Best Classic Tuna Casserole Dinner
This old-fashioned tuna casserole delivers everything you want from a comfort meal—tender noodles, creamy sauce, savory tuna, pops of green peas, and a crisp, buttery topping. It’s simple, satisfying, and always dependable.
Print Pin Servings: 8
Ingredients
- 16 ounces wide egg noodles
- 1 cup frozen peas
- 10 ounces canned tuna, drained (2 small cans)
- 2 cans condensed cream of mushroom soup (10.5 ounces each)
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup panko bread crumbs
- 1 tbsp butter, melted
- Salt and pepper, to taste
Instructions
- Cook the egg noodles according to the package directions. Drain and return them to the pot.
- Add the peas, tuna, condensed soup, milk, and shredded cheddar cheese to the noodles. Stir until everything is evenly combined. Season with salt and pepper to taste.
- Transfer the noodle mixture into a buttered 9×13-inch casserole dish, pressing it gently into an even layer.
- In a small bowl, combine the panko bread crumbs with the melted butter. Sprinkle the mixture evenly over the casserole.
- Bake at 375°F for 15–20 minutes, or until the casserole is hot and bubbling and the topping is golden brown.
Notes
- Nutrition information is automatically calculated and may vary depending on specific brands used.
- To bake from frozen: Cover and cook for 45–60 minutes, then uncover and bake an additional 15–20 minutes until heated through and the topping is browned.
- For a creamier, extra-moist casserole, add one additional can of condensed soup and ½ cup more milk before baking.
