Economical and delicious tuna casserole is a weeknight favorite. It’s hearty, comforting, and takes about 30 minutes to make.
If you’re looking for something quick to serve for dinner tonight, this tuna noodle casserole checks all of the boxes. It’s easy to make and cooks up great every time.
Ingredients You’ll Need
- canned tuna
- egg noodles
- unsalted butter
- onion
- celery
- frozen peas
- condensed mushroom soup
- milk
- cheddar cheese
- parsley
- bread crumbs
- melted butter
(Note: Full recipe is at the bottom of the post)
How to Make Tuna Noodle Casserole
Step 1: Cook the noodles
- Boil the noodles until al dente according to package directions. Drain and rinse under cold water. Set aside.
Step 2: Cook onions and celery
- Cook the onion and celery in butter for about 5-7 minutes until tender.
Step 3: Make the toppings
- To make the crumb topping, mix together the bread crumbs, melted butter and the remaining cheese.
Step 4: Assemble the casserole
- Preheat the oven to 425°F.
- In a large bowl combine the noodles, onion mixture, peas, soup, milk, 1 cup of cheese, and the tuna and parsley. Mix well.
- Spread the mixture into a casserole dish and top with the crumb topping.
Step 5: Bake the casserole
- Bake for 18-20 minutes or until bubbly. Serve and enjoy!
Tips for Preventing Tuna Casserole From Becoming Dry
If your tuna casserole is dry, it probably didn’t have enough liquid. When this happens, the noodles tend to absorb most of the liquid, leaving the overall dish dry. The size of the casserole dish could also be the reason.
Be sure to use a casserole dish that holds the ingredients snugly. If the dish is too big, the casserole can turn out dry.
Do You Cook Noodles Before Baking Casserole?
Yes. Boil the egg noodles until they’re a tad firmer than al dente. They’ll continue to cook in the casserole and will be perfectly tender.
How to Store Tuna Casserole
If the casserole is fully baked, let it cool completely to room temperature. Then wrap it in plastic wrap or foil. You can store it in the fridge and it’ll last 3-4 days.
Alternatively, you can place it in a freezer-safe container. Properly stored tuna casserole can be frozen for up to 6 months.
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Easy Tuna Casserole Recipe
Ingredients
- 6 ounces canned tuna drained
- 3 cups egg noodles
- 1 tablespoon unsalted butter
- 1 small onion diced
- 2 stalks celery diced
- ⅔ cup frozen peas defrosted
- 10 ounces condensed mushroom soup
- ⅓ cup milk
- 1 ½ cups cheddar cheese divided
- 1 tablespoon parsley
- ½ cup panko bread crumbs
- 1 tablespoon melted butter
Instructions
Cook the noodles
- Boil the noodles until al dente according to package directions. Drain and rinse under cold water. Set aside.
Cook onions and celery
- Cook the onion and celery in butter for about 5-7 minutes until tender.
Make the toppings
- To make the crumb topping, mix together the bread crumbs, melted butter and the remaining cheese.
Assemble the casserole
- Preheat the oven to 425°F.
- In a large bowl combine the noodles, onion mixture, peas, soup, milk, 1 cup of cheese, and the tuna and parsley. Mix well.
- Spread the mixture into a casserole dish and top with the crumb topping.
Bake the casserole
- Bake for 18-20 minutes or until bubbly.
- Serve and enjoy!
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