This classic Tuna Casserole is cozy, creamy comfort food at its best. Tender elbow macaroni, flaky tuna, sweet peas, and a rich mushroom sauce bake together under a layer of melted cheddar and a crisp, golden breadcrumb topping. It’s simple, budget-friendly, and perfect for busy weeknights or nostalgic family dinners.
Ingredients
- 2 cans (5 oz / 142 g each) tuna, drained
- 1 cup elbow macaroni (uncooked)
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas (no need to thaw)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
- Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente. Drain well and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, chopped onion, garlic powder, salt, and black pepper. Stir until smooth and well mixed.
- Add the cooked macaroni to the bowl and gently fold it into the tuna mixture until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, combine the breadcrumbs and olive oil, tossing until the crumbs are evenly moistened. Sprinkle this mixture over the cheese layer.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly around the edges and the top is golden brown and crisp.
- Remove from the oven and let the casserole stand for 5–10 minutes before serving to set slightly and cool down.
- Serve warm, scooping into bowls or plates, and enjoy your classic tuna casserole with its creamy center and crunchy topping.
Variation
- Extra-Cheesy Tuna Casserole: Double the shredded cheddar and mix half into the sauce with the pasta and tuna, then sprinkle the rest on top for a super cheesy bake.
- Veggie-Packed Tuna Casserole: Stir in extra vegetables such as sliced mushrooms, diced carrots (lightly pre-cooked), or chopped bell peppers for more color and nutrition.
- Crunchy Potato Chip Topping: Swap the breadcrumbs for crushed plain potato chips mixed with a little olive oil or melted butter for a nostalgic crunchy finish.
Cooking Notes
- Cook the pasta to just al dente so it doesn’t get mushy as it bakes in the sauce.
- If the top is browning too quickly before the casserole is bubbly, tent loosely with foil for the last 5–10 minutes.
- For a deeper flavor, you can sauté the chopped onion in a little butter or olive oil before adding it to the mixture, though it’s not required.
Serving Suggestions
- Serve with a simple green salad dressed with lemon vinaigrette to balance the richness of the casserole.
- Pair with steamed or roasted vegetables such as broccoli, green beans, or carrots for a complete meal.
- Offer warm dinner rolls, garlic bread, or crusty bread on the side to scoop up the creamy sauce.
Tips
- Use good-quality canned tuna for the best flavor; solid or chunk light tuna both work well here.
- If making ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the baking time if baking straight from the fridge.
- Leftovers reheat well in the oven or microwave; add a spoonful of milk before reheating to keep the casserole moist and creamy.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 18 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use a different pasta shape?
Yes, small shapes like shells, rotini, bow ties, or egg noodles all work well; just cook to al dente and use about the same volume. - Can I substitute the cream of mushroom soup?
You can use cream of celery, cream of chicken, or a homemade white sauce if you prefer to avoid canned soup. - Can I freeze tuna casserole?
Yes. Bake, cool completely, then wrap tightly and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat covered until hot and bubbly. - How do I make this casserole lighter?
Use reduced-fat soup, low-fat milk, and a bit less cheese. You can also increase the peas or add extra veggies to bulk it up without adding many calories.
Conclusion
This classic Tuna Casserole nails that creamy-meets-crispy comfort food vibe with pantry-friendly ingredients and minimal prep. Flaky tuna, tender pasta, peas, and a rich mushroom sauce bake under melted cheddar and a golden breadcrumb crust. It’s easy, cozy, and ideal for weeknights, potlucks, or anytime you crave nostalgic, satisfying flavor.
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Tuna Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian (contains dairy)
Description
This classic Tuna Casserole is cozy, creamy comfort food at its best. Tender elbow macaroni, flaky tuna, sweet peas, and a rich mushroom sauce bake together under a layer of melted cheddar and a crisp, golden breadcrumb topping. It’s simple, budget-friendly, and perfect for busy weeknights or nostalgic family dinners.
Ingredients
Scale
- 2 cans (5 oz / 142 g each) tuna, drained
- 1 cup elbow macaroni (uncooked)
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas (no need to thaw)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
- Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente. Drain well and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, chopped onion, garlic powder, salt, and black pepper. Stir until smooth and well mixed.
- Add the cooked macaroni to the bowl and gently fold it into the tuna mixture until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, combine the breadcrumbs and olive oil, tossing until the crumbs are evenly moistened. Sprinkle this mixture over the cheese layer.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly around the edges and the top is golden brown and crisp.
- Remove from the oven and let the casserole stand for 5–10 minutes before serving to set slightly and cool down.
- Serve warm, scooping into bowls or plates, and enjoy your classic tuna casserole with its creamy center and crunchy topping.
Notes
- Use tuna packed in water for a lighter casserole, or tuna in oil for a richer flavor just drain well either way.
- If your mixture looks very thick before baking, add an extra splash of milk to keep the casserole creamy.
- Taste the mixture before baking and adjust the salt and pepper; canned soup and tuna can already be salty.
- Letting the casserole rest briefly after baking helps it set and makes it easier to slice or scoop neatly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of the casserole
- Calories: 320 kcal (estimated)
- Sugar: 4 g (estimated)
- Sodium: 750 mg (estimated, varies by soup and tuna brand)
- Fat: 14 g (estimated)
- Saturated Fat: 5 g (estimated)
- Unsaturated Fat: 8 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 30 g (estimated)
- Fiber: 2 g (estimated)
- Protein: 18 g (estimated)
- Cholesterol: 40 mg (estimated)
Keywords: tuna casserole, classic tuna noodle casserole, easy family dinner, creamy tuna bake, pantry meal, comfort food