I have always loved tuna casserole, it’s one of the iconic comfort meals of my childhood. The creamy sauce, with the irresistible crunch of potato chips on top makes it a truly crave-worthy meal.
This tuna casserole is just how my dad made it, with lots of pantry staples, so it’s a very old-timey type of recipe. Regardless, I love it just the same and it just so nostalgic in all the best ways.
I feel as if a can of tuna is underrated these days, but I love how versatile it can be. I am a big fan of tuna sandwiches and adding a can of tuna into a salad. I’ll never get over it.
Why I Love This Recipe
- This tuna casserole holds a lot of memories for me, so I do love it for its sentimentality.
- It only takes me about an hour to make and it serves a crowd.
- I love having the leftovers for lunch the next day. The reheat perfectly.
- I seem to always have most of these ingredients on hand, making it a no-brainer to throw together for a meal.
If you are also “team tuna”, you have to give my open-faced tuna melts a try. They are without a doubt, one of the best tuna sandwiches you will ever have!
Ingredients
- Egg noodles: I use egg noodles as the base for this tuna casserole because their substantial texture absorbs the flavors of the other ingredients perfectly.
- Onion and celery: The onion adds sweetness, while the celery adds a subtle crunch and savory note.
- Butter: I use butter to sauté the onion and celery.
- Cream of mushroom soup: The creamy sauce that binds the casserole together.
- Whole milk: I mix whole milk with the cream of mushroom soup to dilute the thickness of the soup and create a creamy base for the casserole. This guarantees that the sauce is not too heavy while still providing richness.
- Cheddar cheese: I grate cheddar cheese and fold it into the casserole mixture and sprinkle it on top.
- Garlic and onion powder: These two spices add the best flavor to tuna casserole.
- Canned tuna: The main protein of this recipe. You could also use canned chicken if you wanted to.
- Canned sliced mushrooms: Canned mushrooms works well in this recipe and doesn’t add extra water like fresh mushrooms would.
- Frozen peas and corns: I use frozen peas and corn for added color and texture.
- Crushed potato chips: The potato chips go in and on top the tuna casserole. They add flavor, crunch and texture. You could also use Ritz crackers if you like.
- Fresh parsley and green onion: The fresh garnish adds color and flavor to every serving.
How to Make This Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I start out by I preheating the oven to 400 degrees F. Then, I coat a 13×9-inch baking dish with cooking spray.
- Step Two: I will bring a large pot of salted water to a boil over medium-high heat. Then, I add the egg noodles and cook them al dente, which takes about 7 minutes. After that, I drain the noodles and set them aside.
- Step Three: In a large skillet, I melt butter over medium heat. Then, I sauté the chopped onion and celery until they’re tender, which usually takes about 3-4 minutes.
- Step Four: In a large bowl I make the tuna casserole filling by combining the cream of mushroom soup, the sautéed celery and onion, milk, 1-1/2 cups of shredded cheese, garlic powder, and onion powder.
- Step Five: Then, I stir in tuna, sliced mushrooms, peas and corn. Gently fold in cooked egg noodles.
- Step Six: Once the tuna casserole mixture is well combined, I spoon it into the prepared baking dish. Then, I sprinkle the crushed potato chips and the remaining 1/2 cup of cheese over the top of the casserole.
- Step Seven: After preparing the casserole, I place it in the preheated oven and bake it for 20-25 minutes, or until it’s bubbly and the cheese is lightly browned. Once it’s done, I remove it from the oven and let it rest for 10 minutes before serving.
- Step Eight: I sprinkle the baked casserole with chopped parsley and sliced green onions before serving.
Recipe Tips
- Seasoning to Taste: I never hesitate to adjust the seasoning according to my current taste preferences. I will add more garlic powder, onion powder, or even some dried herbs like thyme or parsley for extra flavor.
- Crunchy Topping: I have added different toppings for added texture. Instead of potato chips, I’ve used breadcrumbs, crushed crackers and French fried onions for a different crunch.
- Make-Ahead Option: I will often prepare the tuna casserole ahead of time and refrigerate it until I’m ready to bake it later in the day. This is a great time-saver.
- Serve Suggestions: I will usually pair my tuna casserole with a simple side salad or some steamed vegetables.
Storage and Reheating
- I’ll store any tuna casserole leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, I prefer to do so in the microwave or oven until heated through.
- You could also place it in a nonstick skillet on the stove with a little bit of water or broth and have it warm up by steaming. This will help rehydrate the noodles.
- I never freeze this casserole because potato chips do not come back to life in a good way after their time in the freezer.
More Comfort Casserole Recipes
- Tamale Pie Casserole
- Ground Beef Casserole
- Pizza Casserole
- Chicken Poblano Casserole
- Cowboy Casserole
- Chicken Pot Pie Casserole
- Green Chile Chicken Enchilada Casserole
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Tuna Casserole
Ingredients
- cooking spray
- 12 oz. wide egg noodles
- 1 tbsp. butter
- 1 small chopped yellow onion
- 3 celery stalks, chopped
- 2 (10.5 oz.) cans condensed cream of mushroom soup
- 1 cup whole milk
- 2 cups shredded sharp or extra sharp cheddar cheese, divided
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 (5 oz.) cans tuna drained
- 1 (4.5.) can sliced mushrooms drained
- 1 cup frozen peas thawed
- 1/2 cup frozen corn thawed
- 1 cup crushed potato chips
- chopped parsley and sliced green onion for garnish
Instructions
- Preheat oven to 400 degrees F. Coat a 13x9-inch baking dish with cooking spray.cooking spray
- Bring a large pot of salted water to a boil over medium-high heat. Add egg noodles and cook al dente, about 7 minutes. Drain and set aside.12 oz. wide egg noodles
- In a large skillet, melt butter and sauté chopped onion and celery until tender, about 3-4 minutes.1 tbsp. butter, 1 small chopped yellow onion, 3 celery stalks, chopped
- In a large bowl, combine cream of mushroom soup, sautéed celery and onion, milk, 1-1/2 cups shredded cheese, garlic powder and onion powder.2 (10.5 oz.) cans condensed cream of mushroom soup, 1 cup whole milk, 2 cups shredded sharp or extra sharp cheddar cheese, divided, 1/2 tsp. garlic powder, 1/2 tsp. onion powder
- Stir in tuna, sliced mushrooms, peas and corn. Gently fold in cooked egg noodles.2 (5 oz.) cans tuna, 1 (4.5.) can sliced mushrooms, 1 cup frozen peas, 1/2 cup frozen corn
- Spoon into baking dish and spread evenly. Sprinkle potato chips and remaining 1/2 cup cheese over the top.1 cup crushed potato chips
- Bake 20-25 minutes until bubbly and cheese is lightly browned. Remove from oven and allow to rest for 10 minutes before serving.
- Sprinkle with chopped parsley and sliced green onions, Serve.chopped parsley and sliced green onion for garnish
Notes
Nutrition
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