Tuna Casserole

This old-fashioned Tuna Casserole is the perfect nostalgic comfort food. It’s hearty, creamy, and full of flavor.

This recipe uses pantry ingredients that you can keep on hand for quick dinners. It takes just minutes to assemble and is ready in under an hour.

TUNA – It’s canned tuna time! I chose solid white albacore tuna in water because it has a firm texture and mild flavor that works perfectly in this casserole. Be sure to drain the tuna well to avoid adding extra moisture to the dish. If you prefer, you can use chunk light tuna, but the texture might be slightly softer.

PASTA – I use egg noodles because they cook quickly and have a tender texture that pairs perfectly with the creamy sauce. Cook the noodles slightly under al dente to ensure they stay firm during baking. If you prefer, you can use other pasta like macaroni, fussili, or penne.

SOUP – You’ll need two types of soup for a rich, creamy base: cream of celery and cream of mushroom soup. I choose cream of celery for its subtle, savory flavor, and cream of mushroom for its earthy richness. If you don’t have these on hand, you can substitute with cream of chicken or cream of broccoli.

SEASONING – I keep the seasoning simple. You only need onion powder for a mild onion flavor and black pepper for a bit of spice. You can adjust the pepper to your taste.

PEAS – I use frozen peas because they add a pop of color and sweetness. They also bring a bit of texture to the casserole. If you have fresh or canned peas, those work well, too.

CHEESE – I use shredded cheddar cheese for its sharp flavor and excellent melting qualities, which enhance the creaminess of the casserole. If you’re looking for a slightly different taste, Colby Jack is also a delicious option that melts well and adds a nice blend of flavors. You can experiment with other cheeses, too, like Monterey Jack or Pepper Jack, depending on your preference.

CHIPS – I love using plain ruffled potato chips. They contrast nicely with the creamy casserole. You can also try using bread crumbs, crispy panko topping, crushed Ritz crackers, or even crushed cornflakes for a different texture and flavor.

1. Cook the egg noodles until al dente, then drain.
2. Mix the cream of celery soup, cream of mushroom soup, sour cream, onion powder, and black pepper in a bowl. Stir in cheese, cooked noodles, tuna, and peas.
3. Spread the mixture in a 9×13-inch casserole dish and top with crushed potato chips.
4. Bake at 375º Fahrenheit for 30-35 minutes until bubbly and golden. Garnish with parsley if desired.

Serving Suggestions

GARLIC BREAD – Serve this casserole with our Air Fryer Cheesy Garlic Bread for an easy and delicious side. The cheesy, garlicky flavor perfectly complements the creamy casserole.

ROASTED VEGETABLES – Pair this dish with roasted carrots or roasted parsnips. These vegetables add a wonderful texture and flavor that goes well with the casserole.

ZUCCHINI – My easy Air Fryer Zucchini makes a fantastic side dish for this casserole. The zucchini is lightly seasoned and crisps up beautifully in the air fryer, providing a tasty and healthy contrast to the creamy casserole.

CREAMY CUCUMBER SALAD – A Creamy Cucumber Salad makes a refreshing and cool side dish that balances the richness of the casserole. Thinly slice cucumbers and mix them with a tangy dressing for a perfect accompaniment.

CHOPPED TOMATO SALAD – Try a Chopped Tomato Salad with fresh tomatoes, red onions, and a light vinaigrette. This simple salad adds a burst of freshness and complements the savory flavors of the casserole.

Planning and Leftovers

STORE – Transfer any leftover Tuna Casserole into an airtight container and store in the refrigerator for up to 3 days.

FREEZE – You can freeze the casserole for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

REHEAT – To reheat, bake in a 350º Fahrenheit oven for about 15-20 minutes or until heated through. You can also microwave individual portions.

MAKE AHEAD – To prepare this recipe in advance, follow the recipe as written, but do not add the crushed chip topping. Cover the casserole and let it sit up to overnight in the fridge. When you’re ready to bake, preheat the oven, add the chips, and bake as directed.

Recipe Success Tips

DRAIN – Be sure to drain the tuna well to prevent the casserole from becoming too watery. Press down on the tuna in the can to remove as much liquid as possible.

AL DENTE – Cook the noodles just until al dente, so they don’t get mushy when baked. This means they should be firm to the bite. Follow the package instructions, but reduce the cooking time by about 1-2 minutes.

CRUSH – Use ruffled potato chips for extra crunch on top. Crush them just before adding to keep them fresh and crispy. You can place the chips in a zip-top bag and use a rolling pin to crush them evenly.

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