Creamy tuna and egg noodle bake with crunchy topping
Classic Tuna Casserole
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Classic Tuna Casserole
Creamy tuna and egg noodle bake with crunchy topping
★3.5(11)
Old-fashioned tuna casserole with egg noodles, creamy mushroom sauce, peas, and a crispy breadcrumb topping. A pantry-friendly weeknight staple.
15m
Prep Time
30m
Cook Time
45m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This tuna casserole is the nostalgic dish everyone grew up on, made with a from-scratch cream sauce instead of canned soup. A crunchy buttered breadcrumb topping adds the perfect contrast.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 12 oz egg noodles, cooked
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup crushed potato chips or breadcrumbs
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Cook egg noodles according to package directions; drain and return to the pot.
- 2
Stir in tuna, peas, 1.5 cups cheese, mushroom soup, and 1/2 cup milk. Season with salt and pepper.
- 3
Pour mixture into a greased 9x13 baking dish and spread evenly.
- 4
Top with remaining cheese and crushed potato chips or breadcrumbs.
- 5
Bake at 375°F for 25-30 minutes until bubbly and golden on top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Egg noodlesPenne or rotini pasta
Any short pasta holds the sauce well
Cream of mushroom soupHomemade white sauce with sauteed mushrooms
Melt 3 tbsp butter, whisk in 3 tbsp flour, add 2 cups milk
Tips & Storage
Pro Tips
Use crushed potato chips instead of breadcrumbs for an authentically retro crunchy topping.
Add a squeeze of lemon juice to brighten the flavors before baking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Cover and refrigerate up to 3 days. Freezes well for up to 2 months.
Reheating
Reheat covered at 350°F for 20 minutes, then uncover for 5 minutes to re-crisp the topping.
Nutrition Facts
Per serving (55mg) · 6 servings
Calories385
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates16g
Fat38g
Fiber720mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh tuna?
- Canned works best for this dish, but you can use leftover cooked tuna or salmon.
- How do I keep the noodles from getting mushy?
- Cook noodles 1 minute less than package directions since they bake further.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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