy, flavorful, and topped with that irresistible cheesy crunch. From boiling noodles just right to layering the perfect topping, here’s everything you need to know — no guesswork required.

Step 1: Preheat and Prep Like a Pro

First things first, preheat your oven to 425°F. While it warms up, get your ingredients lined up and ready. This is the perfect time to do some smart prep — dice your onion, celery, and red bell pepper, and defrost your frozen peas. If you need help with prep techniques or knife safety, check out our ingredient prep tips here (coming soon). A little prep goes a long way in keeping this recipe stress-free.

Step 2: Boil the Egg Noodles (Don’t Overcook!)

Bring a large pot of salted water to a boil and cook 3 cups of egg noodles according to the package instructions. The key here is to cook them until just al dente — they’ll finish softening in the oven. Overcooked noodles can turn mushy, and no one wants that. Once drained, drizzle a little olive oil over them to prevent sticking and set aside. If you’re looking for a low-carb alternative, you can sub in zucchini noodles or explore more healthy noodle swaps in similar casseroles.

Step 3: Make the Topping with a Crunch

In a small bowl, mix together ½ cup Panko breadcrumbs, 1 tablespoon melted butter, ½ cup shredded cheddar cheese, and 1 tablespoon chopped parsley. This will be your golden, cheesy topping. Stir until everything is evenly coated. The Panko adds that signature crunch, but if you’re out, crushed cornflakes or buttery crackers can work in a pinch — explore more easy topping swaps if you want variety.

Step 4: Sauté the Vegetables for Flavor

In a skillet, melt ½ tablespoon of butter over medium-high heat. Add your diced onion, celery, and red bell pepper. Cook for about 5–7 minutes until they’re soft and fragrant. This quick sauté step unlocks the sweetness in the veggies and builds a deeper flavor foundation for the casserole. Season with salt, pepper, and 1 teaspoon of dried oregano. Don’t skip this step — it makes a big difference in taste.

Step 5: Mix Everything Together in a Big Bowl

In a large mixing bowl, combine your cooked noodles, sautéed veggies, 1 drained can of tuna, 1 cup defrosted peas, 1 can of condensed cream of mushroom soup, ⅓ cup milk, 1 cup shredded cheddar cheese, and 1 tablespoon fresh parsley. Mix thoroughly until everything is evenly coated and combined. This is the creamy, hearty heart of the casserole — packed with protein, veggies, and flavor. If you’re interested in making your own homemade cream of mushroom soup instead of the canned version, it’s a great way to go from good to amazing.

Step 6: Assemble in the Baking Dish

Grab a 9×13-inch casserole dish and lightly grease it (a quick spray of oil or a swipe of butter will do). Spoon the mixture into the dish, spreading it out evenly. Press down slightly to level it. This even surface will help the topping stay crisp and not sink into the casserole.

Step 7: Add the Topping Like a Boss

Sprinkle the topping you made earlier all over the casserole. Be generous. The combination of buttery Panko and melted cheddar adds that signature texture contrast. For extra indulgence, feel free to double the topping layer — we’re not judging.

Step 8: Bake Until Golden and Bubbly

Place the dish on the middle rack of your preheated oven. Bake at 425°F for 20 minutes, or until the top is golden brown and the edges are bubbling slightly. The cheese should be melty and just starting to brown — that’s your cue that it’s ready.

Step 9: Let It Rest Before Serving

Once baked, remove from the oven and let your Best Tuna Casserole rest for about 5–10 minutes before serving. This helps it firm up a bit, making it easier to slice and serve. It also prevents the “lava tongue burn” from digging in too soon.

What to Serve with Best Tuna Casserole

This casserole is a full meal on its own, but if you want to round things out, here are some easy ideas. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Steamed green beans or roasted Brussels sprouts are great if you’re looking for extra veggies. Want something even cozier? Serve it with a warm bowl of creamy roasted garlic cauliflower soup or buttery dinner rolls. If you’re feeling indulgent (and why not?), pair it with air fryer garlic parmesan wings for a retro-style comfort feast. Basically, anything fresh or crunchy makes a great contrast to the creamy, cheesy casserole.

Key Tips for Making Best Tuna Casserole

Here are some handy tips to make your Best Tuna Casserole even better. First, use good-quality tuna—packed in water, not oil, so the flavor stays light and fresh. Second, don’t skip the sauté step for the veggies—it adds depth you won’t get from tossing them in raw. Third, grate your own cheddar. Pre-shredded cheese has a coating that keeps it from melting as smoothly.

Fourth, if your family’s not into peas or peppers, swap in what they like—corn, chopped spinach, even mushrooms. Fifth, let the casserole rest for 5-10 minutes before serving. It’ll hold together better and won’t burn your tongue. Last but not least, double the topping if you’re a crunchy-layer fanatic (you know who you are). This casserole’s flexible—make it yours.

Storage and Reheating Tips Best Tuna Casserole

Storing leftovers? You’re in luck—Best Tuna Casserole keeps like a champ. Let it cool completely, then cover tightly with foil or pop into an airtight container. It’ll keep in the fridge for 3–4 days. Reheat in the oven at 350°F for about 15 minutes, or microwave a single portion for 2–3 minutes (cover with a paper towel to keep the moisture in).

Want to freeze it? Absolutely. Just don’t bake it yet—assemble everything, cover tightly with foil and freeze up to 2 months. Thaw overnight in the fridge, then bake as usual. You may want to add a little extra cheese or milk if it seems dry. Whether you’re meal-prepping or making a double batch, this dish handles reheating like a pro.

FAQs

Can I make this gluten-free?
Yes! Use gluten-free egg noodles and a gluten-free condensed soup or homemade alternative.

Can I use canned chicken instead of tuna?
Totally. Just sub in the same amount—great for picky eaters who avoid seafood.

Is there a healthier version?
Use low-sodium soup, reduced-fat cheese, and skip or lighten the topping.

What if I don’t have Panko?
Crushed Ritz crackers or cornflakes work beautifully. You want that texture.

Can I make this ahead?
You bet. Assemble everything, refrigerate up to 24 hours before baking.

Final Thoughts

The Best Tuna Casserole is a throwback in the best possible way. It’s nostalgic without being boring, easy without being bland, and crowd-pleasing without trying too hard. Whether you’re cooking for picky eaters, tight schedules, or just need something warm and dependable on the table—this dish is it. With a creamy base, a cheesy crunch, and a flexible ingredient list, this is the kind of recipe that sticks around for decades for good reason. If this one’s not already in your dinner rotation, it’s about to be. Now go grab that can of tuna—you’ve got dinner handled.

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