Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuna Casserole

  • Author: Avery
  • 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

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
  2. 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.
  3. 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.
  4. Add the cooked macaroni to the bowl and gently fold it into the tuna mixture until everything is evenly coated.
  5. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
  6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  7. In a small bowl, combine the breadcrumbs and olive oil, tossing until the crumbs are evenly moistened. Sprinkle this mixture over the cheese layer.
  8. 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.
  9. Remove from the oven and let the casserole stand for 5–10 minutes before serving to set slightly and cool down.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/tuna-casserole/